Go Back
Print

Jamaican Curry Chicken

This Jamaican Curry Chicken is rich, hearty, and bursting with bold island flavor. Marinated in a homemade green seasoning blend and simmered in a fragrant curry coconut sauce, this dish is a true comfort classic. Serve it over fluffy rice or with warm roti for an unforgettable meal.
Cook Time 45 minutes
Mainate Time 4 hours
Total Time 4 hours 45 minutes
Servings 6 people

Ingredients

Ingredients

For the Chicken:

  • 2 –3 lbs chicken bone-in or boneless, cleaned and patted dry
  • 1 Tbsp vegetable oil
  • 1 tsp Jamaican curry powder I use Beta Pac
  • ½ onion chopped
  • ½ bell pepper chopped
  • 1 green onion chopped
  • 3 sprigs fresh thyme
  • 1 whole scotch bonnet pepper keep whole for flavor without too much heat
  • ½ cup chicken broth
  • 2 carrots sliced
  • 2 –3 potatoes peeled and cubed
  • ½ cup coconut milk

For the Green Seasoning:

  • ½ onion
  • ½ green bell pepper
  • ½ red bell pepper
  • 1 stalk celery
  • 1 scotch bonnet pepper
  • 2 green onion sprigs
  • 1 tsp thyme leaves
  • 2 garlic cloves
  • 1 tsp minced ginger
  • 1 tsp onion powder
  • 1 tsp allspice
  • 1 Tbsp Knorr chicken bouillon
  • 1 tsp salt

Instructions

Instructions

Make the Green Seasoning:

  1. Add all green seasoning ingredients to a food processor or blender.
  2. Blend until smooth. Set aside.

Marinate the Chicken:

  1. Clean chicken with water and lime juice or vinegar. Pat dry thoroughly with paper towels.
  2. Place chicken in a large mixing bowl. Pour all of the green seasoning over the chicken.
  3. Rub the seasoning evenly into the chicken. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Cook the Curry Chicken:

  1. In a large Dutch oven or heavy-bottom pot, heat the vegetable oil over medium heat.
  2. Add curry powder to the oil and stir for 20–30 seconds to toast and release the aroma.
  3. Add the marinated chicken to the pot. Stir to coat in the curry oil.
  4. Lower the heat, cover, and let the chicken cook for 8–10 minutes.
  5. Pour the chicken broth into the same bowl used for marinating to collect any leftover seasoning, then pour it into the pot.
  6. Stir in the chopped onion, bell pepper, and green onion. Add the thyme sprigs and whole scotch bonnet pepper. Cover and cook for another 5 minutes.
  7. Stir in the sliced carrots, cubed potatoes, and coconut milk.
  8. Cover again and simmer until the vegetables are tender and the sauce is thickened to your liking—about 15–20 minutes.
  9. Taste and adjust seasoning, if needed.

To Serve:

  1. Serve hot over white rice or with soft, warm roti.