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Jamaican Curry Chicken Recipe

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3.8 from 15 reviews

This authentic Jamaican Curry Chicken recipe brings together bold Caribbean flavors with a vibrant blend of spices. Tender chicken marinated in turmeric, allspice, ginger, and Scotch bonnet pepper is slow-cooked to perfection in a fragrant curry sauce enriched with coconut milk. Served alongside traditional accompaniments like jasmine rice, chutney, fried plantains, and avocado, this dish is a comforting and aromatic meal that captures the essence of Jamaican cuisine.

  • Total Time: 2 hrs 10 mins
  • Yield: 6 servings

Ingredients

For the Marinated Chicken:

  • 3 1/2 pounds (1.6 kg) bone-in, skin-on chicken parts
  • 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 picked fresh thyme leaves

For the Curry:

  • 1/4 cup (60 ml) canola or other neutral oil, divided
  • 1 tablespoon Jamaican curry powder
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon ground cumin (optional)
  • 1 teaspoon ground coriander seed (optional)
  • 1 teaspoon garam masala (optional)
  • 1 medium yellow onion (8 ounces; 237 g), diced
  • 2 medium carrots (about 8 ounces; 237 g total), peeled and diced (optional)
  • 1 small Yukon Gold potato (5 ounces; 142 g), diced (optional)
  • 2 thyme sprigs
  • 1 small Scotch bonnet pepper, whole
  • 5 whole allspice berries
  • 1/2 cup (113 ml) coconut milk from 1 (13.5-ounce; 400 ml) can, plus more if needed

Serving Suggestions:

  • Jasmine or basmati rice
  • Mango or papaya chutney
  • Fried plantains
  • Sliced avocado

Instructions

  1. Prepare the Chicken: Rub the chicken pieces all over with the juice of the lime or lemon halves, then season generously with kosher salt and freshly ground black pepper.
  2. Marinate: In a medium bowl, combine turmeric, minced garlic, minced Scotch bonnet pepper, Jamaican curry powder, ground allspice, fresh minced ginger, and fresh thyme leaves. Add the chicken pieces and massage this spice mixture thoroughly over the chicken, including under the skin. Cover and refrigerate for at least 1 hour and up to 12 hours to allow flavors to penetrate.
  3. Brown the Chicken: Heat 2 tablespoons of the oil in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering. Add the marinated chicken pieces in batches to avoid overcrowding, cooking and turning frequently until lightly browned on all sides, about 5 minutes. Transfer the browned chicken to a platter and set aside.
  4. Toast the Spices: Add the remaining 2 tablespoons of oil to the pot. Stir in curry powder, minced ginger, cumin, coriander seeds, and garam masala if using. Cook, stirring constantly, until the spices are fragrant and lightly toasted, about 1 minute.
  5. Sauté Vegetables: Add the diced onion, carrots, and potato if using. Cook, stirring occasionally, until the vegetables just begin to soften, approximately 5 minutes.
  6. Combine and Simmer: Return the browned chicken pieces along with any juices to the pot, stirring to coat with the aromatic spices and vegetables. Pour in 1 cup (227 ml) of hot water, add thyme sprigs, whole Scotch bonnet pepper, and whole allspice berries. Bring the mixture to a boil. Cover, reduce the heat to low, and simmer gently for 30 minutes.
  7. Finish the Curry: Remove the lid and stir in 1/2 cup (113 ml) of coconut milk. Continue to simmer uncovered for about 15 minutes until the sauce thickens to a rich, gravy-like consistency. If the sauce reduces too much, add additional water or coconut milk as needed. Season with salt and pepper to taste.
  8. Serve: Serve the Jamaican curry chicken hot with jasmine or basmati rice, mango or papaya chutney, fried ripe plantains, and sliced avocado for a full traditional meal experience.

Notes

  • Bone-in, skin-on chicken parts provide the best flavor and moisture retention for this curry.
  • Scotch bonnet peppers are very hot; adjust quantity based on your heat preference.
  • Optional spices like cumin, coriander, and garam masala deepen the flavor but can be omitted for a simpler curry.
  • Adding carrots and potatoes is optional but adds texture and heartiness to the dish.
  • If the sauce becomes too thick during simmering, add more coconut milk or water to achieve desired consistency.
  • Marinating the chicken up to 12 hours intensifies the flavor but even a 1-hour marinate adds good taste.
  • Serve with traditional sides such as jasmine or basmati rice, chutney, fried plantains, and avocado for an authentic Jamaican meal.
  • Author: Olivia
  • Prep Time: 10 mins
  • Cook Time: 60 mins
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Jamaican

Find it online: https://iamstarved.com/jamaican-curry-chicken-recipe/