Clean chicken, by removing excess fat and skin. Wash with water and distilled vinegar, lemon juice, rinse and drain properly, pat dry. Drizzle 1 tbsp oil onto chicken and massage well into the chicken, season with 2 tbsp curry powder 1 tbsp turmeric powder, minced garlic, onions, bell peppers, thyme, green onions, whole all spice berries and ginger. Using your hands ( put on a glove, curry stains your nails) Rub seasonings well into chicken , cover and marinade at least 1 hour. Heat remaining 2 tbsp oil on low, add the remaining ½ tbsp curry powder and 1 tbsp turmeric powder, using a spoon or spatula stir consistently for 1 minute. Turn heat up to medium, add the seasoned chicken and stir well to combine. Cover and cook for 30 minutes , stirring constantly. ( The chicken will produce its own juices and so this allows the chicken to cook in its own juices. Add the coconut milk , stir well co combine, cover and cook for 30 minutes stirring a couple of times. After 30 minutes add the potatoes and carrots , the chicken broth ,stir well to combine. Cover and cook for 20 minutes, if you feel the gravy needs thickening, use the back side of spoon and smash a few of the potatoes , then stir well to combine.
Bring the warmth and flavor of the islands to your table with this Jamaican Style Curry Chicken. Tender chicken simmers with curry, turmeric, fresh thyme, ginger, garlic, and allspice, while Scotch bonnet pepper adds a bold touch of heat. Coconut milk brings richness to the golden gravy, balancing the spices and making every spoonful satisfying.
Yukon gold potatoes and carrots soak up the seasoned gravy, turning this dish into a hearty, comforting family meal. A few mashed potatoes help thicken the sauce beautifully—perfect for spooning over fluffy white rice. Whether you’re preparing Sunday dinner or craving a taste of Jamaican home cooking, this curry chicken brings warmth, color, and plenty of flavor to the table.