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Golden Jamaican Curry Chicken

Tender chicken simmered in a golden, aromatic Jamaican curry sauce with vegetables.
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Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Caribbean, Jamaican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 2 lbs chicken thighs bone-in, skin-on, cut into pieces
  • 2 tbsp Jamaican curry powder golden curry preferred
  • 1 tsp allspice
  • 1 tsp paprika
  • 0.5 tsp cayenne pepper optional
  • 1 tsp salt
  • 0.5 tsp black pepper
Aromatics & Sauce
  • 2 tbsp vegetable oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 inch fresh ginger grated
  • 1 Scotch bonnet pepper finely chopped, optional
  • 1 cup chicken broth
  • 1 cup coconut milk
  • 2 potatoes diced
  • 2 carrots sliced
  • 1 lime juiced
  • fresh cilantro for garnish

Equipment

  • Mixing bowls
  • Large skillet or Dutch oven
  • Knife
  • Cutting board

Method
 

  1. Marinate chicken with 1 tbsp curry powder, allspice, paprika, cayenne (optional), salt, and black pepper. Refrigerate 30 min to 2 hrs.
  2. Heat oil in skillet or Dutch oven over medium-high heat. Brown chicken on all sides, then remove.
  3. Sauté onions, garlic, ginger, and Scotch bonnet pepper for 3–4 minutes until fragrant.
  4. Add remaining 1 tbsp curry powder, stir for 1–2 minutes to toast spices.
  5. Deglaze pan with chicken broth, scraping up brown bits. Stir in coconut milk and return chicken.
  6. Add potatoes and carrots. Cover and simmer 25–30 minutes until chicken and vegetables are cooked.
  7. Squeeze lime juice over curry. Adjust seasoning, stir gently.
  8. Garnish with fresh cilantro. Serve hot with rice or flatbread.

Notes

Marinating longer enhances flavor. Use full-fat coconut milk for richer sauce.