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Easy & Authentic Jamaican Curry Chicken for Weeknight Dinners

Close-up of hot, steaming Jamaican Curry Chicken served with large chunks of yellow potato on a white plate.
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Learn how to make rich, flavorful Jamaican Curry Chicken at home. This easy recipe delivers traditional island taste perfect for busy cooks and comforting weeknight meals.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs or breasts, cut into 1.5-inch pieces
  • 3 tablespoons Jamaican curry powder
  • 1 tablespoon turmeric powder
  • 1 teaspoon ground allspice
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 scotch bonnet pepper, whole (or half, seeded, for less heat)
  • 1 cup chicken broth
  • 1 (13.5 oz) can full-fat coconut milk
  • 2 medium potatoes, peeled and quartered
  • 1 large carrot, sliced
  • 1 tablespoon brown sugar (optional, for balance)

Instructions

  1. In a bowl, combine the chicken pieces with the curry powder, turmeric, allspice, thyme, salt, and pepper. Mix well to coat the chicken completely. This builds your flavor base.
  2. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the coated chicken and brown it on all sides for about 5 minutes. Do not cook through; you are building color. Remove the chicken and set it aside.
  3. Reduce the heat to medium. Add the chopped onion to the pot and cook until softened, about 3 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  4. Carefully add the whole scotch bonnet pepper to the pot. Do not break it open unless you want significant heat.
  5. Return the browned chicken to the pot. Stir everything together for 1 minute, allowing the chicken to absorb the aromatics.
  6. Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Bring to a simmer.
  7. Add the potatoes and carrots. Pour in the coconut milk. Stir gently.
  8. Bring the mixture back to a gentle simmer. Reduce the heat to low, cover the pot, and cook for 20 to 25 minutes, or until the chicken is tender and the potatoes are cooked through.
  9. Remove the whole scotch bonnet pepper before serving. Taste the sauce and add the brown sugar if you feel the flavor needs balancing.
  10. Serve your flavorful island cooking hot over white rice or rice and peas.

Notes

  • For a gluten-free option, this recipe is naturally compliant as written.
  • If you plan for meal prep, the flavor deepens overnight, making it excellent for reheating later in the week.
  • If you prefer a thicker sauce, remove the lid for the last 10 minutes of cooking to allow some liquid to evaporate.

Nutrition

Find it online: https://tastetaught.com/jamaican-curry-chicken-easy-authentic-recipe/