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Authentic One-Pot Jamaican Curry Chicken with Coconut Milk

A close-up of a steaming white bowl filled with rich, yellow Jamaican curry chicken, potatoes, and carrots.
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Make this flavorful, rich, and comforting Jamaican Curry Chicken in one pot. This recipe delivers true island flavor using traditional spices and creamy coconut milk, perfect for an easy weeknight dinner.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons Jamaican curry powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground allspice
  • 1/2 teaspoon dried thyme
  • 1 Scotch bonnet pepper, whole (or pierced once for less heat)
  • 1 cup chicken broth
  • 1 (13.5 oz) can full-fat coconut milk
  • 2 medium potatoes, peeled and cubed
  • 2 carrots, peeled and sliced
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. In a large bowl, toss the chicken pieces with 1 tablespoon of the curry powder, salt, and pepper. Let it sit while you prepare the aromatics.
  2. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the seasoned chicken and brown it on all sides. Remove the chicken and set it aside.
  3. Reduce the heat to medium. Add the chopped onion to the pot and cook until softened, about 4 minutes.
  4. Add the minced garlic and grated ginger. Cook for 1 minute until fragrant.
  5. Stir in the remaining 2 tablespoons of curry powder, turmeric, allspice, and thyme. Cook the spices for 1 minute, stirring constantly, to toast them. This step builds deep flavor.
  6. Return the browned chicken to the pot. Add the chicken broth, coconut milk, cubed potatoes, sliced carrots, and the whole Scotch bonnet pepper.
  7. Bring the mixture to a simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for 25 to 30 minutes, or until the chicken is tender and the potatoes are easily pierced with a fork.
  8. Remove the whole Scotch bonnet pepper before serving. Taste and adjust salt and pepper if needed.
  9. Serve your Authentic Jamaican Curry Chicken hot over fluffy white rice or with warm roti. Garnish with fresh cilantro.

Notes

  • For an even deeper flavor, you can marinate the chicken for 30 minutes or up to 4 hours before cooking.
  • If you prefer a thicker sauce, remove the lid for the last 10 minutes of cooking to allow some liquid to evaporate.
  • If you want to make this a true Jamaican curry chicken and rice meal, cook your rice while the curry simmers.

Nutrition

Find it online: https://kitchenuser.net/jamaican-curry-chicken-recipe-one-pot/