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Authentic Jamaican Curry Chicken with Coconut Milk

Close-up of rich, yellow Jamaican curry chicken pieces served with chunks of potato and bright orange carrots in a white bowl.
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Make flavorful Jamaican Curry Chicken using coconut milk, potatoes, and carrots. This one-pot recipe delivers authentic Caribbean taste for a simple weeknight dinner.

Ingredients

Scale
  • 2 lbs chicken pieces, bone-in or boneless, cut into serving size
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons Jamaican curry powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried thyme
  • 1 Scotch bonnet pepper, whole (or pierced once for less heat)
  • 1 cup chopped carrots
  • 2 medium potatoes, peeled and quartered
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 cup water or chicken broth
  • 2 tablespoons vegetable oil
  • Salt and black pepper to taste

Instructions

  1. Season the chicken pieces generously with salt and pepper.
  2. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides, working in batches if necessary. Remove the chicken and set it aside.
  3. Reduce the heat to medium. Add the chopped onion to the pot and cook until softened, about 3 minutes.
  4. Add the garlic and ginger. Cook for 1 minute until fragrant.
  5. Stir in the curry powder, turmeric, cumin, and thyme. Cook the spices for 1 minute, stirring constantly to toast them.
  6. Return the chicken to the pot. Stir to coat the chicken thoroughly with the spice mixture.
  7. Add the coconut milk, water (or broth), and the whole Scotch bonnet pepper. Bring the mixture to a gentle simmer.
  8. Add the carrots and potatoes. Stir well.
  9. Cover the pot, reduce the heat to low, and let it simmer for 30 to 40 minutes, or until the chicken is tender and the potatoes are cooked through.
  10. Remove the whole Scotch bonnet pepper before serving. Taste and adjust salt and pepper as needed.

Notes

  • For a richer color, you can lightly brown the curry powder and turmeric in the oil for 30 seconds before adding the aromatics.
  • Serve this curry over white rice or with roti for a complete meal.
  • If you prefer thicker gravy, remove the lid for the last 10 minutes of cooking.

Nutrition

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