Print

Authentic Jamaican Curry Chicken with Coconut Milk

Close-up of Jamaican curry chicken served with chunks of potato and bright orange carrots in a rich yellow 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 meal. This one-pot recipe uses tender marinated chicken simmered in a rich coconut milk sauce with potatoes and carrots.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
  • 1 tablespoon fresh lime juice
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 cup Jamaican curry powder
  • 1 tablespoon ground turmeric
  • 1 teaspoon ground allspice
  • 1 teaspoon dried thyme
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 Scotch bonnet pepper, whole (or pierced once for less 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 (optional, for balance)

Instructions

  1. In a bowl, combine the chicken pieces with lime juice, salt, and pepper. Let this sit for 10 minutes.
  2. In a separate small bowl, mix the curry powder, turmeric, allspice, and thyme.
  3. Add half of the spice mixture to the chicken and toss to coat thoroughly. Let the chicken marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
  4. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
  5. Add the marinated chicken and brown it on all sides, working in batches if necessary. Remove the chicken and set it aside.
  6. Reduce the heat to medium. Add the chopped onion to the pot and cook until softened, about 5 minutes.
  7. Add the minced garlic and the remaining half of the dry spice mixture to the pot. Cook for 1 minute, stirring constantly until fragrant. This step builds the homemade curry sauce base.
  8. Return the browned chicken to the pot. Add the chicken broth, coconut milk, carrots, potatoes, and the whole Scotch bonnet pepper.
  9. Bring the mixture to a simmer. 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.
  10. If using, stir in the brown sugar during the last 5 minutes of cooking.
  11. Remove the whole Scotch bonnet pepper before serving. Taste and adjust salt if needed.
  12. Serve your flavorful chicken stew hot over white rice or with roti.

Notes

  • For an authentic, deep flavor, you can ‘burn’ the curry powder: heat the oil, add the onions, then add the dry spices (before adding the chicken) and cook until the spices darken slightly, about 2 minutes.
  • If you prefer a thicker sauce, remove the lid for the last 10 minutes of simmering to allow some liquid to evaporate.
  • If you want a milder dish, do not cut the Scotch bonnet pepper; just let it simmer whole to infuse flavor without excessive heat.

Nutrition

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