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Authentic Jamaican Curry Chicken

Authentic Jamaican curry chicken with deep golden-brown chicken pieces simmered until falling-off-the-bone in a glossy curry sauce with visible potato chunks. Marinate for at least 1 hour for bold Caribbean curry flavor, then serve it over rice and peas for a true island curry experience.
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Prep Time 20 minutes
Cook Time 50 minutes
Marinating 1 hour
Total Time 2 hours 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Jamaican
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 3 lb bone-in chicken thighs and drumsticks Bone-in chicken helps the sauce cling and keeps meat juicy as it simmers.
Curry and seasonings
  • 3 tbsp Jamaican curry powder Divided: 2 tbsp for marinating and the remaining for toasting.
  • 1 tsp all-purpose seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 Salt and black pepper Season to taste; use generously for a balanced curry profile.
Cooking base
  • 3 tbsp vegetable oil
  • 1 onion Sliced onion adds sweetness and body to the curry sauce.
  • 4 garlic cloves Minced garlic for aromatic depth.
  • 1 Scotch bonnet or habanero pepper, whole Whole pepper keeps heat and aroma; remove before serving.
  • 2 cup chicken broth
  • 2 medium potatoes Peeled and cubed; visible chunks should stay intact during simmering.
  • 4 Fresh thyme sprigs Use fresh thyme for a brighter, herbal finish.
Serving
  • 1 Cooked rice and peas Serve immediately; curry sauce should pool over the rice.

Equipment

  • 1 Dutch oven

Method
 

Marinate the chicken
  1. Season the chicken with 2 tablespoons Jamaican curry powder, all-purpose seasoning, garlic powder, onion powder, salt, and black pepper, then marinate for at least 1 hour (room temperature if your kitchen is warm, otherwise refrigerate).
  2. When ready to cook, let the chicken sit briefly at room temperature while you prepare the pot so it browns evenly.
Brown and build the curry
  1. Heat the vegetable oil in a heavy pot over high heat and brown the chicken in batches on all sides until deeply golden, then remove to a plate.
  2. In the same pot, toast the remaining Jamaican curry powder in the oil for 1 minute to bloom the spices.
  3. Add the sliced onion and cook for 4 minutes until softened and fragrant.
  4. Add the minced garlic, whole Scotch bonnet (or habanero), and fresh thyme, then stir for 30 seconds to release aroma.
  5. Return the browned chicken to the pot and coat it with the spiced onion-garlic mixture.
Simmer until tender
  1. Pour in the chicken broth and add the cubed potatoes, then bring everything to a boil.
  2. Reduce the heat, cover, and simmer for 35–40 minutes until the chicken is falling off the bone and the sauce has thickened, stirring once halfway through if needed.
  3. Remove the Scotch bonnet, adjust seasoning with salt and pepper, and serve the curry over cooked rice and peas.

Notes

For maximum flavor, marinate the chicken in the fridge and use a heavy pot so the curry browns instead of steaming. Refrigerate leftovers in a sealed container for up to 3 days; freeze the curry (without the rice) for up to 2 months and reheat until hot throughout. To make it dairy-free and still creamy without coconut, rely on the thickened curry sauce and potatoes rather than adding cream; keep it Jamaican-style with fresh thyme and the whole Scotch bonnet removed before serving.