Authentic Jamaican Curry Chicken

This authentic Jamaican Curry Chicken brings the bold flavors of the Caribbean right to your table with tender chicken pieces swimming in a rich, aromatic curry sauce. The combination of scotch bonnet peppers, fragrant spices, and creamy coconut milk creates a dish that's both comforting and exciting – a true taste of Jamaica that's completely dairy-free with a gluten-free option.

I first learned this recipe from my Jamaican neighbor who insisted that properly "burning" the curry powder was the secret to authentic flavor. After mastering this technique, this dish has become my go-to for dinner parties where I want to impress guests with something beyond the ordinary.

Ingredients

• Chicken pieces (3-4 lbs): Preferably thighs and drumsticks with skin removed for that perfect texture while allowing the marinade to penetrate deeply
• Jamaican curry powder (2 Tbsps for marinade + 2½ Tbsps for sauce): The heart of this dish delivering authentic flavor with its unique blend of turmeric, coriander, cumin, and other spices
• Scotch bonnet peppers: The traditional Jamaican pepper that provides distinctive fruity heat; use with caution as they are extremely hot
• Coconut milk: Adds creaminess and balances the heat while keeping the dish dairy-free
• Browning sauce: Creates that characteristic dark color in traditional Jamaican dishes but remains optional
• Fresh thyme and green onions: These aromatics are essential to authentic Caribbean flavor
• Potatoes and carrots: Not only add nutrition but also absorb the curry flavors and help thicken the sauce
• Homemade seasoning blends: Using fresh ingredients ensures the most authentic taste without artificial additives

Step-by-Step Instructions

Marinate the Chicken:

Season your chicken pieces thoroughly with Jamaican green seasoning, curry powder, all-purpose blend, smoked paprika, and salt ensuring every piece is well coated. Allow chicken to marinate in the refrigerator for at least 3 hours but preferably overnight for maximum flavor development. The acid in the marinade works to tenderize the meat while the spices infuse deeply.

Brown the Chicken:

Heat oil in a deep skillet or Dutch oven and caramelize brown sugar until it reaches a wet sandy texture. Add marinated chicken pieces and sear for 3-4 minutes per side until they develop a beautiful brown crust. This step is crucial for developing deep flavor and creating that characteristic Jamaican curry color.

Burn the Curry Powder:

In the same pot heat additional oil and add Jamaican curry powder stirring constantly for 2-3 minutes until it darkens and becomes intensely fragrant. This traditional technique known as "burning" the curry is essential for authentic flavor and helps prevent digestive issues by tempering the raw spices.

Build the Curry Base:

Add aromatics including garlic, ginger, scotch bonnet peppers, green onions, bell peppers, and carrots to the burned curry. Sauté until everything becomes fragrant and slightly softened about 3-4 minutes. The vegetables will release their flavors creating a complex base for your curry.

Create the Sauce:

Pour in coconut milk, chicken stock, and pepper sauce stirring to combine with the spices and vegetables. Bring to a gentle boil to begin melding flavors. This liquid will reduce into a rich curry sauce that coats every piece of chicken with flavor.

Simmer to Perfection:

Return the browned chicken to the pot along with cubed potatoes, thyme sprigs, and crushed scallions. Reduce heat and simmer uncovered for 20-25 minutes stirring occasionally until the sauce thickens, the potatoes are tender, and the chicken is fully cooked. The sauce should reduce but remain plentiful enough to spoon over rice.

Pin it

When I visited Jamaica years ago I learned that every family has their own curry chicken recipe but the ritual of burning the curry powder was universal. My host family laughed at my initial skepticism but after tasting the difference I became a true believer. The extra few minutes spent on this step transforms the dish completely.

Storing Your Jamaican Curry Chicken

This curry chicken stores beautifully and often tastes even better the next day as the flavors continue to meld and develop. Store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating add a splash of chicken stock if the sauce has thickened too much during storage. The flavors will actually intensify overnight making this an excellent meal prep option.

Understanding Scotch Bonnet Heat Levels

Scotch bonnet peppers are central to authentic Jamaican cooking but their heat can be intimidating. For mild curry use just one pepper with seeds and membrane removed. For medium heat use one whole pepper. For authentic Jamaican spiciness use 2-3 peppers. Remember that the flavor of scotch bonnets is uniquely fruity and floral which habaneros can substitute but won't perfectly replicate. Wearing gloves when handling these peppers is strongly recommended.

Serving Suggestions

In Jamaica curry chicken is traditionally served with rice and peas (kidney beans) which perfectly absorbs the flavorful sauce. Other excellent sides include fried plantains, festival (sweet fried dumplings), or roti for scooping up the rich curry sauce. For a complete Jamaican feast add a side of cabbage slaw with its vinegary crunch that cuts through the richness of the curry. A slice of fresh mango or pineapple provides a sweet counterpoint to the spicy main dish.

Pin it

This Jamaican curry chicken recipe is the perfect blend of bold, rich flavors and cultural tradition—an unforgettable dish from my kitchen to yours.

Frequently Asked Questions

→ Why do you need to 'burn' Jamaican curry powder?

Burning Jamaican curry powder is an essential technique that serves two important purposes. First, it helps release the full aromatic flavors and enhances the color of the curry. Second, it reduces potential digestive issues that some people might experience due to the potency of authentic Jamaican curry powder. The process simply involves heating the curry powder in oil until it darkens and becomes fragrant, usually taking 2-3 minutes.

→ Can I substitute the scotch bonnet peppers?

Yes, habanero peppers make an excellent substitute for scotch bonnet peppers as they have a similar heat level and flavor profile. If you prefer a milder dish, you can reduce the quantity of peppers used or substitute with jalapeños for a gentler heat. Remember that the seeds and membranes contain most of the heat, so removing these parts will also reduce spiciness while maintaining flavor.

→ What sides go well with Jamaican curry chicken?

Traditional Jamaican sides that pair perfectly with curry chicken include rice and peas (rice cooked with kidney beans and coconut milk), fried plantains, festival (a sweet fried cornmeal bread), and steamed cabbage. For a simpler meal, plain white rice works wonderfully to absorb the flavorful curry sauce. A side of fresh cucumber salad can also provide a cool contrast to the spicy curry.

→ What is Jamaican Green Seasoning and can I make it myself?

Jamaican Green Seasoning is a versatile herb and spice blend commonly used as a marinade base in Caribbean cooking. To make your own, blend together 1 bunch scallions (green onions), 6 garlic cloves, 1 bunch fresh thyme, 1 bunch cilantro, 2 tablespoons white vinegar, 1 Scotch bonnet pepper (seeds removed for less heat), 1 tablespoon allspice berries, and salt to taste. This can be stored in the refrigerator for up to two weeks or frozen in ice cube trays for longer storage.

→ How can I adjust the spiciness level of this curry?

To control the heat level, adjust the number of scotch bonnet peppers used. For mild curry, use just half a pepper with seeds and membrane removed. For medium heat, use one whole pepper with seeds removed. For authentic Jamaican heat, use 2-3 whole peppers with seeds. You can also reduce the amount of Jamaican pepper sauce or substitute with a milder hot sauce. Adding more coconut milk can help balance intense heat while maintaining flavor.

→ What's the purpose of browning in Jamaican cooking?

Browning sauce (also called browning or burnt sugar) is used to add a rich, dark color and subtle caramel flavor to Jamaican dishes. It's particularly important in curries and stews where visual appeal matters. The recipe offers an alternative method of creating this effect by caramelizing brown sugar in oil, which achieves a similar result if commercial browning sauce isn't available. This technique enhances both the appearance and depth of flavor in the dish.