Craving a taste of the Caribbean? This Jamaican Curry Chicken is a flavor explosion in every bite! Tender, juicy chicken is simmered in a rich, aromatic curry sauce with just the right touch of heat and island spices.

What makes this dish truly special is its layers of bold flavors-fragrant curry, sweet peppers, creamy potatoes, and fresh herbs-melding together in one irresistible pot. It's a must-try for anyone who loves a comforting, unique twist on classic chicken curry.

It's fast to prepare and perfect for a lively weeknight dinner or spicing up your family gatherings. This recipe is inspired by family memories and island feasts-every bite transports you straight to Jamaica!

A vibrant plate of Jamaican Curry Chicken, garnished with fresh thyme and served with white rice

Why You'll Love This Recipe

Authentic Jamaican flavors made easy at home
One-pot meal for minimal clean-up
Customizable heat level to suit your taste
Perfect for feeding a crowd or meal-prepping

Key Ingredients for Jamaican Curry Chicken

See recipe card below for full list of measurements, ingredients, and instructions.

Jamaican Curry Powder

This fragrant spice blend is the heart of the dish, infusing the chicken and sauce with signature island flavor. Choose a Jamaican-style curry powder (such as Betapac or Grace) for authentic color and warmth. Toasting the powder briefly brings out its full aroma! If you don't have Jamaican curry, Madras curry powder will work in a pinch, but the flavor will be slightly different.

Chicken Thighs

Bone-in, skinless chicken thighs offer incredible juiciness and flavor-they soak up the curry beautifully and stay tender when simmered. You can use a mix of thighs and drumsticks, or bone-in chicken breasts, if preferred. Boneless works too, but bone-in truly deepens the taste.

Scotch Bonnet Pepper

This fiery little pepper adds both heat and a subtle fruitiness to the dish. For less spice, remove the seeds or use half a pepper. If you can't find Scotch bonnet, habanero is a good substitute. You can leave this out altogether for a mild curry.

Fresh Thyme

Thyme is a key herb in Jamaican cooking. Use several sprigs of fresh thyme for the best aroma, and strip the leaves if you want to avoid stems in your sauce. Dried thyme works in a pinch, but fresh is always best here.

Potatoes

Adding diced potatoes gives the curry comforting thickness and heartiness. Use waxy potatoes like Yukon Gold or red potatoes so they hold their shape nicely. Starchy potatoes work too, but will break down more and thicken the sauce.

Instructions for Jamaican Curry Chicken

See recipe card below for full list of measurements, ingredients, and instructions.

Marinate the Chicken

In a large bowl, toss the chicken pieces with 2 tablespoons curry powder, salt, black pepper, allspice, and paprika until well coated. Add the chopped onion, garlic, ginger, scallions, thyme, and lime juice. Cover and let marinate in the fridge for at least 30 minutes (or up to overnight for deeper flavor).

Sear and Toast the Curry

Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high. Sprinkle in 1 teaspoon curry powder and toast for about 1 minute, stirring, until fragrant and golden-this brings out vibrant flavor and color.

Add chicken pieces to the hot oil (reserve marinade juices) and brown on all sides, about 4-5 minutes. Work in batches if needed so the chicken sears, not steams.

Saute Aromatics

Add the chopped bell pepper and Scotch bonnet pepper (if using). Cook for 2-3 minutes, stirring, until peppers soften and become fragrant.

Simmer the Curry

Pour in the reserved marinade and chicken broth. Stir well, scraping up any browned bits from the bottom for extra flavor. Add the diced potatoes. Bring everything to a simmer, lower the heat, and cover. Cook for 25-30 minutes, stirring occasionally, until chicken is fully cooked, potatoes are tender, and the sauce is thickened.

Finish and Serve

Taste and adjust seasoning, adding more salt or black pepper as needed. Remove thyme stems if using fresh sprigs. Serve hot, garnished with more fresh thyme or sliced scallions.

Recipe Variations

Make It Creamy

Craving extra richness? Add half a cup of coconut milk for a luscious, velvety sauce. This mellows the heat and adds subtle tropical flavor.

Vegetarian Twist

Make it meatless by swapping chicken for hearty chickpeas or tofu. Add extra potatoes, carrots, or bell peppers for substance, and follow the same method.

Gluten-Free Friendly

This dish is naturally gluten-free-just ensure your curry powder and broth are gluten-free (always check labels).

Swap the Protein

Try this curry base with other proteins like shrimp, goat, or even chunks of turkey. Adjust simmer time as needed depending on your choice.

Extra Veggies

Bulk up your curry with diced carrots, green beans, or sweet potatoes-simply add with the potatoes for a colorful upgrade!

Serving Suggestions

Serve your Jamaican Curry Chicken piping hot over fluffy white rice or coconut rice to soak up the flavorful curry sauce. Pair it with steamed cabbage, fried plantains, or a crisp green salad. Garnish with extra fresh thyme or sliced scallions for a burst of color and freshness.

Storage and Reheating

Let leftovers cool completely before storing in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if needed to loosen the sauce. This curry also freezes beautifully-store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat thoroughly before serving.

Frequently Asked Questions About Jamaican Curry Chicken (FAQ)

Q: Can I use boneless chicken breasts for this recipe?

A: Yes, boneless chicken breasts or thighs can be used, though bone-in pieces give the richest flavor and more succulent texture. If using boneless, reduce simmering time slightly to avoid overcooking.

Q: How spicy is Jamaican Curry Chicken?

A: The spice level is flexible! The Scotch bonnet pepper brings authentic heat, but you can reduce the amount, remove the seeds, substitute with milder peppers, or skip altogether for a milder curry.

Q: Can I prepare this dish ahead of time?

A: Absolutely! Like most curries, the flavors deepen and improve after a day in the fridge. It's a great make-ahead meal for busy weeks or parties.

Ready to bring bold island flavor right to your kitchen? This Jamaican Curry Chicken is pure comfort with every bite-so easy, vibrant, and satisfying. Give it a try, and don't forget to leave a rating or comment if you loved it!