Go Back

Authentic Jamaican Curry Chicken

Authentic Jamaican curry chicken marinated with sofrito for deeply seasoned, tender bone-in chicken and a creamy coconut-spice broth. Simmered with potatoes, coconut milk, and chicken broth until the sauce clings to every piece.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Marinate 2 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Southern
Calories: 515
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 3 lb bone-in chicken pieces
  • 3 tbsp Jamaican curry powder
  • 1 tsp allspice
  • 0.5 tsp cayenne
  • 1 Salt and thyme
  • 1 tbsp vegetable oil
  • 0.25 cup green onion
  • 0.25 cup cilantro
  • 0.25 cup garlic
  • 0.25 cup bell pepper
  • 1 large onion
  • 4 garlic cloves
  • 2 tsp fresh ginger
  • 1 Scotch bonnet peppers Use 1 for mild heat, 2 for spicier curry.
  • 2 potatoes
  • 1 can (14 oz) coconut milk
  • 1 cup chicken broth

Equipment

  • 1 Dutch oven

Method
 

Blend the sofrito paste
  1. Add the green onion, cilantro, garlic, and bell pepper to a blender and blend until smooth to make the sofrito paste.
  2. Set the sofrito paste aside so it’s ready for seasoning the chicken.
Marinate the chicken
  1. Season the chicken with Jamaican curry powder, allspice, cayenne, salt and thyme, plus the sofrito paste, and massage to coat evenly.
  2. Cover and refrigerate the seasoned chicken to marinate for at least 2 hours.
Brown and build the curry base
  1. Heat vegetable oil in a Dutch oven over medium-high heat and brown the chicken, turning, for 8-10 minutes, until you see deep golden color.
  2. Remove the chicken to a plate, then sauté the diced onion, minced garlic, grated fresh ginger, and Scotch bonnet peppers in the same pot for 2-3 minutes, stirring until fragrant.
  3. Return the chicken to the pot and add the cubed potatoes, coconut milk, chicken broth, and thyme.
Simmer until tender
  1. Simmer the curry on medium-low until the potatoes are tender and the chicken is fully cooked, 35-40 minutes, stirring occasionally to keep the sauce from sticking.
Serve
  1. Serve the Jamaican curry chicken over rice and top with sliced green onion for freshness.

Notes

Pro tip: seed the Scotch bonnet peppers if you want more flavor than heat, and keep the marinade covered so the spices and sofrito cling evenly. Store leftovers in the refrigerator for up to 4 days in a sealed container; freeze up to 3 months (thaw overnight in the fridge, then reheat gently). For a dairy-free swap, ensure your coconut milk is full-fat and unsweetened, and use no added cream—this recipe already relies on coconut milk for richness.