Authentic Jamaican Curry Chicken
I learned to make this Jamaican curry chicken at a friend’s family dinner, and the memory of that warm, coconut-scented sauce stuck with me. This version is simple, bold, and built on pantry staples—perfect when you want the authentic flavors of Jamaica without a long ingredient list. Serve it for a cozy weeknight meal or bring it to a casual gathering where people will ask for seconds.
I also like to pair it with different starches; if you want a sweeter contrast try a variation inspired by a chicken and sweet potato curry for a family-friendly twist.
Why you’ll love this dish
This curry chicken balances fragrant Jamaican curry powder with coconut milk for a sauce that’s rich but not heavy. It’s fast to start (a quick sauté and sear), forgiving on technique, and scales easily for a bigger crowd. Use bone-in pieces for deeper flavor or boneless for speed and convenience.
“Comforting, bright, and wildly easy—this curry tastes like a Sunday family meal even on a Tuesday.” — home cook review
It’s also a great recipe to keep in rotation because leftovers are even better the next day. If you’re curious about other comforting curries, this article inspired by similar flavors is a nice comparison: chicken and sweet potato curry ideas.
How this recipe comes together
Step-by-step overview:
- Sauté aromatics (onion, garlic) to build the base.
- Bloom curry powder briefly with ginger and hot pepper so the spice releases its oils.
- Brown chicken to add caramelized flavor.
- Simmer with coconut milk and stock until tender and silky.
- Finish by adjusting salt and pepper; remove bay leaves and serve.
This keeps the method straightforward: aromatics → spices → sear → simmer. Expect about 40–50 minutes total (10–15 minutes active prep, 25–30 minutes simmer).
What you’ll need
- Chicken pieces (bone-in or boneless), cut into serving pieces — bone-in gives more flavor; boneless is faster to eat.
- 1 large onion, chopped
- 3–4 garlic cloves, minced
- 1–2 hot peppers, chopped (Scotch bonnet is traditional; use habanero or jalapeño for a milder heat)
- 2–3 tbsp Jamaican curry powder (use a bright, earthy blend; Madras-style works well)
- 1–2 tsp fresh ginger, minced
- 1 can (about 13–14 oz) full-fat coconut milk
- 1–2 cups chicken stock (or water with a bouillon cube) — use less for a thicker sauce, more for a saucier curry
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 2–3 tbsp vegetable or canola oil for sautéing
Substitution notes: Swap coconut milk for light coconut milk to save calories but expect a thinner sauce. If you don’t have fresh ginger, 1/2 tsp ground ginger can work in a pinch, though fresh is preferable.
Step-by-step instructions
- Heat 2–3 tablespoons of vegetable oil in a large pot over medium heat.
- Add the chopped onion and minced garlic. Sauté until soft and translucent, about 3–4 minutes. Stir so the garlic doesn’t brown.
- Stir in the minced ginger, curry powder, and chopped hot peppers. Cook for 30–60 seconds to bloom the spices—this unlocks their aroma.
- Add the chicken pieces, season with salt and pepper, and brown on all sides for about 6–8 minutes. Do this in batches if needed; good browning adds flavor.
- Pour in the chicken stock and coconut milk, scraping up any browned bits from the bottom of the pot.
- Add the bay leaves and bring the mixture to a gentle boil.
- Reduce heat to low, cover partially, and simmer for 25–30 minutes until the chicken is cooked through and tender (internal temperature 165°F / 74°C for poultry).
- Taste and adjust seasoning with salt and pepper. Remove bay leaves. Serve hot over rice, with roti, or with crusty bread to mop up the sauce.
Short, decisive action verbs keep each step clear so cooks can move confidently from one step to the next.
Best ways to enjoy it
Serve the curry spooned over steaming white rice or coconut rice to echo the coconut in the sauce. Try it with:
- Plain basmati or jasmine rice for an everyday meal.
- Warm roti or naan to scoop the sauce.
- A side of fried plantains or a mango salsa for sweet contrast.
For a balanced plate, a simple cucumber and tomato salad dressed with lime keeps the meal bright and fresh.
Storage and reheating tips
- Refrigerator: Cool to room temperature, then store in an airtight container for up to 3–4 days.
- Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently reheat on the stove over low heat, stirring occasionally. Add a splash of stock or water if the sauce thickened. Microwave in short bursts, stirring between intervals to heat evenly.
Food safety reminder: Always reheat leftovers to 165°F (74°C) before serving.
Pro chef tips
- Bloom spices: Always cook curry powder briefly in oil or aromatics to deepen the flavor—this is a simple trick professional cooks use.
- Brown in batches: If your pot is crowded, the chicken will steam instead of brown. Work in batches for better caramelization.
- Use bone-in for depth: Bones release gelatin that makes the sauce feel richer. For a quicker meal, boneless thighs give tenderness without bones.
If you prefer a hands-off version, try a slow method—this slow-cooker coconut curry chicken approach is useful for busy days.
Creative twists
- Add vegetables: Potatoes, carrots, or bell peppers make it a heartier one-pot meal.
- Make it smoky: A small pinch of smoked paprika or a charred scallion garnish adds complexity.
- Lighter version: Use light coconut milk and reduce oil, but finish with a teaspoon of butter for richness.
- Spice it up: For more kick, add a teaspoon of crushed Scotch bonnet or a spoon of your favorite hot sauce.
If you want to adapt this recipe for a set-and-forget method, see my favorite slow cooker coconut curry variation for timing and liquid adjustments.
Your questions answered
Q: Can I use chicken breasts instead of thighs or bone-in pieces?
A: Yes. Boneless chicken breasts work, but they cook faster and can dry out. Reduce simmer time and check internal temperature—165°F (74°C). Thighs are more forgiving and stay juicy.
Q: How spicy is this recipe and how can I control heat?
A: The recipe uses Scotch bonnet or similar hot peppers, which are quite spicy. Use half a pepper or swap for jalapeño to lower heat. Remove seeds and membranes for less heat.
Q: Do I have to use coconut milk?
A: Coconut milk adds richness and balances the curry’s heat. You can substitute half-and-half or cream for a non-coconut version, but the flavor will change. For a lighter result, use light coconut milk.
Q: Can I make this ahead for a party?
A: Yes—prepare it a day ahead and reheat slowly on the stove. Flavors meld overnight, and it often tastes better the next day. Keep rice separate until serving.
Conclusion
If you want a tested, authentic flavor profile and a straightforward method, this Jamaican curry chicken delivers—rich coconut notes, warm curry, and just enough heat. For another home-cook-tested take with similar flavor foundations, see this Jamaican Curry Chicken recipe from The Kitchn, which offers useful technique notes and variations. For a recipe that leans into true island seasoning and presentation, this Authentic Jamaican Curry Chicken guide is a thorough reference.
Jamaican Curry Chicken
Ingredients
Method
- Heat 2–3 tablespoons of vegetable oil in a large pot over medium heat.
- Add the chopped onion and minced garlic. Sauté until soft and translucent, about 3–4 minutes. Stir so the garlic doesn’t brown.
- Stir in the minced ginger, curry powder, and chopped hot peppers. Cook for 30–60 seconds to bloom the spices.
- Add the chicken pieces, season with salt and pepper, and brown on all sides for about 6–8 minutes. Do this in batches if needed.
- Pour in the chicken stock and coconut milk, scraping up any browned bits from the bottom of the pot.
- Add the bay leaves and bring the mixture to a gentle boil.
- Reduce heat to low, cover partially, and simmer for 25–30 minutes until the chicken is cooked through and tender.
- Taste and adjust seasoning with salt and pepper. Remove bay leaves and serve hot over rice, with roti, or with crusty bread.
