Jamaican Curry Chicken

Jamaican Curry Chicken is the ultimate Caribbean comfort food. This hearty stew is comforting and packed with flavor. Best of all, it’s easy to make at home!

Curry chicken was my all-time favorite Caribbean comfort food dish growing up. I loved the combination of the chicken drenched in this thick delicious curry sauce. I serve it with a side of white rice, sweet plantains and a fresh lime wedge. The rice soaks up the curry gravy ensuring the whole meal is the *chefs kiss.*

If you are looking for more hearty stew recipes, try my Beef Stew or Jamaican Brown Stew Chicken!

What is Jamaican Curry Chicken?

Curry chicken is delicious and is popular throughout the Caribbean Islands. It has a different flavor profile than other curries from around the world as it uses different seasonings. Caribbean style curry chicken is my all time favorite stew!

While there are many versions of curry chicken, this recipe uses flavors, aromatic spices, and techniques from Jamaica, producing a flavorful curry that is absolutely incredible. The stew is built with tons of flavors like onions, garlic, scotch bonnet peppers, and ginger, resulting in a multi-layered masterpiece.

Jamaican curry powder gives it the bright yellow color that Jamaican chicken curry is known for. It also gives the curry dish the authentic flavor that you would expect from an original Jamaican curry chicken recipe.

Curry chicken is best served with plain white rice or coconut rice. I also love serving curry chicken with cabbage and plantains, or other Jamaican food.

Why Everyone Loves This Recipe 😋

You may find variations of this dish across the Caribbean, with some adding tomatoes or choosing to use coconut milk or not. This is how I like to make it and think that it is very similar to authentic Jamaican curry chicken, but you can make it how you like too!

Here are a few reasons why everyone thinks this is the best Jamaican curry chicken recipe:

1. The Perfect Stew: If your looking for an amazing stew that is flavorful and rich, this Caribbean dish is the perfect choice. I love making this at the beginning of a season and freezing the leftovers to enjoy all season long. Tender chicken and authentic flavor creates one of the best Jamaican curry recipe.
2. Versatile: You can make swaps and substitutions to this recipe. Be creative and make it your own. I like to add extra spices or other vegetables.
3. Easy: Stews are one of my favorite things to cook because the cooking process is easy. With very little hands on work, you can have a delicious dinner recipe.
4. Authentic: This recipe is as authentic as it gets; we’re using a traditional technique with fresh ingredients and the secret ingredient, high-quality Jamaican curry powder!

Ingredients You Need

NOTE: The full list of ingredients with measurements is provided in the recipe card below.

• Chicken: I like to use a mix of thighs, legs, breasts, and wings. I break down a whole chicken to make it cost effective and easy. But, you can just buy boneless skinless chicken thighs and drumsticks, if desired. I leave the large chicken pieces, but you can cut the meat down into smaller pieces.
• Carrots: My preferred vegetable for curry.
• Potatoes: Use can use any kind but I use Russet potatoes. Yukon gold potatoes also work well.
• Curry Powder: Authentic Jamaican curry powder is the key to a good curry chicken. I love using Chief Curry Powder, or, Betapac Curry Powder. You can find it at your local Caribbean market. These Curry Powders have a ton of flavor and will give you that authentic Jamaican taste.
• Seasonings: In addition to curry powder, you will also need chicken bouillon powder, allspice berries, salt, and pepper.
• Onion: I like to use white onion, but you can use white, yellow or red onion here.
• Scallions: Chopped scallions will add a ton of flavor and a kick to your curry.
• Ginger: Fresh ginger has so much flavor and makes your curry balanced. Don’t forget this!
• Thyme: I use fresh thyme sprigs to add a earthy element. A little really enhances the flavor.
• Scotch Bonnet Pepper: This adds heat to your curry but you can adjust if needed. If you prefer a mild curry, omit the scotch bonnet pepper completely. You could also substitute with a jalapeno pepper.
• Coconut Milk: Full-fat coconut milk is best. It adds the best texture and flavor to the sauce.
• Chicken Broth: You can use reduced sodium chicken broth.
• Coconut Oil: I use coconut oil for cooking the curry for the most authentic flavor. If you don’t have coconut oil, you can sub for another type of neutral oil, or even olive oil.

Serving (Optional): Serve the curry with a side of rice, fried plantain or you other favorite Caribbean side dishes.

How to Make Jamaican Curry Chicken

Everything comes together relatively easily for this recipe. The hands on prep time is minimal, allowing you to do something else while the chicken marinates and cooks.

1. Season the Chicken: Add the chicken to a large bowl along with 2 tablespoons of the curry powder, the chicken bouillon, garlic, onion, scallions, ginger, salt, pepper, allspice, and thyme. Mix everything together well until the chicken is coated all over.
2. Marinate the Chicken: Transfer the chicken to a refrigerator and allow it to marinate for a minimum of 2 hours or overnight.
3. Cook the Curry Powder: Heat the oil in a large Dutch oven or stew pot over high heat. Add the remaining 1 tablespoon of curry powder and cook, stirring frequently, for 1 to 2 minutes, until the curry powder is golden, but not brown.

4. Sear the Chicken: Add the. marinated chicken to the pan and fry until it’s brown, about 3 minutes per side.
5. Add More Liquid to the Pan: Add all of the remaining juices from the marinade (including the thyme sprigs), chicken broth, coconut milk, and one scotch bonnet pepper.
6. Add the Potatoes and Carrots: Bring the liquid to a rapid boil, then add the potatoes and carrots. Mix thoroughly and reduce the heat to low, then cover the pan.
7. Finish Cooking: Let everything cook for 45 minutes or until the chicken is tender. Stir every 15 minutes.

NOTE: If you have any issues with the sauce / gravy thickening, you can finish cooking with the lid half-way off for the final 15 minutes to allow the sauce to thicken naturally.

Expert Tips

• Chicken: I use a whole chicken that I break down into large pieces. I like the leave the large pieces, but you can also cut up the chicken into small pieces. I was the chicken with vinegar or fresh lime juice, but you could skip this step, if needed.
• Don’t forget to add the extra juices from the marinade to the pot. This is where all of the delicious flavor is!
• Toast the curry powder: When you cook the curry powder in the hot oil, you are deepening the flavors. Don’t burn the curry powder, just cook until it’s golden brown. For the best results, do not skip this step!
• Other ingredients: You can adapt the recipe to fit your taste preference. Other good additions include tomatoes, red bell peppers or using jalapeno peppers instead of the hotter scotch bonnet peppers. If you love Jamaican chicken curry a certain way, feel free to make it your own!
• Adjust the spice level: You can adjust the spice level by using another scotch bonnet pepper, or you can use jalapenos for a less spicy pepper. You can also just omit the pepper completely, if desired.
• Thickening the gravy: The gravy should thicken as it cooks. I like to remove the lid during the last 15 minutes or so to help it thicken. If needed, you could add a bit of cornstarch slurry to help thicken the sauce, but I don’t find that this is needed.

Frequently Asked Questions

Storage Instructions and Reheating

Store leftover Jamaican curry chicken in an airtight container in the fridge for up to 5 days. Reheat on the stovetop until warmed through.

To freeze, store in a freezer safe container for up to 3 months. Thaw in the fridge overnight before reheating.

Classic Caribbean Recipes

Caribbean meals are my favorite meals to cook at home. They are fresh, hearty and packed with delicious flavor. Try a few of these other amazing recipes let me know what you think!

• Jamaican Beef Patties
• Tostones
• Mango Ceviche
• Sanocho
• Jerk Marinade

Caribbean-style curry chicken is one of my favorite meals. I hope you love it as much as I do!