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Authentic Jamaican Curry Chicken with Coconut Milk

Close-up of steaming Jamaican curry chicken pieces served with large chunks of potato and bright orange carrots in a rich yellow sauce.
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Make tender, flavorful Jamaican Curry Chicken in one pot using coconut milk and scotch bonnet pepper for an authentic island taste.

Ingredients

Scale
  • 2 lbs chicken thighs, cut into 1-inch pieces
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 inch ginger, grated
  • 2 tablespoons Jamaican curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon allspice
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 scotch bonnet pepper, whole (do not cut)
  • 1 cup coconut milk
  • 1 cup chicken broth
  • 2 medium potatoes, peeled and quartered
  • 2 carrots, chopped
  • 1 tablespoon vegetable oil
  • Salt and black pepper to taste

Instructions

  1. Season the chicken pieces generously with salt, pepper, and half of the curry powder.
  2. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
  3. Add the seasoned chicken and brown it on all sides. Remove the chicken and set it aside.
  4. Reduce the heat to medium. Add the chopped onion to the pot and cook until softened, about 4 minutes.
  5. Add the minced garlic, grated ginger, remaining curry powder, turmeric, cumin, and allspice. Cook for 1 minute, stirring constantly until fragrant.
  6. Return the chicken to the pot. Stir to coat the chicken with the spice mixture.
  7. Pour in the coconut milk and chicken broth. Add the whole scotch bonnet pepper.
  8. Bring the mixture to a simmer. Cover the pot, reduce heat to low, and cook for 20 minutes.
  9. Add the potatoes and carrots. Continue to simmer, covered, until the vegetables are tender and the chicken is cooked through, about 15 to 20 more minutes.
  10. Remove and discard the whole scotch bonnet pepper before serving. Adjust salt and pepper if needed.

Notes

  • Serve this curry over white rice or rice and peas for a complete meal.
  • If you prefer less heat, leave the scotch bonnet pepper whole and do not pierce it.
  • For a richer flavor, you can marinate the chicken in the spices for at least 30 minutes before cooking.

Nutrition

Find it online: https://sundayflavor.com/jamaican-curry-chicken-recipe/