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Easy Jamaican Curry Chicken for Weeknight Dinner

Close-up of rich Jamaican curry chicken pieces served with large chunks of yellow potato in a vibrant curry sauce.
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Create a flavorful, authentic Jamaican Curry Chicken with potatoes and coconut milk. This easy, one-pot recipe delivers rich Caribbean comfort food perfect for your busy weeknight dinner.

Ingredients

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  • 2 lbs boneless, skinless chicken thighs or breasts, cut into 1.5-inch pieces
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 Scotch bonnet pepper, pierced (optional, for heat)
  • 1 large potato, peeled and quartered
  • 1 cup full-fat coconut milk
  • 1 cup chicken broth
  • 2 tablespoons vegetable oil
  • 3 tablespoons Jamaican curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 tablespoon browning sauce (optional, for color)

Instructions

  1. In a bowl, combine the chicken pieces with 2 tablespoons of the curry powder, turmeric, salt, pepper, and thyme. Mix well to coat the chicken evenly.
  2. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the seasoned chicken and brown on all sides, about 5 minutes. 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 3 minutes. Add the minced garlic and grated ginger, cooking for 1 minute until fragrant.
  4. Stir in the remaining 1 tablespoon of curry powder and cook for 1 minute, stirring constantly to toast the spices. If using, add the browning sauce now.
  5. Return the chicken to the pot. Add the quartered potatoes, coconut milk, chicken broth, and the whole, pierced Scotch bonnet pepper (if using). Stir everything together.
  6. Bring the mixture to a simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for 25 to 30 minutes, or until the chicken is tender and the potatoes are easily pierced with a fork.
  7. Remove the Scotch bonnet pepper before serving. Taste and adjust salt if needed. Serve hot over white rice or with roti.

Notes

  • For a deeper flavor, marinate the chicken with the spices for at least 30 minutes before cooking.
  • If you prefer less heat, do not break the Scotch bonnet pepper; remove it whole after simmering.
  • Serve this flavorful island chicken with traditional sides like rice and peas or fried plantains.

Nutrition

Find it online: https://dishicious.com/jamaican-curry-chicken-easy-weeknight-dinner/