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–+ servings
Jamaican Curry Chicken

Spice Up Dinner with Authentic Jamaican Curry Chicken

Discover the vibrant flavors of Jamaican Curry Chicken, a comforting dish that is easy to prepare and perfect for family dinners.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 4 portions
Course: Dinner
Cuisine: Caribbean
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 lbs Chicken, bone-in preferred This provides the main source of protein and flavor.
  • Salt To taste; essential for enhancing all other flavors in the dish.
For the Spice Mix
  • 2 tablespoons Jamaican Curry Powder Adds warmth and depth of flavor characteristic of authentic Jamaican curry.
  • 1 tablespoon Allspice Contributes a sweet, aromatic profile that elevates the dish.
  • 1 teaspoon Black Pepper Enhances overall seasoning for a well-rounded taste.
For the Aromatics
  • 1 large Onion, chopped Forms the base for a deeply aromatic flavor.
  • 4 cloves Garlic, minced Enhances the overall taste with savory notes.
  • 1 inch piece Ginger, grated Adds a warm and zesty kick to the curry.
For the Vegetables
  • 2 Tomatoes, chopped Introduces acidity and freshness to balance the richness.
  • 1 Bell Pepper, sliced Adds a pop of sweetness and texture.
  • 4 Green Onions, chopped Brings a mild flavor and freshness to the dish.
For the Creamy Base
  • 2 cups Coconut Milk Provides creaminess that perfectly balances the spices.
  • 2 tablespoons Vegetable Oil Necessary for sautéing the aromatics and developing flavors.
  • 1 teaspoon Thyme Fresh or dried; adds an earthy touch that complements the curry.
For the Heat
  • 1-2 Scotch Bonnet Peppers Optional; adjust based on your spice tolerance.

Equipment

  • Large bowl
  • Skillet or Dutch oven

Method
 

Step‑by‑Step Instructions
  1. In a large bowl, combine the chicken pieces with Jamaican curry powder, allspice, black pepper, and salt. Let the chicken marinate in the refrigerator for at least 30 minutes.
  2. In a large skillet or Dutch oven, heat vegetable oil over medium heat until shimmering.
  3. Add the chopped onion, minced garlic, and grated ginger to the hot oil. Sauté for 3-5 minutes until the onions are translucent.
  4. Increase the heat to medium-high and add the marinated chicken. Brown the chicken on all sides for about 5-7 minutes.
  5. Stir in the chopped tomatoes and sliced bell pepper, and cook for 5 minutes.
  6. Pour in the coconut milk and scrape any flavorful bits stuck to the bottom of the pan. Bring to a gentle simmer.
  7. Add the thyme and chopped green onions to the curry, and optionally, the Scotch bonnet peppers.
  8. Cover and reduce the heat to low. Allow the curry to simmer for 30-35 minutes.
  9. Taste the sauce for seasoning adjustments, then serve hot over steamed rice.

Nutrition

Serving: 1portionCalories: 500kcalCarbohydrates: 12gProtein: 32gFat: 40gSaturated Fat: 30gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 110mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 1500IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

Marinate chicken overnight for enhanced flavor. Adjust spice levels as desired and scrape the pan while using coconut milk for best flavor.

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