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Quick Authentic Jamaican Curry Chicken with Coconut Rice

Experience the vibrant flavors of Jamaica with this quick and aromatic curry chicken. Tender chicken pieces are seasoned with authentic Jamaican spices, then simmered in a rich, creamy coconut milk sauce with colorful vegetables. Served with simple coconut rice, this comforting, dairy-free dish offers a harmonious balance of heat and spice that will transport your taste buds to the Caribbean in under an hour.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Caribbean, Jamaican
Servings 4 servings
Calories 650 kcal

Equipment

  • Large deep skillet or Dutch oven
  • Medium saucepan
  • Cutting board
  • Sharp knife
  • Measuring spoons and cups
  • Wooden spoon or spatula
  • Microplane or fine grater

Ingredients
  

Meat

  • 1.5 lbs Boneless, skinless chicken thighs cut into 1-inch pieces [680 g]

Produce

  • 1 large Onion finely chopped [200 g]
  • 3 cloves Garlic minced
  • 1 Tbsp Fresh ginger grated [10 g]
  • 1 medium Yukon Gold potato peeled and cubed small [200 g]
  • 1 medium Carrot peeled and chopped [100 g]
  • 1 medium Red bell pepper cored and chopped [150 g]
  • 1 Scotch bonnet pepper finely minced (adjust to taste)
  • 1 sprig Fresh thyme
  • 2 Tbsp Fresh cilantro chopped
  • 2 Green onions thinly sliced
  • Lime wedges for garnish

Condiments

  • 1 Tbsp Tomato paste [15 g]
  • 1 Tbsp Lime juice [15 ml]

Baking & Spices

  • 2 Tbsp Jamaican curry powder divided [16 g]
  • 1 tsp Sea salt [5 g]
  • 1 tsp Black pepper [2 g]
  • 1 tsp Garlic powder [3 g]
  • 1 tsp Onion powder [3 g]
  • 1 tsp Ground allspice [2 g]

Oils & Vinegars

  • 2 Tbsp Coconut oil [30 ml]

Pasta & Grains

  • 1 cup Long-grain white rice [200 g]

Other

  • 1 can Full-fat coconut milk [14 oz / 400 ml]
  • 1/2 cup Low-sodium chicken stock [120 ml]
  • 1 can Coconut milk for rice [14 oz / 400 ml]
  • 1/4 tsp Salt for rice [1.25 g]

Instructions
 

Prepare the Chicken

  • In a bowl, toss chicken pieces with 1 Tbsp curry powder, salt, black pepper, garlic powder, and onion powder.

Start the Rice

  • In a medium saucepan, combine rice, coconut milk, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.

Prepare the Curry

  • While rice cooks, heat coconut oil in a large deep skillet or Dutch oven over medium-high heat. Add seasoned chicken and sear for 3-4 minutes until browned. Remove chicken and set aside.
  • In the same pan, add onions and sauté for 2-3 minutes until softened. Add garlic and ginger, cook for another minute until fragrant.
  • Stir in remaining 1 Tbsp curry powder and allspice, cooking for 1 minute until spices are toasted and fragrant.
  • Add tomato paste and cook for another minute, stirring constantly.
  • Pour in coconut milk and chicken stock, scraping the bottom of the pan to release any browned bits. Bring to a simmer.
  • Add potatoes, carrots, bell pepper, scotch bonnet pepper, and thyme sprig. Stir to combine.
  • Return chicken to the pan. Reduce heat to medium-low, cover, and simmer for 15-20 minutes until chicken is cooked through and vegetables are tender.
  • Remove lid and simmer for an additional 2-3 minutes to reduce sauce if needed.
  • Stir in lime juice. Taste and adjust seasoning with salt and pepper as needed.

Serve

  • Fluff the coconut rice with a fork.
  • Serve the Jamaican Curry Chicken over Coconut Rice. Garnish with chopped cilantro, sliced green onions, and lime wedges.

Notes

1. Adjust the amount of scotch bonnet pepper to your preferred level of spiciness.
2. For a milder version, you can substitute the scotch bonnet pepper with a jalapeño or omit it entirely.
3. If you can't find Jamaican curry powder, you can use regular curry powder and add a pinch of allspice for a similar flavor profile.
4. Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
Keyword Caribbean Cuisine, One Pot Meal, quick dinner, Spicy Chicken