I’m sharing my Authentic Jamaican Curry Chicken, a family recipe from the islands that hinges on one surprising pantry staple, read on to find out which ingredient it is.

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I grew up sneaking spoonfuls of my mother’s Jamaican curry, and even now the smell makes me stop whatever I’m doing. This Authentic Jamaican Curry Chicken has bold layered flavors that keep changing as you eat it.

I love the kick from a scotch bonnet pepper and the bright sliced scallions that cut through the richness. Sometimes I call it an adventure on a plate because every bite seem to tell a different story.

If you think this dish is predictable, this one will prove you wrong and yes it’s also an Easy Jamaican Curry Chicken to throw together when you want something real.

Ingredients

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Bone in chicken brings rich protein, iron and deep flavor for slow simmering.
Jamaican curry powder is bright, earthy spice giving color, antioxidants, warm savory notes.
Potatoes are starchy carbs that add body and creaminess, provide potassium and fiber.
Scotch bonnet brings intense heat and fruity aroma, adds Vitamin C, use caution.
Onions turn sweet when caramelized, giving fiber and savory depth to the gravy.
garlic gives pungent savory punch, allicin offers small health benefits and aroma.
thyme brings herbal earthiness, scallions add sharp green freshness and mild crunch.
Carrots add sweetness, beta carotene for vitamin A, color and gentle texture.

Ingredient Quantities

3 lb bone in chicken pieces (thighs and drumsticks)

2 1/2 tbsp Jamaican curry powder, Madras or Caribbean style

2 tsp salt or to taste

1 tsp ground black pepper

2 tbsp vegetable oil

2 tbsp all purpose flour

1 large onion, sliced

4 garlic cloves, minced

3 scallions, chopped

1 scotch bonnet pepper, whole or seeded and minced use caution

2 sprigs fresh thyme or 1 tsp dried thyme

2 medium potatoes, peeled and cut into chunks

2 medium carrots, sliced

1 cup chicken broth or water

1 tbsp browning sauce or splash soy sauce optional

1 tbsp fresh lime juice optional

How to Make this

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1. Pat the 3 lb chicken pieces dry and put in a big bowl, add 2 tbsp Jamaican curry powder, 2 tsp salt, 1 tsp black pepper, 2 minced garlic cloves, 2 chopped scallions, 2 sprigs thyme (or 1 tsp dried), and either the whole scotch bonnet (poke a few holes) or seed and mince it if you want more heat; mix well and let sit 20 to 30 minutes (or refrigerate a few hours if you got time). Reserve about 1/2 tbsp of the curry powder for frying.

2. After marinating, lightly toss the chicken with the 2 tbsp flour so the pieces get a thin coating, that helps with browning and thickening the sauce.

3. Heat 2 tbsp vegetable oil in a large heavy pot over medium high heat, add the reserved 1/2 tbsp curry powder to the hot oil and stir for 20 to 30 seconds to bloom the spice, be careful it can burn fast.

4. Add the floured chicken pieces skin side down and brown them on all sides, don’t crowd the pot, work in batches if needed; you want good color, about 6 to 8 minutes per batch. Remove browned chicken and set aside.

5. In the same pot add the sliced large onion, the other 2 minced garlic cloves, the last chopped scallion, and sauté for a couple minutes till softened and a little translucent, scrape up any brown bits from the bottom cause that’s flavor.

6. Return all the browned chicken to the pot, tuck in the 2 peeled and chunked potatoes and the 2 sliced carrots, add 1 cup chicken broth or water, 1 tbsp browning sauce or a splash of soy sauce if using, and add the remaining thyme sprig; bring to a simmer.

7. Cover, reduce heat to low and simmer gently for 30 to 40 minutes, stirring once or twice, until the chicken is cooked through and the potatoes are tender; uncover for the last 5 to 10 minutes if you want the sauce to thicken more.

8. Taste and adjust salt and pepper, squeeze in 1 tbsp fresh lime juice if using, remove the whole scotch bonnet if you had left it whole, and scatter extra chopped scallion on top before serving. Be careful with the scotch bonnet, its heat lingers so start with whole or seeded and add more only if you really want it hot.

Equipment Needed

1. Large mixing bowl for the 3 lb chicken, for marinating, tossing with flour and resting
2. Measuring spoons plus a 1 cup measure for broth and spices
3. Chef’s knife for chopping scallions, onions, thyme and slicing carrots, potatoes
4. Cutting board, sturdy and big enough for the chicken and veg
5. Heavy large pot or Dutch oven for browning and simmering the stew
6. Tongs for turning chicken and a slotted spoon to lift pieces out if needed
7. Wooden spoon or heatproof spatula to scrape up brown bits and stir
8. Small bowl or plate for the flour coating and a vegetable peeler for the potatoes

FAQ

Can I use boneless chicken instead of bone in?

Yes, you can, but cook time is shorter and you lose some depth of flavor. Bone in gives richer taste and keeps the meat juicier. If using boneless thighs cook about 20 to 30 minutes until 165 F (74 C) internal temp, check with a thermometer.

How do I control the heat from the scotch bonnet pepper?

Remove seeds and inner membrane to cut heat, or use half the pepper. You can also add it whole while cooking and fish it out before serving for mild heat. If you need much milder sub in a jalapeno or a seeded habanero, but the flavor will change.

Can I make this in a slow cooker or Instant Pot?

Yes. For slow cooker, brown the chicken first in oil for better flavor, then add everything and cook 3 to 4 hours on high or 6 to 8 on low; add potatoes in the last 1 to 1 1/2 hours so they dont fall apart. For Instant Pot, use high pressure 10 to 12 minutes for bone in, quick release, then simmer to thicken.

The sauce is too thin, how do I thicken it?

Simmer uncovered to reduce liquid, or make a slurry with 1 tbsp flour or cornstarch plus cold water and stir in until it thickens. Another handy trick is to mash one cooked potato into the sauce, it adds body and flavor.

What can I use if I dont have Jamaican curry powder?

Use a Madras or Caribbean style curry first. If none available mix turmeric + coriander + cumin + a pinch of cayenne and allspice. It wont be exact, but youll get a tasty curry. Taste and adjust seasoning as you go.

How do I store and reheat leftovers?

Refrigerate in an airtight container for 3 to 4 days, or freeze up to 2 to 3 months. Reheat gently on the stove over low heat, add a splash of broth or water if sauce has thickened, and bring to 165 F (74 C) before serving.

Jamaican Curry Chicken Recipe Substitutions and Variations

Jamaican curry powder: swap with Madras curry powder, or mix 1 tsp turmeric + 1 tsp ground cumin + 1 tsp ground coriander + pinch allspice for a quick stand-in, or use a yellow curry paste (use less, it’s more concentrated).
Scotch bonnet pepper: use habanero for similar heat, jalapeño or serrano if you want milder spice, or a chopped bell pepper for no heat; 1/4 tsp cayenne or a few dashes of hot sauce also works.
3 lb bone in chicken pieces: use boneless chicken thighs (cook less time), a whole chicken cut up, skinless breasts (watch cooking so they don’t dry), or firm tofu for a vegetarian version (press and brown first).
1 cup chicken broth or water: substitute vegetable broth, coconut milk for a richer Caribbean taste, or water plus 1 tsp bouillon or a splash of soy sauce for more depth.

Pro Tips

– Marinate longer if you can, overnight is best. It really soaks into the meat, but bring the chicken to room temp for 20 to 30 minutes before cooking so it browns instead of steaming.

– Bloom the curry in hot oil for a few seconds but watch it closely, it burns fast. After browning the chicken, toss a splash of broth into the pot and scrape the browned bits up, that stuff is pure flavor and will thicken into a better sauce.

– Don’t crowd the pan when browning, do it in batches so every piece gets color. The little flour coating helps color and thicken, and if you want extra crisp skin, hit the pieces under a hot broiler for 1 to 2 minutes at the end, just keep an eye on them.

– Handle the scotch bonnet carefully, use gloves or wash hands well, and if you want mild heat leave it whole and remove before serving. If it gets too hot, a squeeze of lime or a small spoon of sugar will tame it more than adding water.

Jamaican Curry Chicken Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I’m sharing my Authentic Jamaican Curry Chicken, a family recipe from the islands that hinges on one surprising pantry staple, read on to find out which ingredient it is.

Servings

servings

Calories

431

kcal

Equipment: 1. Large mixing bowl for the 3 lb chicken, for marinating, tossing with flour and resting
2. Measuring spoons plus a 1 cup measure for broth and spices
3. Chef’s knife for chopping scallions, onions, thyme and slicing carrots, potatoes
4. Cutting board, sturdy and big enough for the chicken and veg
5. Heavy large pot or Dutch oven for browning and simmering the stew
6. Tongs for turning chicken and a slotted spoon to lift pieces out if needed
7. Wooden spoon or heatproof spatula to scrape up brown bits and stir
8. Small bowl or plate for the flour coating and a vegetable peeler for the potatoes

Ingredients

3 lb bone in chicken pieces (thighs and drumsticks)
2 1/2 tbsp Jamaican curry powder, Madras or Caribbean style
2 tsp salt or to taste
1 tsp ground black pepper
2 tbsp vegetable oil
2 tbsp all purpose flour
1 large onion, sliced
4 garlic cloves, minced
3 scallions, chopped
1 scotch bonnet pepper, whole or seeded and minced use caution
2 sprigs fresh thyme or 1 tsp dried thyme
2 medium potatoes, peeled and cut into chunks
2 medium carrots, sliced
1 cup chicken broth or water
1 tbsp browning sauce or splash soy sauce optional
1 tbsp fresh lime juice optional

Directions

Pat the 3 lb chicken pieces dry and put in a big bowl, add 2 tbsp Jamaican curry powder, 2 tsp salt, 1 tsp black pepper, 2 minced garlic cloves, 2 chopped scallions, 2 sprigs thyme (or 1 tsp dried), and either the whole scotch bonnet (poke a few holes) or seed and mince it if you want more heat; mix well and let sit 20 to 30 minutes (or refrigerate a few hours if you got time). Reserve about 1/2 tbsp of the curry powder for frying.
After marinating, lightly toss the chicken with the 2 tbsp flour so the pieces get a thin coating, that helps with browning and thickening the sauce.
Heat 2 tbsp vegetable oil in a large heavy pot over medium high heat, add the reserved 1/2 tbsp curry powder to the hot oil and stir for 20 to 30 seconds to bloom the spice, be careful it can burn fast.
Add the floured chicken pieces skin side down and brown them on all sides, don't crowd the pot, work in batches if needed; you want good color, about 6 to 8 minutes per batch. Remove browned chicken and set aside.
In the same pot add the sliced large onion, the other 2 minced garlic cloves, the last chopped scallion, and sauté for a couple minutes till softened and a little translucent, scrape up any brown bits from the bottom cause that's flavor.
Return all the browned chicken to the pot, tuck in the 2 peeled and chunked potatoes and the 2 sliced carrots, add 1 cup chicken broth or water, 1 tbsp browning sauce or a splash of soy sauce if using, and add the remaining thyme sprig; bring to a simmer.
Cover, reduce heat to low and simmer gently for 30 to 40 minutes, stirring once or twice, until the chicken is cooked through and the potatoes are tender; uncover for the last 5 to 10 minutes if you want the sauce to thicken more.
Taste and adjust salt and pepper, squeeze in 1 tbsp fresh lime juice if using, remove the whole scotch bonnet if you had left it whole, and scatter extra chopped scallion on top before serving. Be careful with the scotch bonnet, its heat lingers so start with whole or seeded and add more only if you really want it hot.

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.