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A vibrant bowl of Jamaican curry chicken served with rice

Proven way to grow flavorful Jamaican Curry Chicken

This recipe guides you through making a flavorful Jamaican Curry Chicken, starting with marinating the chicken in a blend of spices and finishing with a rich, slow-cooked curry. It's a perfect dish for those who love a hearty and aromatic meal with a touch of Caribbean flair.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 servings
Calories 450 kcal

Equipment

  • large bowl
  • large pot or Dutch oven
  • tongs

Ingredients
  

Chicken Marinade

  • 2 lbs chicken thighs bone-in, skin-on
  • 2 tbsp curry powder
  • 1 tbsp all-purpose seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp black pepper
  • 0.5 tsp salt
  • 1 scotch bonnet pepper minced (optional)

Curry Base

  • 2 tbsp vegetable oil
  • 1 onion chopped
  • 3 garlic cloves minced
  • 1 tbsp ginger grated
  • 1 tbsp curry powder
  • 3 thyme sprigs

Sauce

  • 2 cups chicken broth
  • 1 potato large, diced
  • 1 carrot large, sliced
  • 0.5 cup coconut milk full-fat (optional)

Instructions
 

Marinating the Chicken

  • Clean the chicken thoroughly, then pat dry with paper towels. Cut the chicken thighs into suitable pieces if desired, then place them in a large bowl.
  • Add all the marinade ingredients to the bowl with the chicken and mix well to ensure each piece is coated. Cover the bowl and refrigerate for at least 30 minutes, or ideally overnight, to allow the flavors to meld.

Cooking the Curry

  • Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Once hot, sear the marinated chicken pieces in batches until browned on all sides, then remove with tongs and set aside, reserving any excess marinade.
  • Reduce the heat to medium and add the chopped onion to the pot, cooking until softened and translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
  • Add the remaining curry powder and reserved marinade to the pot, stirring constantly for about a minute to toast the spices. Deglaze the pot with a splash of chicken broth, scraping up any browned bits from the bottom.
  • Return the seared chicken to the pot, then pour in the remaining chicken broth and add the thyme sprigs. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
  • Add the diced potato and sliced carrot to the pot and continue to simmer, covered, for another 20-25 minutes, or until the chicken is tender and the vegetables are cooked.
  • Stir in the coconut milk, if using, and simmer for 5 more minutes to allow the flavors to combine. Taste and adjust seasoning as needed, then remove the thyme sprigs before serving.

Notes

For an extra kick, add a whole scotch bonnet pepper during the simmering stage, but be sure to remove it before serving to avoid excessive heat. Serve this Jamaican Curry Chicken with steamed white rice or roti for a complete and satisfying meal.