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Authentic Jamaican Curry Chicken with Coconut Milk

Bold Jamaican curry chicken simmered in coconut milk with authentic spices, tender chicken, and rich island flavor everyone loves.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4
Calories 720 kcal

Ingredients
  

For the Chicken Marinade

  • 3-4 lbs bone-in chicken (thighs and drumsticks preferred), skin removed
  • 2 tbsp Jamaican curry powder
  • 2 tbsp all-purpose seasoning
  • 1 tsp sea salt
  • ½ tsp smoked paprika
  • 1 tbsp browning sauce (optional, for color)

For the Curry Sauce

  • 4 tbsp olive oil or avocado oil
  • 2 tbsp brown sugar (optional, see notes)
  • 1 (14 oz) can full-fat unsweetened coconut milk
  • 1 cup low-sodium chicken stock
  • 2 medium potatoes, peeled and cubed
  • 2 medium carrots, chopped
  • 1 bell pepper, chopped
  • 3 garlic cloves, minced
  • 2 tsp fresh ginger, minced
  • 1-3 tsp Scotch bonnet peppers (whole or chopped, to taste)
  • 2 green onions, lightly crushed
  • 2 fresh thyme sprigs
  • 2½ tbsp Jamaican curry powder
  • 1 tsp ground allspice
  • Salt and black pepper, to taste

Instructions
 

Step 1: Marinate the Chicken

  • Add chicken to a large bowl with curry powder, all-purpose seasoning, salt, paprika, and browning sauce (if using).
  • Mix well until fully coated.
  • Cover and refrigerate for at least 3 hours, preferably overnight.
  • Let chicken rest at room temperature for 15–20 minutes before cooking.

Step 2: Brown the Chicken

  • Heat 2 tablespoons oil in a deep pot over medium-high heat.
  • Add brown sugar and allow it to dissolve and darken slightly.
  • Add marinated chicken and sear on all sides for 3–4 minutes per side.
  • Remove chicken and set aside.

Step 3: Toast the Curry Powder

  • Add remaining oil to the same pot.
  • Stir in curry powder and cook for 2–3 minutes until fragrant and darkened.

Step 4: Build the Sauce

  • Add garlic, ginger, Scotch bonnet, green onions, carrots, and bell pepper.
  • Sauté until aromatic.
  • Stir in allspice, salt, and black pepper.

Step 5: Simmer

  • Pour in coconut milk and chicken stock.
  • Add potatoes, thyme, and browned chicken.
  • Reduce heat, cover, and simmer for 20–25 minutes until chicken is tender and sauce thickens.
  • Adjust seasoning as needed.

Notes

  • Browning sauce is optional and used mainly for color
  • Brown sugar can be omitted if you prefer a savory-only curry
  • Always use unsweetened canned coconut milk
  • Flavors deepen even more the next day