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Authentic One-Pot Jamaican Curry Chicken

Close-up of vibrant Jamaican curry chicken pieces and large chunks of potato in a rich yellow sauce.
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Make tender, flavorful Jamaican Curry Chicken easily in one pot. This recipe uses traditional spices and coconut milk for a taste of the Caribbean.

Ingredients

Scale
  • 2 lbs chicken, cut into pieces
  • 2 tablespoons Jamaican curry powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3 tablespoons cooking oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 3 cups water
  • 2 potatoes, peeled and cubed
  • 1 sprig thyme
  • 1 scotch bonnet pepper, sliced (optional)
  • 1 bell pepper, sliced
  • 1/2 cup coconut milk

Instructions

  1. Season the chicken pieces with Jamaican curry powder, salt, and black pepper.
  2. Heat the cooking oil in a large pot over medium heat. Brown the seasoned chicken pieces in the pot.
  3. Add the chopped onion, minced garlic, and grated ginger to the pot. Sauté until the onion becomes translucent.
  4. Pour in the water. Add the cubed potatoes, thyme sprig, and the sliced scotch bonnet pepper, if you are using it.
  5. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for about 30 minutes, or until the chicken is tender and the potatoes are cooked through.
  6. Stir in the sliced bell pepper and the coconut milk.
  7. Cook for an additional 10 minutes.
  8. Adjust seasoning as needed and serve the curry hot.

Notes

  • For a gluten-free option, serve this dish with rice instead of roti.
  • If you are planning your meals for the week, this recipe works well for batch cooking and reheating.
  • If you skip the scotch bonnet pepper, you still get great flavor, but less heat.

Nutrition

Find it online: https://carlacooking.com/jamaican-curry-chicken-recipe-easy-one-pot/