I perfected Authentic Jamaican Curry Chicken using a single overlooked spice and a small technique that give the recipe its unmistakable character.
Whenever I want a trip to the islands without leaving my kitchen I make what I call my Authentic Jamaican Curry Chicken. The smell from Jamaican curry powder hits first, warm and bright, and bone in chicken pieces soak up that flavor in a way boneless never do.
I keep things simple so it can also be an Easy Jamaican Curry Chicken for weeknights, yet it never feels watered down. There are little tricks I use to get a deep layered taste that’ll make you curious, and once you try a piece you’ll be planning the next time.
Ingredients
- Chicken: Its a great source of protein and iron, keeps the dish hearty.
- Jamaican curry powder: Spicy warming, adds color and depth, turmeric gives anti inflammatory benefits.
- Scotch bonnet pepper: Brings intense heat and fruity flavor, tiny amount goes a long way.
- Potatoes: Starchy adds body and comfort, soak up curry sauce, gives carbs and fiber.
- Onion: Sweetens and builds savory base provides fiber and natural sugars when caramelized.
- Garlic: Punchy aroma has immune boosting compounds, pairs beautifully with curry spices.
- Thyme and scallions: Fresh herbal notes brightens rich curry, adds vitamins and aromatic lift.
Ingredient Quantities
- 2 to 3 lb bone-in chicken pieces (thighs and drumsticks), cut into serving pieces
- 2 to 3 tbsp Jamaican curry powder (adjust to taste)
- 2 tbsp vegetable oil or canola oil
- 1 large onion, sliced or chopped
- 3 cloves garlic, minced
- 1 scotch bonnet pepper, whole or seeded and chopped (optional, very hot)
- 1 green bell pepper, chopped
- 2 to 3 medium potatoes, peeled and cubed
- 2 scallions (green onions), chopped
- 2 sprigs fresh thyme or 1 tsp dried thyme
- 1 to 1 1/2 cups chicken stock or water
- 1 to 2 tsp salt, to taste
- 1/2 to 1 tsp black pepper
- 1 tbsp fresh ginger, grated or 1 tsp ground ginger (optional)
How to Make this
1. Pat the 2 to 3 lb bone-in chicken dry and toss with 2 to 3 tbsp Jamaican curry powder, 1 to 2 tsp salt, 1/2 to 1 tsp black pepper and the 1 tbsp fresh ginger or 1 tsp ground ginger if using; mix in chopped scallions and a sprig of thyme, rub it all over and let it sit 20 minutes or up to overnight in the fridge for more flavor.
2. Heat 2 tbsp vegetable or canola oil in a large heavy pot over medium-high heat; add an extra 1 to 2 tsp curry powder to the hot oil and fry it 30 to 60 seconds to bloom the spices and get a richer color, but don’t burn it.
3. Add the chicken pieces in batches and brown well on all sides, about 4 to 6 minutes per side; remove browned pieces and set aside so you dont overcrowd the pan.
4. In the same pot add the sliced or chopped large onion, 3 cloves minced garlic, the whole or chopped scotch bonnet (use whole for mild heat, chopped for very hot) and the chopped green bell pepper; cook until softened, scraping up browned bits from the bottom.
5. Return the chicken to the pot, add the peeled and cubed 2 to 3 medium potatoes, the remaining scallions and thyme sprigs, then pour in 1 to 1 1/2 cups chicken stock or water so the liquid comes about halfway up the chicken.
6. Bring to a gentle boil, then reduce heat to low, cover and simmer 25 to 35 minutes until the chicken is cooked through and the potatoes are tender; check once or twice and turn pieces so they cook evenly.
7. Remove the lid, raise heat a bit and simmer a few minutes to thicken the sauce if needed; taste and adjust seasoning with more salt, black pepper or a pinch more curry powder if it needs a brighter punch.
8. Take out thyme sprigs and the whole scotch bonnet if you used one whole; stir in a few chopped scallion tops for freshness and a little extra oil if the sauce seems dry.
9. Let the curry rest 5 minutes off the heat so flavors settle, then serve hot over rice or with roti or fried dumplings, and enjoy the warm, island flavors.
Equipment Needed
1. Large heavy pot or Dutch oven with a tight‑fitting lid
2. Long-handled tongs for turning and browning the chicken
3. Chef’s knife (for chopping onions, peppers, scallions and thyme)
4. Cutting board
5. Large bowl for tossing the chicken with spices and for marinating
6. Measuring spoons plus a 1 cup measure for stock
7. Wooden spoon or heatproof spatula for scraping up browned bits
8. Vegetable peeler for the potatoes and a paring knife for small jobs
FAQ
Jamaican Curry Chicken Recipe Substitutions and Variations
- Jamaican curry powder: try Madras curry powder for a close match, or mix mild curry powder with 1 tsp turmeric and a pinch of ground coriander if you dont have the real thing.
- Scotch bonnet pepper: habanero gives similar heat, seeded jalapeño or serrano for milder heat, or 1/4 tsp cayenne or a few dashes of hot sauce if you want control.
- Chicken stock or water: you can use vegetable stock, diluted chicken bouillon, or for a richer island flavor swap in 1 cup coconut milk plus 1/2 cup stock or water.
- Potatoes: swap with sweet potatoes or yams for a sweeter finish, or use carrots, turnips, or sliced green plantains for a different but tasty texture.
Pro Tips
1) Marinate longer when you can, even overnight. Rub the curry, scallions and thyme under the skin and into joints so the flavor gets right into the meat. Just dont over-salt if you plan to marinate a long time, it draws moisture out.
2) Bloom the curry in hot oil for a richer color and deeper flavor but watch it close, curry burns fast. If it looks like its about to go dark, add a splash of stock or a little chopped onion to stop it, then add the chicken.
3) Brown the chicken in batches and dont crowd the pan, thats where the best flavor comes from. Save the browned bits, deglaze the pot with a bit of stock or water after the veg and that liquid will make the sauce taste way better.
4) Handle the potatoes to match the texture you want: parboil for a creamy, breaking-down potato, or add them later if you want firmer chunks. For a thicker, silkier sauce mash one or two pieces against the pot and stir them back in, or finish with a splash of lime or a little butter to brighten and smooth the sauce.
Jamaican Curry Chicken Recipe
I perfected Authentic Jamaican Curry Chicken using a single overlooked spice and a small technique that give the recipe its unmistakable character.
6
servings
420
kcal
Equipment: 1. Large heavy pot or Dutch oven with a tight‑fitting lid
2. Long-handled tongs for turning and browning the chicken
3. Chef’s knife (for chopping onions, peppers, scallions and thyme)
4. Cutting board
5. Large bowl for tossing the chicken with spices and for marinating
6. Measuring spoons plus a 1 cup measure for stock
7. Wooden spoon or heatproof spatula for scraping up browned bits
8. Vegetable peeler for the potatoes and a paring knife for small jobs
Ingredients
2 to 3 lb bone-in chicken pieces (thighs and drumsticks), cut into serving pieces
2 to 3 tbsp Jamaican curry powder (adjust to taste)
2 tbsp vegetable oil or canola oil
1 large onion, sliced or chopped
3 cloves garlic, minced
1 scotch bonnet pepper, whole or seeded and chopped (optional, very hot)
1 green bell pepper, chopped
2 to 3 medium potatoes, peeled and cubed
2 scallions (green onions), chopped
2 sprigs fresh thyme or 1 tsp dried thyme
1 to 1 1/2 cups chicken stock or water
1 to 2 tsp salt, to taste
1/2 to 1 tsp black pepper
1 tbsp fresh ginger, grated or 1 tsp ground ginger (optional)
Directions
- Pat the 2 to 3 lb bone-in chicken dry and toss with 2 to 3 tbsp Jamaican curry powder, 1 to 2 tsp salt, 1/2 to 1 tsp black pepper and the 1 tbsp fresh ginger or 1 tsp ground ginger if using; mix in chopped scallions and a sprig of thyme, rub it all over and let it sit 20 minutes or up to overnight in the fridge for more flavor.
- Heat 2 tbsp vegetable or canola oil in a large heavy pot over medium-high heat; add an extra 1 to 2 tsp curry powder to the hot oil and fry it 30 to 60 seconds to bloom the spices and get a richer color, but don't burn it.
- Add the chicken pieces in batches and brown well on all sides, about 4 to 6 minutes per side; remove browned pieces and set aside so you dont overcrowd the pan.
- In the same pot add the sliced or chopped large onion, 3 cloves minced garlic, the whole or chopped scotch bonnet (use whole for mild heat, chopped for very hot) and the chopped green bell pepper; cook until softened, scraping up browned bits from the bottom.
- Return the chicken to the pot, add the peeled and cubed 2 to 3 medium potatoes, the remaining scallions and thyme sprigs, then pour in 1 to 1 1/2 cups chicken stock or water so the liquid comes about halfway up the chicken.
- Bring to a gentle boil, then reduce heat to low, cover and simmer 25 to 35 minutes until the chicken is cooked through and the potatoes are tender; check once or twice and turn pieces so they cook evenly.
- Remove the lid, raise heat a bit and simmer a few minutes to thicken the sauce if needed; taste and adjust seasoning with more salt, black pepper or a pinch more curry powder if it needs a brighter punch.
- Take out thyme sprigs and the whole scotch bonnet if you used one whole; stir in a few chopped scallion tops for freshness and a little extra oil if the sauce seems dry.
- Let the curry rest 5 minutes off the heat so flavors settle, then serve hot over rice or with roti or fried dumplings, and enjoy the warm, island flavors.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 300g
- Total number of serves: 6
- Calories: 420kcal
- Fat: 25g
- Saturated Fat: 6g
- Trans Fat: 0.2g
- Polyunsaturated: 6g
- Monounsaturated: 12g
- Cholesterol: 120mg
- Sodium: 650mg
- Potassium: 700mg
- Carbohydrates: 20g
- Fiber: 3g
- Sugar: 3g
- Protein: 35g
- Vitamin A: 1500IU
- Vitamin C: 40mg
- Calcium: 60mg
- Iron: 3mg
