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Authentic Jamaican Curry Chicken with Coconut Milk

Close-up of tender pieces of Jamaican curry chicken served with chunks of potato and carrot in a rich yellow sauce.
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Make this authentic Jamaican Curry Chicken for a flavorful and hearty weeknight dinner. This one-pot recipe uses tender chicken, aromatic spices, and creamy coconut milk for a taste of the Caribbean.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tablespoon fresh lime juice
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons Jamaican curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1 Scotch bonnet pepper, whole (do not cut unless you want high heat)
  • 1 large potato, peeled and cubed
  • 1 carrot, sliced
  • 1 cup chicken broth
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 tablespoon browning sauce (optional, for color)
  • Fresh thyme sprigs

Instructions

  1. In a bowl, toss the chicken pieces with lime juice, salt, and pepper. Let stand for 10 minutes.
  2. In a separate small bowl, mix the curry powder, turmeric, cumin, allspice, and cayenne pepper.
  3. Add the spice mixture to the chicken and toss to coat thoroughly. Allow the chicken to marinate for at least 30 minutes, or up to 4 hours in the refrigerator for deeper flavor.
  4. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the marinated chicken and brown on all sides, about 5 minutes. Do not cook through. Remove the chicken and set aside.
  5. Reduce the heat to medium. Add the chopped onion to the pot and cook until softened, about 4 minutes.
  6. Add the minced garlic and grated ginger. Cook for 1 minute until fragrant.
  7. Return the chicken to the pot. Add the whole Scotch bonnet pepper, cubed potato, sliced carrot, chicken broth, coconut milk, and browning sauce (if using). Add the thyme sprigs.
  8. Bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let it cook for 25 to 30 minutes, or until the chicken is tender and the potatoes are easily pierced with a fork.
  9. Remove the Scotch bonnet pepper and thyme sprigs before serving. Taste and adjust salt if needed.
  10. Serve your Jamaican Curry Chicken hot over rice and peas or with warm roti.

Notes

  • For an authentic look, use browning sauce, which adds color but minimal flavor change.
  • If you prefer a thicker sauce, remove the lid for the last 10 minutes of simmering to allow some liquid to evaporate.
  • If you cannot find Scotch bonnet peppers, use a habanero pepper, but use it sparingly.

Nutrition

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