Name: Authentic Jamaican Curry Chicken Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Jamaican
Ingredients: 3-4 lbs. organic chicken, skin removed; 1-2 Tbsps browning (optional); 2-3 Tbsps Jamaican Green Seasoning; 2 Tbsps Jamaican curry powder; 2 tsps On Everything All-Purpose Blend; 1 teaspoon sea salt; ½ teaspoon smoked paprika; 4 Tbsps extra virgin olive oil; 2 Tbsps organic brown sugar; 1 (14 oz.) can full-fat coconut milk; 2 medium russet potatoes, peeled and cubed; 2 medium carrots, peeled and chopped; 1 medium bell pepper, cored and chopped; 3 garlic cloves, minced; 2 tsps minced fresh ginger; 1-3 scotch bonnet peppers (adjust heat level to preference); 2 green onions, lightly crushed or chopped; 2 fresh thyme sprigs; 1 cup organic low-sodium chicken stock; 2 ½ Tbsps Jamaican curry powder; 1 tablespoon Jamaican pepper; 1 teaspoon ground allspice; Sea salt and black pepper, to taste

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If you’re craving something that warms you up from the inside out and delivers a serious punch of flavor, this Authentic Jamaican Curry Chicken Recipe has got your back. Every time I make this dish, the kitchen fills with the most incredible aromas—rich curry, coconut milk, and a hint of spice that just dances on your tongue. There’s something genuinely comforting about how the spices and coconut milk marry together, making it perfect for a cozy dinner or even a weekend feast with friends.

What I love most about this Authentic Jamaican Curry Chicken Recipe is how approachable it is, yet it honors the true flavors you’d find in Jamaica. Whether you’re new to Caribbean cooking or a seasoned pro, this recipe lets you enjoy an authentic taste experience without having to hunt down obscure ingredients. Trust me, once you try it, you’ll want to make it again and again—plus, it’s wonderful for leftovers that get even better the next day.

Ingredients You’ll Need

Each ingredient in this recipe plays an important role, creating layers of flavor that combine beautifully. When shopping, I recommend picking fresh produce and organic chicken if possible—the quality really makes a difference here.

Organic chicken, skin removed: Using organic adds a clean flavor, and skin removal helps the curry sauce cling to the meat instead of excess fat.
Browning (optional): This gives the chicken that lovely golden color characteristic of Jamaican curry dishes.
Jamaican Green Seasoning: A must-have Caribbean staple that blends herbs and spices to build foundational flavor.
Jamaican curry powder: Look for authentic Jamaican brands for the best taste—it’s quite different from generic curry powders.
On Everything All-Purpose Blend: Adds a subtle savory kick, kind of like seasoning salt with a Caribbean twist.
Sea salt & smoked paprika: For seasoning and a hint of smoky warmth.
Extra virgin olive oil: Helps sauté the spices and veggies to develop deep flavor.
Organic brown sugar: Balances the heat and acidic notes with just a touch of sweetness.
Coconut milk (full-fat): The creaminess here is essential—it softens the curry and adds richness.
Russet potatoes & carrots: They soak up the gravy beautifully and add texture.
Bell pepper: For freshness and a touch of sweetness.
Garlic & fresh ginger: Classic aromatics that elevate the spice profile.
Scotch bonnet peppers: This is the real deal spicy element. I always start with one and add more cautiously.
Green onions & fresh thyme: Offer herbal brightness and depth.
Organic chicken stock (low-sodium): Keeps the curry moist and flavorful without overpowering it.
Jamaican pepper & ground allspice: Essential warm spices that bring authenticity to this curry.
Black pepper: For final seasoning and subtle heat.

Variations

One thing I love about cooking this Authentic Jamaican Curry Chicken Recipe is how easy it is to adjust based on what you love or what’s in your pantry. Feel free to experiment—after all, each household has its own take on this beloved dish.

Make it milder: Skip or reduce the scotch bonnet peppers if you want less heat; I often do this for family dinners.
Vegetarian twist: Swap chicken for chickpeas or firm tofu and add extra veggies. The curry sauce is so good it works on everything.
Extra smoky flavor: Try using smoked sea salt or add a touch of liquid smoke—I started doing this when I craved that depth on gloomy days, and it’s delicious.
Rich & creamy: Add a splash of heavy cream towards the end for an indulgent touch.

How to Make Authentic Jamaican Curry Chicken Recipe

Step 1: Prep and Season Your Chicken

Start by cutting your chicken into bite-size pieces and removing the skin if you haven’t already. Toss the chicken with Jamaican green seasoning, curry powder, On Everything blend, salt, and smoked paprika. If you have time, let it marinate for an hour; it really helps the flavors soak in deep. When I skip marinating, I still get good flavor, but if you plan ahead, it’s definitely worth it.

Step 2: Brown the Chicken (Optional but Recommended)

I like to brown my chicken in a hot pan with a tablespoon or two of browning sauce—it adds gorgeous color and just a bit of caramelized flavor. Don’t crowd the pan; brown the chicken in batches if needed. This step isn’t required, but it gives the curry such a beautiful, authentic look and taste that I swear it’s worth the extra effort.

Step 3: Build Your Spicy Jamaican Curry Sauce

In the same pot, heat olive oil and brown the organic brown sugar just until it starts to caramelize—this is where the magic begins. Add your curry powder, Jamaican pepper, ground allspice, garlic, and ginger, stirring until fragrant. Then add the coconut milk, chicken stock, potatoes, carrots, bell pepper, scotch bonnet peppers, green onions, and thyme. Bring to a simmer.

Step 4: Simmer Until Tender

Add the browned chicken back into the pot and stir to combine. Cover and let everything simmer gently for 45 minutes to an hour, stirring occasionally. The chicken becomes tender, and the potatoes soak up all that wonderful curry flavor. Keep an eye so it doesn’t stick and add a splash of broth if it gets too thick.

How to Serve Authentic Jamaican Curry Chicken Recipe

A white round pot filled with a rich brown stew that covers several dark brown cooked chicken pieces scattered evenly throughout. The stew has visible chunks of yellow potatoes and small pieces of orange carrot, with bits of red and green peppers mixing in. A wooden spoon rests on the right side of the pot, partly submerged in the stew, and the pot is placed on a wooden surface with some green and red peppers and fresh herbs around it. An orange cloth lies near the pot's bottom right corner. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always finish my curry chicken with fresh chopped scallions and a few sprigs of thyme for brightness. Sometimes a squeeze of lime juice adds a nice zesty contrast. These little touches make a big difference, especially when serving guests.

Side Dishes

Serve this with traditional sides like steamed white rice, coconut rice, or even festival (a sweet fried dough). I’ve also enjoyed it over quinoa or paired with fried plantains for a slightly different but equally satisfying experience.

Creative Ways to Present

For dinner parties, I like to serve the curry in rustic bowls surrounded by small dishes of optional garnishes—like sliced Scotch bonnets, chopped fresh cilantro, or hot sauces—so guests can personalize each bite. It’s fun and interactive, plus the vibrant colors look fantastic on the table.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen after resting, so if you can resist eating it all right away, you’re rewarded with an even tastier meal.

Freezing

This curry freezes beautifully. Just pack it into freezer-safe containers and freeze for up to 3 months. When I’m prepping meals ahead of a busy week, this recipe is one of the first I make in big batches.

Reheating

To reheat, I warm leftovers slowly on the stovetop over medium-low heat, adding a splash of water or chicken stock if the sauce has thickened too much. This keeps the chicken tender and the curry saucy—microwaving works in a pinch but can dry it out.

FAQs

What makes this an Authentic Jamaican Curry Chicken Recipe?

This recipe relies on classic Jamaican spices like Jamaican curry powder, ground allspice, and Jamaican pepper, combined with ingredients like Scotch bonnet peppers and thyme that are staples in Jamaican cooking. The use of coconut milk and the marinating technique also ensure you get that true Caribbean flavor and texture.
Can I adjust the spiciness of the curry?

Absolutely! The Scotch bonnet peppers are the primary source of heat here. If you prefer a milder curry, use fewer peppers or remove the seeds before cooking. I usually start with one pepper and add more if I want extra heat, but don’t forget these peppers are very spicy.
What’s a good side to serve with Authentic Jamaican Curry Chicken Recipe?

Steamed white rice or coconut rice are classic companions that soak up the delicious curry sauce. Fried plantains or festival are also excellent sides to add some sweetness and texture contrast.
Can I make this dish ahead of time?

Yes! In fact, the flavors deepen after resting. You can prepare it a day in advance and simply reheat it before serving. It also freezes well if you want to make larger batches.

Final Thoughts

This Authentic Jamaican Curry Chicken Recipe holds a special place in my kitchen because it brings together simplicity and bold flavors in such a satisfying way. It’s one of those meals that feels like a warm hug after a long day, and I’m confident you’ll feel the same once you make it. So go ahead—grab those ingredients, invite some friends over, and enjoy a true taste of Jamaica right at home.