Authentic Jamaican Curry Chicken
A comforting one-pot dish featuring tender chicken simmered with bold curry powder, coconut milk, and Scotch bonnet heat, perfect for weeknights.
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.