Authentic Jamaican Curry Chicken Recipe

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Experience the vibrant flavors of the Caribbean with this Authentic Jamaican Curry Chicken. Tender chicken is simmered in a fragrant blend of spices, creamy coconut milk, and fiery scotch bonnet peppers for a dish that’s bold, comforting, and unforgettable. Perfect for a weeknight dinner or a special family meal, this Jamaican curry is both dairy-free and gluten-free, offering a delicious, authentic taste of the islands.

Ingredients

Chicken Marinade

• 3–4 lbs chicken (thighs & drumsticks, skin removed)
• 1–2 tbsp browning sauce (optional)
• 2–3 tbsp Jamaican green seasoning (or all-purpose seasoning)
• 2 tbsp Jamaican curry powder
• 2 tsp all-purpose seasoning blend
• 1 tsp sea salt
• ½ tsp smoked paprika

Curry Sauce

• 4 tbsp olive oil (or avocado/grapeseed oil)
• 2 tbsp brown sugar (optional if not using browning sauce)
• 1 (14 oz) can full-fat coconut milk
• 2 medium russet potatoes, peeled & cubed
• 2 medium carrots, peeled & chopped
• 1 medium bell pepper, chopped
• 3 garlic cloves, minced
• 2 tsp fresh ginger, minced (or ½ tsp ground ginger)
• 1–3 scotch bonnet peppers (adjust spice level)
• 2 green onions, chopped
• 2 fresh thyme sprigs
• 1 cup low-sodium chicken stock or broth
• 2 ½ tbsp Jamaican curry powder
• 1 tbsp Jamaican pepper sauce (or preferred hot sauce)
• 1 tsp ground allspice
• Salt & black pepper, to taste

Instructions for Authentic Jamaican Curry Chicken

1. Marinate the Chicken

1. Combine chicken with browning sauce, green seasoning, curry powder, all-purpose blend, paprika, and salt.
2. Place in a sealed ziplock bag or container and refrigerate for 3 hours minimum, ideally overnight.
3. Before cooking, bring chicken to room temperature for 15–20 minutes.

2. Brown the Chicken

1. Heat 2 tbsp oil in a deep skillet or pot over medium-high heat.
2. Add brown sugar (if using) and melt until texture is syrupy.
3. Sear chicken on all sides for 3–4 minutes each until golden brown. Remove and set aside.

3. Burn the Curry Powder

1. In the same skillet, add 2 tbsp oil and the Jamaican curry powder.
2. Cook for 2–3 minutes until the powder darkens slightly and becomes fragrant.

4. Make the Curry Sauce

1. Sauté garlic, ginger, scotch bonnet peppers, green onions, carrots, and bell peppers until fragrant.
2. Add allspice, salt, and black pepper, stirring to combine.
3. Pour in coconut milk, chicken stock, and pepper sauce. Bring to a boil.
4. Add chicken, potatoes, and thyme sprigs. Reduce heat to a simmer and cook for 20–25 minutes, stirring occasionally, until chicken is cooked and sauce thickens.

5. Serve

• Plate the curry with white rice, Basmati rice, or mashed potatoes.
• Garnish with chopped green onions or a sprinkle of red pepper flakes for extra flair.

Pro Tips

• Marination Matters: Refrigerate chicken overnight for maximum flavor absorption.
• Spice Control: Adjust scotch bonnet peppers for mild to fiery heat.
• Browning First: Searing chicken adds depth of flavor and color to the dish.
• Slow Simmer: Let the curry cook gently to achieve tender chicken and rich sauce.
• Optional Turmeric: Adds color, anti-inflammatory benefits, and antioxidant properties.

Why This Recipe Works

• Bursting with authentic Jamaican flavors
• Tender, juicy chicken in a rich, savory sauce
• Easily adjustable spice levels
• Quick, family-friendly, and satisfying

Substitutions & Variations

• Proteins: Shrimp, fish, tofu, beef, or mushrooms
• Vegetables: Zucchini, peas, or sweet potatoes
• Coconut Milk: Use light or full-fat depending on preference
• Seasonings: Substitute Jamaican green seasoning with homemade herb blends

Make-Ahead, Storage & Reheating Guide

• Storage: Refrigerate in airtight container for 3–4 days.
• Freezing: Freeze cooked curry for up to 3 months.
• Reheating: Reheat gently on stovetop or microwave with extra chicken stock to maintain sauciness.

Serving Ideas for Authentic Jamaican Curry Chicken

• Steamed white or Basmati rice
• Sautéed or roasted vegetables
• Fried plantains
• Garlic naan or flatbread for dipping

Nutrition (Per Serving Estimate)

• Calories: 723 kcal
• Carbohydrates: 40 g
• Protein: 79 g
• Fat: 27 g (Saturated: 5 g)
• Fiber: 6 g
• Sugar: 11 g
• Sodium: 973 mg

Frequently Asked Questions

Q: Can I make this curry mild?
A: Yes! Reduce the scotch bonnet peppers or leave them whole for subtle heat.

Q: Can I skip the brown sugar?
A: Absolutely, especially if using browning sauce; the chicken will still caramelize beautifully.

Q: Which chicken parts are best?
A: Thighs and drumsticks are ideal. Avoid breast-only as it may dry out.

Q: Can I use other meats?
A: Yes! Beef, shrimp, tofu, or even beans work perfectly with this curry sauce.

Q: Do I need to burn the curry powder?
A: Yes! This unlocks maximum flavor and adds authentic color.

This Authentic Jamaican Curry Chicken is a flavorful, hearty dish that’s perfect for every occasion. With its balance of spice, creaminess, and savory depth, it’s a true Caribbean classic that’s easy enough for weeknights and impressive enough for gatherings. Customize it to your taste and enjoy a comforting, authentic meal that will have everyone coming back for seconds.

Authentic Jamaican Curry Chicken

Olivia taling

This Authentic Jamaican Curry Chicken features tender marinated chicken simmered in a rich coconut curry sauce with bold Caribbean spices and scotch bonnet heat. Dairy-free, gluten-free, and packed with traditional island flavor, it’s a comforting, unforgettable classic.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine Jamaican

Servings 4 servings

Calories 723 kcal

Equipment

• large skillet or Dutch oven
• Mixing bowl
• knife
• cutting board
• wooden spoon

Ingredients

  

• 3–4 lb chicken thighs and drumsticks, skin removed
• 1–2 tbsp browning sauce (optional)
• 2–3 tbsp Jamaican green seasoning
• 2 tbsp Jamaican curry powder
• 2 tsp all-purpose seasoning blend
• 1 tsp sea salt
• 1/2 tsp smoked paprika
• 4 tbsp olive oil or avocado oil
• 2 tbsp brown sugar (optional)
• 1 can (14 oz) full-fat coconut milk
• 2 russet potatoes, peeled and cubed
• 2 carrots, peeled and chopped
• 1 bell pepper, chopped
• 3 cloves garlic, minced
• 2 tsp fresh ginger, minced
• 1–3 scotch bonnet peppers
• 2 green onions, chopped
• 2 sprigs fresh thyme
• 1 cup low-sodium chicken stock
• 2 1/2 tbsp Jamaican curry powder
• 1 tbsp Jamaican pepper sauce
• 1 tsp ground allspice
• salt and black pepper, to taste

Instructions

 

• Combine chicken with browning sauce, green seasoning, curry powder, all-purpose seasoning, paprika, and salt. Cover and refrigerate for at least 3 hours or overnight.
• Heat 2 tablespoons oil in a deep skillet. Add brown sugar if using and cook until syrupy. Sear chicken on all sides until golden, then remove and set aside.
• Add remaining oil to the skillet along with curry powder. Cook for 2–3 minutes until fragrant and darkened.
• Sauté garlic, ginger, scotch bonnet peppers, green onions, carrots, and bell pepper until aromatic. Season with allspice, salt, and pepper.
• Add coconut milk, chicken stock, and pepper sauce. Bring to a boil, then add chicken, potatoes, and thyme.
• Reduce heat and simmer for 20–25 minutes until chicken is tender and sauce thickens.
• Remove thyme sprigs, adjust seasoning, and serve hot with rice or plantains.

Notes

Marinate chicken overnight for best flavor. Burning the curry powder is essential for authentic taste and color. Adjust scotch bonnet peppers carefully to control heat. Serve with rice or plantains for a complete Caribbean meal.

Keyword authentic jamaican curry, caribbean chicken curry, island curry chicken, jamaican curry chicken, jamaican curry recipe

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