Jamaican Curry Chicken Authentic Spicy (Print-Friendly Version)
Bold Jamaican curry chicken with Scotch bonnet, thyme, and potatoes—flavorful, spicy, and easy to prepare.
# What You Need:
→ Main
01 -
800 g chicken pieces, bone-in (drumsticks or thighs)
02 -
2 tablespoons Jamaican curry powder
03 -
1 teaspoon ground allspice or 4 whole allspice berries
04 -
1 onion, sliced into strips
05 -
2 spring onions, roughly chopped
06 -
2 garlic cloves, finely chopped
07 -
1 piece fresh ginger (2 cm), grated
08 -
1 teaspoon fresh thyme or ½ teaspoon dried thyme
09 -
1 small Scotch Bonnet chili (whole, deseeded, or finely chopped according to heat preference)
10 -
2 medium potatoes, diced
11 -
200 ml chicken broth or water
12 -
2 tablespoons vegetable oil
13 -
Salt and freshly ground black pepper, to taste
→ Optional
14 -
½ teaspoon brown sugar
# How to Make It:
01 -
In a bowl, combine chicken pieces with 1 tablespoon curry powder, salt, pepper, allspice, garlic, ginger, spring onions, and thyme. Mix thoroughly, cover, and refrigerate for 1–2 hours or overnight for enhanced flavor.
02 -
Heat vegetable oil in a large pot or deep pan over medium heat. Add the remaining curry powder and toast for 1–2 minutes until fragrant.
03 -
Add the marinated chicken pieces to the pot and sear until light golden brown on all sides.
04 -
Add the sliced onions, Scotch Bonnet chili, and broth or water. Stir to combine, then add diced potatoes. Simmer over medium heat for 30–40 minutes until the chicken is cooked through and the sauce thickens. Adjust seasoning and add more liquid if necessary.
05 -
Stir in brown sugar if a subtle sweetness is desired and cook for 2 additional minutes.
# Important Notes:
01 -
Marinating the chicken overnight yields richer, deeper flavor.
02 -
For a milder dish, use only part of the Scotch Bonnet chili and remove the seeds.
03 -
Best enjoyed with steamed white rice or rice and peas.