Jamaican Curry Chicken
Jamaican Curry Chicken is tender, well seasoned chicken simmered in a vibrant Jamaican curry sauce with potatoes, carrots, and coconut milk. This authentic one-pot meal is rich with island spice and comforting home-cooked taste, a true Jamaican classic that’s perfect for lunch, dinner, or Sunday family meals.
Servings: 4 servings
Equipment
- Large Skillet
- Cooking Spoon
Ingredients
- 2 1/2 pounds Chicken Thighs skinless, boneless or bone-in, each chopped into 3 pieces
- 2 tbsp Olive Oil
- 2 tbsp Jamaican Curry Powder
- 1 tbsp All Purpose Seasoning or seasoned salt
- 1 tsp Black Pepper
- 6 whole Pimento Seeds allspice berries, crushed
- 3 cloves Garlic crushed
- 1 med Onion finely chopped
- 1 2-in pc Ginger fresh, crushed
- 1 stalk Scallion (Green Onion) crushed and roughly chopped
- 4 sprigs Fresh Thyme
- 1 whole Scotch Bonnet Pepper
- 1 tbsp Caribbean Green Seasoning optional
- 1 lrg Carrot peeled, sliced
- 1 lrg Potato yellow or russet, diced
- 2 cup Water
- 1 cup Coconut Milk optional
Instructions
Prep and Season Chicken
- In a large bowl, combine chicken with 1 tbsp curry powder, all-purpose seasoning, black pepper, pimento seeds, garlic, onion, ginger, scallion, thyme, Scotch bonnet, and green seasoning (if using). Add olive oil, mix well, cover, and marinate for at least 30 minutes or overnight.
- Heat 1 tablespoon of oil in a large pot over medium heat. Add 1 tablespoon of curry powder and stir for about 30–60 seconds until fragrant and slightly darker.
- Add the marinated chicken to the pot and stir to coat in the curry. Cook for 5–7 minutes, turning occasionally, until lightly browned on all sides.
- Add carrots, potatoes, and 2 cups of water (just enough to cover the chicken). Cover and simmer for about 15 minutes.
- Pour in coconut milk, stir, and continue cooking uncovered for another 15–20 minutes, or until the chicken is tender and the gravy has thickened to your liking. Adjust seasoning if needed, then serve hot and enjoy!
Notes
- Curry too thin? Simmer uncovered for 5-10 minutes to reduce.
- Curry too thick? Stir in a splash of water or chicken stock.
- Too spicy? Add more coconut milk or a little sugar to balance.
Nutrition
Calories: 834kcal | Carbohydrates: 11g | Protein: 48g | Fat: 67g | Saturated Fat: 24g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 25g | Trans Fat: 0.2g | Cholesterol: 278mg | Sodium: 1987mg | Potassium: 900mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3349IU | Vitamin C: 8mg | Calcium: 83mg | Iron: 5mg