Name: Authentic Jamaican Curry Chicken Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 3 h 50 min
Cuisine: Jamaican
Ingredients: 3–4 lbs chicken (drumsticks + thighs, skin removed); 1–2 tbsp browning (optional); 2–3 tbsp Jamaican Green Seasoning (or all-purpose seasoning); 2 tbsp Jamaican curry powder; 2 tsp On Everything All-Purpose Blend; 1 tsp sea salt; ½ tsp smoked paprika; 4 tbsp olive oil (divided); 2 tbsp brown sugar; 1 (14 oz) can full-fat coconut milk; 2 medium russet potatoes, peeled & cubed; 2 medium carrots, peeled & chopped; 1 medium bell pepper, chopped; 3 garlic cloves, minced; 2 tsp fresh ginger, minced (or ½ tsp ground ginger); 1–3 scotch bonnet peppers, chopped or whole (adjust spice); 2 green onions (scallions), lightly crushed or chopped; 2 fresh thyme sprigs; 1 cup chicken stock (low-sodium or bone broth); 2 ½ tbsp Jamaican curry powder; 1 tbsp Jamaican pepper sauce (or hot sauce); 1 tsp ground allspice; Salt & black pepper, to taste

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Introduction

Experience the bold flavors of the Caribbean with this authentic Jamaican Curry Chicken recipe. Rich, spicy, and deeply comforting, it brings together tender chicken simmered in a fragrant curry sauce with vegetables. Perfect for a satisfying meal that warms the soul.

This image shows a white pot filled with rich brown stew with large pieces of dark brown chicken coated in a thick sauce. The stew contains chunks of yellow potatoes and orange carrots, mixed with visible herbs and small red pepper pieces. A wooden spoon rests on the right side of the pot, partially submerged in the stew, with some bits of sauce on it. The pot sits on a white marbled surface, with a red cloth and some green herbs around it, adding color contrast to the warm tones of the stew. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3–4 lbs chicken (drumsticks and thighs, skin removed)
1–2 tbsp browning (optional)
2–3 tbsp Jamaican Green Seasoning (or all-purpose seasoning)
2 tbsp Jamaican curry powder
2 tsp On Everything All-Purpose Blend
1 tsp sea salt
½ tsp smoked paprika
4 tbsp olive oil
2 tbsp brown sugar
1 (14 oz) can full-fat coconut milk
2 medium russet potatoes, peeled and cubed
2 medium carrots, peeled and chopped
1 medium bell pepper, chopped
3 garlic cloves, minced
2 tsp fresh ginger, minced (or ½ tsp ground ginger)
1–3 scotch bonnet peppers, chopped or whole (adjust spice)
2 green onions (scallions), lightly crushed or chopped
2 fresh thyme sprigs
1 cup chicken stock (low-sodium or bone broth)
2 ½ tbsp Jamaican curry powder
1 tbsp Jamaican pepper sauce (or hot sauce)
1 tsp ground allspice
Salt and black pepper, to taste

Instructions

Step 1: In a large bowl, mix the chicken with browning, green seasoning, 2 tablespoons of curry powder, all-purpose blend, sea salt, and smoked paprika until fully coated. Transfer the chicken to a ziplock bag and refrigerate for 3 hours or overnight. Before cooking, let the chicken sit at room temperature for 15–20 minutes.
Step 2: Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Add the brown sugar and allow it to dissolve slightly in the oil. Sear the chicken pieces on each side for 3–4 minutes until golden brown. Remove the chicken and set aside.
Step 3: In the same skillet, heat the remaining 2 tablespoons of olive oil. Add 2 ½ tablespoons of Jamaican curry powder and cook, stirring continuously, until it turns dark brown and releases a fragrant aroma—about 2–3 minutes. This step unlocks the curry’s full flavor and color.
Step 4: Add garlic, ginger, scotch bonnet peppers, green onions, carrots, and bell pepper to the skillet. Sauté until fragrant, about 2–3 minutes. Stir in ground allspice, salt, and black pepper. Pour in the coconut milk, chicken stock, and pepper sauce, and bring to a brief boil.
Step 5: Return the browned chicken to the skillet along with the cubed potatoes and thyme sprigs. Reduce heat to low and simmer uncovered for 20–25 minutes, or until the chicken is cooked through and the sauce thickens.
Step 6: Serve the curry hot with rice, vegetables, or your preferred side. Garnish with chopped scallions or red pepper flakes if desired.

Tips & Variations

For a milder dish, remove the seeds from the scotch bonnet peppers or use fewer peppers.
Substitute chicken stock with vegetable broth for a lighter flavor.
Adding a splash of fresh lime juice before serving brightens the dish.
Use bone-in chicken for extra richness and flavor.
Leftover curry makes a great filling for savory pies or wraps.

Storage

Store leftover curry chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The flavors often deepen overnight, making leftovers even more delicious.

How to Serve

A black plate holds a bed of white fluffy rice as the bottom layer, topped with a thick, dark brown stew filled with chunks of tender meat, potatoes, and pieces of red bell pepper. The stew has a textured, slightly glossy surface with visible herbs and spices mixed in, coating the meat and vegetables. Two golden forks rest on opposite sides of the plate, all set on a white marbled surface with a wooden texture background barely visible. 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 for this recipe?

Yes, you can use chicken breasts if you prefer white meat, but thighs and drumsticks offer more flavor and stay tender during simmering.

What if I don’t have Jamaican Green Seasoning?

If you don’t have Jamaican Green Seasoning, use a blend of fresh herbs like scallions, thyme, garlic, ginger, and allspice to mimic the flavor. Alternatively, an all-purpose seasoning can work as a substitute.