Go Back
+ servings
Spicy Jamaican Chicken Curry
Print Add to Collection

Spicy Jamaican Curry Chicken

Tropical comfort food with delicious sweet heat
Course Meal
Keyword Scotch Bonnet Pepper
Prep Time 1 hour 30 minutes
Cook Time 55 minutes
Total Time 2 hours 25 minutes
Servings 6 servings
Calories 924kcal


  • 2 teaspoons thyme about 8 sprigs if fresh
  • 1 yellow onion chopped
  • 1 bunch scallions diced
  • 4 garlic cloves minced
  • 1 piece ginger around 1 inch long
  • 2 scotch bonnet peppers
  • 4 pounds chicken thighs and legs with skin and bones
  • 4 cups chicken stock fresh preferred, but can be bullion
  • 1 pound yellow potatoes chopped
  • 1 tablespoon cumin
  • 1/2 cup curry powder
  • 1/4 cup vegetable oil
  • Water as needed
  • Salt and pepper
  • Rice for serving


For The Marinade

  • Blend the scallions, onions, thyme, garlic, ginger, and one Scotch bonnet in a food processor or with a hand-held blender. Throw in a little water or oil if it needs a little liquid during the pulsing. Blend until the ingredients are fully combined.

Marinade the Chicken

  • Cut up the chicken into large pieces and marinade with the sauce for at least an hour. Overnight is preferable.

Cooking the Curry

  • In a braiser (or another high-walled pan), toast the curry and cumin over low heat until it becomes aromatic.
  • Add the marinaded chicken (plus any additional marinade) and potatoes into the pan and mix with the curry and cumin. Sprinkle it with salt and pepper.
  • Pour the chicken stock over the chicken and potatoes until the chicken is covered. Top it with a little water if necessary to reach this point.
  • Cover the braiser and bring the stock to a boil, then simmer over medium heat for 25 minutes.
  • Uncover and stir in the other chopped Scotch bonnet pepper (this is optional - only if you want it real spicy).
  • Pour in about 1/2 to 1 cup of additional water to loosen the ingredients, and cook uncovered for 20 to 30 minutes or until the chicken is tender and the liquid in the pan is of a gravy thickness.
  • Serve with rice.



If you're having trouble finding Scotch bonnets, you can use habanero peppers instead. They are typically easier to find, but not quite as sweet.


Calories: 924kcal | Carbohydrates: 31g | Protein: 58g | Fat: 64g | Saturated Fat: 22g | Cholesterol: 301mg | Sodium: 483mg | Potassium: 1479mg | Fiber: 9g | Sugar: 4g | Vitamin A: 545IU | Vitamin C: 19.8mg | Calcium: 169mg | Iron: 11.6mg