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Authentic Jamaican Curry Chicken with Coconut Milk

A close-up serving of vibrant Jamaican curry chicken chunks with potatoes and carrots in a rich yellow sauce.
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Make this authentic Jamaican Curry Chicken for a flavorful weeknight Caribbean meal. This one-pot dish features tender chicken simmered in a rich coconut milk sauce with aromatic spices and potatoes.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
  • 1/4 cup Jamaican curry powder
  • 1 tablespoon ground turmeric
  • 1 teaspoon ground allspice
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 Scotch bonnet pepper, whole (optional, for heat)
  • 1 cup chicken broth
  • 1 (13.5 oz) can full-fat coconut milk
  • 2 medium carrots, peeled and sliced
  • 2 medium potatoes, peeled and cubed
  • 1 tablespoon brown sugar
  • 1 tablespoon fresh ginger, grated

Instructions

  1. In a bowl, combine the chicken pieces with the curry powder, turmeric, allspice, thyme, salt, and pepper. Mix well to coat the chicken completely. Let it marinate for at least 20 minutes, or up to 4 hours in the refrigerator.
  2. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the marinated chicken and brown it on all sides, working in batches if necessary. Remove the browned chicken and set it aside.
  3. Reduce the heat to medium. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and grated ginger, cooking for 1 minute until fragrant.
  4. Return the chicken to the pot. Stir in the chicken broth, coconut milk, carrots, potatoes, brown sugar, and the whole Scotch bonnet pepper (if using). Stir everything together.
  5. Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for 30 to 40 minutes, or until the chicken is tender and the potatoes are easily pierced with a fork.
  6. Carefully remove and discard the whole Scotch bonnet pepper before serving. Taste and adjust salt if needed.
  7. Serve your flavorful chicken curry hot over rice and peas or with warm roti for a complete island flavor dinner.

Notes

  • If you prefer a thicker sauce, remove the lid for the last 10 minutes of cooking to allow some liquid to evaporate.
  • For a deeper color and flavor, you can ‘burn’ the curry powder by adding it to the hot oil for 30 seconds before adding the onions, but watch carefully to prevent burning.
  • This recipe makes a great one pot chicken dinner with minimal cleanup.

Nutrition

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