If you’ve ever eaten Jamaican food in general, you already know how important taste and spice are. For this authentic Jamaican curry chicken, you can enjoy the heat. It’s cooked in a sauce of spicy peppers, garlic, chicken stock, and coconut milk, with a few more spices and vegetables to give it some additional punch.

One of many Jamaicans’ favorite comfort foods from their youth. Including a gluten-free alternative and no dairy at all. I’m ecstatic to share my Jamaican curry chicken dish with you all at last. It has taken a very long time; however, I needed to make sure that I was presenting something that was both tested and proven to the food that I ate growing up.

Friends, we’re talking Jamaican curry chicken! Did you know that curry is popular throughout the Caribbean? Curry dishes may be found all around the world. The taste composition of Jamaican curries differs from Indian curries in terms of the general flavors used.

The amount of turmeric and other ingredients will be increased, creating an irresistible taste basis that might make this one of your favorite new meals. There are many other Jamaican curry chicken recipes out there, but I swear that this one is the most authentic.

Don’t worry; you may modify the hot tastes to suit your taste buds.

What is Jamaican Curry?

Jamaican curry does not have a standard recipe because each family has its own customs. It is often a combination of seasonings that may be obtained nearby. You may season your curry yourself using a variety of flavorings or purchase pre-made mixtures.

I had to use Scotch bonnet peppers in my sauce because they are a common ingredient in Jamaican cuisine. They give things a sweet-spicy kick, but be careful! For people with a low tolerance for heat, these guys may be rather hot. My curry’s coconut milk provides just the right amount of cooling. Consequently, you won’t pass away from heat stroke.

Ingredients

For the Chicken Marinade

• 3–4 chicken drumsticks (skin-on or skinless)

• 2 Tbsp Jamaican curry powder

• 1 tsp sea salt

• 1–2 tsp all-purpose seasoning or Flavo Rice (optional)

• 1 ½ tsp black pepper

• 1 tsp garlic powder

• 1–2 tsp onion powder

• 1 tsp dried parsley

• ½ tsp smoked paprika

• 2 Tbsp browning (optional, for deeper color and flavor)

For the Curry Sauce

• 2 Tbsp olive oil

• 14 oz (1 can) full-fat coconut milk

• 2 russet potatoes, peeled and cubed

• 2 carrots, peeled and chopped

• 1 bell pepper, chopped

• 3–4 garlic cloves, minced

• 2 Tbsp fresh ginger, minced

• 2 green onions, chopped

• 1–2 sprigs fresh thyme

• 8 Tbsp low-sodium chicken stock

• 2–3 Scotch bonnet peppers (or habaneros for milder heat)

• 1 Tbsp low-sodium soy sauce

• 3 Tbsp Jamaican curry powder

• 1 Tbsp Jamaican hot sauce (or your favorite brand)

• 1 tsp ground allspice

• 1 tsp sea salt

• 1 tsp black pepper

Instructions

1. Marinate the chicken

• Clean and pat the chicken dry. Place in a large bowl.

• Add salt, black pepper, browning, garlic powder, smoked paprika, onion powder, parsley, all-purpose seasoning (if using), and curry powder. Toss well to coat.

• Transfer to a sealed bag or covered bowl and refrigerate for at least 3 hours (overnight is best). Let rest at room temperature for 15–20 minutes before cooking.

2. Burn the curry powder

• In a large skillet or saucepan, heat olive oil over medium-high.

• Add the curry powder and stir for 2–3 minutes, until it darkens and becomes aromatic. This step enhances the flavor.

3. Build the flavor base

• Add garlic, ginger, Scotch bonnet peppers, green onions, and bell peppers. Sauté until fragrant and slightly golden.

• Stir in allspice, nutmeg (if using), salt, and black pepper.

4. Cook the chicken

• Add the marinated chicken to the pan. Sear for 3–4 minutes per side, until browned.

5. Simmer the curry

• Stir in soy sauce, chicken stock, hot sauce, and coconut milk. Bring to a gentle boil.

• Add potatoes, carrots, and thyme sprigs. Reduce heat to low and simmer for 20 minutes, stirring occasionally, until the chicken is tender and the sauce thickens.

6. Serve

• Remove from heat and let rest for a couple of minutes.

• Garnish with a sprinkle of parsley or red pepper flakes if desired.

• Serve hot over steamed rice, rice and peas, or with your favorite vegetables.

Tips for Success

• Scotch bonnet peppers give authentic Jamaican heat and flavor — use habaneros for a milder option.

• Marinate the chicken overnight for maximum flavor.

• For a thicker curry, simmer uncovered for the last few minutes.

Storage

• Refrigerator: Store leftovers in an airtight container for up to 3 days.

• Freezer: Freeze in portions for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove.

Share the image below to your Pinterest board if you like this Jamaican Curry Chicken Recipe!

Every cook has a different curry recipe.

Jamaican curries vary from restaurant to restaurant and from cook to cook, with each chef passionately arguing whether or not to add particular ingredients, tomatoes or no tomatoes, and coconut milk or not. Since this is ultimately your meal, you may make any necessary adjustments.

Although this is how I enjoy it, I have included other alternatives in the ingredients. Jamaican curry chicken is really simple to cook and has a ton of flavor.

What’s the point of burning the curry?

Because Jamaican curry powder is so potent, it’s vital to burn it first when using it to prevent stomach problems for certain people. Additionally, richer flavor and color are released during the “burning” process.

Can I use Sweet Potatoes Foe Jamaican Curry Chicken?

Sure, you can use sweet potato in your Jamaican Chicken curry without a doubt. For two reasons: first, it gives the sauce some good “body” or thickness while it cooks with the chicken; second, it provides some great flavor when you eat the chicken with your preferred side dish.

Since I love to try new things, I would absolutely substitute sweet potatoes to mix things up. I won’t be harmed.

Serving suggestions for Jamaican chicken curry

Typically, Jamaican curry chicken is served with a plate of white rice, sautéed vegetables, and either fried plantains or plantain chips. For a healthy twist, I’ve loved the curry chicken with a plate of brown Basmati rice, sautéed vegetables, mashed potatoes, etc.

It’s really up to you; you could even serve it with a side of orzo. Just enjoy yourself—neutral positions are great!