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Authentic Jamaican curry chicken served over fluffy white rice with bell peppers and potatoes.

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.
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Course: Dinner, Main Course
Cuisine: Caribbean, Jamaican
Prep Time: 20 minutes
Cook Time: 45 minutes
Marinate Time: 8 hours
Total Time: 9 hours 5 minutes
Servings: 6 servings
Calories: 520kcal
Author: Hannah Cooking
Cost: $12

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)

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

Instructions 

  • Mix chicken with marinade spices and refrigerate overnight.
  • Heat oil and toast curry powder until fragrant.
  • Add onions, garlic, thyme, and scotch bonnet pepper.
  • Add marinated chicken and brown all sides.
  • Pour in broth and coconut milk, then add potatoes.
  • Stir in bell peppers and scallions halfway through cooking.
  • Simmer uncovered until sauce reduces slightly.
  • 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

Nutrition

Serving: 400g | Calories: 520kcal (26%) | Carbohydrates: 20g (7%) | Protein: 38g (76%) | Fat: 30g (46%) | Saturated Fat: 15g (94%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 130mg (43%) | Sodium: 700mg (30%) | Potassium: 750mg (21%) | Fiber: 3g (13%) | Sugar: 5g (6%) | Vitamin A: 800IU (16%) | Vitamin C: 35mg (42%) | Calcium: 45mg (5%) | Iron: 3mg (17%)