Authentic Jamaican Curry Chicken Recipe
As a born and raised Jamaican, I’d be doing you guys an injustice if I didn’t share my authentic Jamaican curry chicken recipe! This curry chicken recipe is comfort food at its finest! Bold yet bright and just bursting with that unmistakable island spice and flavor!
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Chicken marinated in a homemade all-purpose green seasoning along with Jamaican curry powder, then simmered with fresh herbs, potatoes, carrots, and scotch bonnet pepper until melt-in-your-mouth tender! Who could resist?!
Unlike heavier Indian curries, Jamaican curry has a lighter, more vibrant flavor that pairs perfectly with a simple side of rice and a tall glass of the most refreshing drink you can find (like this soursop juice). Whether you’re craving a taste of home or diving into Jamaican food for the first time and searching for a truly authentic recipe, this is hands down the best Jamaican curry chicken recipe on the internet and a must add to your lineup of classic Jamaican dishes!
Want to try more Jamaican dishes and treats? Check out this authentic Jamaican jerk chicken or this Christmas sorrel recipe!
Key Ingredients
Jamaican curry powder. Jamaican curry powder is less turmeric-forward than other curries like Indian or Southern Caribbean curries. This gives it a distinct flavor that allows all the herbs to shine through. My favorite brands are Betapac, Blue Mountain and Grace curry powders (in that order)! Tip: they may be cheaper at your local Caribbean market or international store than online.
Chicken. For the best flavor use bone-in chicken. Traditionally a whole chicken is broken down and the skin removed before braising but you can use whichever chicken parts you like best or a mix of everything. If only going with one cut of chicken, use the thighs, they have generous helpings of meat but also contain fat making the curry chicken flavorful and tender. Chicken thighs are also the best option if you insist on using a boneless cut.
Green seasoning. This is a vital component of any Jamaican recipe and is our version of an all-purpose seasoning. While you can get it at the grocery store, I recommend making your own since it’s so easy and you can control the flavor. I like to make big batches and freeze in cubes to use later!
Scotch bonnet pepper. There’s no such thing as mild curry chicken! Spice is a must in any authentic Jamaican dish. Real scotch bonnet peppers can be hard to find but habanero peppers are a good substitute as they have a similar heat level.
Other peppers, like a jalapeño pepper don’t have the same level of heat and would be lost in the stew.
Chicken broth or chicken stock. Packs in more flavor than using plain water.
Herbs & spices. Fresh ginger, garlic, thyme, pimento berries (allspice), scallions (green onion).
Vegetables. Diced potatoes and carrots are non-negotiable in an authentic and original Jamaican curry chicken recipe.
Tomato paste. Balances the flavor of the braise. In a pinch, feel free to use ketchup in its place.
Tips for Making the Best Jamaican Curry Chicken
Mince the ginger and the garlic. Its common for Jamaicans to throw in whole herbs and there’s a running joke about getting to the last piece of curry chicken only to find it’s just a piece of ginger. To avoid that disappointment and an unpleasant bite mince the ginger and garlic before using in the curry chicken. Minced ginger and garlic also impart more flavor in the stew than if they were to be left whole.
Use bone-in chicken. While it’s possible to make curry chicken with boneless chicken breasts, it just wouldn’t taste the same. Bones add so much flavor to the curry and are the key to any nostalgic memories you probably have around this Jamaican dish! Once you make curry chicken with bone-in chicken you won’t settle for any other way.
Use a heavy-bottomed pan. I opt for a cast iron dutch oven like this one. Cast iron heats up efficiently and also retains that heat extremely well. This allows for a steady simmer while braising, prevents heat and pressure from escaping while cooking and ultimately gives tender chicken in less time compared to a regular pot. Make sure you opt for enameled cast iron. Curry tends to permeate easily into cast iron so if you use the same pot for something else you may still be getting hints of curry flavor!
Curry stains! Be careful while cooking and when storing leftovers. I have to be really careful to avoid getting it on my countertops. If you have dark counters a stain might be more forgiving but a stain will stand out on white counters and backsplash. On that note, opt for glass or pyrex storage containers to avoid them yellowing and use a rubber spatula or spatula you won’t reach for when baking to avoid curry-flavored cupcakes in your future.
Don’t skip smoking the chicken! In Jamaica we do something called “run a boat.” Which simply means gathering together in a group of friends/family and cooking outdoors. Any Jamaican will tell you that a Jamaican dish cooked over an open fire just hits different! That flavor is hard to recreate. Smoking the chicken before braising helps to infuse that smoke for a similar flavor and nostalgic taste!
I use a cocktail smoker and smoke for 15-20 minutes.
Frequently Asked Questions
Can I make Jamaican curry chicken with boneless chicken? Technically yes, but it won’t be nearly as flavorful as if you were to make it with bone-in chicken. If you insist on using boneless cuts of chicken opt for chicken thighs for best results.
What kind of curry seasoning is best to make Jamaican curry chicken? Look for a curry powder that specifically says “Jamaican.” Curry flavors can vary depending on the region and country. Even within the Caribbean, Jamaican curry is wildly different from curry you’ll find in the southern Caribbean which tends to have more Indian influence. Betapac curry powder, Blue Mountain curry powder and Grace powder are my top three (in that order). Betapac is what you’ll find in most Jamaican pantries but it can be hard to find in the states. I’ve never had an issue finding Blue Mountain curry powder at my local international store. Grace curry powder is most common in American grocery stores in my experience and you can usually find it at a regular chain grocery store!
Do I have to marinate Jamaican curry chicken? It depends. I recommend letting the chicken sit in the seasoning for at least 30 minutes for the flavors to permeate. If you’re really looking to wow with flavor marinate for at least 3 hours (or overnight) before cooking!
What should I serve with Jamaican curry chicken? Curry chicken is classically served with a side of white rice. While you may get some strong reactions from Jamaicans (me included), you can trade plain white rice for a richer rice and peas. Pack your plate and serve this Jamaican curry chicken up with fried sweet plantains and your favorite veggies!
For a whole new Jamaican treat use the curry chicken to make these easy curry chicken patties!
Does Jamaican curry chicken have coconut cream or coconut milk? No. Original Jamaican curry chicken does not include any coconut milk or cream or any thickening agents (like cornstarch). It is a rich, savory stew with little to no sweet notes. While some recipes may add these ingredients they are not part of a traditional, authentic Jamaican recipe.
What’s the difference between Jamaican curry chicken and Indian curry? Indian curry tends to be more turmeric-heavy giving it a deeper and heavier flavor profile. Indian curries (as well as other Asian curries) also typically have a thicker consistency. On the other hand, Jamaican curry recipes tend to incorporate more vibrant and fresh herbs and vegetables (like fresh thyme and scallions) giving it a brighter flavor and the sauce is more similar to a broth.
How to Make Authentic Jamaican Curry Chicken
Step 1. Trim the chicken of excess fat and using, kitchen shears, cut the breast and thigh pieces into medium sized chunks.
Step 2. Add 3 tablespoons of the curry powder, the green seasoning & salt and evenly distribute using a spatula or a gloved hand. Curry stains nails so you’ll want to make sure you use gloves.
Step 3. Smoke the chicken for at least 15 minutes. This is optional but highly recommended for flavor reminiscent of a meal cooked over an open fire! For convenience I use a cocktail smoker, placing plastic wrap between the tubing and the lid so it covers the bowl and no smoke escapes. Make sure you do this under the hood of your stove or near an open window.
Step 4. Once the chicken has finished marinating and smoking, bring a dutch oven up to medium heat and add enough oil to sear the chicken.
Step 5. Sear the chicken, lightly browning the pieces on all sides. Remove from the pan and set aside. Be sure to save the bowl with the marinade! This will be reincorporated later.
Complete this step in batches if necessary, making sure not to crowd the pan as this will create a steaming effect and the pieces won’t brown. The goal here isn’t to cook the chicken, only to brown the outside lightly.
Step 6. Add a little more oil (1-2 teaspoons) if needed to the now empty dutch oven and add the remaining 1 tablespoon of curry powder, the thyme bouquet, chopped scallions, whole allspice berries, minced ginger & minced garlic. Sauté until fragrant.
This step is known as “burning the curry” but please note that the curry powder nor the herbs shouldn’t burn. This is just a method to bloom the flavor and maximize on flavor.
Step 7. Add the tomato paste and about a cup of the chicken broth to deglaze the pan. Stir until the tomato paste has been completely incorporated being sure to lightly scrape the bottom of the dutch oven to release any stuck on bits of seasoning or chicken.
Step 8. Once the bottom of the pan feels smooth and there are no more chunks of tomato paste, add the seared chicken from earlier back in to the dutch oven.
Step 9. “Rinse” the bowl containing the leftover marinade (and the bowl that contained the seared chicken if different) with the rest of the chicken broth and pour the broth into the dutch oven. Add the diced potatoes, diced carrots and scotch bonnet pepper. Stir to evenly combine, being sure to bring the thyme bouquet to the top.
If you’re particularly sensitive to spice, use a knife to cut a small slit in the scotch bonnet pepper. This will give the pressure an exit point and prevent the scotch bonnet pepper from bursting as the curry chicken braises.
Step 10. Cover and allow to simmer on low-medium heat for 40 minutes or until the meat is tender. Do not allow the curry chicken to boil as this will dry out the liquid and can cause the chicken to burn if the braising liquid gets too low.
Serve hot over white rice with a side of sweet plantains or with fresh buttery roti! Store any leftovers in an airtight container (I recommend glass since curry stains) for up to 5 days. This Jamaican curry chicken recipe also freezes extremely well so feel free to freeze in serving-size portions for a quick and tasty dinner.
Authentic Jamaican Curry Chicken Recipe
Ingredients
Equipment
Method
- Trim the chicken of excess fat and using, kitchen shears
- Add 3 tablespoons of the curry powder, all of the green seasoning and the salt and evenly distribute using a spatula or a gloved hand (curry stains). Allow the chicken to marinate for at least 30 minutes before cooking.
- Find the connection closest to where the smoke will exit. Most cocktail or countertop smokers will have a lid with a detachable valve piece.
- Remove the valve piece, and place the sheet of plastic wrap over the lid. Now reconnect the valve to the lid by pushing it in the appropriate opening through the plastic wrap.
- Stretch the plastic wrap to cover and seal the bowl of the marinating chicken.
- Assemble the rest of the smoker, connecting it to the bowl now according to manufacturer’s instructions. Smoke the chicken with your desired wood chips. I like to use oak or peach wood. Place the bowl & smoker under the hood of your stove or near an open window to allow for proper ventilation.
- Once the chicken has finished marinating and smoking, bring a dutch oven up to medium heat and add enough oil to sear the chicken.
- Sear the chicken, lightly browning the pieces on all sides. The goal here isn’t to cook the chicken completely, only to brown the outside lightly.
- Remove the chicken from the pan and set aside. Be sure to save the bowl with the marinade! This will be reincorporated later. Complete this step in batches if necessary to avoid crowding the pan as this will create a steaming effect and the pieces won't brown.
- Add a little more oil (1-2 teaspoons) if needed to the now empty dutch oven and add the remaining 1 tablespoon of curry powder, the thyme bouquet, chopped scallions, whole allspice berries, minced ginger & minced garlic. Sauté just til fragrant.
- Add the tomato paste and about a cup of the chicken broth to deglaze the pan. Stir until the tomato paste has been completely incorporated. While stirring lightly scrape the bottom of the dutch oven to release any stuck on bits of seasoning or chicken.
- Once the bottom of the pan feels smooth and there are no more chunks of tomato paste, add the seared chicken from earlier back into the dutch oven.
- "Rinse" the bowl containing the leftover marinade (and the bowl that contained the seared chicken if different) with the remaining chicken broth then pour the broth into the dutch oven. Add the diced potatoes, diced carrots, scotch bonnet pepper (and liquid smoke if you didn't use a smoker). Stir to evenly distribute all the components, bringing the thyme bouquet to the top.
- Cover and allow to simmer on low-medium heat for 40 minutes or until the meat is tender. Do not allow the curry chicken to boil as this will dry out the liquid and can cause the chicken to burn if the braising liquid gets too low.
- Serve hot over white rice with a side of sweet plantains or with fresh buttery roti!Store any leftovers in an airtight container (I recommend glass since curry stains) for up to 5 days.This Jamaican curry chicken recipe also freezes extremely well so feel free to freeze in serving-size portions for a quick and tasty dinner!
Nutrition
Notes
- Don’t skip smoking the chicken! I use a simple indoor cocktail smoker. It gives the chicken a distinct “cooked-over-open-fire” flavor. This step is truly one of the things that makes this recipe the best Jamaican curry chicken recipe of the internet.
- Where can I get Jamaican curry powder? Your local international store or online. Be sure the label specifies “Jamaican” since there are different types of curries across various cultures. My favorites (linked) are Betapac, Blue Mountain and Grace curry powders (in that order)
- Curry stains! Be careful while cooking and when storing leftovers. Protect countertops, nails etc when cooking to avoid staining and store leftovers in a glass container instead of plastic.
- If you’re particularly sensitive to spice, use a knife to cut a small slit in the scotch bonnet pepper. This will give the pressure an exit point and prevent the scotch bonnet pepper from bursting as the curry chicken braises.
Love this recipe?
Tag @TheStushKitchen on instagram!Looking for more Jamaican recipes? Check out Sunday dinner classics like curry goat, brown stew pork and rice and peas below!
