Authentic Jamaican Curry Chicken Recipe

Jamaican curry chicken delivers bold, aromatic flavors with tender bone-in pieces simmered in a vibrant yellow gravy. This foolproof recipe uses traditional techniques like marinating and “burning” the curry for restaurant-quality results at home. Prep time: 20 minutes (plus 1-24 hours marinating). Cook time: 45 minutes. Serves: 6. Per serving: 520 calories, 32g protein, 28g fat, 22g carbs.

Why Choose This Jamaican Curry Chicken

This recipe captures the essence of Jamaican cooking through its distinctive curry powder rich in turmeric and allspice. The marinade infuses deep flavor while “burning” the curry – cooking it briefly in hot oil – releases essential oils without scorching. Pair it with rice or roti for a comforting meal that highlights Caribbean warmth.​

Ingredients

Gather these pantry staples and fresh produce for success. Use bone-in chicken thighs and drumsticks for richness, though boneless works too.

• 3-4 lbs bone-in chicken thighs and drumsticks, cut into 2-3 inch pieces
• 3 tbsp Jamaican curry powder (like Beta Pac or Grace)
• 1 tbsp all-purpose seasoning or chicken bouillon powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground allspice (pimento)
• 1/2 tsp black pepper
• 1/2 tsp white pepper (optional for mild heat)
• 1 medium onion, chopped
• 3 scallions (green onions), sliced
• 4 garlic cloves, minced
• 1-inch fresh ginger, grated
• 1 scotch bonnet or habanero pepper, whole or finely chopped (seeds removed for less heat)
• 2 sprigs fresh thyme
• 2 medium potatoes, peeled and diced
• 1 large carrot, peeled and sliced
• 2 cups chicken broth or water (or coconut milk for creamier gravy)
• 2 tbsp vegetable oil
• Salt to taste
• Lime or vinegar for washing chicken (optional)

Step-by-Step Instructions

Follow these numbered steps precisely for tender chicken and thick gravy. Wear gloves when handling scotch bonnet.

1. Prepare and marinate chicken: Rinse chicken with lime juice and vinegar if desired, then pat dry. In a large bowl, combine chicken with 2 tbsp curry powder, all-purpose seasoning, garlic powder, onion powder, allspice, peppers, onion, scallions, garlic, ginger, thyme, and scotch bonnet. Mix thoroughly, massaging spices into meat. Cover and refrigerate 1 hour or overnight for best flavor.​
2. Burn the curry: Heat oil in a Dutch oven or large pot over medium heat. Add remaining 1 tbsp curry powder and stir constantly for 30-60 seconds until fragrant and golden – not burnt. This step blooms the spices.​
3. Sear the chicken: Remove chicken from marinade (reserve liquid). Add pieces to pot skin-side down. Cook 5-7 minutes per side until browned. Stir to prevent sticking, adding a splash of water if needed.​
4. Simmer the base: Pour in reserved marinade and broth (or coconut milk). Bring to a boil, then reduce to medium-low. Cover and simmer 25-30 minutes until chicken reaches 165°F internally and tenderizes.​
5. Add vegetables and finish: Stir in potatoes and carrots. Simmer uncovered 10-15 minutes until veggies are fork-tender and gravy thickens. Taste and adjust salt. Remove scotch bonnet if used whole.​

Rest 5 minutes before serving. The gravy should coat a spoon richly.

Jamaican Curry Powder Guide

Jamaican curry powder stands out with higher turmeric for golden color and pimento for earthy depth, unlike Indian blends heavy on cumin.

Brand	Key Notes	Best For	Availability
Beta Pac	Bold allspice, vibrant	Authentic flavor	Caribbean markets, online
Grace	Balanced, mild turmeric	Everyday cooking	Grocery stores
Homemade	Custom heat/turmeric	Full control	Blend below

Quick Homemade: Mix 2 tbsp turmeric, 1 tbsp coriander, 1 tsp allspice, 1 tsp fenugreek, 1/2 tsp black pepper, pinch cloves.​

Variations and Substitutions

Adapt for diets or preferences while keeping authenticity.

• Creamy version: Swap broth for full-fat coconut milk.
• Quick boneless: Use thighs, reduce simmer to 20 minutes.
• Mild spice: Omit scotch bonnet or use bell pepper.
• Vegetarian: Replace chicken with chickpeas or jackfruit, add extra potatoes.
• Gluten-free: Confirm all-purpose seasoning label.​

Nutrition and Storage

Detailed macros help with meal planning. Values approximate based on bone-in chicken and water base.

Nutrient	Per Serving	% Daily Value
Calories	520	26%
Protein	32g	64%
Fat	28g	36%
Carbs	22g	8%
Fiber	4g	14%
Sodium	850mg	37%

Store leftovers in airtight containers: fridge up to 4 days, freezer 3 months. Reheat gently on stovetop with a splash of broth to revive gravy.

Common Mistakes to Avoid

• Skipping marinade: Flavor stays surface-level.
• Over-boiling potatoes: Add late to prevent mushiness.
• Wrong curry powder: Use Jamaican for true yellow hue and taste.
• High heat after adding liquid: Simmer low for tender meat.​

Perfect Pairings

Serve over fluffy white rice to soak up gravy, or with roti for wrapping. complements include rice and peas, fried plantains, or steamed callaloo. For Sunday dinner, pair with Jamaican festival bread.​

FAQ

Bone-in or boneless chicken?
Bone-in yields richer gravy; boneless cooks faster for weeknights.

Too spicy?
Keep scotch bonnet whole and remove before serving, or substitute habanero/green bell.

Can I make ahead?
Yes, flavors deepen overnight. Marinate up to 24 hours.

Freezer-friendly?
Absolutely. Portion into bags, thaw overnight, reheat on stove.

Enjoy your homemade Jamaican curry chicken – a taste of the islands any day. Share your tweaks in the comments!​

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