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Authentic Jamaican Curry Chicken with Coconut Milk

A close-up serving of rich, yellow Jamaican curry chicken stewed with large chunks of potato and carrots.
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Make this easy Jamaican Curry Chicken recipe for a comforting, flavorful Caribbean dinner. This dish uses traditional spices and creamy coconut milk for an authentic island taste.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
  • 1/4 cup Jamaican curry powder
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 scotch bonnet pepper, whole (or half, for less heat)
  • 1 teaspoon ground thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large carrot, peeled and chopped
  • 1 medium potato, peeled and quartered
  • 1 cup coconut milk
  • 1 cup chicken broth
  • 1 tablespoon brown sugar
  • 1 teaspoon allspice (pimento)
  • Water, as needed

Instructions

  1. In a bowl, combine the chicken pieces with the curry powder, salt, and pepper. Mix well to coat the chicken completely.
  2. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the coated chicken and brown on all sides, about 5 minutes. Remove the chicken and set it aside.
  3. Reduce the heat to medium. Add the chopped onion to the pot and cook until softened, about 3 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  4. Return the chicken to the pot. Add the whole scotch bonnet pepper, thyme, allspice, and brown sugar. Stir everything together for 1 minute.
  5. Pour in the chicken broth and coconut milk. Bring the mixture to a simmer.
  6. Add the chopped carrots and potatoes. If the liquid does not cover the chicken and vegetables, add a small amount of water.
  7. Reduce the heat to low, cover the pot, and let the curry simmer for 25 to 30 minutes, or until the chicken is tender and the vegetables are cooked through. Stir occasionally to prevent sticking.
  8. Remove the whole scotch bonnet pepper before serving. Taste and adjust salt if necessary.
  9. Serve this flavorful chicken simmered dish hot over white rice or rice and peas.

Notes

  • For a deeper flavor, you can marinate the chicken with the curry powder for at least 30 minutes before cooking.
  • If you prefer a thicker sauce, remove the lid for the last 10 minutes of simmering.
  • This dish pairs well with steamed cabbage or fried plantains for a complete Caribbean chicken dinner.

Nutrition

Find it online: https://cookingbymia.com/jamaican-curry-chicken-recipe/