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Authentic Jamaican Curry Chicken: Rich, Flavorful, and Easy Enough for Weeknights

A close-up bowl of vibrant Jamaican curry chicken stewed with large chunks of carrots and potatoes, garnished with parsley.
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Make rich, flavorful Jamaican Curry Chicken at home. This recipe uses traditional spices to capture the true island taste and is simple enough for your weeknight dinner routine.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 inch ginger, grated
  • 3 tablespoons Jamaican curry powder (high quality is key)
  • 1 teaspoon ground allspice
  • 1 teaspoon dried thyme
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper (adjust to your heat preference)
  • 1 cup chicken broth
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 medium carrot, sliced
  • 1 small potato, peeled and cubed (optional)
  • Salt and black pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. Season the cut chicken pieces generously with salt, pepper, and 1 tablespoon of the curry powder. Mix well to coat.
  2. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the seasoned chicken and brown it on all sides. Do this in batches if necessary to avoid overcrowding the pot. Remove the browned chicken and set it aside.
  3. Reduce the heat to medium. Add the chopped onion to the pot and cook until softened, about 5 minutes.
  4. Add the minced garlic and grated ginger. Cook for 1 minute until fragrant.
  5. Stir in the remaining 2 tablespoons of curry powder, allspice, thyme, turmeric, and cayenne pepper. Cook this spice mixture for 1 minute, stirring constantly. This step blooms the spices and builds deep flavor.
  6. Return the browned chicken to the pot. Stir to coat the chicken completely with the spice mixture.
  7. Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Bring the liquid to a simmer.
  8. Add the coconut milk, carrots, and potatoes (if using). Stir everything together.
  9. Reduce the heat to low, cover the pot, and let the curry simmer for 25 to 35 minutes, or until the chicken is tender and cooked through and the potatoes are soft.
  10. Taste the sauce and adjust salt and pepper as needed.
  11. Serve your flavorful chicken curry hot over white rice or rice and peas. Garnish with fresh cilantro.

Notes

  • For the best island flavor, look for a Jamaican curry powder blend that often contains fenugreek and mustard seed.
  • If you want a thicker sauce, remove the lid for the last 10 minutes of cooking to allow some liquid to evaporate.
  • This dish tastes even better the next day, making it excellent for meal prepping.

Nutrition

Find it online: https://completelyyummy.com/jamaican-curry-chicken-recipe-easy-flavorful/