Print

Authentic Jamaican Curry Chicken with Coconut Milk

A close-up, appetizing bowl of Jamaican curry chicken served with large chunks of yellow potato in a rich, golden sauce.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this authentic Jamaican Curry Chicken for a flavorful, comforting weeknight dinner. This one-pot recipe uses tender chicken simmered in a rich coconut milk sauce with potatoes and traditional Caribbean spices.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs, cut into 1 1/2 inch pieces
  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons fresh ginger, grated
  • 3 tablespoons Jamaican curry powder
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 Scotch Bonnet pepper, whole (do not cut unless you want extreme heat)
  • 1 cup chicken broth
  • 1 (13.5 oz) can full-fat coconut milk
  • 2 medium potatoes, peeled and cubed
  • 1 large carrot, peeled and sliced
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • Fresh thyme sprigs (optional)

Instructions

  1. Place the cut chicken pieces in a bowl. Add 1 tablespoon of the curry powder, salt, and pepper. Mix well to coat the chicken. Let it marinate for at least 15 minutes.
  2. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
  3. Add the marinated chicken to the pot and brown on all sides, about 5-7 minutes. Remove the chicken and set it aside.
  4. Reduce the heat to medium. Add the chopped onion to the pot and cook until softened, about 4 minutes.
  5. Add the minced garlic and grated ginger. Cook for 1 minute until fragrant.
  6. Stir in the remaining 2 tablespoons of curry powder, turmeric, and allspice. Cook, stirring constantly, for 1 minute to toast the spices.
  7. Return the browned chicken to the pot. Add the chicken broth, coconut milk, cubed potatoes, sliced carrots, cayenne pepper (if using), and the whole Scotch Bonnet pepper. Add thyme sprigs if using.
  8. Bring the mixture to a simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for 30-40 minutes, or until the chicken is tender and the potatoes are easily pierced with a fork.
  9. Remove the whole Scotch Bonnet pepper before serving. Taste and adjust salt and pepper if needed.
  10. Serve this flavorful curry chicken hot over white rice or with roti.

Notes

  • For a deeper flavor, you can brown the chicken in batches to avoid overcrowding the pot.
  • If you prefer a thicker sauce, remove the lid for the last 10 minutes of cooking to allow some liquid to evaporate.
  • This dish freezes well; cool completely before storing in an airtight container.

Nutrition

Find it online: https://cookerycommand.com/jamaican-curry-chicken-recipe-one-pot-dinner/