Name: Jamaican Curry Chicken
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Jamaican
Ingredients: 2 lbs chicken, cut into pieces; 2 tablespoons Jamaican curry powder; 1 tablespoon all-purpose seasoning; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons vegetable oil; 1 large onion, chopped; 3 cloves garlic, minced; 4 sprigs thyme; 2 potatoes, peeled and diced; 1 scotch bonnet pepper, seeded and chopped; 1 cup chicken broth; 2 scallions, chopped

So Here’s Why I Keep Coming Back to Jamaican Curry Chicken

I have to tell you, Jamaican Curry Chicken is one of those dishes I can cook with my eyes half-closed (and sometimes, let’s be honest, with my mind halfway on the laundry or what I need from the shop). My first time making this I almost burned the pot—rookie move!—but the smell was so good even my neighbor asked what I was cooking. If I close my eyes, it always reminds me of my auntie Grace’s kitchen—lively, a bit chaotic, and somehow full of laughter. And if you’ve ever tried to scrape every last bit of sauce out of the pot with a piece of bread, you know just what I mean.

Why I Think You’ll Love Making This (And Eating It!)

I make this when I want something that’s both comforting and kicks your tastebuds into gear. My family goes wild for it—though there was that one time I got a bit too generous with the Scotch bonnet (let’s not repeat that, okay?). This curry is just cozy, colorful, and—here’s the kicker—makes your whole house smell like you know what you’re doing, even if you’re winging it. I mean, when I need leftovers for lunch, I purposely double this recipe, though my kids somehow manage to sniff it out at midnight and, well, so much for leftovers. (Seriously, is there an alarm I don’t know about?)

What You’ll Need (And Some Handy Swaps If You’re Low on Stuff)

About 1.5kg (3-3.5 lbs) chicken, cut up — thighs are the juiciest, but wings or drumsticks are easier for picking up with your hands (I’ve even used boneless sometimes, but don’t tell my mum)
2-3 tbsp Jamaican curry powder (I like Grace, but any decent yellow curry does the job)
2 tbsp all-purpose seasoning or just salt and a grind of black pepper if that’s what you have
1 large brown onion, sliced—though red onions do fine in a pinch
3 garlic cloves, smashed up
1 thumb-sized piece fresh ginger, grated (or a heaped tsp of the jar stuff — I won’t tell)
2 sprigs fresh thyme (dried thyme works, but cut back to 1/2 tsp—it’s strong stuff!)
2 stalks scallions (spring onions), chopped — or just use more regular onion
2 potatoes, chunked (optional, but I love ‘em for soaking up the sauce)
1 Scotch bonnet pepper (or a milder chili, or even dried chili flakes — up to you—though the real thing is so good!)
1 red bell pepper, sliced (I throw this in if I have it, honestly it’s optional)
2 cups chicken stock or water—depends how rich you want it
2 tbsp vegetable oil (or coconut oil for a little something extra)

Alright, Here’s What To Do (But Honestly, Don’t Stress The Details)

Season the Chicken: Rub the chicken with curry powder, all-purpose seasoning, and a big pinch of salt. Toss in the garlic, ginger, half the onion, thyme, and a splash of oil if you feel fancy. Let it marinate an hour, or overnight, if you actually remember. Sometimes I skip this if I’m in a rush—it’s still good, just a bit less ‘wow’.
Brown What Matters: In a big pot (I use my old Dutch oven but any deep pan works), heat the oil. Add a little extra curry powder to the hot oil — this ‘wakes up’ the flavor. (It smells amazing. Just don’t let it burn. If you do, start over, trust me.)
Get the Chicken In: Add the marinated chicken (with all the good bits and herbs still clinging to it) and brown it all over. Don’t crowd the pan, and don’t worry if there’s a lot of stuff stuck to the bottom at this stage—it’ll loosen later. This is usually when I sneak a taste — raw bits and all. Kidding! Please don’t.
Veggie Parade: Toss in the rest of the onion, scallion, potatoes, bell pepper, and Scotch bonnet. Give it a quick stir (careful, don’t break the pepper unless you want it volcanic hot).
Splash & Simmer: Pour in enough stock (or water) until chicken is just about covered. Bring it to a boil, drop the heat low, and clap the lid on. Let it bubble gently for about 35-45 minutes. Pop in now and then to give it a stir and make sure nothing’s stuck.
Final Check: Taste and adjust the salt. Chicken should be fall-off-the-bone soft and that sauce—whoa. If it looks thin, take the lid off for the last 10 minutes and let it thicken. If it’s too thick, just splash in more water.

Notes I Learned the Hard Way

If you use dried thyme, only a pinch—it’s much stronger than fresh. One time, let’s just say there was a garden in my dish.
Forgot to marinate? Just add extra curry at the browning stage and let the sauce simmer a little longer. Works well enough.
Curry powder varies wildly. If you want a nerdy deep dive, this article breaks down some local favorites.

Variations I’ve Tried (or Messed Up, Honestly)

With Coconut Milk: Swapped out a cup of chicken stock for coconut milk once. Was richer, but maybe also just a touch heavy for me—my cousin loved it, though.
Vegan Try: Subbed chicken with chickpeas and sweet potato; sauce is still amazing. But you do miss the “chew.”
With Peas: I tossed in a can of drained red kidney beans once just because I needed to use them up, actually not bad—just don’t call it traditional.
Oh, and I once tried lemon instead of Scotch bonnet (don’t ask). It’s not the same. Lesson learned.

About The Pots & Pans (Don’t Panic If You Don’t Have A Dutch Oven)

Look, a big heavy pot is great because it holds the heat. But I’ve made this in a deep frying pan with a makeshift foil lid. Or even in a slow cooker, though you have to start things off in a pan first to get the nice color. Just don’t crowd the chicken or it’ll steam instead of brown, and that’s not what you want.

Can You Keep It? (Well, If You Have Willpower…)

This tastes even better the next day (if there is a next day—sometimes it seems to evaporate overnight). Store leftovers in the fridge, covered, for up to 3 days. Freezes well too, but the potatoes can go a bit weird in the freezer, just a heads up.

How To Serve It Up (My Favorite Part, Actually)

Classic is with white rice—fluffy, plain, nothing fancy. My family always wants fried plantain on the side, or if I’m in a mood, some coleslaw for crunch. A friend of mine swears by roti but that’s a little extra effort (here’s a good roti guide if you want to go for it).

Lessons I Learned The Wild Way (Don’t Be Me!)

Don’t rush browning the curry in the oil—the flavor needs it. I once tried to skip this step and it tasted, well, lazy.
Marinate if you can, but don’t stress if you forget—sometimes life happens. (Coffee break, anyone?)
If you break the Scotch bonnet, brace yourself. I did that once by accident and, let’s just say, nobody even argued at the table. They were too busy gulping water.

FAQ (Straight Off My Whatsapp Group and Family Dinners)

Can I use boneless chicken breast?: Sure, I do this when I’m in a hurry. It’s a bit less juicy, just keep an eye on the cook time so it’s not dry. Thighs, though—they’re the business.
How spicy is this, really?: I’d say medium, unless you pop that Scotch bonnet. Then all bets are off. Start mild and add more after if you like—actually, on second thought, less is more sometimes.
What’s the best curry powder to use?: Honestly, I use whatever is in the cupboard. Grace or Betapac are popular in Jamaican shops, but supermarket brand works in a pinch.
My sauce is too thin! Help!: No stress. Just simmer it gently uncovered, let the steam do its work. Or mash a couple of the potatoes into the sauce for a cheat’s fix.
Can I add carrots or peas?: Absolutely. My kids like it with carrots, and I won’t tell if you slip in some peas. Just, you know… maybe don’t tell your Jamaican grandma.

By the way, if you ever want to listen to reggae while you cook (why not?), I throw on a Bob Marley playlist. Seems to help my curry game, or at least the mood. Anyway, let me know how this turns out for you—unless it goes really wrong; then, well, I was never here.

Jamaican Curry Chicken: My Go-To Comfort Food Recipe