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Authentic Jamaican Curry Chicken

Authentic Jamaican curry chicken with deep golden-orange sauce, tender bone-in meat, and a whole Scotch bonnet simmered for fruity heat. Marinate for 1 hour, then brown and simmer 35–40 minutes until it falls off the bone.
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Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Caribbean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Chicken curry base
  • 3 lb bone-in chicken pieces
  • 3 tbsp Jamaican curry powder
  • 1 tsp allspice
  • 1 Scotch bonnet pepper whole
  • 1 onion diced
  • 5 garlic cloves, minced
  • 1 tbsp fresh ginger grated
  • 3 fresh thyme sprigs
  • 2 cup chicken broth
  • 3 tbsp vegetable oil
  • salt to taste
  • 2 potatoes cubed (optional)

Equipment

  • 1 Dutch oven

Method
 

Marinate
  1. In a bowl, mix Jamaican curry powder, allspice, salt, diced onion, minced garlic, and grated ginger, then rub over the bone-in chicken pieces. Cover and refrigerate for 1 hour.
Brown and develop flavor
  1. Heat vegetable oil in a Dutch oven over high heat. Brown the marinated chicken until well browned, then add the remaining aromatics and cook for 2 minutes.
Simmer the curry
  1. Add chicken broth, fresh thyme, and the whole Scotch bonnet pepper to the pot. Simmer for 35-40 minutes, until the chicken is tender and the sauce turns deep golden-orange.
Serve
  1. Remove the thyme sprigs and keep the Scotch bonnet whole or discard, then serve the curry chicken over rice. If using potatoes, simmer them along with the curry until tender during the 35-40 minute simmer.

Notes

For the most authentic flavor, use Jamaican curry powder and keep the Scotch bonnet whole during simmering so the heat stays fruity and controlled. Refrigerate leftovers in an airtight container for up to 3 days; freeze up to 2 months (thaw overnight). For a lighter option, use skinless chicken pieces and reduce the oil to 2 tbsp while still browning for color.