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Authentic Jamaican Curry Chicken with Coconut Milk

A close-up of a bowl of Jamaican curry chicken stewed with large chunks of yellow potatoes and bright orange carrots, garnished with parsley.
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A recipe for traditional Jamaican Curry Chicken featuring deep flavor achieved by browning the spices and chicken, finished with creamy coconut milk.

Ingredients

Scale
  • 2 lbs chicken, cut into 1.5-inch pieces
  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons Jamaican curry powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 Scotch bonnet pepper, whole (or pierced once)
  • 1 cup chicken broth
  • 1 (13.5 oz) can full-fat coconut milk
  • 2 medium potatoes, peeled and quartered
  • 1 carrot, sliced
  • 1 tablespoon browning sauce (optional, for color)

Instructions

  1. Season the chicken pieces with salt and pepper.
  2. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
  3. Add the curry powder and turmeric to the hot oil. Stir constantly for 30 seconds until fragrant. This step develops the color and flavor.
  4. Add the seasoned chicken to the pot. Brown the chicken on all sides for about 5 minutes, stirring to coat it completely with the spices.
  5. Add the chopped onion, minced garlic, and grated ginger. Cook for 3 minutes until the onion softens.
  6. Pour in the chicken broth and add the whole Scotch bonnet pepper and browning sauce, if using. Bring the mixture to a simmer.
  7. Reduce the heat to low, cover the pot, and let it cook for 20 minutes.
  8. Add the quartered potatoes and sliced carrots. Stir gently.
  9. Pour in the coconut milk. Bring the mixture back to a gentle simmer, cover, and cook for another 20 to 25 minutes, or until the chicken is tender and the potatoes are easily pierced with a fork.
  10. Remove the whole Scotch bonnet pepper before serving. Adjust salt if needed.

Notes

  • For a thicker sauce, remove the lid for the last 10 minutes of cooking.
  • Serve this curry over white rice or with roti and rice and peas.
  • Do not break the Scotch bonnet pepper unless you want intense heat throughout the dish.

Nutrition

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