Authentic Jamaican Curry Chicken

Authentic Jamaican Curry Chicken captures the vibrant soul of the Caribbean, offering a quick, healthy, and incredibly flavorful meal. For me, it's the taste of home, even when I'm thousands of miles away. The bright, peppery aroma, the tender chicken infused with exotic spices – it's a comforting, wholesome dish that never fails to bring a smile to my face. Ready to experience a taste of sunshine?

Why You Will Love This Recipe

My grandmother, Mama Rose, used to make the most incredible curry chicken. Every Sunday after church, the aroma would fill her little house, a heady mix of ginger, garlic, and scotch bonnet peppers. This recipe is my attempt to capture that magic, that warmth, that feeling of pure, unadulterated love, all in one delicious dish. It reminds me of family, of laughter, and of a simpler time. I hope it brings that same joy to your table.

Ingredients

• For the Chicken:

  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
  • 2 tbsp curry powder (Jamaican preferred)
  • 1 tsp allspice
  • 1/2 tsp ground thyme
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cumin
  • 1/4 tsp black pepper
  • 1 scotch bonnet pepper, finely minced (optional, use with caution!)
  • 2 tbsp vegetable oil

• For the Sauce:

  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 2 scallions, chopped
  • 1 cup chicken broth
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp cornstarch (mixed with 2 tbsp cold water to create a slurry)

Step-by-Step Instructions for Making the Recipe

1. Marinate the Chicken: In a large bowl, combine the chicken with curry powder, allspice, thyme, garlic powder, onion powder, ginger, cumin, black pepper, and scotch bonnet pepper (if using). Mix well and let it marinate for at least 30 minutes (or up to overnight in the refrigerator).
2. Sear the Chicken: Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the marinated chicken and sear on all sides until lightly browned. This step is important for developing flavor. Remove the chicken and set aside.
3. Sauté Aromatics: In the same pot, add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant. Stir in the chopped scallions.
4. Create the Sauce: Pour in the chicken broth and soy sauce. Stir in the brown sugar. Bring the mixture to a simmer.
5. Thicken the Sauce: Gradually add the cornstarch slurry to the simmering sauce, stirring constantly, until the sauce thickens slightly.
6. Combine and Simmer: Return the seared chicken to the pot. Stir to coat the chicken with the sauce. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
7. Serve: Serve hot over rice and peas, with a side of steamed vegetables. Enjoy your Authentic Jamaican Curry Chicken!

Authentic Jamaican Curry Chicken

A vibrant and flavorful Jamaican Curry Chicken recipe that’s quick, healthy, and captures the taste of the Caribbean.

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Course: Main Course

Cuisine: Caribbean, Jamaican

Ingredients Equipment Method

Ingredients

  

For the Chicken:

• 2 lbs boneless, skinless chicken thighs cut into 1-inch cubes
• 2 tbsp curry powder (Jamaican preferred)
• 1 tsp allspice
• 1/2 tsp ground thyme
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp ground ginger
• 1/4 tsp ground cumin
• 1/4 tsp black pepper
• 1 scotch bonnet pepper finely minced (optional, use with caution!)
• 2 tbsp vegetable oil

For the Sauce:

• 1 medium onion chopped
• 2 cloves garlic minced
• 1 inch ginger grated
• 2 scallions chopped
• 1 cup chicken broth
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp cornstarch mixed with 2 tbsp cold water to create a slurry

Equipment

• Large Bowl
• Large Pot or Dutch Oven

Method

 

1. In a large bowl, combine the chicken with curry powder, allspice, thyme, garlic powder, onion powder, ginger, cumin, black pepper, and scotch bonnet pepper (if using). Mix well and let it marinate for at least 30 minutes (or up to overnight in the refrigerator).
   2 lbs boneless, skinless chicken thighs, 2 tbsp curry powder, 1 tsp allspice, 1/2 tsp ground thyme, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp ground ginger, 1/4 tsp ground cumin, 1/4 tsp black pepper, 1 scotch bonnet pepper
2. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the marinated chicken and sear on all sides until lightly browned. This step is important for developing flavor. Remove the chicken and set aside.
   2 tbsp vegetable oil, 2 lbs boneless, skinless chicken thighs
3. In the same pot, add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant. Stir in the chopped scallions.
   1 medium onion, 2 cloves garlic, 1 inch ginger, 2 scallions
4. Pour in the chicken broth and soy sauce. Stir in the brown sugar. Bring the mixture to a simmer.
   1 cup chicken broth, 1 tbsp soy sauce, 1 tbsp brown sugar
5. Gradually add the cornstarch slurry to the simmering sauce, stirring constantly, until the sauce thickens slightly.
   1 tbsp cornstarch
6. Return the seared chicken to the pot. Stir to coat the chicken with the sauce. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
   2 lbs boneless, skinless chicken thighs
7. Serve hot over rice and peas, with a side of steamed vegetables. Enjoy your Authentic Jamaican Curry Chicken!