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Jamaican Curry Chicken

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This easy, authentic Jamaican curry chicken recipe delivers tender chicken simmered in a rich, spicy curry sauce with potatoes and carrots. Ready in just 30 minutes, it’s a comforting, flavorful dinner perfect for busy weeknights or family gatherings.

Ingredients

Scale
  • 2 pounds bone-in, skinless chicken thighs or drumsticks, cut into bite-sized pieces
  • 3 tablespoons Jamaican curry powder
  • 2 medium potatoes (about 14 oz), peeled and cut into chunks
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 Scotch bonnet pepper, seeded and finely chopped (or half for less heat, or substitute with jalapeño/omit)
  • 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 2 green onions, chopped
  • 1-inch piece ginger, grated (optional)
  • 1 large carrot, sliced
  • 1/2 teaspoon allspice (pimento)
  • 1/2 cup coconut milk (optional, can substitute with water or chicken broth)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 2 tablespoons vegetable oil (or coconut oil)
  • 1 cup water or chicken broth (plus more as needed)

Instructions

  1. Place chicken pieces in a bowl. Add 1 tablespoon curry powder, salt, black pepper, half the chopped onion, garlic, ginger, and thyme. Mix well and let marinate for 10 minutes.
  2. Peel and chop potatoes, slice carrot, dice remaining onion, and chop green onions. Wear gloves when handling Scotch bonnet pepper.
  3. Heat oil in a large pot over medium heat. Add remaining 2 tablespoons curry powder and stir for 1 minute until fragrant.
  4. Add seasoned chicken pieces to the pot. Cook, stirring, for about 5 minutes until lightly browned.
  5. Add chopped onions, garlic, ginger, carrot, and Scotch bonnet pepper. Stir well and cook for 2 more minutes until onions soften.
  6. Add potatoes, coconut milk (if using), and water or chicken broth. Sprinkle in allspice and green onions. Stir, scraping up any bits from the bottom.
  7. Cover and simmer over medium-low heat for 20 minutes. Check halfway through and add more water if needed.
  8. Remove lid, stir, and taste for seasoning. Adjust salt, pepper, or heat as desired.
  9. Serve hot over steamed rice. Garnish with extra green onions or a sprig of thyme.

Notes

For best flavor, use bone-in chicken and toast the curry powder in oil before adding other ingredients. Adjust the heat level by using less Scotch bonnet or omitting it. Coconut milk adds creaminess but can be omitted for a lighter sauce. If sauce is too thin, simmer uncovered to thicken; if too thick, add a splash of water or coconut milk. Leftovers taste even better the next day and can be refrigerated for up to 4 days or frozen for 2 months.

Nutrition

Keywords: Jamaican curry chicken, Caribbean dinner, easy curry chicken, authentic Jamaican recipe, gluten-free chicken curry, spicy chicken stew, weeknight dinner, comfort food

Find it online: https://bitematrix.com/jamaican-curry-chicken-recipe-easy-authentic-dinner-in-30-minutes/