If you have ever had Jamaican food, you know it’s all about flavor + spice! Embrace the heat with my Authentic Jamaican Curry Chicken. With a fragrant blend of spices and tender chicken simmered in a sauce of hot peppers, chicken stock, garlic, and creamy coconut milk, this dish is sure to transport your taste buds to the sunny shores of Jamaica. A real nostalgic comfort food dish for many Jamaicans. Completely Dairy-free +Gluten-free.
Such a long time coming, but I wanted to make sure that I was sharing something tried and true as well as authentic to what I grew up eating. This original Jamaican Curry Chicken recipe is definitely one of those recipes that is a must-make on any given night, especially with a side of Basmati Rice----whether for an easy weeknight meal or a laidback weekend vibe.
I love sharing classic recipes from my roots, and have a ton of amazing Jamaican recipes for you to try like this AuthenticJamaican Brown Stew Chicken, this Creamy Jamaican Cornmeal Porridge, these Spicy Jamaican Beef Patties, or this Baked Jamaican Pineapple Jerk Chicken. This Plant-based Jamaican Oxtail Recipe is the best twist on classic oxtail and It's full of flavor and comfort and entirely meatless.
Of course, there are varied versions of Jamaican curry chicken available, but this one is sure to knock your socks off-----promise! Plus, you're able to adjust the spicy flavors based on your tastebuds---so don't worry. I also have a list of my Top 10 ingredients that are a must-have for making Jamaican dishes. These ingredients are incredibly important in creating authentic and flavorful Jamaican dishes, especially when it comes to seasonings + herbs. And if you aren't a meat eater or just want to have a meatless Jamaican indulgence don't worry you're fully covered with a vegetarian option!
Jump to:
- What is Jamaican Curry Chicken Made of?
- What is Jamaican Curry?
- Why You'll Love This Jamaican Curry Chicken
- How To Make Authentic Jamaican Curry Chicken
- Ingredients
- Why Authentic Jamaican Curry?
- What Meats or Meat Alternatives are Best with Curry?
- Tips to Making the Best Jamaican Curry Chicken
- What is Curry Powder?
- What is the Difference between Curry and Jamaican Curry?
- What is Jamaican Browning Sauce?
- What To Serve With Jamaican Curry Chicken?
- What Is The Ideal Chicken Cut To Use?
- Jamaican Curry Chicken Q + A's
- More Jamaican Recipes That You'll Love!
- MADE OUR RECIPE(S)?
- Authentic Jamaican Curry Chicken
What is Jamaican Curry Chicken Made of?
Traditional authentic Jamaican curry chicken with coconut milk recipe is made with scotch bonnet peppers and curry powder, which is what this recipe entails. In addition, I used browning (a 'coloring' seasoning often used on meats), ginger root, thyme sprigs, potatoes (which helps to thicken the sauce), carrots, garlic, and herbs + spices for a nice marriage of flavor.
What is Jamaican Curry?
There is no singular recipe for Jamaican curry because all families have their own traditions. However, it is generally a mix of locally-found seasonings. You can find either store-bought mixes or you can season your curry on your own using a variety of flavorings.
Scotch bonnet peppers are found in many Jamaican dishes, so I had to include them in this sauce. They add a sweet-spicy kick, but watch out! These guys can get seriously spicy, especially for those with mild heat tolerance. Coconut milk in my curry cools down the dish just enough. So, you won't die of overheating. Haha.
Why You'll Love This Jamaican Curry Chicken
- Bursting with authentic Jamaican flavors
- Tender + juicy chicken in a rich, flavorful sauce
- Customizable spice levels to suit your taste
- Quick + easy to make for a satisfying meal
- Perfect for enjoying with rice or your favorite side dish!
- Irresistible flavors that will have you coming back for more
How To Make Authentic Jamaican Curry Chicken
To achieve that authentic flavor, start by marinating the chicken, then brown it to perfection. Next, don't forget to toast the curry powder—cooking those spices is essential for unlocking their full flavor potential. Finally, it's all about making the sauce and cooking everything to perfection. Serve it up as is or with a side of rice to soak up all that deliciousness!
Ingredients
Here’s what you need to make this Jamaican Chicken Curry:
- Chicken.You can use a mixture of thighs, wings, and drumsticks, just remove the skin first. See further below for other meats that work really well with curry also!
- Browning sauce.This is optional, but adds nice color to your chicken and helps to enhance flavor of this dish. Traditionally, you can "burn brown sugar" to create a caramelized sauce to brown your chicken as well.
- Dried herbs and spices.I love to season my dishes in "layers" which means that marinating your chicken overnight in seasoning is best! Generally, you'll need a combination of salt, black pepper, smoked paprika, garlic powder, onion powder, thyme, parsley, and an all-purpose seasoning-----Flavo Rice is an authentic Jamaican seasoning.
- Carrots.I love adding carrots. You can peel + chop and use them raw or roast them for added flavor.
- Red onion.Substitute with yellow or white if that’s what you have.
- Olive oil.You can also use avocado oil or Grapeseed oil, if you prefer.
- Chicken stock.This adds great additional flavor. Use store-bought low-sodium broth or make your own! For added nutrition, add in half the amount in bone broth or substitute with vegetable stock if that's what you have handy.
- Garlic + ginger.I prefer fresh, but you could substitute with 1 teaspoon garlic powder and ½ teaspoon ground ginger in a pinch.
- Curry powder.It's best to use authentic Jamaican curry from Blue Mountain Jamaican Curry Powder or Betapac. You can use a quality curry powder or turmeric as a substitute, if desired.
- Scallions (aka Green onions).Don’t skimp on these! They add extra color, freshness, and flavor.
- Thyme.I recommend fresh, but if you only have dried, use a half teaspoon.
- Scotchbonnet. If you don’t like spice, use less of the peppers. You can also use my Jamaican Pepper Sauce as well.
- Coconut Milk.You can use either full-fat canned coconut milk or cream.
- Bell pepper.I like to use mini sweet peppers, however, you can use bell peppers and chop them up!
- Potatoes. This is a nice thickening agent in your curry sauce and adds a hearty bite in this dish. Keep things traditional with Irish potato or yukon.
SHOP MY FAVORITE TOOLS FOR BAKING, ESPECIALLY FOR THIS JAMAICAN DISH!
Here, I’vecurated a list of baking + cooking essentialsthat I use to achieve my favorite dishes, especially with thisJamaican Chicken Curry. Everything from my fave loaf pan, wooden spoons, parchment paper, and more.SEE THEM HERE!
Why Authentic Jamaican Curry?
Curry is one of my go-to meal options on nights when I need something easy and quick to cook, these are some of my favorite defaults, Spicy Curry Vegan Meatballs + Orzo, Easy Spicy Curry Chickpea + Potatoes, and Vegan Pumpkin Curry Butternut Squash.
But when I tell you Jamaican Curry is SO special + SO unique I mean it.
- This curry recipe features classic ingredients like coconut milk and spices but with a unique twist: the heat has a subtle sweetness, and the spices offer a warm flavor profile, unlike other curries.
- This curry is my go-to comfort food, especially on chilly evenings when I need something to warm me up. But you know what? It's also surprisingly refreshing on hot summer days! That might be why it's so popular in the Caribbean, where it's warm year-round. Trust me, this Jamaican curry is the perfect dish to satisfy your cravings no matter the weather.
Making my Jamaican curry sauce with full-fat coconut milk is something that I love because that's honestly how I saw my parents and other family members do it. Besides, it definitely adds a nice creaminess to things and as I mentioned before, it helps to cool down all of the spicy flavors.
If you aren't a fan of chicken, want to switch things up, or just try something else entirely--no worries! The following meats + meat alternatives are perfect with curry and can easily be substituted for chicken:
What Meats or Meat Alternatives are Best with Curry?
- Shrimp
- Fish
- Meatballs
- Beef
- Mushrooms
- Beans & Legumes
- Scallops
- Tofu
- Vegetables (i.e. peas, carrots, potatoes, etc.)
Tips to Making the Best Jamaican Curry Chicken
The following tips + tricks will make cooking the best Jamaican curry chicken easier and with greater results:
Marinate the chicken. This is a VERY IMPORTANT step that most overlook but makes a world of a difference. Traditionally, Jamaicans will clean, rinse, and season their chicken 1-2 days prior to making this dish. Simply add your seasoned chicken to a ziplock bag or airtight container and refrigerate overnight (or for up to 2 days). When ready to cook, remove from the refrigerator and let it sit at room temperature for 30 minutes or so.
Remove the skin. Keeping or removing the skin of the chicken is an individual preference for many, however, removing it for curry chicken helps the flavors to soak into the meat better, especially during marination.
Chop the chicken into smaller pieces. Since you can use various pieces of chicken for this recipe, chopping them up into smaller pieces helps the chicken to cook through better and makes for an easier bite.
Browning the chicken first is key. Whether you choose to use browning sauce or not, "browning" or searing your chicken first in oil is imperative to creating a nice crispy outside with a tender inside.
Brown your Jamaican curry powder. Whenever using Jamaican curry powder, it's important to burn the powder first to avoid digestive issues for some people because of its potency. In addition, the "burning" process releases better flavor + color.
Slow + simmer is BEST. With any Jamaican dish, slow and simmer is always the best. Once you add all of the ingredients (including the chicken), cover the pot and reduce the heat to simmer everything until it's all cooked through, tender, and the sauce has thickened nicely.
What is Curry Powder?
Basically, curry powder is a combination of dried spices often used in Indian cuisine, however, is rather popular amongst other cultures like Asian, Caribbean, etc.
What is the Difference between Curry and Jamaican Curry?
The main difference between curry and Jamaican curry is that Jamaican curry is made with actual curry powder. Despite the newest variations of Indian curries, traditionally, it's usually made as a sauce base and consists of a blend of coconut milk, tomatoes, fresh herbs, and spices.
What is Jamaican Browning Sauce?
Jamaican browning sauce combines brown sugar and hot boiling water to form a syrup-like sauce and it's used to enhance the flavors of many dishes like stews, gravy, cakes, etc. In addition, it gives a rich color to your dish.
What To Serve With Jamaican Curry Chicken?
Usually, Jamaican curry chicken comes served with a side of white rice along with cooked veggies or fried plantain. I've enjoyed my curry chicken with a side of brown rice, Basmati rice, mashed potatoes, or sautéed veggies for a healthier twist. It's definitely up to you---even serving it with a side of orzo is also a thing. Just have fun with it----neutral sides work best!
What Is The Ideal Chicken Cut To Use?
For this Jamaican Curry Chicken, I prefer using boneless and skinless thighs. However, if you prefer bone-in chicken, you can use it by cutting it into pieces and removing the skin. It's best to chop larger chicken pieces into smaller ones. I advise against using only chicken breast for this recipe as it contains less fat and can quickly become dry during cooking.
Jamaican Curry Chicken Q + A's
How To Store and Reheat Jamaican Curry Chicken?
I personally think that leftovers are even more delicious than the first day! You can keep leftover chicken curry in an airtight container in the fridge for up to three days. To gently reheat the leftovers, use a Dutch oven on the stovetop over medium-low heat. Alternatively, you can also use the microwave to reheat the dish as well.
Jamaican Curry Chicken and Potatoes? Can I use Sweet Potatoes?
Absolutely use those potatoes in your curry. Two reasons why: it adds a nice "body" or thickness to the sauce as it cooks in with the chicken and sauce; two---- it makes for a nice addition when eating the chicken with your favorite side. I'm always big on experimenting and so, I would definitely add sweet potatoes instead to change things up.
Is This Jamaican Curry Chicken Recipe Dairy-free?
Yes, it uses coconut milk for the creaminess so if you are dairy-free this recipe has you covered!
How to Substitute Scotch Bonnet Peppers?
While traditionally scotch bonnet peppers are used in Jamaican dishes, unfortunately, they might not be found easily in some areas, therefore, substituting them with habanero peppers, jalapeños, etc works just fine! For equal spice to scotch bonnet, you can add a pinch of cayenne pepper and a few drops of hot sauce when substituting.
How to Substitute Jamaican Curry Powder?
Unlike regular curry powder, Jamaican curry powder contains more turmeric (hence the bold yellow color) and allspice. Therefore, if you don't have Jamaican curry powder handy, simply use regular curry powder and add additional turmeric powder and a few pinches of allspice powder.
Is Jamaican Curry Chicken Spicy?
Generally, yes! However, you can create a milder dish by reducing the amount of scotch bonnet peppers used or substituting with milder peppers like jalapeños, etc.
How Can I Create More Gravy?
If you love your curry chicken with a lot more gravy, no worries! Just use less potatoes (because they work as a thickener as everything cooks) or add additional liquid (stock or water), about 1 cup halfway through the cooking process for more gravy.
More Jamaican Recipes That You'll Love!
Do you love this Authentic Jamaican Curry Chicken and want more Jamaican cuisine? Here are some reader faves!
- Vegan Jamaican Power Bowl
- Creamy Jamaican Shrimp Pasta Skillet
- Jamaican-inspired Banana Bread Baked Oatmeal
- Jerk Salmon Tacos
- Jamaican Chicken Soup
- Baked Jamaican Jerk Chicken Salad
- Vegan Jamaican Beef Patties
- Jamaican Vegan Peanut Punch
- Vegan Jamaican Stew Peas
- Jamaican Spicy 'Pepper' Shrimp
MADE OUR RECIPE(S)?
If you tried thisAuthentic Jamaican Curry Chickenrecipeor any other recipe on my website, please please leave a 🌟star ratingand let me know how you go in the 📝commentsbelow. And don't forget to tag@orchidsnsweettea_onInstagram and hashtag it#orchidsandsweettea! I love hearing from you!
Authentic Jamaican Curry Chicken
March 15, 2024 •
By Shanika
4.71 from 44 votes
If you have ever had Jamaican food, you know it’s all about flavor + spice! Embrace the heat with my Authentic Jamaican Curry Chicken. With a fragrant blend of spices and tender chicken simmered in a sauce of hot peppers, chicken stock, garlic, and creamy coconut milk, this dish is sure to transport your taste buds to the sunny shores of Jamaica. A real nostalgic comfort food dish for many Jamaicans. Completely Dairy-free +Gluten-free option.
Prep Time: 15 minutes mins
Cook Time: 40 minutes mins
Total Time: 55 minutes mins
Serves: 4 servings
Units:
US Customary|Metric
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Ingredients
CHICKEN:
- 3-4 lbs. organic chicken, skin removed (Drumsticks + Thigh pieces work great!)
- 1-2 Tbsps browning, optional (See Notes!)
- 2-3 Tbsps Jamaican Green Seasoning (You can substitute with all-purpose seasoning!)
- 2 Tbsps Jamaican curry powder
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
SPICY JAMAICAN CURRY SAUCE:
- 4 Tbsps Extra virgin olive oil
- 2 Tbsps organic 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, cored removed + chopped
- 3 garlic cloves, minced
- 2 tsps minced fresh ginger (You can sub with ½ teaspoon ground ginger)
- 1-3 scotch bonnet peppers (Adjust to your level of spiciness; You can also use habanero peppers)
- 2 green onions, lightly crushed or chopped (AKA Scallion)
- 2 fresh thyme sprigs
- 1 cup organic chicken stock, low-sodium (You can also use chicken bone broth)
- 2 ½ Tbsps Jamaican curry powder (See Amazon Shop for authentic brand)
- 1 tablespoon Jamaican pepper sauce (You can substitute with your favorite brand of hot sauce)
- 1 teaspoon ground allspice
- sea salt + black pepper, to taste
Instructions
MARINATE THE CHICKEN:
In a large bowl, add your freshly cleaned + rinsed chicken along with browning, Green Seasoning, salt, black pepper, garlic powder, onion powder, smoked paprika, parsley, thyme, and curry powder, mixing everything together until chicken is fully coated. Add coated chicken to a securely sealed ziplock bag and place in the refrigerator for 3 hours (minimum). NOTE: Best if marinaded overnight. When ready to use, let chicken sit at room temperature for 15-20 minutes before cooking.
BROWN THE CHICKEN:
In a deep skillet or pot over medium-high heat, add 2 Tbsps of olive oil and once fully heated, add the brown sugar. Stir the brown sugar in oil and let it sit until it becomes wet like in texture in semi-dissolves. Now, add in the marinated chicken and cook on each side until seared, about 3-4 minutes each side. Remove from heat and set aside on a plate. NOTE: This creates a beautiful "brown" color which makes using the browning sauce optional.
BURN THE CURRY POWDER:
If using authentic Jamaican curry powder, it's super important to first "burn" your powder. SEE NOTES FOR MORE.
In the same deep skillet or pot over medium-high heat, add another 2 Tbsps olive oil and once fully heated, add curry powder. Stir curry powder in oil and let it sit until it becomes a dark brown and becomes fragrant, about 2-3 minutes.
TO MAKE THE CURRY SAUCE:
Add the minced garlic, ginger, scotch bonnet peppers, green onions, carrots, and bell peppers, sautéing until fragrant and golden. Add the allspice, salt, and black pepper, stirring until combined.
Pour in the coconut milk, chicken stock/broth, and pepper sauce, stirring until combined. Let the mixture boil for a minute or so before adding the chicken, cubed potatoes, crushed scallion (aka green onions), and thyme sprigs, stirring to incorporate. Reduce the heat to simmer for about 20-25 minutes or until sauce thickens and the chicken is cooked through and tender, stirring occasionally. Remove from heat once done. NOTE: The sauce should be thick, but with a good amount of gravy for the side dish.
To serve, enjoy the curry chicken with your favorite side (i.e. rice, veggies, etc.). Garnish with a bit of chopped scallion and/or sprinkles of red pepper flakes, if desired.
Bon Appétit!
Tips & Tricks
- STORAGE:Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days. To reheat, you can do this easily in the microwave or over the stovetop (adding ½ cup or so of chicken stock if needed) until warmed through and saucy.
- TURMERIC: You can add 1 teaspoon of turmeric to the curry sauce, if desired. While adding turmeric is optional, it definitely has benefits: powerful medicinal properties, natural anti-inflammatory ingredient, increases antioxidant activity in the body, and more.
- JAMAICAN SEASONINGS: If authentic Jamaican seasonings (i.e. browning, Green seasoning, curry powder, Flavo Rice, etc.) aren't readily available near you, they are available for purchase on my Amazon Shop. Otherwise, substitute with your favorite brand.
- BURNING THE CURRY POWDER: When using Jamaican curry powder, it's important to burn the powder first to avoid digestive issues for some people because of it's potency. In addition, the "burning" process releases better flavor + color.
- GLUTEN-FREE OPTION: Ensure that all ingredients are GF-certified.
Nutrition
Calories: 723kcal | Carbohydrates: 40g | Protein: 79g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Cholesterol: 240mg | Sodium: 973mg | Potassium: 1634mg | Fiber: 6g | Sugar: 11g | Vitamin A: 6519IU | Vitamin C: 61mg | Calcium: 131mg | Iron: 7mg
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