I love making authentic Jamaican curry chicken because it’s packed with bold, vibrant flavors and tender, juicy chicken pieces simmered in a rich, fragrant curry sauce. This dish is a staple in Jamaican households and brings a comforting, spicy warmth that always hits the spot.
Why You’ll Love This Recipe
I enjoy this recipe because it perfectly balances the earthy, spicy notes of curry powder with the sweetness of onions and the slight heat from Scotch bonnet peppers. The marinade infuses the chicken with incredible flavor before cooking, making every bite juicy and satisfying. Plus, it’s a one-pot dish, which means less cleanup and more time to enjoy the meal.
Ingredients
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Chicken pieces (I prefer bone-in, skin-on for more flavor)
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Jamaican curry powder (the heart of this recipe)
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Onion, chopped
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Garlic cloves, minced
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Scotch bonnet pepper, whole or chopped (depending on how spicy I want it)
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Fresh thyme
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Ginger, grated
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Salt and pepper
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Vegetable oil
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Water or chicken broth (to simmer the chicken)
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Directions
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I start by seasoning the chicken with salt, pepper, and half of the curry powder, then let it marinate for at least an hour to really absorb the flavors.
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Next, I heat the oil in a large pot and brown the chicken pieces on all sides to lock in the juices.
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After browning, I remove the chicken and sauté the onions, garlic, ginger, and thyme until fragrant.
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I add the remaining curry powder and cook it briefly to release the spices' aroma.
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Then, I return the chicken to the pot, add the Scotch bonnet pepper and enough water or broth to cover about half of the chicken.
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I bring everything to a simmer, cover the pot, and let it cook for about 45 minutes to an hour, stirring occasionally until the chicken is tender and the sauce thickens.
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Finally, I adjust seasoning as needed and serve the curry chicken hot, usually with rice and peas or plain white rice.
Servings and Timing
This recipe typically serves 4 people. Preparation and marinating take about 1 to 2 hours (including marinating time), and the cooking itself takes around 1 hour. So, plan for roughly 2 to 3 hours from start to finish.
Variations
I sometimes swap out the Scotch bonnet for habanero peppers if I want a different kind of heat. For a milder version, I leave out the peppers entirely. Adding potatoes or carrots during cooking gives the dish more texture and sweetness. Occasionally, I use boneless chicken thighs if I want a quicker cooking time and easier eating.
Storage/Reheating
I store leftover curry chicken in an airtight container in the fridge for up to 3 days. When reheating, I prefer warming it gently on the stove over low heat to keep the chicken tender and preserve the sauce's richness. It also freezes well for up to 2 months—just thaw overnight in the fridge before reheating.
FAQs
What kind of curry powder should I use for authentic Jamaican curry chicken?
I recommend using Jamaican curry powder, which is different from typical curry powders. It’s earthier and less sweet, providing the authentic flavor that makes this dish unique.
Can I make this recipe with chicken breasts?
Yes, but I find that chicken breasts can dry out more easily. Bone-in, skin-on pieces hold moisture better and develop more flavor during cooking.
How spicy is this dish?
The heat depends on how much Scotch bonnet pepper you use. I usually leave the pepper whole to keep the heat mild but flavorful. Chopping it up increases the spice significantly.
Can I prepare this dish in advance?
Absolutely! I often marinate the chicken the night before and cook it the next day. The flavors develop even more after resting.
What should I serve with Jamaican curry chicken?
I like serving it with rice and peas, steamed white rice, or even roti. A side of fried plantains or steamed vegetables also complements it well.
Conclusion
Making authentic Jamaican curry chicken at home is one of my favorite ways to enjoy a comforting, flavorful meal. The combination of spices, tender chicken, and rich sauce always impresses family and friends. It’s a versatile recipe that can be adjusted to suit different tastes, and with a bit of prep, it’s straightforward enough for a satisfying weeknight dinner or a special occasion.
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