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Authentic Jamaican Curry Chicken – Bold, Hearty, and Full of Island Flavor

If you’ve ever craved the bold, aromatic flavors of Jamaica, this Authentic Jamaican Curry Chicken brings the island right to your kitchen. Tender chicken is marinated with Jamaican green seasoning, curry spices, ginger, garlic, and thyme before being simmered in a velvety coconut milk and chicken stock base. This dish balances warmth, spice, and richness, with layers of flavor from Scotch bonnet peppers, allspice, and fresh herbs. Serve it with rice and peas or roti for a true taste of Jamaican home cooking.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 portions
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 3 lb organic chicken cut into pieces
  • 2 tbsp Jamaican curry powder for marinating
  • 2 tbsp Jamaican green seasoning
  • 1 tsp sea salt
  • 1 tsp all-purpose blend seasoning S on everything blend
  • 2 tbsp olive oil
Vegetables & Aromatics
  • 1 medium bell pepper sliced
  • 2 carrots chopped
  • 2 russet potatoes cubed
  • 3 garlic cloves minced
  • 2 tsp fresh ginger grated
  • 2 green onions chopped
  • 1 Scotch bonnet pepper whole or chopped (adjust for heat)
  • 2 sprigs fresh thyme
Sauce Base
  • 1 cup organic chicken stock
  • 1 14 oz can full-fat coconut milk
  • 2 tbsp tomato paste optional, for color and body
  • 1 –2 tbsp browning optional, for deeper color
Spices & Seasoning
  • 2 ½ tbsp Jamaican curry powder for cooking
  • 1 tsp allspice ground
  • 2 tbsp organic brown sugar
  • ½ tsp smoked paprika
Salt & black pepper, to taste
  • 1 tbsp Jamaican pepper sauce optional for extra spice

Equipment

  • Large mixing bowl
  • Heavy-bottom pot or Dutch oven
  • Cutting board & sharp knife
  • Wooden spoon or spatula
  • Measuring cups & spoons

Method
 

Step 1 (Marinate Chicken): In a large bowl, season chicken with 2 tbsp curry powder, green seasoning, sea salt, and all-purpose blend. Massage seasoning into chicken. Cover and marinate for at least 1 hour (overnight for best flavor).
    Step 2 (Prepare Pot): Heat olive oil in a heavy-bottom pot over medium-high heat. Add remaining curry powder and toast for 1 minute to release flavors.
      Step 3 (Brown Chicken): Add marinated chicken pieces. Sear for 2–3 minutes per side until lightly browned. Remove and set aside.
        Step 4 (Sauté Vegetables): In the same pot, add onion, garlic, ginger, bell pepper, carrots, and green onions. Sauté 3–4 minutes until softened.
          Step 5 (Build Sauce): Add allspice, smoked paprika, thyme, Scotch bonnet pepper, brown sugar, and optional tomato paste. Stir to coat.
            Step 6 (Simmer Chicken): Return chicken to the pot. Pour in chicken stock and coconut milk. Add potatoes and optional browning. Stir to combine.
              Step 7 (Cook Slowly): Reduce heat to medium-low, cover, and simmer for 35–45 minutes, stirring occasionally, until chicken is tender and sauce thickens.
                Step 8 (Taste & Adjust): Add Jamaican pepper sauce for extra spice if desired. Adjust salt and pepper to taste.
                  Step 9 (Serve): Garnish with fresh cilantro or green onions. Serve hot with rice and peas, plain white rice, or roti.

                    Notes

                    🧊 Storage & Reheating
                    Refrigerator: Store leftovers in airtight containers for up to 4 days.
                    Freezer: Freeze cooled curry chicken for up to 3 months. Thaw overnight before reheating.
                    Reheating: Warm gently on the stovetop over medium heat, adding a splash of stock or coconut milk to loosen sauce.
                    🥄 Variations
                    Milder Version: Remove seeds from Scotch bonnet or use a milder chili.
                    Extra Veggies: Add green beans, zucchini, or spinach.
                    Seafood Twist: Try swapping chicken for shrimp or fish.
                    Vegan Version: Replace chicken with chickpeas or tofu, and use vegetable broth.
                    Thicker Sauce: Mash a few potato cubes into the sauce while simmering.
                    ❓ 10 FAQs
                    1. Do I have to marinate the chicken?
                    Yes, it’s key for authentic flavor, but 1 hour is enough if you’re short on time.
                    2. Can I use boneless chicken?
                    Yes, but bone-in adds richer flavor.
                    3. How spicy is Jamaican curry chicken?
                    It depends on the Scotch bonnet and pepper sauce—adjust to your preference.
                    4. Can I use curry powder from the supermarket?
                    Jamaican curry powder is best for authentic flavor—it’s milder and more aromatic.
                    5. Can I use light coconut milk?
                    Yes, but full-fat gives a richer, creamier sauce.
                    6. What if I don’t have browning?
                    It’s optional—just for deeper color and flavor.
                    7. Can I make this in a slow cooker?
                    Yes, after browning chicken and veggies, cook on low for 6 hours.
                    8. What sides go best with this?
                    Rice and peas, roti, or fried plantains.
                    9. Can I freeze Jamaican curry chicken?
                    Yes, it freezes well for meal prep.
                    10. Is this dish gluten-free?
                    Yes, as long as your curry powder and seasoning blends are gluten-free.
                    🏁 Conclusion
                    This Authentic Jamaican Curry Chicken is bold, hearty, and full of Caribbean soul. With tender chicken, coconut curry sauce, Scotch bonnet heat, and aromatic spices, every bite is rich with island flavor. It’s perfect for weeknight dinners, family gatherings, or when you just want to bring Jamaica into your kitchen.