Jamaican Curry Chicken

A flavorful and authentic Jamaican curry chicken simmered in a spicy, creamy sauce of coconut milk, scotch bonnet peppers, and aromatic seasonings. This dish brings warmth, comfort, and an explosion of Caribbean flavor to every bite.

Why I Love This Recipe

I love how this Jamaican curry chicken captures the essence of Caribbean cuisine—spicy, savory, creamy, and deeply aromatic. The marinade infuses every bite of chicken with bold, complex flavor, while the coconut milk and scotch bonnet peppers create a sauce that's both rich and fiery. It’s one of those meals that fills my kitchen with incredible smells and always gets rave reviews from anyone who tries it. Whether I serve it with fluffy rice or fried plantains, it always hits the spot.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3–4 chicken drumsticks

• 2 tablespoon Jamaican curry powder

• 1 teaspoon sea salt

• 1–2 teaspoon Flavo Rice or all‑purpose seasoning (optional)

• 1½ teaspoon black pepper

• 1 teaspoon garlic powder

• 1–2 teaspoon onion powder

• 1 teaspoon dried parsley

• ½ teaspoon smoked paprika

• 2 tablespoon browning (optional)

• 2 tablespoon extra‑virgin olive oil

• 14 oz full‑fat coconut milk (1 can)

• 2 peeled and cubed russet potatoes

• 2 peeled and chopped carrots

• 1 chopped bell pepper

• 3–4 minced garlic cloves

• 1 teaspoon sea salt (for sauce)

• 1 teaspoon black pepper (for sauce)

• 2 tablespoon minced fresh ginger

• 2 chopped green onions

• 1–2 sprigs fresh thyme

• 8 tablespoon low‑sodium chicken stock

• 2–3 scotch bonnet peppers (or habanero to substitute)

• 1 tablespoon low‑sodium soy sauce

• 3 tablespoon Jamaican curry powder (additional for sauce)

• 1 tablespoon Jamaican hot sauce (or preferred brand)

• 1 teaspoon ground allspice

Directions

1. I start by combining the cleaned chicken drumsticks with curry powder, sea salt, Flavo Rice seasoning (if using), black pepper, garlic powder, onion powder, parsley, paprika, and browning in a large bowl. I stir well to coat the chicken fully.

2. Then I place the chicken in an airtight bag and marinate it in the refrigerator for at least 3 hours, preferably overnight. Before cooking, I let it sit at room temperature for 15–20 minutes.

3. In a large saucepan over medium-high heat, I add olive oil and “burn” the curry powder for 2–3 minutes, letting it darken and release its aroma.

4. I sauté the garlic, ginger, peppers, onions, and bell pepper until golden and fragrant. Then I stir in allspice, sea salt, and black pepper.

5. I add the marinated chicken and sear each side for about 3–4 minutes until browned.

6. Next, I pour in soy sauce, chicken stock, hot sauce, and coconut milk, stirring everything to combine.

7. I toss in the diced potatoes, carrots, and thyme sprigs. I reduce the heat, cover the pan, and let it simmer for 20 minutes, stirring occasionally, until the chicken is tender and the sauce thickens.

8. Once it's done, I remove it from the heat and serve it with white rice, plantains, or any of my favorite sides, garnishing with dried parsley or red pepper flakes if I’m feeling fancy.

Servings and Timing

• Prep Time: 15 minutes (plus at least 3 hours marinating time)

• Cook Time: Approximately 30–35 minutes

• Total Time: About 3 hours 45 minutes (including marinating)

• Yield: Serves 3–4

Variations

Sometimes I like to swap russet potatoes with sweet potatoes for a sweeter flavor and thicker texture. When I’m out of scotch bonnet peppers, I go with habaneros for a similar level of heat. For a different protein, I’ve also made this with boneless chicken thighs, which cook faster but still soak up the flavors just as well. If I want to bulk it up with more veggies, I’ll add green beans or spinach near the end of cooking.

Storage/Reheating

I keep leftovers in an airtight container in the refrigerator for up to 4 days. When I reheat it, I use the stovetop over low heat, adding a splash of chicken stock or water to loosen the sauce. It reheats beautifully and tastes even better the next day as the flavors meld together. For longer storage, I freeze it for up to 2 months and thaw it in the fridge before reheating.

FAQs

What makes Jamaican curry powder different?

Jamaican curry powder typically includes turmeric, allspice, and sometimes fenugreek, giving it a more earthy and bold flavor compared to Indian curry powders. I love how it adds a distinct color and taste to the dish.

Can I make this dish less spicy?

Absolutely. I sometimes use just one scotch bonnet or swap it out for a milder pepper. You can also leave out the hot sauce entirely if heat isn’t your thing.

Do I have to marinate the chicken overnight?

While I get the best flavor when I marinate overnight, even a few hours makes a big difference. If I’m short on time, I try to let it sit for at least 3 hours.

Can I use boneless chicken instead of drumsticks?

Yes, boneless thighs or breasts work well. I just make sure not to overcook them—they cook faster than drumsticks.

What can I serve with Jamaican curry chicken?

I usually pair it with steamed white rice, but I also enjoy it with sautéed vegetables, fried plantains, mashed potatoes, or even orzo for something different.

Conclusion

This Jamaican curry chicken is one of those recipes I come back to again and again. It’s rich, spicy, comforting, and perfect for a cozy night in or impressing friends at dinner. With every bite, I get a little taste of the Caribbean—and it always leaves me wanting more.

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Jamaican Curry Chicken

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• Author: Sue
• Prep Time: 15 minutes (plus at least 3 hours marinating time)
• Cook Time: Approximately 30–35 minutes
• Total Time: 3 hours 45 minutes (including marinating)
• Yield: Serves 3–4
• Category: Main Dish
• Method: Marinate, sauté, simmer
• Cuisine: Jamaican
• Diet: Gluten Free

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Description

A flavorful and authentic Jamaican curry chicken simmered in a spicy, creamy sauce of coconut milk, scotch bonnet peppers, and aromatic seasonings.

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Ingredients

• 3–4 chicken drumsticks
• 2 tbsp Jamaican curry powder
• 1 tsp sea salt
• 1–2 teaspoon Flavo Rice or all‑purpose seasoning (optional)
• 1½ tsp black pepper
• 1 tsp garlic powder
• 1–2 teaspoon onion powder
• 1 tsp dried parsley
• ½ tsp smoked paprika
• 2 tbsp browning (optional)
• 2 tbsp extra‑virgin olive oil
• 14 oz full‑fat coconut milk (1 can)
• 2 peeled and cubed russet potatoes
• 2 peeled and chopped carrots
• 1 chopped bell pepper
• 3–4 minced garlic cloves
• 1 tsp sea salt ( for sauce)
• 1 tsp black pepper ( for sauce)
• 2 tbsp minced fresh ginger
• 2 chopped green onions
• 1–2 sprigs fresh thyme
• 8 tbsp low‑sodium chicken stock
• 2–3 scotch bonnet peppers (or habanero to substitute)
• 1 tbsp low‑sodium soy sauce
• 3 tbsp Jamaican curry powder (additional for sauce)
• 1 tbsp Jamaican hot sauce (or preferred brand)
• 1 tsp ground allspice

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Instructions

1. In a large bowl, combine the cleaned chicken drumsticks with 2 tablespoon Jamaican curry powder, 1 teaspoon sea salt, Flavo Rice/all‑purpose seasoning (optional), 1½ teaspoon black pepper, 1 teaspoon garlic powder, 1–2 teaspoon onion powder, 1 teaspoon dried parsley, ½ teaspoon smoked paprika, and 2 tablespoon browning (optional). Stir well to coat the chicken.
2. Place the coated chicken in an airtight bag and refrigerate to marinate for at least 3 hours, preferably overnight. Before cooking, let the chicken rest at room temperature for 15–20 minutes.
3. In a large saucepan or skillet over medium‑high heat, add 2 tablespoon olive oil and “burn” the curry by stirring in curry powder until it turns dark brown and becomes aromatic (about 2–3 minutes).
4. Add the minced garlic, fresh ginger, scotch bonnet (or habanero) peppers, onions, and bell pepper. Sauté until aromatic and golden. Stir in ground allspice, salt, black pepper.
5. Add the marinated chicken pieces and sear for 3–4 minutes on each side, until browned.
6. Pour in soy sauce, chicken stock, hot sauce, and coconut milk. Stir to combine.
7. Add the diced potatoes and carrots. Drop in thyme sprigs. Reduce heat to simmer, cover, and cook for about 20 minutes, stirring occasionally, until the sauce thickens and the chicken is cooked through and tender.
8. Once done, remove from heat. Serve with sides like white rice, vegetables, fried plantains or plantain chips, and garnish as desired with dried parsley or red pepper flakes.

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Notes

• “Burning” the curry powder in oil deepens flavor and color—a hallmark of authentic Jamaican curry.
• Scotch bonnet peppers add authentic heat; substitute habaneros if needed.
• Optionally use sweet potatoes instead of russet potatoes for a slightly sweeter taste and thicker sauce.
• Serving suggestions: white or brown basmati rice, sautéed vegetables, fried plantains, mashed potatoes, or orzo.