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Bowl of Jamaican curry chicken with tender chicken pieces in golden sauce, garnished with parsley and served with rice.

Jamaican Curry Chicken

This Jamaican curry chicken is a flavorful one-pot meal that combines tender chicken with aromatic spices and creamy coconut milk. An easy Jamaican curry chicken recipe that's perfect for weeknight dinners or special occasions, it guarantees a satisfying dish with rich flavors. Learn how to cook Jamaican curry chicken that will impress your family and friends with every bite!
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Prep Time 10 minutes
Cook Time 1 hour
Resting Time 1 hour
Total Time 2 hours 10 minutes
Course Main Course
Cuisine Jamaican
Servings 6 servings
Calories 920 kcal

Ingredients
  

  • 3 1/2 pounds bone-in, skin-on chicken parts (breasts, thighs, or drumsticks) (1.6 kg)
  • 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 neutral oil, divided (60 ml)
  • 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 coconut milk, plus more if needed (113 ml)

Instructions
 

  • 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.