Warm, comforting, and deeply flavorful

Jamaican curry chicken is one of those dishes that feels like home.
It’s aromatic, hearty, and surprisingly simple for how much flavor you get in the end.

Today I’m walking you through a pot of melt-in-your-mouth Jamaican curry chicken, the techniques that make it consistently great, and what I love to serve alongside it.

Let’s get into it.

The Chicken & Prep

For this recipe, I’m using six chicken thighs that were already cleaned, portioned, and vacuum sealed.

Vacuum sealing is one of my favorite ways to store and meal-prep proteins, and I’ll be doing a dedicated video on that soon.

Traditionally, Jamaican curry chicken is made using a whole chopped chicken, bones and all.
Curry chicken back is especially popular because it’s mostly bone, and bones bring flavor.

You could use boneless chicken, but you’d be sacrificing a lot of depth.
Why do that?

I’m chopping the thighs into bite-size pieces. Cutting through bone can be annoying, but it’s worth it.

Since this chicken was already cleaned and given a vinegar bath before freezing, I’m going straight into seasoning.

Seasoning the Chicken

I’m keeping the initial seasoning simple:

Salt
Black pepper

Next comes green seasoning — a blended mix of fresh herbs, aromatics, oil, and vinegar.
I’ve added a bit of powdered seasoning to this batch for extra punch, but you can absolutely chop everything by hand instead.

Blending just makes life easier.

I’m adding about three big tablespoons of green seasoning to the chicken.

Jamaican Curry Powder (And Why It Matters)

I’m using Betapac Jamaican curry powder, a favorite locally because it’s turmeric-forward with straightforward flavors.

In Jamaica, you’ll usually find two styles of curry powder:

Jamaican curry powder
Primarily turmeric, with small amounts of spices like pimento (allspice) and cumin.
It’s versatile, adds beautiful color, and doesn’t overpower dishes.
Indian-style curry powder (as used in Jamaica)
More complex, with a longer spice list.
It adds depth but is easier to overdo and harder to balance.

Jamaican curry powder is far more common for everyday cooking.

I’m adding about one tablespoon to the chicken.

Next, a fresh Scotch bonnet pepper, chopped.
This one is a bit young, but it still has flavor.

Scotch bonnets have become a luxury lately — hurricane damage has pushed prices through the roof.

Mix everything thoroughly.
If the color looks a little light, you can add a touch more curry powder, but be careful not to overdo it.

Wrap it up and let it marinate.

30 minutes is fine
Overnight is best

Burning the Curry (Blooming the Spices)

This step is non-negotiable if you want good Jamaican curry.

On medium heat, add a generous splash of oil to a heavy pot.
To that, add about 1½ tablespoons of curry powder.

This is called burning the curry, or blooming the spices.

It removes raw bitterness and wakes up the aromatics.
If you’ve ever had curry that tasted chalky, flat, or aggressively turmeric-forward, this step was skipped.

You only need 1–2 minutes.
The color deepens slightly, and the aroma turns sweet and fragrant.

Do not actually burn it.

Once bloomed, add the marinated chicken and brown it well.
Browning builds flavor, and that color matters.

A Brief History of Curry in Jamaica

Curry powder itself is not traditionally Indian.
It was a British interpretation of Indian flavors, condensed into a single blend.

That curry powder eventually made its way to Jamaica, where it was adapted using local ingredients and techniques.

Later, Indian indentured servants who came to Jamaica also influenced how curry evolved on the island — always within a Jamaican context.

So even when we talk about “Indian curry” in Jamaica, it’s still something uniquely Jamaican.

Building the Curry

After browning, cover the pot briefly to encourage the chicken to release its own juices.
Sometimes it happens, sometimes it doesn’t — either way is fine.

Add enough water to mostly submerge the chicken.
Chicken stock works too, but water is traditional.

Scrape up those brown bits at the bottom of the pot — that’s flavor.

Let the curry simmer on medium-low until the chicken is tender and the flavors develop.

Steamed White Rice (The Right Way)

White rice is the most common side for curry chicken.

For this pot:

2 cups long-grain white rice
Washed thoroughly

Add about 3 cups water, just enough to cover the rice with a little extra.

Season with:

A few dried pimento (allspice) berries
Fresh thyme (always fresh)
Two crushed scallion stalks
A big knob of butter
Salt, lightly
One whole Scotch bonnet (for aroma, not heat)

Bring to a boil, then reduce to low and steam for about 20 minutes.

Remove the aromatics and fluff.
The rice should be buttery, fragrant, and tender.

Final Seasoning & Veg

Around 20–25 minutes in, the curry is nearly done but not quite finished.

This is when Jamaican stews get re-seasoned.

Add:

Fresh green seasoning or chopped aromatics
Diced carrot

Potatoes, broad beans, or spinners are also common additions to stretch the curry.

Let this simmer another 10 minutes.
The chicken will be very tender — possibly falling apart, which isn’t a bad thing.

Quick Stir-Fried Veg

In a pan:

Oil
Sliced onion
Scotch bonnet
Carrot
String beans

Season with:

Salt
Black pepper
Garlic powder

Sauté just until tender but still crunchy.

The Final Plate

Perfectly cooked rice.
Deeply flavored curry chicken.
Crunchy, juicy vegetables.

That’s a proper Jamaican comfort meal.

Blending the ginger into the green seasoning saves you from biting into a surprise chunk later — a very real childhood trauma for many of us.

This one’s a banger.
Flavorful, comforting, and unmistakably Jamaican.

Recipe Card: Jamaican Curry Chicken

Jamaican Curry Chicken

Servings: 4–6
Prep Time: 20 minutes
Marinate Time: 30 minutes–overnight
Cook Time: 45–60 minutes

Ingredients

Chicken

6 chicken thighs, chopped (bone-in)
Salt and black pepper, to taste
3 tbsp green seasoning
1 tbsp Jamaican curry powder
1 Scotch bonnet pepper, chopped
Oil, for cooking
1½ tbsp curry powder (for blooming)
Water or chicken stock, as needed

Optional Add-Ins

1 diced carrot
Potatoes, broad beans, or spinners
Extra green seasoning for finishing

Instructions

Season chicken with salt, black pepper, green seasoning, curry powder, and Scotch bonnet. Mix well and marinate.
Heat oil in a heavy pot over medium heat. Add curry powder and bloom for 1–2 minutes.
Add chicken and brown well.
Add enough water to mostly submerge the chicken. Scrape up browned bits.
Simmer on medium-low until chicken is tender, about 25 minutes.
Re-season with fresh aromatics and add carrots or other vegetables.
Simmer another 10 minutes until flavors are fully developed.
Adjust seasoning and serve hot.

Serve With

Steamed white rice
Fried plantain
Stir-fried vegetables