Jamaican Curry Chicken

A simple, bold, and comforting Jamaican curry chicken featuring fragrant spices and rich coconut milk, perfect for weeknight dinners or gatherings.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Jamaican

Calories: 520

Main Ingredients

2 lbs 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 cloves garlic, minced
1-2 pieces hot peppers, chopped (Scotch bonnet is traditional; use habanero or jalapeño for 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 full-fat coconut milk (about 13–14 oz)
1-2 cups chicken stock (or water with a bouillon cube) Use less for a thicker sauce, more for a saucier curry.
2 leaves bay leaves
to taste Salt and freshly ground black pepper
2-3 tbsp vegetable or canola oil for sautéing

Preparation

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.

Cooking

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.

Store any leftovers in the refrigerator for 3–4 days or freeze for up to 3 months. Reheat on the stove or microwave, ensuring it reaches 165°F.