Jamaican curry chicken — chicken marinated in fragrant curry and herbs, then simmered with onion, scotch bonnet, thyme and potato until rich and tender. Serve with rice.
Jamaican curry chicken is a soul-warming island classic — chicken marinated in fragrant curry powder, thyme and scotch bonnet, then simmered with potatoes into a rich, golden sauce. The marinade is the secret, so a little planning ahead pays off in deep flavour. Served over rice, it's comfort food with real warmth and spice.
Prep 70 min
Cook 40 min
Total 110 min
Medium
- 2 Lbs Chicken Thighs
- 2 1/2 Tbs Curry Powder
- 1 tsp All-Purpose Seasoning
- 1 chopped Onion
- 3 chopped Spring Onions
- 1/2 Green Pepper
- 4 Cloves Chopped Garlic
- 1 chopped Scotch Bonnet
- 3 sprigs Thyme
- 3 tablespoons Olive Oil
- 1/4 cup Water
- 1 large Russet Potato
- To taste Salt
- To taste Pepper
Preparation
- Add the chicken thighs, all-purpose seasoning, 1 tablespoon curry powder, onion, spring onions, green pepper, garlic, scotch bonnet (if using) and thyme to a large bowl, combine so the chicken is well coated, cover, and refrigerate for at least 1 hour or overnight.
- Once marinated, remove the onions, peppers and garlic from the chicken and set aside.
- Heat the olive oil in a large heavy pot over medium heat, add the remaining curry powder, and cook for 20–30 seconds. Add the onions, green pepper, garlic, thyme and scotch bonnet and stir until the onions soften, 3–5 minutes, adding a tablespoon of water if it looks dry.
- Add the chicken and ¼ cup water, cover, reduce to medium-low, and cook, stirring occasionally, for 30–35 minutes.
- With about 15 minutes remaining, stir in the potato and continue cooking, covered.
- Once the chicken is cooked and the potatoes softened, remove from the heat and season with salt and pepper to taste.
Tips from the ZestyPlate Kitchen
- Marinate the chicken for at least an hour, ideally overnight, for the deepest flavour.
- Burn the curry powder briefly in hot oil first to bloom the spices — a key Jamaican technique.
- Use bone-in thighs for the juiciest, most flavourful result.
- Add the potatoes partway through so they soak up the sauce and help thicken it.
Frequently Asked Questions
It's heavy on turmeric and allspice and often includes scotch bonnet warmth, giving a distinct golden colour and flavour different from Indian curry powders.
Add the scotch bonnet whole for gentle flavour and remove it before serving, or chop it for more fire. Leave it out for a mild version.
Thighs are far juicier and more forgiving in a long simmer. If using breast, add it later or reduce the cooking time.
Rice and peas is the classic partner, along with fried dumplings or festival. Plain rice works perfectly too.
