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Authentic Jamaican Curry Chicken

Authentic Jamaican curry chicken with deeply browned chicken pieces and a fragrant, glossy curry sauce simmered until thick and bone-tender. Includes potato chunks and a whole Scotch bonnet for classic island heat, served over rice and peas.
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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: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken and curry sauce
  • 3 lb bone-in chicken thighs and drumsticks
  • 3 tbsp Jamaican curry powder divided
  • 1 tsp all-purpose seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 Salt and black pepper to taste
  • 3 tbsp vegetable oil
  • 1 onion sliced
  • 4 garlic cloves minced
  • 1 Scotch bonnet or habanero pepper whole
  • 2 cup chicken broth
  • 2 medium potatoes peeled and cubed
  • 0.5 Fresh thyme sprigs
  • Cooked rice and peas for serving

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 coat well and marinate for at least 1 hour in the fridge.
Brown the chicken
  1. Heat the vegetable oil in a heavy pot over high heat, then brown the chicken in batches on all sides until deeply golden, about 3–5 minutes per batch, and remove to a plate.
Build the curry base
  1. In the same pot, toast the remaining Jamaican curry powder in the oil for 1 minute, stirring constantly until fragrant.
  2. Add the sliced onion and cook for 4 minutes, stirring, until softened.
  3. Add the minced garlic, whole Scotch bonnet, and fresh thyme, then cook for 1 minute until aromatic.
Simmer until tender
  1. Return the browned chicken to the pot, then add chicken broth and potato cubes.
  2. Bring to a boil over high heat, then reduce to a gentle simmer and cover.
  3. Simmer for 35–40 minutes until the chicken is falling off the bone and the sauce has thickened, keeping the heat low enough that it bubbles steadily.
Finish and serve
  1. Remove the whole Scotch bonnet, adjust seasoning to taste, and serve the curry chicken with cooked rice and peas.

Notes

For the richest flavor, marinate overnight if you can—keep the Scotch bonnet whole until simmering so the sauce stays glossy without splitting too aggressively. Store leftovers in the fridge up to 4 days; freeze up to 3 months (thaw overnight and reheat gently). For a different dietary approach, use skinless chicken thighs and keep the seasoning the same for a lower-fat option.