Growing up, one of my favorite comfort foods has always been Jamaican curry chicken. The rich, aromatic blend of spices, the tender, slow-cooked chicken, and the thick, flavorful sauce make this dish an absolute delight.
It’s a dish that brings warmth and nostalgia, reminding me of family dinners and the heartwarming essence of home-cooked Caribbean food.
This recipe is simple, yet packed with incredible depth of flavor that makes it a must-try!
What is Jamaican Curry Chicken?
Jamaican curry chicken is a traditional Caribbean dish made by slow-cooking chicken in a fragrant blend of Jamaican curry powder, allspice, thyme, and Scotch bonnet pepper.
Unlike Indian or Thai curries, Jamaican curry chicken has a distinctively bold, slightly sweet, and spicy taste with a hint of smokiness.
The dish is typically stewed until the chicken is fall-off-the-bone tender, allowing all the spices to blend beautifully into a thick and flavorful sauce.
What is the Best Cut of Chicken to Use?
For the best flavor and texture, bone-in, skinless chicken thighs and drumsticks are ideal for Jamaican curry chicken.
The bones add extra richness to the sauce while keeping the meat juicy and tender. You can also use a whole chicken cut into pieces or boneless chicken thighs for a quicker cooking time.
However, bone-in chicken is preferred for the most authentic taste.
What Can You Serve with Jamaican Curry Chicken?
Jamaican curry chicken is best enjoyed with:
- White rice – A simple side that soaks up all the flavorful curry sauce.
- Rice and peas – A traditional Jamaican pairing made with coconut-infused kidney beans and rice.
- Fried plantains – Adds a touch of sweetness that complements the spicy curry.
- Roti or paratha – Great for scooping up the rich sauce.
- Steamed cabbage and carrots – A light, refreshing side that balances the meal.
Jamaican Curry Chicken Recipe: A Hearty & Flavorful Caribbean Dish
Course: MainCuisine: Jamaican, CaribbeanDifficulty: Medium4
servings15
minutes45
minutes450
kcalIngredients
2 pounds bone-in chicken (thighs and drumsticks, cut into pieces)
2 tablespoons Jamaican curry powder
1 teaspoon allspice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon smoked paprika
1 tablespoon fresh thyme leaves
1 tablespoon vegetable oil or coconut oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 Scotch bonnet pepper, finely chopped (optional for heat)
1 medium potato, diced
1 medium carrot, sliced
2 cups chicken broth or water
1/2 cup coconut milk (optional for extra creaminess)
2 green onions, chopped (for garnish)
Directions
- Marinate the Chicken: In a large bowl, season the chicken with curry powder, allspice, salt, black pepper, smoked paprika, and thyme. Mix well and let marinate for at least 30 minutes (or overnight for best results).
- Brown the Chicken: Heat oil in a large pot over medium-high heat. Add the marinated chicken and sear for 3-4 minutes per side until golden brown.
- Sauté the Aromatics: Add chopped onions, garlic, and Scotch bonnet pepper. Cook for 2 minutes until fragrant.
- Simmer the Curry: Pour in chicken broth, diced potatoes, and sliced carrots. Stir well, cover, and let simmer on low heat for about 35 minutes, stirring occasionally.
- Add Coconut Milk (Optional): If using, stir in the coconut milk in the last 5 minutes of cooking for extra richness.
- Serve & Enjoy: Garnish with chopped green onions and serve hot with your favorite sides.
Notes
- For a milder curry, reduce or omit the Scotch bonnet pepper.
- For a richer sauce, let the curry simmer longer until the sauce thickens.
- If using boneless chicken, reduce the cooking time by 10 minutes.
Storage and Warming Leftovers
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze for up to 3 months in a sealed container.
- Reheating: Warm gently in a pot over low heat, adding a splash of water or broth if needed.
Nutritional Information for Jamaican Curry Chicken
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450 kcal |
| Carbohydrates | 30g |
| Protein | 35g |
| Fat | 20g |
| Saturated Fat | 8g |
| Fiber | 5g |
| Sugar | 4g |
| Sodium | 700mg |
| Potassium | 750mg |
| Vitamin A | 80% DV |
| Vitamin C | 60% DV |
| Calcium | 6% DV |
| Iron | 15% DV |