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Jamaican Curry Chicken

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Jamaican curry chicken with tender pieces of chicken, potatoes, coconut sauce, thyme, and scallions in a ceramic bowl.
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Jamaican curry chicken is a home-style favorite built around deeply seasoned chicken, potatoes, thyme, and a fragrant curry base. Coconut milk softens the spices while lime and scallions keep the pot bright.

Marinate and brown the chicken first, then let it simmer gently in the coconut curry sauce until the potatoes are tender and the broth turns glossy.

Brown the chicken in batches so the spices toast against the pot instead of steaming.

Serving Suggestions

Serve with rice and peas, plain rice, roti, or a crisp cabbage slaw.

Jamaican curry chicken simmering in a heavy pot with potatoes, coconut curry sauce, thyme, and scallions.

Recipe Notes

Refrigerate for up to four days. Reheat gently with a splash of stock.

Jamaican curry chicken with tender pieces of chicken, potatoes, coconut sauce, thyme, and scallions in a ceramic bowl.

Jamaican Curry Chicken

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Tender chicken and potatoes simmered in a fragrant Jamaican curry sauce with coconut milk, thyme, and scallions.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Jamaican
Calories: 510
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Chicken and Marinade
  • 2 1/2 lb bone-in chicken thighs skin removed and cut into large pieces
  • 2 tbsp lime juice
  • 2 cloves garlic finely grated
  • 1 tbsp Jamaican curry powder
  • 1 tsp ground allspice
  • 1 tsp fine sea salt
Curry Pot
  • 2 tbsp neutral oil
  • 1 large yellow onion diced
  • 1 tbsp fresh ginger grated
  • 1 large tomato diced
  • 1 can unsweetened coconut milk 14 oz can
  • 1 1/2 cups chicken stock hot
  • 1 lb Yukon Gold potatoes cut into 3 cm chunks
  • 4 sprigs fresh thyme
  • 3 stalks scallions sliced
  • 1 whole Scotch bonnet pepper left whole for gentle heat

Equipment

  • Heavy Dutch oven
  • Chef’s knife
  • Wooden spoon
  • Measuring spoons

Method
 

Season the Chicken:
  1. Toss the chicken with lime juice, garlic, curry powder, allspice, and salt. Rest for 20 minutes while preparing the vegetables.
Brown and Build the Curry:
  1. Heat the oil in a heavy Dutch oven over medium-high heat. Brown the chicken in batches, then transfer it to a plate.
  2. Lower the heat to medium. Cook the onion for 6 minutes, then add the ginger and tomato and cook for 3 minutes.
Simmer:
  1. Return the chicken to the pot. Add the coconut milk, stock, potatoes, thyme, and whole Scotch bonnet. Bring to a gentle simmer, cover, and cook for 35 minutes.
  2. Remove the lid and simmer for 10 minutes more, until the chicken is tender, the potatoes are cooked, and the sauce lightly coats a spoon.
Finish and Serve:
  1. Remove the thyme stems and whole pepper. Taste for salt, fold in the scallions, and serve hot with rice or roti.

Nutrition

Calories: 510kcalCarbohydrates: 28gProtein: 36gFat: 29gSaturated Fat: 12gCholesterol: 145mgSodium: 780mgFiber: 5gSugar: 6g

Notes

  • Keep the Scotch bonnet whole for a rounded aroma with moderate heat; slit it before simmering for more heat.
  • The sauce thickens as it rests, so keep a little warm stock nearby for reheating.

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