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Authentic Jamaican Curry Chicken with Coconut Milk

Close-up of Jamaican curry chicken served in a white bowl with chunks of potato and bright orange carrots in a rich yellow sauce.
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Make this flavorful, authentic Jamaican Curry Chicken in one pot. This recipe uses rich coconut milk and traditional spices for a comforting Caribbean dinner that is simple enough for a weeknight.

Ingredients

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  • 2 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
  • 1 tablespoon fresh lime juice
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3 tablespoons Jamaican curry powder (or a blend of turmeric, cumin, coriander, and fenugreek)
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1 Scotch bonnet pepper, whole (do not cut unless you want high heat)
  • 1 cup chicken broth
  • 1 (13.5 oz) can full-fat coconut milk
  • 2 medium potatoes, peeled and cubed
  • 2 medium carrots, peeled and sliced
  • 1 teaspoon browning sauce (optional, for color)

Instructions

  1. In a bowl, toss the chicken pieces with lime juice, salt, pepper, and 2 tablespoons of the curry powder. Let the chicken marinate for at least 15 minutes.
  2. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the marinated chicken and sear until lightly browned on all sides. Remove the chicken and set it aside.
  3. Reduce the heat to medium. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic, grated ginger, and the remaining 1 tablespoon of curry powder. Cook for 1 minute until fragrant.
  4. Return the chicken to the pot. Stir in the chicken broth, coconut milk, cubed potatoes, sliced carrots, and the whole Scotch bonnet pepper. If using, add the browning sauce now.
  5. Bring the mixture to a simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for 30 to 40 minutes, or until the chicken is tender and the potatoes and carrots are soft.
  6. Before serving, carefully remove and discard the whole Scotch bonnet pepper. Taste and adjust salt if needed.
  7. Serve your flavorful chicken dinner hot over white rice or with warm roti.

Notes

  • For a faster weeknight meal, you can skip the marination time.
  • If you prefer less heat, use only half a Scotch bonnet or substitute with a milder chili pepper.
  • This dish freezes well for future easy meals.

Nutrition

Find it online: https://cookingbyfelix.com/jamaican-curry-chicken-recipe-flavorful-dinner/