Name: Authentic Jamaican Curry Chicken Easy Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 3 h 55 min
Cuisine: Jamaican
Ingredients: 3–4 chicken drumsticks (skin-on or skinless); 2 Tbsp Jamaican curry powder; 1 tsp sea salt; 1–2 tsp all-purpose seasoning or Flavo Rice (optional); 1 ½ tsp black pepper; 1 tsp garlic powder; 1–2 tsp onion powder; 1 tsp dried parsley; ½ tsp smoked paprika; 2 Tbsp browning (optional, for deeper color and flavor); 2 Tbsp olive oil; 14 oz (1 can) full-fat coconut milk; 2 russet potatoes, peeled and cubed; 2 carrots, peeled and chopped; 1 bell pepper, chopped; 3–4 garlic cloves, minced; 2 Tbsp fresh ginger, minced; 2 green onions, chopped; 1–2 sprigs fresh thyme; 8 Tbsp low-sodium chicken stock; 2–3 Scotch bonnet peppers (or habaneros for milder heat); 1 Tbsp low-sodium soy sauce; 3 Tbsp Jamaican curry powder; 1 Tbsp Jamaican hot sauce (or your favorite brand); 1 tsp ground allspice; 1 tsp sea salt; 1 tsp black pepper

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Introduction

Authentic Jamaican Curry Chicken is a flavorful and comforting dish that brings the vibrant spices of the Caribbean right to your kitchen. This easy recipe uses a rich blend of curry powder, Scotch bonnet peppers, and coconut milk to create a deliciously tender and spicy chicken stew. Perfect served over rice or your favorite side.

A white bowl filled with a thick, orange-brown curry featuring chunky pieces of chicken and small bits of red and green vegetables mixed in, with a smooth, slightly creamy texture. On top, there are fresh green cilantro leaves scattered as garnish. The bowl rests on a dark area next to a wooden cutting board and a soft, off-white cloth on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Chicken Marinade:

3–4 chicken drumsticks (skin-on or skinless)
2 Tbsp Jamaican curry powder
1 tsp sea salt
1–2 tsp all-purpose seasoning or Flavo Rice (optional)
1 ½ tsp black pepper
1 tsp garlic powder
1–2 tsp onion powder
1 tsp dried parsley
½ tsp smoked paprika
2 Tbsp browning (optional, for deeper color and flavor)

For the Curry Sauce:

2 Tbsp olive oil
14 oz (1 can) full-fat coconut milk
2 russet potatoes, peeled and cubed
2 carrots, peeled and chopped
1 bell pepper, chopped
3–4 garlic cloves, minced
2 Tbsp fresh ginger, minced
2 green onions, chopped
1–2 sprigs fresh thyme
8 Tbsp low-sodium chicken stock
2–3 Scotch bonnet peppers (or habaneros for milder heat)
1 Tbsp low-sodium soy sauce
3 Tbsp Jamaican curry powder
1 Tbsp Jamaican hot sauce (or your favorite brand)
1 tsp ground allspice
1 tsp sea salt
1 tsp black pepper

Instructions

Step 1: Clean and pat the chicken dry. Place it in a large bowl. Add salt, black pepper, browning, garlic powder, smoked paprika, onion powder, parsley, all-purpose seasoning (if using), and 2 Tbsp of the curry powder. Toss well to coat. Transfer to a sealed bag or covered bowl and refrigerate for at least 3 hours, preferably overnight. Let rest at room temperature for 15–20 minutes before cooking.
Step 2: In a large skillet or saucepan, heat olive oil over medium-high heat. Add the remaining 3 Tbsp of curry powder and stir for 2–3 minutes until it darkens and becomes aromatic. This “burning” step enriches the flavor.
Step 3: Add garlic, ginger, Scotch bonnet peppers, green onions, and bell peppers to the pan. Sauté until fragrant and slightly golden. Stir in allspice, salt, and black pepper.
Step 4: Add the marinated chicken pieces to the pan. Sear them for 3–4 minutes per side until browned.
Step 5: Stir in soy sauce, chicken stock, hot sauce, and coconut milk. Bring the mixture to a gentle boil. Add potatoes, carrots, and thyme sprigs. Reduce heat to low and simmer for 20 minutes, stirring occasionally, until the chicken is tender and the sauce thickens.
Step 6: Remove from heat and let the curry rest for a few minutes. Garnish with a sprinkle of parsley or red pepper flakes if desired. Serve hot over steamed rice, rice and peas, or with your favorite vegetables.

Tips & Variations

Scotch bonnet peppers provide authentic Jamaican heat—use habaneros for a milder version.
Marinate the chicken overnight to maximize flavor.
For a thicker curry, simmer uncovered during the last few minutes.
Substitute sweet potatoes for regular potatoes to add a natural sweetness and body to the sauce.
Adjust the number of peppers to control the heat level according to your preference.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, portion the curry and freeze for up to 2 months. Thaw overnight in the fridge and gently reheat on the stove before serving.

How to Serve

The image shows a white bowl filled with a thick, orange-colored curry containing visible chunks of chicken and small pieces of vegetables like red bell pepper. The curry has a rich, smooth texture with some herbs sprinkled throughout and a small bunch of fresh green cilantro leaves on top as garnish. The bowl is placed on a rustic wooden board, resting on a white marbled surface, with a crumpled off-white cloth nearby. The scene is softly lit, highlighting the creamy texture and vibrant colors of the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why do you burn the curry powder?

Burning the curry powder enhances its flavor by releasing deeper, richer notes and improves the color of the dish. It also makes the curry easier to digest for some people.

Can I use sweet potatoes instead of regular potatoes?

Yes, sweet potatoes are a great alternative that adds a subtle sweetness and helps thicken the sauce, creating a slightly different but delicious flavor profile.