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Mike scooping a piece of Jamaican Curry Chicken to serve
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4.96 from 25 votes

Jamaican Curry Chicken Recipe

This Jamaican curry chicken recipe is the ultimate Caribbean comfort food of chicken seasoned with Jamaican curry powder and simmered in creamy curry sauce.
Prep Time10 mins
Cook Time40 mins
Course: Main Course
Cuisine: Caribbean, Jamaican
Keyword: chicken, curry, one pot, spicy
Servings: 8
Calories: 420kcal



  • 3 pound chicken cut up to your preference (I used leg and thigh quarters today)
  • 1 tablespoon Jamaican curry powder or more to taste
  • Salt and black pepper to taste


  • 2 tablespoon olive oil
  • 1 medium onion chopped
  • 2 jalapeno peppers chopped (add in a chopped Scotch Bonnet pepper for wonderful heat and flavor!)
  • 1/4 cup chopped green onion
  • 4 cloves garlic chopped
  • 2 tablespoons chopped ginger
  • 2 tablespoons Jamaican curry powder
  • 1 tablespoon adobo seasoning
  • 1 teaspoon allspice
  • 1 teaspoon dried thyme
  • 14 ounce can coconut milk (optional - use only chicken broth as an alternative)
  • 1/2 cup chicken broth
  • 2-3 ounces tomato paste (optional - I prefer it)
  • 1 pound yellow potatoes diced (peel if desired)
  • Salt and pepper to taste
  • Hot sauce to taste


  • Cut up the chicken as much as you prefer. Rub the chicken pieces with 1 tablespoon Jamaican curry powder and salt and pepper to taste.
  • Heat the oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook for 10 minutes to brown all sides, flipping half way through. Remove the chicken and set it aside.
  • Add the onion and peppers to the pot and stir. Cook for 5 minutes to soften.
  • Add the green onion, garlic and ginger and cook 30 seconds to 1 minute, until the garlic becomes fragrant.
  • Stir in the Jamaican curry powder, allspice, thyme, and adobo seasoning. Cook for 1 minute, stirring, until the seasonings bloom in flavor.
  • Stir in the coconut milk (if using), chicken broth, tomato paste (if using) and potatoes. Taste and adjust with salt, pepper and hot sauce to your personal tastes.
  • Nestle the seared chicken back into the pan with the curry sauce and reduce the heat. Simmer for 30 minutes, or until the chicken is fall-off-the-bone tender and cooked through. It should measure 165 degrees F internal when measured with a meat thermometer.
  • Serve! I like to garnish mine with fresh chopped parsley, red pepper flakes and chili slices.


The Chicken. You can easily make this recipe with any cut of chicken, either bone-in or boneless. Today I used chicken leg and thigh quarters, but it’s great with a whole chicken for a larger group, chicken breasts, chicken thighs or any combination. Most Jamaican Curry Chicken dishes I've seen cut up the chicken more, though I love the larger pieces that I can pull right off the bone to enjoy. To your preference!
The Seasonings. There are many variations of seasonings for Jamaican curries. I use Jamaican curry powder with adobo seasoning, allspice and thyme. Other popular options are sazon seasoning, general chicken seasoning, fresh herbs and others. Some recipes call for Jamaican "every day" or "all-purpose" seasoning. Great if you have access to it!


Calories: 420kcal | Carbohydrates: 8g | Protein: 24g | Fat: 33g | Saturated Fat: 16g | Cholesterol: 87mg | Sodium: 151mg | Potassium: 515mg | Fiber: 3g | Sugar: 3g | Vitamin A: 576IU | Vitamin C: 11mg | Calcium: 40mg | Iron: 3mg