Dinner · Jamaican

Jamaican Curry Chicken

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · October 17, 2026

This Jamaican curry chicken is deeply flavored, a little spicy, and so comforting over rice. The secret is marinating the chicken with curry powder and aromatics, then blooming more curry in hot oil to build layers of flavor. It takes a little time, but most of it is hands-off.

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Jamaican Curry Chicken

Why you'll love this

  • Big, bold curry flavor from pantry spices
  • Mostly hands-off once it's simmering
  • One pot, easy cleanup
  • Tender chicken and soft potatoes in a rich sauce

EveryDayMeal recipe

Jamaican Curry Chicken

Prep
15m
Cook
45m
Total
60m
Serves
4
Level
Medium

Ingredients

  • 2 pounds bone-in or boneless chicken thighs
  • 2 1/2 tablespoons curry powder, divided
  • 1 teaspoon all-purpose seasoning
  • 1 onion, chopped
  • 3 scallions, chopped
  • 1/2 green bell pepper, chopped
  • 4 cloves garlic, chopped
  • 1 Scotch bonnet pepper, chopped (optional)
  • 3 sprigs fresh thyme
  • 3 tablespoons olive oil
  • 1/4 cup water
  • 1 large russet potato, peeled and cubed
  • to taste salt
  • to taste black pepper

Equipment

  • Dutch oven or large heavy-bottomed pot
  • Large mixing bowl
  • Cutting board and knife

Instructions

  1. In a large bowl, combine the chicken thighs with the all-purpose seasoning, 1 tablespoon of the curry powder, chopped onion, scallions, green bell pepper, garlic, Scotch bonnet (if using), and thyme. Toss until every piece of chicken is well coated. Cover and refrigerate at least 1 hour, or overnight for the deepest flavor.
  2. Once marinated, pick the onion, peppers, and garlic off the chicken and set them aside in a bowl so they can cook separately in the next step.
  3. Heat the olive oil in a large Dutch oven over medium heat. Add the remaining 1 1/2 tablespoons curry powder and stir for 20 to 30 seconds, just until it turns fragrant and darkens slightly, which blooms the spice and keeps it from tasting raw.
  4. Add the reserved onion, bell pepper, garlic, thyme, and Scotch bonnet to the pot. Stir and cook until the onions soften and turn translucent, about 3 to 5 minutes. If things look dry, splash in about 1 tablespoon of water.
  5. Add the chicken and 1/4 cup water to the pot. Cover, reduce the heat to medium-low, and cook, stirring occasionally, for 30 to 35 minutes so the chicken turns tender and soaks up the sauce.
  6. With about 15 minutes left, stir in the cubed potato and re-cover. Cook until the potato is fork-tender and the chicken is cooked through.
  7. Remove from the heat, season with salt and pepper to taste, and serve hot over rice or with roti.

Tips from the kitchen

  • Bloom the curry powder in the hot oil until fragrant before adding anything else. This one step makes a huge difference in flavor.
  • Marinate overnight if you can. The chicken takes on much more flavor and the dish tastes restaurant-quality.
  • Leave the Scotch bonnet whole and remove it before serving for milder heat, or chop it in if you like it spicy.

Estimated nutrition per serving: 430 cal · 34g protein · 18g carbs · 25g fat

Make it your own

  • Swap the russet potato for sweet potato for a slightly sweeter, creamier result.
  • Add a splash of coconut milk in the last 10 minutes for a richer, milder sauce.
  • Use chicken drumsticks or a mix of thighs and legs if that's what you have.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop with a splash of water to loosen the sauce. It also freezes well for up to 3 months; thaw overnight before reheating.

Good to know

Can I make this less spicy?
Yes. Leave out the Scotch bonnet entirely, or add it whole and remove it before serving so you get flavor without much heat.
What is all-purpose seasoning?
It's a blended seasoning common in Caribbean cooking with salt, garlic, onion, and herbs. You can substitute a mix of garlic powder, onion powder, and a little salt.
What should I serve it with?
Classic pairings are white rice, rice and peas, or warm roti to soak up the sauce.
Can I use chicken breast?
You can, but thighs stay juicier during the long simmer. If using breast, reduce the cook time to avoid drying it out.

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