Authentic Jamaican Curry Chicken made with bone-in chicken, vibrant curry powder, fresh thyme, and hearty vegetables for a bold island flavor.
You know how some dishes just stick with you? Like, you’ll randomly crave them at midnight or while waiting at the dentist’s office? For me, that’s Jamaican curry chicken.
The first time I tried it was on a trip to Montego Bay—total game-changer. I remember sitting at this tiny seaside shack, reggae playing, the sea breeze brushing my face, and this glorious bowl of curry chicken in front of me. It wasn’t fancy, but oh man, it was pure magic. Rich, saucy, slightly spicy, with juicy chicken that just fell off the bone. I knew I had to recreate it back home.
After a few (okay, maybe a lot of) trial runs, I landed on this recipe. And every time I make it, I’m right back at that beachside shack, fork in hand, grinning like a kid.
Why You’ll Love This Original Jamaican Curry Chicken Recipe?
- Authentic Flavor Bomb: Jamaican curry powder brings a warm, earthy kick, while scotch bonnet adds that signature heat.
- Tender, Juicy Chicken: Bone-in pieces soak up all the spicy, savory goodness.
- One-Pot Wonder: Fewer dishes, more flavor—what’s not to love?
- Heat Level? You Decide: Keep it mellow or go full-on fire—totally up to you.
- Even Better Tomorrow: Like a fine wine, this curry’s flavor deepens overnight. Hellooo, leftovers!
Ingredient Notes:
- Jamaican Curry Powder: Not all curry powders are created equal. Jamaican curry has more turmeric and that deep, earthy note.
- Scotch Bonnet Pepper: This fiery little thing adds a fruity heat—go easy if you’re spice-sensitive.
- Bone-In Chicken: More flavor, more love. Skin-on thighs or drumsticks work best.
- Maggi All-Purpose Seasoning: Jamaican kitchens swear by this stuff. Can’t find it? A soy sauce/Worcestershire mix will do.
- Allspice Berries: That subtle warmth makes a world of difference.
- Veggie Love: Potatoes and carrots soak up all the saucy goodness, making every bite pure bliss.
How To Make Original Jamaican Curry Chicken?
Step 1. The Magic Starts with the Marinade:
Grab a big ol’ bowl. Toss in Jamaican curry powder, fresh thyme, chopped scallions, onions, garlic powder, a scotch bonnet (or habanero if that’s all you’ve got), and Maggi seasoning. Now, massage that mix into your chicken like you mean it. Don’t be shy—get every nook and cranny coated. Cover it up and let it chill in the fridge for at least an hour (overnight is chef’s kiss).
Step 2. Time to Brown That Chicken:
Heat some oil in a Dutch oven or large pot. Toss in minced garlic and a sprinkle more curry powder—because more curry = more flavor. Brown the chicken on both sides. Don’t rush this part; the golden crust means BIG flavor later.
Step 3. The Simmer Sesh:
Pour water into the leftover marinade bowl (hello, flavor saver) and add it to the pot. Crank the heat, bring it to a rolling boil, then cover it up. Let it go for 30-35 minutes, stirring every so often. The chicken should be fall-apart tender, and your kitchen? It’s gonna smell insane.
Step 4. Add the Veggies & Thicken It Up:
Want To Save This Recipe?
Throw in diced potatoes, carrots, a bouillon cube, and those allspice berries. Stir it up and let it simmer until the veggies are fork-tender and the sauce thickens into gravy heaven. Taste and tweak the seasoning—more salt? More heat? Go wild.
Step 5. Serve & Devour:
Scoop that golden curry over steamed rice or mop it up with warm roti. Want something sweet on the side? Fried plantains pair perfectly with the spicy curry.
Storage Options:
- Fridge: Keep leftovers in an airtight container for up to 4 days.
- Freezer: Freeze cooled curry for up to 3 months.
- Reheat: Warm gently on the stovetop, adding a splash of water if it thickens too much.
Psst… It tastes even better the next day. Trust me.
Variations and Substitutions:
- Creamy Coconut Twist: Stir in a splash of coconut milk for a creamy, mellow curry.
- No Scotch Bonnet? Use habanero or even jalapeño for a milder kick.
- Vegetarian Vibes: Swap chicken for chickpeas and hearty root veggies like sweet potato.
- Lower the Heat: Can’t handle the fire? Skip the scotch bonnet and go light on the curry powder.
What to Serve with Original Jamaican Curry Chicken?
- Steamed Rice: To soak up every bit of that saucy goodness.
- Roti: Tear and scoop—no forks required.
- Fried Plantains: Sweet + spicy = perfection.
- Cucumber Salad: Cool, crisp, and refreshing—perfect contrast to the curry heat.
Frequently Asked Questions:
Can I make this in a slow cooker?
Totally! Brown the chicken first, then throw everything in the slow cooker. Cook on low for 6-7 hours.
Is Jamaican curry powder really that different?
Yup! It’s more turmeric-heavy and includes allspice, giving it that signature flavor.
Can I make this ahead of time?
YES. In fact, it gets better as it sits. Make it a day ahead and thank me later.
Let’s Make Some Curry Magic!
There’s something so special about a dish that’s simple, soulful, and bursting with flavor. This Original Jamaican Curry Chicken Recipe is pure comfort in a bowl. I can’t wait for you to try it. Snap a pic, tag me, and let me know—did you go big on the spice or play it safe?
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Original Jamaican Curry Chicken Recipe
Ingredients
- 15 sprigs fresh thyme approximately 1 tablespoon leaves
- 1 small red onion coarsely chopped
- 3 medium scallions thinly sliced (approximately 1/3 cup)
- 1 small habanero or scotch bonnet pepper thinly sliced
- 2 tablespoons Maggi all-purpose seasoning
- 2 tablespoons + 1 teaspoon Jamaican curry powder such as Beta Pac, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon freshly ground black pepper
- 4 pounds bone-in chicken pieces cut into 3-inch portions
- 2 cloves garlic minced
- 2 tablespoons vegetable oil
- 2 cups water
- 2 medium white potatoes approximately 12 ounces, peeled and diced
- 1 medium carrot peeled and diced
- 1 chicken bouillon cube or 1 teaspoon bouillon powder/paste
- 6 allspice berries
- Salt to taste
- Roti or steamed rice for serving
Instructions
Prepare the Marinade:
- In a large mixing bowl, combine the fresh thyme leaves, chopped red onion, sliced scallions, and thinly sliced scotch bonnet pepper. Add the Maggi all-purpose seasoning, 2 tablespoons of Jamaican curry powder, garlic powder, onion powder, ground white pepper, and black pepper. Stir well to create the marinade.
Marinate the Chicken:
- Cut the bone-in chicken pieces into 3-inch portions. Add the chicken to the marinade, ensuring each piece is thoroughly coated. Massage the marinade into the chicken using your hands (gloves recommended). Cover the bowl and refrigerate for at least 1 hour or preferably overnight to allow the flavors to develop.
Sauté the Aromatics:
- In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium heat. Add the minced garlic and the remaining teaspoon of Jamaican curry powder. Stir constantly for about 15 seconds until fragrant.
Brown the Chicken:
- Using tongs, transfer the marinated chicken into the pot, reserving any leftover marinade. Brown the chicken for about 5 minutes, turning to ensure even color. Adjust heat as necessary to prevent burning.
Add the Liquid:
- Pour 2 cups of water into the reserved marinade and stir to combine. Add this liquid to the pot with the chicken. Cover and bring to a boil over medium-high heat. Cook for 30-35 minutes, stirring occasionally. Maintain the liquid level at least halfway up the chicken, adding more water if needed.
Incorporate Vegetables and Seasonings:
- Add the diced potatoes, carrots, chicken bouillon cube, and allspice berries to the pot. Stir until the bouillon dissolves. Season with salt to taste. Cover and continue to cook for 8-10 minutes, or until the potatoes are fork-tender and the sauce has thickened to a gravy-like consistency.
Serve:
- Remove from heat and serve hot with roti or steamed rice.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
