Description

This authentic Jamaican curry chicken features tender bone-in chicken simmered in a richly spiced sauce made with Jamaican curry powder, allspice, coconut milk, thyme, garlic, and aromatic Scotch bonnet pepper. Perfectly balanced with a hint of heat and sweetness, this Caribbean classic makes a comforting and flavorful dish ideal for weeknight dinners or special occasions.

Ingredients

Chicken and Marinade

2 lbs bone-in chicken thighs or drumsticks, skin removed
2 tablespoons Jamaican curry powder
1 teaspoon allspice
½ teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper

Aromatics and Vegetables

1 small onion, sliced
3 cloves garlic, minced
2 teaspoons fresh ginger, grated
1 teaspoon dried thyme (or 2 sprigs fresh thyme)
2 green onions, chopped
1 Scotch bonnet pepper, whole or sliced (optional, very spicy)
1 medium potato, diced (optional but traditional)

Liquids and Seasonings

2 tablespoons vegetable oil
1 cup coconut milk
1 cup chicken broth
1 tablespoon soy sauce
1 teaspoon brown sugar (optional)

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Instructions

Marinate the chicken: In a large bowl, thoroughly season the chicken pieces with Jamaican curry powder, allspice, paprika, salt, and black pepper. Cover the bowl and let it marinate for at least 30 minutes, or up to overnight for a richer flavor.
Brown the chicken: Heat vegetable oil in a large pot or deep skillet over medium heat. Add the seasoned chicken pieces and brown them on each side for 3 to 4 minutes. Once browned, remove the chicken from the pot and set aside.
Sauté the aromatics: In the same pot, add the sliced onion and sauté for 2 to 3 minutes until softened. Then add the minced garlic, grated ginger, thyme, and chopped green onions, cooking for about 30 seconds until fragrant.
Combine all ingredients: Return the browned chicken pieces to the pot. Add the Scotch bonnet pepper, diced potato (if using), coconut milk, chicken broth, soy sauce, and brown sugar. Stir gently to combine.
Simmer the curry: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 30 to 35 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.
Adjust seasoning and serve: Taste the curry and adjust the salt if needed. Remove the Scotch bonnet pepper before serving if it was left whole to avoid excessive heat. Serve hot alongside traditional sides like rice and peas, steamed cabbage, or fried plantains.

Notes

Use authentic Jamaican curry powder rather than Indian curry powder for true island flavor.
Browning the chicken first enhances the depth of flavor in the curry.
Keeping the Scotch bonnet pepper whole allows the heat to infuse without overwhelming the dish.
This dish is traditionally served with rice and peas, steamed cabbage, or fried plantains.
Leftovers taste even better the next day as flavors continue to meld.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Stovetop
Cuisine: Caribbean / Jamaican