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Jamaican curry chicken with coconut milk and peppers in a bowl with rich golden curry sauce

Jamaican Curry Chicken with Coconut Milk and Peppers

Jamaican Curry Chicken is a hearty, comforting dish with tender chicken and a rich, creamy curry sauce. It is a flavorful meal that is perfect for weeknight dinners or gatherings.
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Prep Time 10 minutes
Cook Time 40 minutes
Marinating Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 4
Course: Main Course
Cuisine: Jamaican
Calories: 520
Ingredients Method Notes

Ingredients
  

Marinade
  • 2 pounds chicken pieces
  • 2 tablespoons Jamaican curry powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon oil
Curry
  • 1 tablespoon oil
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 2 teaspoons fresh thyme
  • 1–2 hot peppers, chopped
  • 1 cup chicken stock
  • 1 cup coconut milk
Seasoning
  • Additional salt and pepper to taste

Method
 

Preparation
  1. Combine the chicken pieces with Jamaican curry powder, salt, black pepper, and 1 tablespoon oil in a bowl, coating the chicken evenly. Allow the chicken to marinate for at least 30 minutes.
Cooking
  1. Warm 1 tablespoon oil in a large pot or deep skillet over medium heat. Add the chopped onion and minced garlic and cook until softened and aromatic.
  2. Add the marinated chicken to the pot and cook until the pieces are lightly browned on all sides.
  3. Stir in the chicken stock, coconut milk, fresh thyme, and chopped hot peppers. Bring the mixture to a gentle simmer.
  4. Cover the pot and simmer for 30–40 minutes, cooking until the chicken is tender and the curry sauce has thickened.
  5. Taste the curry and season with additional salt and pepper as needed. Serve the curry chicken hot with rice, roti, or vegetables.

Notes

Bone-in chicken pieces add rich flavor and help keep the chicken tender while it simmers.