Description

This rich and creamy Jamaican Curry Chicken is a soul-warming dish with bold island spices, juicy chicken chunks, and a silky coconut curry sauce. Infused with thyme, scotch bonnet heat, and a touch of allspice, this recipe delivers authentic Caribbean comfort in every bite.

Ingredients

Units Scale

For the Chicken Marinade:

2 lbs (900g) bone-in or boneless chicken (thighs or breast), cut into chunks
2 tbsp Jamaican curry powder
1 tsp allspice
1/2 tsp black pepper
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tbsp fresh thyme leaves
1 scotch bonnet pepper (seeded & finely chopped, optional for heat)
1 tbsp vegetable oil
Juice of 1 lime

For the Sauce:

2 tbsp Jamaican curry powder
1 medium onion, sliced
3 cloves garlic, minced
1-inch piece of ginger, grated
1 cup (240ml) coconut milk
1 1/2 cups (360ml) water or chicken broth
1 large potato, peeled and cubed (optional for added body)
2 scallions, chopped
Salt to taste
Cilantro or parsley, for garnish

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Instructions

Marinate the Chicken – Combine chicken with all marinade ingredients in a bowl. Mix well and marinate at least 1 hour (or overnight for max flavor).
Sear the Chicken – In a large pot, heat oil and brown chicken on all sides (in batches if needed). Remove and set aside.
Build the Curry – In the same pot, sauté onions, garlic, and ginger for 2–3 minutes. Add curry powder and toast for 1 minute. Return chicken to the pot. Pour in coconut milk and water/broth. Add potatoes and scallions.
Simmer – Cover and cook on medium-low heat for 35–45 minutes until chicken is tender and sauce thickens. Stir occasionally. Adjust salt.
Serve – Garnish with chopped cilantro or parsley. Serve with steamed rice, roti, or fried plantains.

Notes

Use Jamaican curry powder like Betapac or Grace for authentic flavor.
Coconut milk makes it creamy, but you can skip for a more classic dry-style curry.
Store leftovers for up to 3 days — tastes even better the next day!

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 3g
Sodium: 780mg
Fat: 23g
Saturated Fat: 15g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 2g
Protein: 33g
Cholesterol: 95mg