Authentic Jamaican Curry Chicken: Spicy, Hearty, and Packed with Island Flavor
A bold, comforting Jamaican curry made with bone-in chicken, warm spices, Scotch bonnet heat, and tender potatoes simmered in a golden, flavorful sauce.
Ingredients
2½–3 lbs bone-in, skinless chicken thighs or drumsticks
3 tbsp Jamaican curry powder (divided)
1 tsp salt
½ tsp black pepper
2 green onions, chopped
1 small onion, chopped
1 garlic clove, minced
1 tsp grated fresh ginger
1 tsp fresh thyme (or 2 sprigs)
1 whole Scotch bonnet pepper
2 medium potatoes, peeled and diced
4–5 pimento seeds (allspice)
2 tbsp vegetable oil
2 cups water or chicken stock
Instructions
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Marinate chicken with 2 tbsp curry, salt, pepper, green onions, garlic, ginger, and thyme. Chill for 2+ hours.
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Heat oil in a large pot. Add 1 tbsp curry powder and stir 30 seconds to bloom.
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Add marinated chicken and brown 4–5 minutes.
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Stir in onion, Scotch bonnet, pimento seeds, and potatoes.
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Add water or stock to just cover. Bring to boil, then simmer covered 35–45 minutes.
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Uncover, reduce sauce if needed. Adjust seasoning. Remove pepper before serving.
Notes
Use bone-in chicken for best flavor. Adjust Scotch bonnet to your heat preference. For creamy curry, add ½ cup coconut milk.