Go Back

Jamaican Curry Chicken (Authentic, Easy, Flavor‑Packed)

Print Recipe Leave a Review

Ingredients

  • 6 bone‑in chicken pieces, cut small
  • 1 tablespoon Jamaican curry powder
  • 1 teaspoon thyme
  • ½ white or red onion, chopped
  • 2 scallions (white + green separated)
  • ½ Scotch bonnet or habanero
  • 1 tablespoon Maggi all‑purpose seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon white pepper
  • ¼ teaspoon black pepper
  • ½ teaspoon kosher salt
  • 1 clove garlic, minced
  • 1 teaspoon curry powder (for burning)
  • 1 tablespoon oil
  • 1 cup water
  • 1 medium potato, diced
  • ½ carrot, diced
  • ½ bouillon cube
  • 3 allspice berries

Instructions

  • Season the Chicken Combine curry powder, thyme, onion, scallions, Scotch bonnet, garlic, Maggi, and spices. Marinate 30 minutes or overnight.
  • Burn the Curry Heat oil and toast 1 teaspoon curry powder until darkened and fragrant. This step deepens flavor and gives Jamaican curry its signature color.
  • Brown the Chicken Add chicken pieces and brown on all sides. Add leftover marinade.
  • Build the Gravy Add water, bouillon, potatoes, carrots, and allspice. Simmer 30–35 minutes until chicken is tender and gravy thickens.
  • Finish + Serve Add scallion greens, adjust salt, and serve with rice, roti, or rice and peas.