Authentic Jamaican Curry Chicken Easy Recipe
This authentic Jamaican Curry Chicken recipe delivers rich, spicy, and deeply flavorful chicken simmered in a fragrant coconut milk curry sauce with potatoes and vegetables. The secret is marinating the chicken with traditional Jamaican spices and ‘burning’ the curry powder to enhance its flavor and aroma. Perfectly paired with steamed rice or plantains, this easy-to-make dish brings the bold taste of Jamaica to your table.
- Prep Time: 20 minutes (plus at least 3 hours or overnight marinating)
- Cook Time: 35 minutes
- Total Time: 3 hours 55 minutes (including marinating time)
- Yield: Serves 4 people 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Jamaican
Ingredients
Scale
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
- Marinate the chicken: Clean and pat the chicken dry. Place in a large bowl. Add salt, black pepper, browning, garlic powder, smoked paprika, onion powder, parsley, all-purpose seasoning (if using), and curry powder. Toss well to coat. Transfer to a sealed bag or covered bowl and refrigerate for at least 3 hours (overnight is best). Let rest at room temperature for 15–20 minutes before cooking.
- Burn the curry powder: In a large skillet or saucepan, heat olive oil over medium-high heat. Add the curry powder and stir continuously for 2–3 minutes, until it darkens and becomes aromatic. This step enhances the flavor by releasing deeper color and preventing stomach upset caused by the potent curry powder.
- Build the flavor base: Add minced garlic, fresh ginger, chopped Scotch bonnet peppers, green onions, and chopped bell peppers to the pan. Sauté until fragrant and slightly golden. Stir in ground allspice, salt, and black pepper to combine the flavors.
- Cook the chicken: Add the marinated chicken drumsticks to the pan. Sear them for 3–4 minutes per side until they are nicely browned and sealed, locking in the flavors.
- Simmer the curry: Stir in low-sodium soy sauce, chicken stock, Jamaican hot sauce, and the can of full-fat coconut milk. Bring the mixture to a gentle boil. Add the peeled and cubed potatoes, chopped carrots, and fresh thyme sprigs. Reduce heat to low and simmer uncovered for about 20 minutes, stirring occasionally, until the chicken is tender and the curry sauce thickens to a rich consistency.
- Serve: Remove the curry from heat and let it rest for a couple of minutes. Garnish with a sprinkle of freshly chopped parsley or red pepper flakes if desired. Serve hot over steamed white rice, rice and peas, or with your favorite vegetables or plantains for a fully authentic Jamaican meal experience.
Notes
- Use Scotch bonnet peppers for authentic Jamaican heat, or substitute habaneros for a milder flavor.
- Marinate the chicken overnight for maximum flavor penetration and tenderness.
- For a thicker curry sauce, simmer uncovered during the last few minutes.
- Sweet potatoes can be used instead of russet potatoes to add natural sweetness and a creamy texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat gently on the stove.
- Pair with side dishes like white rice, brown Basmati rice, sautéed vegetables, or fried plantains for a traditional Jamaican meal.
- The process of ‘burning’ the curry powder is essential to release the full flavor and reduce its potency, avoiding stomach discomfort.
Keywords: Jamaican Curry Chicken, Jamaican Chicken Curry recipe, Authentic Jamaican Curry, Caribbean chicken curry, Spicy Jamaican Curry, Coconut milk curry chicken
