Dinner

Jamaican Curry Chicken Recipe

Name: Jamaican Curry Chicken Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 3 h 55 min
Cuisine: Jamaican
Ingredients: 3–4 lb chicken drumsticks and thighs (skin removed); 2 tbsp Jamaican curry powder; 2 tbsp green seasoning or all-purpose seasoning; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp olive oil; 1 tbsp brown sugar; 4 garlic cloves, minced; 1 tbsp fresh ginger, grated; 1 scotch bonnet pepper, finely chopped; 3 green onions, chopped; 3 sprigs fresh thyme; 2 medium russet potatoes, peeled and cubed; 2 carrots, peeled and sliced; 1 bell pepper, chopped; 1 cup full-fat coconut milk; 1 cup low-sodium chicken stock; 1 tsp allspice

ByMaya bella July 8, 2026July 8, 2026

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Introduction

Jamaican Curry Chicken is a flavorful and comforting dish that beautifully blends warm spices with tender chicken and creamy coconut milk. This recipe brings the essence of Caribbean cooking right to your kitchen with a rich, aromatic sauce and hearty vegetables.

A round white plate contains two main layers: on the left side, a thick layer of fluffy white rice with some light green herb sprinkles, and on the right side, a rich golden brown curry with visible chunks of chicken pieces coated in sauce, along with orange carrot slices and yellow potato chunks mixed in, all topped with small bits of green herbs. The plate rests on a white marbled surface with some scattered herbs around it, and a golden spoon is partially visible on the right side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3–4 lb chicken drumsticks and thighs (skin removed)
Jamaican curry powder
Green seasoning or all-purpose seasoning
Brown sugar
Olive oil
Garlic
Fresh ginger
Scotch bonnet peppers
Green onions
Fresh thyme
Russet potatoes
Carrots
Bell pepper
Full-fat coconut milk
Low-sodium chicken stock
Allspice
Salt and black pepper

Instructions

Step 1: Marinate the chicken with Jamaican curry powder, green seasoning or all-purpose seasoning, and any additional spices. Refrigerate for at least 3 hours to allow the flavors to develop.
Step 2: Heat olive oil in a large pot over medium heat. Add brown sugar and cook until it starts to caramelize, then brown the chicken pieces until deeply golden on all sides. Set the chicken aside.
Step 3: In the same pot, toast additional curry powder in a little olive oil until fragrant and darkened, about 1 to 2 minutes.
Step 4: Add minced garlic, grated fresh ginger, chopped scotch bonnet peppers, green onions, fresh thyme, and diced vegetables like potatoes, carrots, and bell pepper. Sauté until the vegetables are softened.
Step 5: Stir in full-fat coconut milk, low-sodium chicken stock, allspice, salt, and black pepper to create a rich sauce.
Step 6: Return the browned chicken to the pot. Cover and simmer over low heat until the chicken is tender and cooked through, and the sauce has thickened, about 30 minutes.

Tips & Variations

Remove the seeds from the scotch bonnet pepper to reduce heat if you prefer a milder curry.
Use bone-in, skinless chicken thighs for the most tender and flavorful results.
Add diced tomatoes for a slightly tangy twist in the sauce.
Serve with steamed rice or traditional Jamaican rice and peas for a complete meal.

Storage

Store leftover curry chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through, adding a splash of chicken stock if the sauce is too thick. This dish also freezes well for up to 2 months.

How to Serve

A white plate is filled with two layers of food: on the left side, there is a fluffy heap of white rice with a slightly grainy texture, sprinkled lightly with green herbs; on the right side, a thick, brown curry with a creamy texture covers pieces of golden-brown chicken, bright orange carrot slices, and chunks of light yellow potato, all softened and mixed in the sauce; this dish is garnished with small bits of green herbs scattered both on the curry and around the plate, sitting on a white marbled surface with a gold spoon resting beside it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of chicken?

Yes, chicken thighs and drumsticks are preferred for their flavor and tenderness, but you can also use chicken breasts. Just adjust cooking time accordingly as breasts cook faster and can dry out.

What can I substitute for Scotch bonnet peppers?

If Scotch bonnet peppers are too spicy or hard to find, habanero peppers or jalapeños can be used, keeping in mind these substitutions may alter the flavor and heat level.