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This authentic Jamaican curry chicken is a recipe that’s often on rotation at my house. Tender chicken is simmered in coconut milk, seasoned with Jamaican curry powder, thyme, and a little heat from a scotch bonnet pepper. It’s the kind of meal that warms you from the inside out.

Growing up in Queens, NY, most of my friends were Caribbean. My best friend since 6th grade is Jamaican, as well as many of my friends. They all have heavily influenced my cooking and it’s how I learned to make this recipe.
Ingredients for Jamaican curry chicken
- Chicken: Dark meat works best as it stays tender and juicy while cooking.

- Adobo: I like to use adobo from Blue Mountain country specifically because it’s an all purpose seasoning with Jamaican flavors, but if you can’t find it, any adobo will work fine.

- Green seasoning & Jamaican curry powder: Essential for that authentic Jamaican flavor profile. Check out my recipe for Jamaican Green Seasoning.
- Coconut milk: Adds creaminess and balances the heat from the spices.

- Onion, garlic & ginger: These aromatics add flavor to the dish and a little spice.
- Scotch bonnet pepper: Gives the dish its signature kick without overpowering the other flavors. If you can’t find this pepper, habanero is the next best thing.
- Thyme: An aromatic herb that complements the curry spices perfectly.
- Potatoes: They soak up all the flavors and add heartiness to the dish.
How do you make Jamaican curry chicken?
First I “wash” my chicken with vinegar, water and lime juice. I know everyone doesn’t do this, but in Jamaican culture they do, so I do it for this recipe. It’s totally fine if you don’t. I like using skinless dark meat chicken cut up for curry because it stays juicy and flavorful.
Marinate the chicken with adobo, green seasoning, and a little curry powder. Add in the onion and scotch bonnet as well. Let it sit for at least 30 minutes.

In a large pan, heat olive oil over medium high heat. Add in half of the curry powder and cook for 30 seconds, stirring continuously, this is called burning off the curry. We “burn off” the curry powder to release its flavor, an essential step in Jamaican cooking.

Add the chicken, onions, and potatoes to the skillet, stirring well. Pour in coconut milk, water, thyme, and the scotch bonnet pepper.

Simmer for 25 minutes covered, then uncover and cook for an additional 15 minutes to thicken.

Serve with white rice, plantain and cabbage. Enjoy!

The full written recipe with measurements is below on the recipe card.
Commonly Asked Questions
Yes, boneless chicken works too! However, I recommend using dark meat like chicken thighs for the best flavor and tenderness. If you use boneless breasts, be careful not to overcook them, as they can dry out.
Absolutely! Swap the chicken for chickpeas, tofu, or cauliflower. Check out my Coconut Chickpea Curry recipe.
Store any leftover curry in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove. You can also freeze it for up to 3 months, just thaw and reheat on the stovetop when ready.
Please remember to leave a review if you make this recipe. The feedback helps me to become a better cook and develop amazing recipes for you.

Jamaican Curry Chicken
Ingredients
- 3 lbs chicken , dark meat, skinless & cut up *see notes
- 1 1/2 tsp adobo seasoning, blue mountain country brand is my go to
- 1 tbsp Green seasoning
- 2 green onion , chopped
- 1 yellow onion , medium size, sliced
- 1 1/2 tbsp Jamaican curry powder, Blue mountain, bet pac or chief
- 2 tbsp olive oil
- 3 cloves garlic , minced
- 1 scotch bonnet pepper , minced
- ¾ cup coconut milk
- ⅓ cup water
- 3 sprigs thyme
- 2 potato , medium, peeled & chopped into 1 inch pieces
Instructions
- In a bowl season the chicken with the adobo and green seasoning. Drizzle with ½ tbsp of olive oil & mix it all up into the chicken so each piece is well coated. Give it a nice massage like it’s at the spa, ha.
- Add the yellow onion, scotch bonnet and green onion to the bowl too. Sprinkle ½ tbsp of the curry powder and mix everything all up. I like to use a spoon or gloves to do this because curry powder will stain and we don’t want that. Cover and let marinate for 30 minutes. If you are really pressed for time skip the marination process, sometimes I do because we don’t always have the time!
- Heat a large skillet over medium high heat. You want to use a pretty decent sized pan/skillet. I think mine holds about 4 quarts. Add in 1 tbsp of olive oil. Add the remaining curry powder and cook for 30 seconds stirring constantly. This is called burning off the curry, to bring out the flavor of the spices. Then add in the garlic and ginger and stir for 30 seconds.
- Add the chicken with the pepper & onions into the skillet. Add in the potatoes as well. Add some more olive oil if needed. Mix it all together and let cook for about 5 min.
- Add the water & coconut milk into the same bowl the chicken was marinating in. Swirl it around to get the flavors of the marination in there.
- Pour in the coconut milk & water into the skillet. Bring to a boil and add the thyme. Cover, reduce heat to medium low and let simmer for 25 minutes.
- Remove the lid after 25 minutes and give everything a good stir. At this point the curry will be watery, but don’t worry! Put the heat to medium and let it cook for about an additional 15 minutes. The sauce should have reduced a bit and should be thicker. Remove from the heat and let sit for 5 minutes. It will get thicker as it cools as well.
- Serve with your side of choice or you can eat it by itself. I like to serve with some white rice, plantain and cabbage.
- Eat and enjoy!
Video
Notes
- I live in a Caribbean neighborhood, so I typically buy skinless chicken, cut up for curry. You can buy any dark meat and chop it up for this.
- Adding 1 tsp of chicken bouillon or a maggi cube with the coconut milk & water adds even more flavor to this dish. It’s something I do every now and then.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.