Jamaican curry chicken is the ultimate comfort food for anyone seeking bold, savory, and aromatic flavors. This dish features tender, juicy chicken simmered in a rich, spiced sauce that’s laced with the warmth of curry, Scotch bonnet heat, and the subtle creaminess of coconut milk.

Whether you’re new to Caribbean cuisine or a seasoned fan, this one-pot recipe guarantees a satisfying meal that’s packed with vibrant ingredients and simple techniques.

One of the best parts of this easy Jamaican curry chicken recipe is its versatility. You’ll only need a handful of pantry staples for the spice blend, and the whole meal comes together in about two hours (most of which is hands-off cooking).

It’s the perfect blend of ease and authenticity, ideal for both weeknight dinners and special weekend gatherings.

How I Perfected This Jamaican Curry Chicken Recipe

The first time I made homemade Jamaican curry chicken, I followed a recipe that left me with a watery sauce and underwhelming flavor.

Determined to get it right, I tested and tweaked this recipe for weeks until every bite was packed with depth. The key was to use fresh Scotch bonnet peppers for their fruity heat, toast the curry powder for a deeper aroma, and let the chicken marinate for hours to soak up all those beautiful spices.

This has become my go-to dish when I’m cooking for friends and family. The smell of curry and ginger wafting through my kitchen brings everyone to the table, and the rich, golden sauce is always the highlight of the meal.

Whether you’re learning how to cook Jamaican curry chicken for the first time or perfecting your own version, my method will leave you with a dish to rave about.

Ingredients for Jamaican Curry Chicken

3 1/2 pounds (1.6 kg) bone-in, skin-on chicken parts (breasts, thighs, or drumsticks)
1 lime or lemon, halved
Kosher salt and freshly ground black pepper, to taste
2 teaspoons ground turmeric
3 medium cloves garlic, minced
1 small Scotch bonnet pepper, stemmed, seeded, and minced
1 tablespoon Jamaican curry powder
1 teaspoon ground allspice
1 teaspoon minced fresh ginger
1 tablespoon fresh thyme leaves
1/4 cup (60 ml) neutral oil, divided
1 medium yellow onion (8 oz; 237 g), diced
2 medium carrots (optional), peeled and diced
1 small Yukon Gold potato (optional), diced
2 thyme sprigs
1 small Scotch bonnet pepper, whole (for deeper flavor)
5 whole allspice berries
1/2 cup (113 ml) coconut milk, plus more if needed

How to Make Jamaican Curry Chicken

Rub the chicken pieces with lime or lemon halves, then rinse and pat dry. Season generously with salt and pepper.
In a medium bowl, mix together turmeric, garlic, minced Scotch bonnet, curry powder, ground allspice, ginger, and thyme leaves. Massage the spice blend all over the chicken, making sure it gets under the skin. Cover and marinate in the refrigerator for at least 1 hour (up to 12 hours for maximum flavor).
Heat 2 tablespoons of oil in a large, heavy-bottomed pot over medium heat. Sear the chicken pieces in batches until lightly browned on both sides, about 5 minutes per batch. Remove the chicken and set aside.
Add the remaining 2 tablespoons of oil to the pot. Stir in an additional tablespoon of curry powder, minced ginger, and optional spices (cumin, coriander, garam masala). Cook for 1 minute, stirring constantly.
Mix in the onions, carrots (if using), and potatoes (if using). Sauté until softened, about 5 minutes.
Return the chicken to the pot, along with accumulated juices. Stir to coat the chicken in the aromatic vegetables and spices.
Add 1 cup of hot water, thyme sprigs, whole Scotch bonnet, and allspice berries. Bring the liquid to a boil, then reduce the heat to low. Cover and simmer for 30 minutes.
Uncover the pot and stir in the coconut milk. Simmer for another 15 minutes, uncovered, until the sauce thickens into a rich, gravy-like consistency. If the sauce gets too thick, add extra water or coconut milk to adjust the consistency.
Taste and adjust the seasoning with salt and pepper as needed. Serve hot with steamed rice or roti.

My Chef Tips for the Best Jamaican Curry Chicken

Marinate for flavor: Letting the chicken soak in the spice blend is key to achieving a deeply flavorful dish.
Toast your spices: Cooking the curry powder before adding liquids activates its aroma and intensifies the flavor.
Coconut milk: Even though some recipes skip it, I insist on using coconut milk for a creamy, luscious sauce.
Don’t skip the Scotch bonnet: It provides a distinctive heat and fruity flavor classic to Jamaican cuisine.
Reheating: The curry tastes even better the next day. Store in an airtight container and reheat gently on the stovetop.

Jamaican Curry Chicken FAQs

How spicy is this recipe?

This spicy Jamaican chicken curry has the authentic kick of a Scotch bonnet pepper, but you can reduce the heat by using just half of the pepper or omitting it altogether.

Can I use boneless chicken?

Absolutely! While bone-in chicken adds more flavor, boneless thighs or breasts work well for a quicker version of this easy Jamaican curry chicken recipe.

What’s the best side dish to serve with Jamaican curry chicken?

Steamed white rice, coconut rice, or roti bread are ideal. They soak up the rich, delicious curry sauce beautifully.

How many calories are in Jamaican curry chicken?

This recipe provides approximately 920 calories per serving, making it hearty enough for a satisfying meal.

Can I make this dish ahead?

Yes! Homemade Jamaican curry chicken develops even more flavor when made a day in advance. Just reheat it gently before serving.

Ready to Make This Jamaican Curry Chicken?

This Jamaican curry chicken recipe delivers vibrant spices, tender meat, and a rich, satisfying sauce with every bite. Whether you’re cooking for your family, hosting a dinner, or learning a new cuisine, it’s guaranteed to be a crowd-pleaser. What’s your favorite way to serve curry? Let me know in the comments below, and don’t forget to tag me if you share your version on social media!