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Jamaican cuisine is a vibrant tapestry of flavors and traditions that reflects the island's rich history and cultural diversity. From the fiery heat of jerk seasoning to the comforting warmth of rice and peas, Jamaican dishes are known for their boldness and depth. Among these culinary treasures, authentic Jamaican curry chicken stands out as a beloved staple that embodies the essence of the island's cooking. This dish harmoniously blends spices, herbs, and tender chicken to create a meal that is both satisfying and flavorful.

Authentic Jamaican Curry Chicken

Discover the rich flavors of Authentic Jamaican Curry Chicken with this easy recipe! Marinated in a blend of Jamaican curry powder and allspice, this tender chicken is seared to perfection and simmered with vibrant vegetables like potatoes and bell peppers. The addition of scotch bonnet peppers gives it a delightful kick, perfect for those who love a little heat. Serve it hot with rice and peas for a hearty meal that brings a taste of Jamaica to your table!

Ingredients
  

2 lbs chicken pieces (preferably bone-in and skin-on)

3 tablespoons Jamaican curry powder

1 teaspoon allspice (pimento)

1 teaspoon salt (adjust to taste)

1/2 teaspoon black pepper

3-4 tablespoons vegetable oil

1 large onion, diced

3 cloves garlic, minced

1-inch piece of ginger, grated

2-3 sprigs fresh thyme (or 1 teaspoon dried thyme)

2 medium potatoes, peeled and diced

1 bell pepper, diced (any color)

2-3 green onions, chopped

1-2 scotch bonnet peppers (whole, for flavor, adjust for heat)

3 cups chicken broth or water

Juice of 1 lime

Fresh cilantro for garnish (optional)

Instructions
 

Marinate the Chicken: In a large bowl, mix the Jamaican curry powder, allspice, salt, and black pepper. Rub this mixture all over the chicken pieces. Add lime juice and allow to marinate for at least 1 hour, or overnight for best flavor.

    Sear the Chicken: Heat the vegetable oil in a large heavy-bottomed pot or skillet over medium-high heat. Add the marinated chicken pieces and brown them on all sides for about 5-7 minutes. This step adds depth to the flavor.

      Sauté Aromatics: Once browned, remove the chicken and set aside. In the same pot, add more oil if needed, then sauté the onions, garlic, and ginger until soft and fragrant (about 3-5 minutes).

        Combine Ingredients: Stir in the diced potatoes, bell pepper, and fresh thyme. Cook for another 3-4 minutes. Return the chicken to the pot and mix well.

          Add Liquid: Pour in the chicken broth or water, and add the scotch bonnet peppers (do not cut them unless you prefer more heat). Bring to a boil, then reduce the heat to low. Cover and simmer for about 30-40 minutes, or until the chicken is cooked through and tender.

            Final Touches: Taste and adjust seasoning if necessary. If the sauce is too thin, you can remove the lid and let it simmer for a few more minutes to thicken.

              Serve: Garnish with chopped green onions and cilantro if desired. Serve hot with rice and peas, steamed vegetables, or your favorite side.

                Prep Time: 15 mins | Total Time: 1 hr 15 mins | Servings: 4-6