Caribbean Delight Spicy Jamaican Curry Chicken

Jamaican Curry Chicken is a soulful Caribbean classic known for its deep warmth, aromatic spices, and comforting richness. This dish combines tender chicken simmered in vibrant Jamaican curry powder with fresh herbs, creamy coconut milk, and a subtle heat from scotch bonnet pepper. The result is a bold, fragrant stew that delivers layers of flavor in every bite. Perfect for family dinners, meal prep, or anyone craving authentic island comfort, this curry is hearty, satisfying, and irresistibly delicious.

Ingredients

For the Curry Chicken

• 2 lbs chicken, cut into pieces
• 2 tablespoons Jamaican curry powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3 tablespoons cooking oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon grated ginger
• 3 cups water
• 2 potatoes, peeled and cubed
• 1 sprig thyme
• 1 scotch bonnet pepper, sliced (optional, for heat)
• 1 bell pepper, sliced
• 1/2 cup coconut milk

Instructions

1. Season the Chicken

1. Pat the chicken dry.
2. Coat the pieces thoroughly with Jamaican curry powder, salt, and black pepper.
3. Let the chicken rest for at least 10 minutes to absorb the seasoning.

2. Brown the Chicken

1. Heat the cooking oil in a large pot over medium heat.
2. Add the seasoned chicken pieces and brown on all sides.
3. This step develops deep flavor and helps the curry color bloom.

3. Build the Aromatics

1. Add the chopped onion, minced garlic, and grated ginger to the pot.
2. Stir and cook for 2–3 minutes, until the onion becomes soft and fragrant.

4. Simmer the Curry

1. Pour in 3 cups of water.
2. Add the cubed potatoes, thyme sprig, and sliced scotch bonnet pepper.
3. Bring the mixture to a boil, then reduce to a gentle simmer.
4. Cover and cook for about 30 minutes, or until the chicken is tender and the potatoes are fully cooked.

5. Add Coconut Milk & Bell Pepper

1. Stir in the sliced bell pepper and coconut milk.
2. Simmer uncovered for an additional 10 minutes to thicken the sauce.
3. Taste and adjust seasoning if needed.

6. Serve

Serve the curry hot with rice, roti, steamed vegetables, or plantains. The rich sauce pairs beautifully with any starchy side.

Tips & Variations

• Heat Control: Use a whole scotch bonnet for maximum heat, or remove seeds for a milder flavor.
• Thicker Curry: Let the pot simmer uncovered longer to reduce liquid.
• More Veggies: Add carrots, peas, or diced pumpkin for additional body.
• Protein Swap: Substitute chicken with turkey, goat, tofu, or shrimp.
• Browning Tip: Allow the curry powder to toast in the pot for a deeper, smokier flavor.

Storage Notes

• Refrigerate leftovers for up to 3 days.
• Freeze in airtight containers for up to 2 months.
• Reheat gently on the stovetop, adding a splash of water or coconut milk if needed.

Pairing Suggestions

• White rice, jasmine rice, or rice and peas
• Jamaican fried dumplings
• Roti or naan
• Sweet plantains
• Simple cucumber salad to balance the heat

Quick Info

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 60 minutes
• Servings: 4
• Calories: ~410 kcal per serving
• Cuisine: Jamaican / Caribbean