Name: Spicy Jamaican Curry Chicken
Prep time: 3 h 15 min
Cook time: 40 min
Total time: PT-488092H41M2S
Cuisine: Jamaican
Ingredients: 3–4 lbs organic chicken (drumsticks and thighs), skin removed; 1–2 tablespoons browning (optional); 2–3 tablespoons Jamaican green seasoning (or all-purpose seasoning); 2 tablespoons Jamaican curry powder; 2 teaspoons all-purpose seasoning blend; 1 teaspoon sea salt; ½ teaspoon smoked paprika; 4 tablespoons extra virgin olive oil (divided); 2 tablespoons organic brown sugar; 1 (14 oz) can full-fat coconut milk; 2 medium russet potatoes, peeled and cubed; 2 medium carrots, peeled and chopped; 1 bell pepper, chopped; 3 garlic cloves, minced; 2 teaspoons minced fresh ginger (or ½ tsp ground); 1–3 scotch bonnet peppers (to taste); 2 green onions (scallions), chopped or crushed; 2 thyme sprigs; 1 cup low-sodium chicken stock or bone broth; 2½ tablespoons Jamaican curry powder; 1 tablespoon Jamaican pepper sauce or hot sauce; 1 teaspoon ground allspice; Sea salt and black pepper, to taste

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If you’re looking for a recipe that brings warmth, depth, and real Caribbean soul to your dinner table, this Spicy Jamaican Curry Chicken is it. Marinated in traditional Jamaican spices and slow-simmered in a rich, fiery coconut curry sauce, every bite is juicy, aromatic, and deeply flavorful.

This dish has been a staple in many Jamaican homes for generations, and for good reason. It’s built on layers of well-seasoned chicken, “burnt” curry for depth, and a slow-cooked sauce with potatoes, carrots, and just enough heat from scotch bonnet peppers to wake up your taste buds.

Spicy Jamaican Curry Chicken

Why You’ll Love This Recipe

Deep, authentic flavor: The spices, marinade, and “burning” the curry powder take this dish to the next level.
Comforting and hearty: Coconut milk, potatoes, and carrots make this a filling one-pot meal.
Perfect for leftovers: Like many stews and curries, it tastes even better the next day.
Customizable heat level: Scotch bonnet peppers bring spice, but you can adjust it to suit your preference.
Great with any side: Serve it with rice, roti, or steamed veggies for a complete meal.

Ingredients

(Tip: You can find the full list of ingredients and measurements in the recipe card below)

For the Chicken:

3–4 lbs organic chicken (thighs and drumsticks work great), skin removed
1–2 tablespoons browning (optional – see notes)
2–3 tablespoons Jamaican green seasoning (or all-purpose seasoning)
2 tablespoons Jamaican curry powder
2 teaspoons all-purpose seasoning blend (like “On Everything” blend)
1 teaspoon sea salt
½ teaspoon smoked paprika

For the Curry Sauce:

4 tablespoons extra virgin olive oil (divided)
2 tablespoons organic brown sugar
1 (14 oz) can full-fat coconut milk
2 medium russet potatoes, peeled and cubed
2 medium carrots, peeled and chopped
1 bell pepper, seeded and chopped
3 garlic cloves, minced
2 teaspoons minced fresh ginger (or ½ tsp ground ginger)
1–3 scotch bonnet peppers (adjust to taste)
2 green onions (scallions), lightly crushed or chopped
2 fresh thyme sprigs
1 cup low-sodium chicken stock or bone broth
2½ tablespoons Jamaican curry powder
1 tablespoon Jamaican pepper sauce (or your favorite hot sauce)
1 teaspoon ground allspice
Sea salt + black pepper, to taste

Instructions

Marinate the Chicken:

In a large bowl, add chicken along with browning (if using), green seasoning, curry powder, all-purpose seasoning, smoked paprika, and salt.
Mix everything well until the chicken is evenly coated.
Transfer to a sealed ziplock bag or container and marinate in the fridge for at least 3 hours (overnight is best). Let it come to room temp before cooking.

Brown the Chicken:

Heat 2 tablespoons of olive oil in a deep skillet or Dutch oven over medium-high heat.
Add brown sugar and stir until it begins to dissolve and darken slightly.
Add marinated chicken to the pot and sear for 3–4 minutes per side until browned. Remove and set aside.

Burn the Curry Powder:

In the same pot, add remaining 2 tablespoons olive oil and 2½ tablespoons curry powder.
Stir constantly and let it cook for 2–3 minutes until it darkens and becomes fragrant. This step adds deep, nutty flavor.

Make the Curry Sauce:

Add garlic, ginger, scotch bonnet peppers, green onions, carrots, and bell pepper to the pot. Sauté until fragrant.
Add allspice, salt, and black pepper, stir to combine.
Pour in coconut milk, chicken stock, and pepper sauce. Bring to a gentle boil.
Return chicken to the pot, then add potatoes and thyme.
Reduce heat to a simmer and cook uncovered for 20–25 minutes, or until chicken is tender and sauce has thickened.
Stir occasionally and adjust seasoning to taste.

Serve:

Serve hot with steamed rice, roti, or vegetables. Garnish with extra scallions or red pepper flakes if desired.

Variations

Protein Swap: Use goat, tofu, or even jackfruit for a unique spin.
Mild Version: Remove seeds from scotch bonnet or use only one pepper.
Low-Carb: Skip the potatoes and serve with cauliflower rice.
Extra Veggies: Add spinach, green beans, or peas in the last 5 minutes.
No Browning? No Problem: The brown sugar technique adds great color without it.

Heating and Storage Tips

Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze in a sealed container for up to 2 months.
Reheating: Reheat gently on the stove or in the microwave until warmed through. Add a splash of broth if the sauce thickens too much.

Frequently Asked Questions

What is Jamaican curry powder?

Jamaican curry powder is a blend of turmeric, coriander, cumin, and other spices. It has a warm, earthy flavor with a hint of heat.

Why do you “burn” the curry powder?

Burning the curry powder in oil deepens its flavor and brings out a nuttier, more aromatic taste essential to authentic Jamaican dishes.

Can I skip the browning sauce?

Yes, especially since the brown sugar adds great color when caramelized in oil. Browning is optional but adds a richer color.

How spicy is this curry?

It depends on how many scotch bonnet peppers you use. Start with one and add more to your liking.

Can I use boneless chicken?

Yes, but bone-in chicken offers more flavor during the cooking process. If using boneless, reduce simmer time slightly.

What sides go best with this dish?

White rice, rice and peas, roti, or steamed vegetables are all great pairings.

Can I make this dish ahead?

Absolutely. In fact, it tastes even better the next day as the flavors deepen.

Can I make this in a slow cooker?

Yes! Sear the chicken first, then add everything to the slow cooker and cook on low for 6–8 hours.

What can I substitute for scotch bonnet peppers?

Habanero peppers are a close substitute. If you prefer milder heat, use jalapeños or red chili flakes.

Is this dish gluten-free?

Yes—just make sure your curry powder, hot sauce, and stock are gluten-free.

Conclusion

Spicy Jamaican Curry Chicken is more than just a recipe—it’s a celebration of bold Caribbean flavors. From the deeply marinated chicken to the thick, spicy, coconut-infused sauce, every bite is packed with warmth and comfort. Whether you’re craving something cozy or planning a flavorful dinner for guests, this dish delivers on all fronts. Don’t be surprised if it becomes a regular on your table.