Jamaican Curry Chicken

If you’re craving a taste of the Caribbean that will transport you straight to sun-soaked beaches and vibrant spice markets, this Jamaican Curry Chicken is your golden ticket. Tender pieces of chicken, bathed in a lively blend of Jamaican curry powder, all-purpose seasoning, paprika, and warming ground allspice, simmer away in a luscious coconut milk sauce. The gentle heat of scotch bonnet peppers wakes up your taste buds, while fresh ginger and brown sugar weave in layers of sweet-spicy complexity. Every forkful delivers a symphony of island vibes: the mellow creaminess of coconut, the savory punch of garlic and onion, and that signature curry fragrance you’ll find yourself daydreaming about long after the last bite.

This recipe earns its place as an intermediate-level delight, perfect for a cozy dinner or festive lunch gathering. You’ll spend about 20 minutes prepping, 1 hour cooking, and letting the flavors meld with a 30-minute rest—plenty of time to catch up with friends or sip a cold drink. Clocking in at around 500 kcal per serving, it’s a hearty, satisfying meal that balances richness and spice. Get ready to savor tender chicken simmered in a vibrant blend of Jamaican curry spices, creamy coconut milk, and fiery scotch bonnet peppers, creating a deeply aromatic, slightly sweet, and wonderfully spicy experience you’ll want on repeat.

KEY INGREDIENTS IN JAMAICAN CURRY CHICKEN

Every ingredient in Jamaican Curry Chicken plays a starring role in building layers of flavor and texture. From the core spices that define its Caribbean soul to the fresh aromatics that deepen its character, here’s what you’ll need:

• Chicken: Bone-in or boneless pieces provide juicy heft; the bones add extra depth, while boneless cooks quickly and is ideal for bite-sized pieces.
• Curry powder: Preferably Jamaican curry powder for authentic earthy heat and vibrant yellow hue that forms the backbone of the sauce.
• All-purpose seasoning: A versatile blend that enhances savory notes and ties the spices together for balanced taste.
• Paprika: Adds color and a sweet, mild pepper flavor that rounds off the curry’s warmth.
• Ground allspice (pimento): Imparts a subtle clove-like aroma, boosting the curry’s complexity and nodding to traditional island spice blends.
• Onion: Chopped onion softens to create a tender, fragrant base that melds seamlessly with garlic and peppers.
• Garlic: Minced garlic infuses each spoonful with pungent, savory aroma that deepens the overall flavor.
• Scotch bonnet pepper: The signature Jamaican heat; chopped or sliced for a fiery kick—adjust according to your spice tolerance.
• Bell pepper: Provides a sweet, crunchy counterpoint that brightens the curry’s texture.
• Tomatoes: Diced tomatoes contribute natural acidity and body, helping to thicken the sauce as they simmer.
• Vegetable oil: For browning chicken and sautéing aromatics; preserves the purity of flavors without overpowering.
• Chicken broth: Builds a rich, savory liquid base that complements the coconut milk and spices.
• Coconut milk: Delivers creamy richness and a slightly sweet dimension, taming the peppers’ heat.
• Thyme: Fresh sprigs lend earthy, lemony notes that enhance the curry’s aromatic profile.
• Ginger: Grated ginger cuts through the richness with bright, peppery zing.
• Brown sugar: Balances acidity and spiciness with gentle sweetness, helping ingredients harmonize.
• Salt and black pepper: Essential to seasoning, elevating every flavor layer.
• Lime: Juice used to wash and tone the chicken before cooking, ensuring freshness and reducing any gamey taste.
• White vinegar: Combined with lime juice to further cleanse and tenderize the chicken, setting the stage for perfect marination.

HOW TO MAKE JAMAICAN CURRY CHICKEN

Get ready to embark on a flavorful journey from marinating to simmering. These step-by-step instructions guide you through cleaning, seasoning, browning, and simmering your curry chicken for a meal that’s bursting with island spirit.

1. Begin by cleaning the chicken. Wash it under cold water, then place it in a bowl. Squeeze the lime juice over the chicken, add the vinegar, and rub it into every piece. Rinse thoroughly and drain, ensuring the chicken is fresh and ready to absorb spices.

2. In a large bowl, season the chicken pieces with curry powder, all-purpose seasoning, paprika, ground allspice, salt, and black pepper. Massage the spice blend into the meat, coating each piece evenly. Let it marinate for at least 30 minutes—or overnight for a deeper infusion of Caribbean flavors.

3. Heat vegetable oil in a large pot or Dutch oven over medium heat. When the oil shimmers, add the seasoned chicken. Brown on both sides, about 5–7 minutes per side, until golden and slightly crisp. Transfer the chicken to a plate and set aside.

4. In the same pot, add chopped onions, garlic, scotch bonnet pepper, and bell pepper. Sauté for 3–5 minutes until the onion turns translucent and the peppers soften, releasing their fragrance.

5. Stir in the grated ginger and brown sugar. Cook for another 2 minutes, allowing the sugar to dissolve and the ginger to infuse its bright spiciness into the base.

6. Add diced tomatoes and cook for 3–4 minutes, gently breaking them down as they soften, contributing body and tang to the sauce.

7. Return the browned chicken to the pot, stirring to coat each piece in the aromatic mixture. Pour in chicken broth and coconut milk, then nestle in the thyme sprigs. Bring to a boil, stirring to lift any flavorful bits from the bottom.

8. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30–40 minutes until the chicken is tender and fully cooked through. Stir occasionally to ensure even cooking.

9. Taste the curry and adjust seasoning with additional salt or pepper if needed. For a thicker sauce, remove the lid and simmer uncovered for a few extra minutes until the liquid reduces.

10. Remove and discard the thyme sprigs. Your Jamaican Curry Chicken is now ready to serve. Plate it alongside steamed rice, rice and peas, or flatbreads, and enjoy the fiesta of island flavors!

SERVING SUGGESTIONS FOR JAMAICAN CURRY CHICKEN

After all that care and time spent dreaming up these vibrant flavors, serving your Jamaican Curry Chicken is a celebration in itself. Whether you’re sitting down for a casual family meal or hosting friends for a laid-back Caribbean night, pairing this curry with complementary sides will highlight its creamy, spicy charm. Think about adding elements that balance the heat, soak up the sauce, and add fresh texture. Crisp, cool accompaniments contrast beautifully with the curry’s warmth, while hearty starches ensure every drop of that coconut-infused sauce finds its way onto your fork. Presentation is part of the fun, too—garnish with a sprig of fresh thyme or a wedge of lime for a pop of color that invites everyone to dig in. Here are some crowd-pleasing ideas to get you started:

• Steamed White Rice: Fluffy and neutral, it soaks up every spoonful of the coconut-curry sauce, letting the spices shine without competing flavors.
• Rice and Peas: A classic Caribbean staple, combining coconut milk–infused rice with tender kidney beans. Its natural creaminess mirrors the curry’s richness for a harmonious plate.
• Warm Flatbreads or Roti: Tear off pieces to scoop up chicken and sauce—offers a tactile, fun way to eat and highlights the dish’s street-food roots.
• Fresh Cucumber Salad: Thinly sliced cucumbers tossed with a light vinaigrette cool the palate, adding crunchy contrast and refreshing balance to the curry’s spicy depth.

HOW TO STORE JAMAICAN CURRY CHICKEN

Preserving the vibrant flavors of your Jamaican Curry Chicken is simple when you give it the right environment. Proper storage ensures that every reheated bite recaptures that initial burst of island spices and creamy coconut goodness. Whether you’re stashing leftovers for tomorrow’s lunch or planning to freeze portions for a busy weeknight rescue, these guidelines will keep your curry tasting fresh and delicious:

• Refrigerator Method: Transfer cooled curry into an airtight container. Store in the fridge for up to 3–4 days. The cool environment helps the flavors meld, often making leftovers even more savory.
• Freezing for Later: Portion the curry into freezer-safe containers or heavy-duty ziplock bags, leaving some headspace for expansion. Freeze for up to 2–3 months. Thaw overnight in the refrigerator before reheating gently on the stove or in the microwave.
• Airtight Containers: Prevents moisture loss and odor absorption. Choose BPA-free plastic or glass containers with secure lids to maintain the curry’s aroma and prevent spills.
• Reheating Tips: For the best texture, reheat slowly over low heat, stirring occasionally and adding a splash of water or coconut milk if the sauce has thickened too much. Avoid high heat to preserve the chicken’s tenderness and prevent the sauce from separating.

CONCLUSION

What started as a craving for bold Caribbean flavors has turned into a heartwarming celebration of Jamaican Curry Chicken that’s as fun to make as it is to eat. We’ve journeyed through marinating, browning, sautéing, and simmering, unveiling how simple ingredients—curry powder, scotch bonnet, coconut milk, and fresh aromatics—can transform everyday chicken into something extraordinary. Whether you opted for bone-in pieces that deepen the broth or boneless bites for speedy cooking, each technique builds on the next, culminating in a dish that’s creamy, spicy, and richly aromatic. As you plate this curry alongside steamed rice, rice and peas, or tearable flatbreads, you honor the vibrant flavors and shared traditions that make island spices so irresistible. Feel free to print this article and stash it in your recipe binder, so it’s always within reach for lunch or dinner inspiration—and don’t forget, there’s a handy FAQ below to tackle any cooking questions you might have.

We’d love to hear from you! If you try this Jamaican Curry Chicken, let us know how it turned out in the comments. Did the scotch bonnet give you the perfect heat, or did you tame it for milder tastes? Maybe you experimented with veggies like carrots or potatoes—tell us about those tasty tweaks. Questions about marinating times, reheating, or ingredient swaps? Drop them below, and we’ll jump in to help you perfect your island curry game. Your feedback, stories, and flavor adventures make this community sizzle, so don’t be shy—share your curry creations and let’s keep the conversation spicy!

Print Recipe

Jamaican Curry Chicken

Author: Isabella Rames

Difficulty: Intermediate Prep Time 20 mins Cook Time 1 hr Rest Time 30 mins Total Time 1 hr 50 mins

Calories: 500

Description

Tender chicken simmered in a vibrant blend of Jamaican curry spices, creamy coconut milk, and fiery scotch bonnet peppers, creating a deeply aromatic, slightly sweet, and wonderfully spicy meal.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 lbs chicken (cut into pieces, bone-in or boneless)

• 2 tbsp curry powder (preferably Jamaican curry powder)

• 1 tbsp all-purpose seasoning

• 1 tbsp paprika

• 1 tsp ground allspice (pimento)

• 1 medium onion (chopped)

• 3 cloves garlic (minced)

• 1 scotch bonnet pepper (or more for heat, chopped)

• 1 bell pepper (chopped)

• 2 medium tomatoes (diced)

• ¹⁄₄ cup vegetable oil

• 1 cup chicken broth

• ¹⁄₂ cup coconut milk

• 2 sprigs thyme

• 2 tbsp ginger (grated)

• 1 tbsp brown sugar

• Salt and black pepper to taste

• ¹⁄₂ lime (for washing chicken)

• 1 tbsp white vinegar (for washing chicken)

Instructions

1. Begin by cleaning the chicken. Wash it under cold water, then place it in a bowl. Squeeze the lime juice over the chicken, add the vinegar, and rub it into the chicken. Rinse and drain the chicken.
2. In a large bowl, season the chicken pieces with the curry powder, all-purpose seasoning, paprika, ground allspice, salt, and black pepper. Massage the spices into the chicken and let it marinate for at least 30 minutes (overnight for better flavor).
3. Heat vegetable oil in a large pot or Dutch oven over medium heat. Once hot, add the seasoned chicken pieces. Brown the chicken on both sides, cooking for about 5-7 minutes per side until golden brown. Remove the chicken and set it aside.
4. In the same pot, add the chopped onions, garlic, scotch bonnet pepper, and bell pepper. Sauté for about 3-5 minutes until the onions are softened and translucent.
5. Add the grated ginger and brown sugar to the pot. Stir to combine and cook for another 2 minutes, letting the sugar dissolve and the ginger infuse.
6. Add the diced tomatoes to the pot and cook for 3-4 minutes, allowing them to soften and release their juices.
7. Return the browned chicken to the pot, stirring to coat the chicken in the flavorful mixture. Pour in the chicken broth and coconut milk. Add the thyme sprigs. Bring the mixture to a boil.
8. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30-40 minutes until the chicken is tender and fully cooked. Stir occasionally.
9. Taste the curry and adjust the seasoning with more salt or pepper, if needed. If you prefer a thicker sauce, let it simmer uncovered for a few extra minutes.
10. Remove the thyme sprigs, and your Jamaican curry chicken is ready to serve. Serve it hot with steamed rice, rice and peas, or flatbreads.

Note

• For a richer flavor, you can add a little extra coconut milk or coconut cream to the sauce.
• Scotch bonnet peppers are very hot, so use them cautiously depending on your heat preference. You can substitute with habanero if necessary.
• The longer you marinate the chicken, the more flavorful the curry will be, so overnight marination is ideal.
• You can also add vegetables like carrots, potatoes, or peas to the curry for more texture and nutrition.

Keywords: Jamaican curry chicken, Caribbean curry, coconut milk curry, scotch bonnet, island spices, dinner recipe