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Authentic Jamaican Curry Chicken Recipe
Ash Tyrrell

Authentic Jamaican Curry Chicken Recipe

The first time I cooked Jamaican Curry Chicken, I knew it was going to be special the moment the curry powder hit the hot oil. The warm, spicy aroma wrapped around me like a hug from the Caribbean.
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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 5
Ingredients Method Notes

Ingredients
  

  • 6 –8 pieces chicken drumsticks, thighs, or mixed – dark meat stays juicier in slow cooking than breast meat.
  • 2 tablespoons Jamaican curry powder – gives the authentic Caribbean flavor; use a quality blend for the best taste.
  • 2 Scotch bonnet peppers finely chopped – for heat; use milder peppers if you want less spice.
  • 4 cloves garlic minced – fresh garlic boosts the depth of flavor more than pre-minced.
  • 1- inch piece fresh ginger grated – adds a zesty, warming note.
  • 2 carrots peeled and sliced – for a natural sweetness and color.
  • 2 medium potatoes peeled and chopped – they thicken the sauce as they cook.
  • 1 can 400ml coconut milk – full-fat makes the curry creamier.
  • 2 teaspoons browning sauce – deepens the color and adds a hint of smokiness.
  • 1 cup chicken stock – homemade or low-sodium works best for controlling salt.
  • 4 –5 sprigs fresh thyme – earthy and aromatic; fresh thyme is more vibrant than dried.
  • 2 green onions chopped – for freshness and garnish.
  • 1 bell pepper chopped – adds crunch and sweetness.
  • 2 tablespoons olive oil – for browning and flavor.
  • 1 teaspoon brown sugar – balances the spice.
  • 1 teaspoon salt or to taste – season gradually.
  • ½ teaspoon black pepper – rounds out the flavors.

Method
 

  1. Clean and pat dry the chicken pieces. Season them generously with curry powder, salt, and browning sauce.
  2. I always let them sit for at least 3 hours, but overnight marination gives the richest flavor. This step makes the spices soak deep into the meat.
  3. Heat olive oil in a large skillet and sprinkle in the brown sugar. As it melts, it creates a caramelized base that colors the chicken beautifully. Add the chicken and sear on both sides until golden. Remove and set aside.
  4. In the same skillet, add a little more oil and the remaining curry powder. Stir until fragrant—this “burning” of the curry powder wakes up the spices and takes away any raw taste.
  5. Toss in the garlic, ginger, Scotch bonnet peppers, and green onions. Stir for a minute until they release their aroma. Add carrots and bell peppers, letting them soften slightly before moving on.
  6. Pour in the coconut milk and chicken stock, stirring to combine. Add fresh thyme and potatoes. The potatoes will help thicken the sauce naturally as they cook. Bring it to a gentle boil.
  7. Return the browned chicken to the pot, cover, and let it simmer on low for 20–25 minutes. By the end, the meat will be fall-off-the-bone tender, and the sauce will be thick, creamy, and loaded with flavor.
  8. Sprinkle with chopped green onions and a pinch of black pepper before serving. Every spoonful will remind you of the islands.

Notes

  • Marinate overnight for deeper flavor.
  • Always toast the curry powder—it transforms the taste.
  • Taste and adjust seasoning halfway through cooking.
  • Use bone-in chicken for a richer broth.
  • Don’t rush the simmer—slow cooking develops a better sauce.