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Authentic Jamaican Curry Chicken Recipe

Authentic Jamaican Curry Chicken features tender chicken simmered in a rich coconut curry sauce.
Made with Jamaican curry powder, Scotch bonnet peppers, and potatoes.
A flavorful Caribbean dinner perfect with rice and peas.
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Prep Time 20 minutes
Course Main Course
Cuisine Jamaican, Caribbean

Ingredients
  

Chicken

  • 3 –4 lbs chicken drumsticks and thighs skin removed
  • 1 –2 tablespoons browning sauce optional
  • 2 –3 tablespoons Jamaican green seasoning
  • 2 tablespoons Jamaican curry powder
  • 2 teaspoons all-purpose seasoning
  • 1 teaspoon sea salt
  • ½ teaspoon smoked paprika

Spicy Jamaican Curry Sauce

  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons brown sugar
  • 1 can 14 oz full-fat coconut milk
  • 2 medium russet potatoes peeled and cubed
  • 2 medium carrots peeled and chopped
  • 1 medium bell pepper chopped
  • 3 garlic cloves minced
  • 2 teaspoons fresh ginger minced
  • 1 –3 Scotch bonnet peppers
  • 2 green onions chopped
  • 2 fresh thyme sprigs
  • 1 cup low-sodium chicken stock
  • 2½ tablespoons Jamaican curry powder
  • 1 tablespoon Jamaican pepper sauce
  • 1 teaspoon ground allspice
  • Sea salt to taste
  • Black pepper to taste

Instructions
 

Marinate the Chicken

  • Place the chicken in a large bowl.
  • Add browning sauce, green seasoning, curry powder, all-purpose seasoning, salt, and smoked paprika.
  • Mix thoroughly until the chicken is fully coated.
  • Transfer to a sealed container or zip-top bag.
  • Refrigerate for at least 3 hours, preferably overnight.
  • Remove from the refrigerator 15–20 minutes before cooking.

Brown the Chicken

  • Heat 2 tablespoons olive oil in a large pot over medium-high heat.
  • Add brown sugar and stir until it begins to dissolve.
  • Add the marinated chicken.
  • Sear for 3–4 minutes per side until nicely browned.
  • Remove chicken and set aside.

Burn the Curry Powder

  • In the same pot, add the remaining olive oil.
  • Stir in the Jamaican curry powder.
  • Cook for 2–3 minutes until fragrant and slightly darkened.

Make the Curry Sauce

  • Add garlic, ginger, Scotch bonnet peppers, green onions, carrots, and bell pepper.
  • Sauté until fragrant and lightly softened.
  • Stir in allspice, salt, and black pepper.
  • Pour in coconut milk, chicken stock, and pepper sauce.
  • Bring to a gentle boil.

Simmer

  • Return the chicken to the pot.
  • Add potatoes and thyme sprigs.
  • Stir well to combine.
  • Reduce heat to low.
  • Simmer for 20–25 minutes, stirring occasionally.
  • Continue cooking until the potatoes are tender and the sauce thickens.
  • Taste and adjust seasoning if needed.
  • This Authentic Jamaican Curry Chicken should have a rich, thick gravy perfect for serving over rice.

Serve

  • Serve hot with:
  • Steamed white rice
  • Jamaican rice and peas
  • Roasted vegetables
  • Fried plantains

Notes

  • Browning sauce adds color but is optional.
  • Habanero peppers can substitute for Scotch bonnet peppers.
  • Bone-in chicken provides the most authentic flavor.
  • Garnish with sliced green onions before serving.
  • Serve alongside cabbage, callaloo, or steamed vegetables.