Print

The Ultimate Authentic Jamaican Curry Chicken: Easy Weeknight Recipe with Coconut Milk Base

Close-up of flavorful Jamaican curry chicken stewed with large chunks of potatoes and carrots in a rich yellow sauce.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make tender, flavorful Jamaican Curry Chicken using a simple recipe featuring coconut milk for a rich island taste. This dish is perfect for a quick weeknight meal.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 scotch bonnet pepper, pierced (optional, for heat)
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons Jamaican curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground allspice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 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 browning sauce (optional, for color)

Instructions

  1. Season the cut chicken pieces with salt, pepper, turmeric, thyme, and allspice.
  2. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the browning sauce, if using, and let it heat for 30 seconds.
  3. Add the seasoned chicken to the pot and sear until lightly browned on all sides. Remove the chicken and set it aside.
  4. Reduce the heat to medium. Add the chopped onion to the pot and cook until softened, about 4 minutes.
  5. Add the minced garlic and grated ginger. Cook for 1 minute until fragrant. If using the scotch bonnet pepper, add it whole now.
  6. Stir in the Jamaican curry powder and cook for 1 minute, stirring constantly to toast the spices.
  7. Return the seared chicken to the pot. Stir well to coat the chicken with the spice mixture.
  8. Pour in the chicken broth and the coconut milk. Bring the mixture to a simmer.
  9. Add the quartered potatoes and sliced carrots.
  10. Reduce the heat to low, cover the pot, and let it simmer for 25 to 30 minutes, or until the chicken is cooked through and the potatoes are tender.
  11. Remove the scotch bonnet pepper before serving. Adjust salt and pepper if needed.

Notes

  • For the best island flavor, use authentic Jamaican curry powder.
  • Serve this curry over white rice or with roti and fried plantains.
  • If you prefer a thicker sauce, remove the lid for the last 10 minutes of cooking.
  • Do not cut the scotch bonnet pepper unless you want significant heat; piercing it allows flavor without too much spice.

Nutrition

Find it online: https://whiskdaily.com/jamaican-curry-chicken-recipe-easy-dinner/