Authentic Jamaican Curry Chicken – Bold, Spicy & Bursting with Island Flavor

Authentic Jamaican Curry Chicken – Bold, Spicy & Bursting with Island Flavor

Bring the warmth of the Caribbean straight to your kitchen with this Authentic Jamaican Curry Chicken — a soul-satisfying dish layered with vibrant spices, tender chicken, and rich, aromatic gravy. Infused with golden Jamaican curry powder, fresh herbs, garlic, and Scotch bonnet pepper, this curry is a delicious balance of heat, savoriness, and comfort. Every bite tells a story — one of tradition, community, and flavor passed down through generations. Serve it with steamed white rice, rice and peas, or roti for a truly authentic island meal that’s spicy, fragrant, and impossible to forget.

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Prep Time 15

Cook Time 40

Servings: 4 Servings

Ingredients Equipment Method Notes

Ingredients

For the Chicken Marinade

2 lbs 900 g chicken thighs or drumsticks, cut into bite-size pieces
2 tablespoons Jamaican curry powder preferably Betapac or Blue Mountain
1 teaspoon all-purpose seasoning or salt
½ teaspoon black pepper
3 garlic cloves minced
1 small onion finely chopped
1 stalk green onion scallion, chopped
1 sprig fresh thyme or ½ teaspoon dried thyme
1 Scotch bonnet pepper finely chopped (adjust to taste)
1 tablespoon fresh grated ginger
Juice of 1 lime to clean and tenderize the chicken

For Cooking

2 tablespoons vegetable oil or coconut oil
1 teaspoon curry powder for toasting in oil
1 medium potato peeled and diced (optional, for thickness)
½ red or green bell pepper chopped
1 ½ cups water or chicken stock
Salt to taste

Equipment

Large pot or Dutch oven
Cutting board and sharp knife
Wooden spoon or spatula
Mixing bowls
Measuring spoons

Method

Step 1: Clean & Season the Chicken

Rinse the chicken with lime juice and water, then pat dry.
In a large bowl, add curry powder, salt, black pepper, garlic, onion, scallion, thyme, Scotch bonnet, and ginger.
Massage the seasoning into the chicken until fully coated.
Cover and marinate for at least 1 hour — or overnight for deeper flavor.
💡 Pro Tip: The longer the marination, the richer and more aromatic your curry will be.

Step 2: Toast the Curry Powder

In a large pot, heat oil over medium heat.
Add 1 teaspoon of curry powder to the oil and stir for 30 seconds — this “burns” the curry slightly, releasing deep, earthy flavors and giving it a signature color.

Step 3: Brown the Chicken

Add the marinated chicken pieces to the pot, reserving any leftover marinade.
Cook for 5–7 minutes, stirring occasionally until the chicken is lightly browned and coated in curry.
💡 Pro Tip: Don’t rush this step — browning locks in flavor and builds the curry’s base.

Step 4: Simmer the Curry

Add the remaining marinade, potatoes (if using), bell pepper, and enough water or chicken stock to just cover the chicken.
Stir, cover, and reduce heat to low.
Simmer for 30–40 minutes, stirring occasionally, until the chicken is tender and the sauce thickens into a silky, flavorful gravy.
Taste and adjust seasoning — add salt, pepper, or more Scotch bonnet if you want extra heat.

Step 5: Serve

Serve hot with steamed white rice, coconut rice, or roti.
Garnish with fresh thyme or scallions for that authentic island touch.

Notes

🧊 Storage & Reheating

Refrigerate: Store in an airtight container for up to 4 days.

Reheat: Warm gently in a saucepan over low heat; add a splash of water if the sauce thickens too much.

Freeze: Store for up to 2 months; thaw overnight before reheating.

🥄 Variations

Coconut Curry Chicken: Add ½ cup coconut milk for a creamier, milder version.

Jamaican Curry Goat Twist: Swap chicken for goat and extend cooking time to 1½ hours.

Vegetable Curry: Substitute chicken with chickpeas, potatoes, and carrots for a vegan option.

Spicy Lovers: Add extra Scotch bonnet or a pinch of cayenne pepper.

Mango Fusion: Stir in a tablespoon of mango chutney for subtle sweetness.

Curry Chicken with Dumplings: Add small boiled flour dumplings to the pot for a hearty one-pot meal.

Curry Chicken Roti Wraps: Serve inside warm roti with lettuce and chutney.

Garlic Herb Variation: Add extra garlic and parsley for an aromatic twist.

Slow Cooker Method: Cook on low for 6 hours for a hands-free version.

No-Potato Style: Skip the potatoes for a lighter, saucier curry.

❓ 10 FAQs

What makes Jamaican curry powder different?
It has more turmeric and allspice, giving it a brighter color and distinct flavor.

Can I use boneless chicken?
Yes, but bone-in pieces provide richer flavor in the sauce.

How spicy is it?
Medium-hot — adjust the Scotch bonnet to control heat.

Do I need to “burn” the curry powder?
Yes! It enhances the aroma and gives authentic depth of flavor.

Can I make it with coconut milk?
Definitely — it adds creaminess and mellows the spice.

Can I skip marinating?
You can, but marinating deepens the flavor significantly.

What can I serve it with?
Rice and peas, fried plantains, roti, or steamed cabbage.

Can I substitute Scotch bonnet?
Use habanero or a milder chili, but nothing matches Scotch bonnet’s flavor.

Can I make it less oily?
Use 1 tablespoon of oil and trim fat from the chicken.

Why is my sauce too thin?
Simmer uncovered for a few minutes to reduce and thicken naturally.

🏁 Conclusion

This Authentic Jamaican Curry Chicken is the real deal — vibrant, spicy, and packed with island soul. From the fragrant herbs to the golden curry sauce coating tender chicken, it’s comfort food that transports you straight to Jamaica with every bite.

Rich, aromatic, and deeply satisfying, it’s a dish best enjoyed with friends, laughter, and plenty of rice to soak up that glorious curry gravy.