This authentic Jamaican curry chicken is a family favorite in my home. Tender chicken simmers in creamy coconut milk, seasoned with Jamaican curry powder, thyme, and a touch of heat from a scotch bonnet pepper. It’s a comforting, warming meal that’s simple to make and full of flavor.
Growing up in Queens, NY, I was surrounded by Caribbean friends and flavors. Many of them are Jamaican and taught me the techniques and seasoning blends that make this curry so authentic. Over the years I adapted the recipe but kept the core elements that give it its signature taste.
Ingredients for Jamaican curry chicken
- Chicken: Use dark meat (thighs and drumsticks) for the juiciest results; skinless, cut up.
- Adobo seasoning: I prefer Blue Mountain Country for its Jamaican profile, but any adobo will work.
- Green seasoning & Jamaican curry powder: Essential for authentic flavor. Green seasoning is a blend of herbs and aromatics commonly used in Jamaican cooking.
- Coconut milk: Adds creaminess and balances the spices.
- Onion, garlic & ginger: Aromatics that layer flavor and a touch of warmth.
- Scotch bonnet pepper: Adds the classic Caribbean heat; habanero is a suitable substitute.
- Thyme: Complements the curry spices and brightens the dish.
- Potatoes: Add heartiness and soak up the curry sauce.
How to make Jamaican curry chicken
Some cooks “wash” chicken with vinegar, water, and lime—it’s a common practice in Jamaican kitchens and optional for this recipe. I use skinless dark meat cut up for curry because it stays tender and full of flavor.
Start by marinating the chicken with adobo, green seasoning, and a bit of curry powder. Add sliced onion and the minced scotch bonnet pepper. Let everything marinate for at least 30 minutes to allow the flavors to penetrate.
Heat olive oil in a large skillet over medium-high heat. Add half the curry powder to the hot oil and cook, stirring constantly, for about 30 seconds—this technique, often called “burning off” the curry, releases the spice’s essential aromas. Add the garlic and ginger and stir for another 30 seconds.
Add the marinated chicken, onions, and potatoes to the skillet. Stir to combine and brown the chicken for about 5 minutes. Pour in the coconut milk and water—scrape the marinade bowl to capture any leftover seasoning—then add the thyme and the whole scotch bonnet pepper.
Bring the pot to a boil, then reduce the heat to medium-low, cover, and simmer for 25 minutes. Remove the lid and continue cooking over medium heat for about 15 minutes to reduce and thicken the sauce. Let the curry rest for a few minutes off the heat; the sauce will thicken further as it cools.
Serve hot with white rice, fried plantain, and sautéed cabbage, or enjoy it on its own. The combination of creamy coconut, bold curry, and gentle heat makes this dish a go-to comfort meal.
The full recipe with exact measurements is shown in the recipe card below.
Commonly Asked Questions
Yes. Boneless chicken works, but dark meat like thighs gives the best flavor and stays moist. If you choose breasts, watch the cooking time carefully to avoid drying them out.
Absolutely. Substitute chickpeas, firm tofu, or cauliflower for the chicken and proceed with the same seasonings and coconut milk for a satisfying plant-based curry.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove. You can also freeze the curry for up to 3 months; thaw before reheating.
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Jamaican Curry Chicken
Ingredients
- 3 lbs chicken, dark meat, skinless and cut up
- 1 1/2 tsp adobo seasoning
- 1 tbsp green seasoning
- 2 green onions, chopped
- 1 medium yellow onion, sliced
- 1 1/2 tbsp Jamaican curry powder
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 scotch bonnet pepper, minced (or habanero)
- 3/4 cup coconut milk
- 1/3 cup water
- 3 sprigs thyme
- 2 medium potatoes, peeled and chopped into 1-inch pieces
Instructions
- In a bowl, season the chicken with adobo and green seasoning. Drizzle with ½ tbsp olive oil and mix so each piece is well coated.
- Add yellow onion, scotch bonnet, and green onion. Sprinkle ½ tbsp curry powder and mix. Cover and marinate 30 minutes, or skip if short on time.
- Heat a large skillet over medium-high and add 1 tbsp olive oil. Add the remaining curry powder and cook for 30 seconds, stirring. Add garlic and ginger and stir 30 seconds.
- Add the chicken, peppers, onions, and potatoes to the skillet. Cook about 5 minutes, adding more oil if needed.
- Mix the coconut milk and water in the marinade bowl to capture the flavors, then pour into the skillet. Bring to a boil, add thyme, cover, reduce heat to medium-low, and simmer 25 minutes.
- Remove the lid and simmer over medium heat about 15 more minutes to reduce and thicken the sauce. Remove from heat and let rest 5 minutes.
- Serve with white rice, plantain, and cabbage, or enjoy as desired.
Notes
- I buy skinless, cut-up dark meat in my neighborhood; any dark meat you chop up will work well.
- For extra depth, add 1 tsp chicken bouillon or a Maggi cube with the coconut milk and water.
Nutrition
Nutrition information is an approximation.