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Authentic Jamaican Curry Chicken with Coconut Milk and Potatoes

jamaican curry chicken - Tasty
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Make this easy Jamaican Curry Chicken for a flavorful weeknight dinner. This recipe uses traditional spices and creamy coconut milk for an authentic Caribbean taste.

Ingredients

Scale
  • 2 lbs bone-in, skin-on chicken pieces (thighs and drumsticks recommended)
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 inch ginger, grated
  • 2 tablespoons Jamaican curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon ground allspice
  • 1/2 teaspoon dried thyme
  • 1 scotch bonnet pepper, whole (or half, for less heat)
  • 1 cup diced potatoes
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 cup chicken broth or water
  • 2 tablespoons vegetable oil
  • Salt and black pepper to taste
  • Fresh cilantro for garnish (optional)

Instructions

  1. Season the chicken pieces generously with salt, pepper, and half of the Jamaican curry powder. Let it sit for at least 15 minutes, or up to 4 hours in the refrigerator.
  2. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the chicken pieces in batches until browned on all sides. Remove the chicken and set it aside.
  3. Reduce the heat to medium. Add the chopped onion to the pot and cook until softened, about 5 minutes.
  4. Add the minced garlic and grated ginger. Cook for 1 minute until fragrant.
  5. Stir in the remaining Jamaican curry powder, turmeric, allspice, and thyme. Cook for 1 minute, stirring constantly, to toast the spices.
  6. Return the browned chicken to the pot. Stir well to coat the chicken completely with the spice mixture.
  7. Add the diced potatoes, the whole scotch bonnet pepper, coconut milk, and chicken broth. Bring the mixture to a gentle simmer.
  8. Cover the pot, reduce the heat to low, and let it simmer for 30 to 40 minutes, or until the chicken is tender and cooked through and the potatoes are soft.
  9. Remove the whole scotch bonnet pepper before serving. Taste and adjust salt and pepper if needed.
  10. Serve hot over white rice or with roti, garnished with fresh cilantro if you wish.

Notes

  • For a deeper flavor, you can brown the chicken in the pot first, remove it, and then add the onions and spices to the residual fat before adding the chicken back.
  • If you prefer a thicker sauce, remove the lid for the last 10 minutes of cooking to allow some liquid to evaporate.
  • This recipe is naturally gluten free and dairy free, making it a great healthy dinner option.

Nutrition

Find it online: https://juliameal.com/jamaican-curry-chicken-easy-authentic-recipe/