Go Back
Authentic Jamaican curry chicken served over fluffy white rice with bell peppers and potatoes.
Hannah Cooking

Authentic Jamaican Curry Chicken

Authentic Jamaican curry chicken simmered in coconut milk with potatoes and bell peppers for rich island flavor that’s spicy, savory, and fall-off-the-bone tender.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Marinate Time 8 hours
Total Time 9 hours 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Caribbean, Jamaican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Marinade
  • 3 pounds Chicken thighs and drumsticks Bone-in and skin-on for flavor
  • 3 tablespoon Jamaican curry powder Authentic island blend
  • 2 teaspoon Salt Enhances seasoning
  • 1 teaspoon Black pepper Adds mild heat
  • 1 teaspoon Garlic powder For depth of flavor
  • 1 teaspoon Onion powder Balances aromatics
For the Curry Base
  • 3 tablespoon Vegetable or coconut oil For blooming curry powder
  • 1 large Onion Diced finely
  • 4 cloves Garlic Minced
  • 1 Scotch bonnet pepper Whole for mild, minced for spicy
  • 2 tablespoon Fresh thyme leaves Traditional Jamaican flavor
  • 2 tablespoon Jamaican curry powder For sauce layering
  • 2 cups Chicken broth Forms curry sauce base
  • 1 can (14 oz) Coconut milk Adds creaminess and balance
For the Vegetables
  • 2 large Potatoes Peeled and cubed
  • 1 Red bell pepper Chopped
  • 1 Green bell pepper Chopped
  • 3 Scallions Sliced thin

Equipment

  • 1 Large Dutch oven For simmering curry evenly
  • 1 Mixing bowl For marinating chicken
  • 1 Wooden spoon For stirring curry
  • 1 Chef's knife For chopping vegetables
  • 1 Measuring spoons For accurate spice amounts
  • 1 Cutting board For prepping chicken and vegetables

Method
 

  1. Mix chicken with marinade spices and refrigerate overnight.
  2. Heat oil and toast curry powder until fragrant.
  3. Add onions, garlic, thyme, and scotch bonnet pepper.
  4. Add marinated chicken and brown all sides.
  5. Pour in broth and coconut milk, then add potatoes.
  6. Stir in bell peppers and scallions halfway through cooking.
  7. Simmer uncovered until sauce reduces slightly.
  8. Plate curry over rice or with roti and garnish with thyme.
    Authentic Jamaican curry chicken served over fluffy white rice with bell peppers and potatoes.

Notes

Nutrition facts are estimated and may vary based on specific ingredients and portion sizes used