A golden pot of Jamaican curry chicken always brings comfort, flavor, and family memories.
There’s something magical about the smell of Jamaican curry chicken simmering on the stove. It’s bold. It’s familiar. And for me—it’s personal.
The very first time I felt my daughter move during pregnancy, I was mid-bite into a warm plate of curry chicken. Hand on my belly, fork in the other, I paused. Something shifted. From that moment on, I just knew—this child would love curry as much as I do. Today, that intuition proves true—especially if there’s a little extra gravy and a few soft, seasoned potatoes in the mix.
This dish has become a weekly comfort in our home. On even the most chaotic days—ones filled with daycare drop-offs, work deadlines, and a thousand toddler questions—this curry grounds me. The scent alone brings peace. The rich turmeric and thyme scent fills the kitchen, and suddenly, I remember who I am and where I come from.
Now it’s your turn to bring that flavor home.
What Makes Jamaican Curry Chicken So Special?
Jamaican curry is its own beautiful lane. It’s not Indian and it’s not Thai. It’s ours.
Here’s what makes it stand out:
- Turmeric-forward: That iconic golden color? It’s all thanks to turmeric.
- Bold, simple seasoning: Garlic, onion, thyme, and a gentle kiss of heat—nothing complicated, just layers of flavor.
- No fuss, just heart: Cooked low and slow, with love poured in every step.
Fun fact? I don’t use allspice in this curry chicken—yep, you read that right. I know it’s a classic Jamaican spice, but I like to let the curry powder shine with just a few pantry staples to support it.
Let’s Talk Ingredients
This dish is about balance. Here’s what brings it all together:
- Chicken leg and thigh quarters: Bone-in, skin-on. The bones bring flavor, and the thighs stay juicy.
- Jamaican curry powder: For this curry I use a traditional Jamaican curry powder that my family has used for decades, Betapac Jamaican Curry Powder.
- Aromatic base: Onion, garlic, and thyme get sautéed to build flavor. I keep thyme stems whole and remove them at the end.
- Potatoes: Half are diced tiny to naturally thicken the gravy, and the rest are in bite-sized chunks for that creamy, tender texture in every spoonful.
- Scotch bonnet powder: Optional, but a must if you want that authentic kick. I use this Scotch Bonnet Powder since fresh Scotch bonnets can be hard to find in Indy.
You’ll also need butter and oil for that glossy gravy, and just enough broth to help everything simmer gently.
How to Make Jamaican Curry Chicken (My Way)
I like to start by seasoning the chicken with curry powder, all-purpose seasoning, garlic, onion powder, salt, and black pepper. Let it sit for at least 15–30 minutes—longer if you can.
Next, I build the curry base with onions, garlic, thyme, and a bit more curry powder. Once fragrant, in goes the chicken to brown slightly. I toss in the potatoes, season again, and pour in just enough broth to cover. Then I cover the pot and let everything simmer down until the chicken is tender and the potatoes are melt-in-your-mouth soft.
A little butter stirred in at the end? Chef’s kiss.
I prefer this with my Jamaican Rice and Peas—but most people enjoy thier curry chicken with a simple side of white rice—or even tortillas if you want a fake out on naan.
The Seasonings I Use
These are my go-to Jamaican curry staples—and yes, I get them all on Amazon. These links are affiliate links, which means I may earn a small commission (at no cost to you) if you decide to purchase through them. Thank you for supporting my kitchen!
- BETAPAC Jamaican Curry Powder – This is the real thing. Rich color, full flavor.
- Scotch Bonnet Pepper Powder – The easiest way to add authentic heat, especially when I’m out of fresh peppers.
- Adobo Seasoning – Not traditional, but I add just a pinch for a little extra magic.
What’s the Difference Between Turmeric and Curry Powder?
This trips people up all the time—turmeric and curry powder are not the same.
Turmeric is a single spice. It gives curry its bright yellow color and has a warm, earthy flavor.
Curry powder is a blend of spices—usually including turmeric, plus things like coriander, cumin, and allspice.
In Jamaican cooking, curry powder brings the flavor, turmeric just brings the color. You need both, but they’re not interchangeable.
Substitutions & Variations
- No chicken quarters? Use bone-in thighs or drumsticks. Boneless works too, but you’ll lose a bit of depth.
- Can’t find Jamaican curry powder? Use a mild curry blend and add a pinch of extra turmeric.
- Allergy-friendly? This dish is dairy-free if you skip the butter. You can also swap out chicken broth for vegetable broth.
- No fresh thyme? Use dried thyme, but go easy—it’s stronger.
- Want to skip spice? Leave out the scotch bonnet. The curry is still flavorful without it.
How to Store Leftover Curry Chicken
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: This dish freezes surprisingly well—up to 2 months. Just cool it completely before freezing, and thaw overnight in the fridge before reheating.
Recommended Tools
- ASETY Chef Knife – my go-to for chopping chicken cleanly.
- Dutch Pot Alternative – if you’re not cooking in a Jamaican Dutch pot, this one does the job.
- Kitchen Vinyl Cooking Gloves – You NEED these when working with curry as it is highly staining of skin and surfaces.
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More Recipes from My Jamaican Kitchen
Bringing It All Together
This curry chicken is a warm bowl of comfort, a taste of home, and a hug from my kitchen to yours. It’s more than just a recipe—it’s a legacy. If you try it, let me know how it turned out by leaving a comment or tagging me on Instagram.
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Want to round out your plate or explore more comforting Caribbean recipes? Try one of these next:
Love Jamaican Food Recipes? Check out my Ultimate Guide to Easy Jamaican Food Recipes
Jamaican Curry Chicken with Potatoes
4
servings20
minutes40
minutes0
minutesKeep the screen of your device on
Ingredients
2.5 lbs chicken leg and thigh quarters thighs cut into 3-4 pieces, legs into 2 pieces
1 tbsp Jamaican curry powder for seasoning chicken
1 tsp all-purpose seasoning
1 tsp onion powder
1 tsp garlic powder
Salt and black pepper to taste
For the Curry:
1 medium onion chopped
1 ½ tbsp pre-chopped minced garlic in extra virgin olive oil or water
2 sprigs dried thyme or 1 tsp dried thyme
2 tbsp butter
2 tbsp vegetable oil
3 tbsp Jamaican curry powder for cooking
1 tsp scotch bonnet pepper powder
1 tsp ground allspice
1 ½ tsp all-purpose seasoning divided
2 -3 medium potatoes:
Majority cut into respectfully bite-sized chunks
1 -2 tbsp finely diced to help thicken the gravy
Chicken broth just enough to barely cover the chicken and potatoes
1 tbsp butter for finishing
Additional salt and black pepper to taste
Directions
- Prepare the Chicken:Wash the chicken with vinegar or lime juice, then rinse with water.
- Pat the thighs and legs dry while whole for easier handling.
- Using a butcher knife, cut the thighs into 3-4 pieces and the legs into 2 pieces.
- Pat the chicken dry again and season with Jamaican curry powder, all-purpose seasoning, onion powder, garlic powder, salt, and black pepper. Let marinate for at least 30 minutes (overnight for deeper flavor).
- Toast the Spices and Sear the Chicken: Heat a Dutch oven or large pot over medium heat. Add 2 tbsp butter and vegetable oil. Stir in the Jamaican curry powder and scotch bonnet pepper powder, toasting the spices for 1-2 minutes until fragrant.
- Add the seasoned chicken pieces to the pot and sear them briefly on all sides. Mix the chicken into the toasted curry powder and spices to coat evenly.
- Build the Flavor Base: Add onions and pre-chopped minced garlic to the pot, stirring well to combine. Pour in enough chicken broth to just barely cover the chicken and potatoes, scraping up any browned bits from the bottom of the pot. Add thyme, ground allspice, the remaining ½ tsp all-purpose seasoning, and additional salt and black pepper if needed. Stir to combine and bring to a boil or gentle simmer.
- Add Potatoes: Add the bite-sized potato chunks and finely diced potato. Stir well to distribute.
- Reminder: Keep an eye on the pot, stirring occasionally to prevent sticking. There should always be sauce in the pot. If the sauce starts to dissolve before the potatoes are tender, lower the heat and add more chicken broth (preferred) or water.
- Cover and let simmer for 25-30 minutes, or until the chicken is tender and the potatoes melt in your mouth.
- Perfect the Gravy: Toward the end of cooking, check the consistency of the gravy. If needed, uncover the pot and let the gravy bubble until it reaches a rich, thick consistency. Once satisfied, turn the heat to low and cover the pot.
- Finish with Butter: Stir in 1 tbsp butter at the very end to smoothen the curry flavor and balance the richness.
- Cover the pot, turn off the heat, and move it to an unused burner. Let it rest for 5-10 minutes to allow the flavors to fully “ignite.”
- Serve hot over jasmine or basmati rice, ensuring plenty of thick, rich gravy in every serving.
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