Name: Authentic Jamaican Curry Chicken
Prep time: 15 min
Cook time: 45 min
Total time: PT-490289H26M41S
Cuisine: Jamaican
Ingredients: 2–3 lb bone‑in, skinless chicken pieces (legs, thighs, or mixed parts); 2 tbsp Jamaican curry powder (plus 1 tbsp extra for “burning”); 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1 scotch bonnet pepper (whole or chopped, depending on heat preference); 1 large onion, chopped; 2–3 green onions (scallions), sliced; 2–3 sprigs fresh thyme (or 1 tsp dried thyme); 2–3 medium potatoes, peeled and cubed; 2 carrots, peeled and sliced (optional); 2 tbsp vegetable or coconut oil; Salt and black pepper, to taste; Water or chicken broth, enough to cover halfway.

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Authentic Jamaican Curry Chicken is bold, spicy, aromatic, and deeply comforting. I love how this dish brings layers of flavor from Jamaican curry powder, fresh herbs, and scotch bonnet pepper, all simmered into tender, juicy chicken. It’s a dish full of warmth and soul, and every bite reminds me of home-style island cooking — simple ingredients, big flavor.

Why You’ll Love This Recipe

I love this recipe because it’s packed with flavor and comes together with pantry staples and fresh herbs. The curry powder gives it a vibrant color and deep taste, and the long simmer makes the chicken so tender it practically falls apart. It’s perfect over white rice, rice and peas, or with roti — and it’s even better the next day when the spices have had time to settle in. Authentic Jamaican Curry Chicken

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Bone-in, skinless chicken pieces (legs, thighs, or mixed parts)
Jamaican curry powder
Garlic, minced
Fresh thyme
Ginger, grated
Scotch bonnet pepper (whole or chopped, depending on heat preference)
Onion, chopped
Green onions (scallions), sliced
Potatoes, peeled and cubed
Carrots (optional)
Salt and black pepper
All-purpose seasoning (optional but common)
Cooking oil (vegetable or coconut oil)
Water or chicken broth

Directions

I clean and season the chicken with salt, black pepper, a bit of curry powder, garlic, ginger, and all-purpose seasoning if using. I let it marinate for at least 1 hour (or overnight for deeper flavor).
In a large pot or Dutch oven, I heat oil over medium heat and add a tablespoon of curry powder. I “burn” the curry — cooking it for about 1 minute to bring out its fragrance and color.
I add the chicken pieces and brown them on all sides. This step helps lock in flavor.
I stir in onions, green onions, thyme, and scotch bonnet, then cover and let it cook for a few minutes in its own juices.
I add enough water or broth to cover the chicken halfway, bring it to a simmer, then reduce the heat and cover.
I cook it for about 30–35 minutes, then add the potatoes (and carrots if using), and continue simmering until the vegetables and chicken are tender and the sauce has thickened.
I remove the scotch bonnet before serving if I left it whole, and adjust salt to taste.

Servings and timing

This recipe serves 4–6 people and takes about 15 minutes to prep and 45 minutes to cook — ready in about 1 hour.

Variations

Sometimes I use boneless chicken thighs for a faster-cooking version, though bone-in gives the richest flavor. If I want it extra spicy, I slice the scotch bonnet and let it simmer in the sauce. For more body, I mash a few potato chunks into the gravy toward the end.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. It reheats beautifully on the stovetop or in the microwave. I’ve also frozen it in portions for up to 2 months — just thaw and warm through gently. Authentic Jamaican Curry Chicken

FAQs

What makes Jamaican curry powder different?

Jamaican curry powder is unique because it includes allspice and sometimes turmeric, giving it a deep, earthy flavor and bright color. It’s less spicy than Indian curry but still full of warmth.

Can I skip the scotch bonnet pepper?

Yes, but I love the authentic heat it adds. I leave it whole while cooking to infuse flavor without too much heat, then remove it before serving.

What’s the best type of chicken to use?

I use bone-in thighs and legs for juicy, flavorful results. Boneless works too, but I reduce the cooking time a bit.

Can I use store-bought curry paste instead?

Not for this dish. Jamaican curry chicken uses dry curry powder — it gives the dish its signature taste and texture.

What do I serve with curry chicken?

I love serving it with white rice, rice and peas, roti, or boiled dumplings. A side of steamed cabbage or fried plantains is great, too.

Conclusion

Authentic Jamaican Curry Chicken is rich, spicy, and full of island flavor that brings serious comfort to the table. I love how the curry-soaked chicken, soft potatoes, and fragrant herbs come together in a flavorful gravy that soaks perfectly into a plate of rice. Whether I’m cooking for a family meal or making it ahead for the week, this dish always brings warmth, tradition, and bold taste to every bite.