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–+ servings

Authentic Jamaican Curry Chicken

Delicious plate of authentic Jamaican Curry Chicken with vibrant spices
A comforting one-pot dish featuring tender chicken simmered with bold curry powder, coconut milk, and Scotch bonnet heat, perfect for weeknights.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Serving Size 4 servings

Ingredients

Main Ingredients

  • 2 lbs Chicken pieces (bone-in or boneless, cut into serving pieces) Dark meat like thighs stays juicier.
  • 1 large onion, chopped
  • 3-4 cloves garlic, minced
  • 1-2 hot peppers, chopped (Scotch bonnet for authenticity; jalapeño or serrano for milder heat)
  • 2-3 tbsp Jamaican curry powder Adjust to taste.
  • 1-2 tsp fresh ginger, minced
  • 1 can coconut milk (full fat for richness)
  • 1-2 cups chicken stock (or water with a bouillon cube)
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 2-3 tbsp vegetable oil (or canola) for sautéing

Instructions

Preparation

  • Heat 2-3 tablespoons vegetable oil in a large pot over medium heat.
  • Add the chopped onion and minced garlic. Sauté until soft and translucent, about 3-4 minutes.
  • Stir in the minced ginger, curry powder, and chopped hot peppers. Cook for 30-60 seconds to bloom the spices — don’t let them burn.
  • Add the chicken pieces to the pot. Season with salt and pepper. Brown the chicken on all sides, about 6-8 minutes, to develop flavor.
  • Pour in the chicken stock and coconut milk. Stir to combine, scraping any browned bits from the bottom.
  • Add the bay leaves and bring the pot to a gentle boil.
  • Reduce the heat to low and simmer for 25-30 minutes, uncovered or partially covered, until the chicken is cooked through and tender. Check that juices run clear and the internal temperature reaches 165°F (74°C).
  • Taste and adjust seasoning. Remove bay leaves and serve hot with rice, roti, or crusty bread.

Notes

Curry often tastes better the next day, consider making it a day ahead for dinner guests. Cool the curry to room temperature before refrigerating for up to 3-4 days, or freeze in airtight containers for up to 3 months. Reheat gently until steaming hot.