Description

A vibrant, soul-warming Caribbean classic featuring succulent chicken thighs, root vegetables, and a golden, creamy curry sauce infused with authentic Jamaican spices.

Ingredients

1½ lb chicken thighs, bone-in or boneless, skin on or off
2 tbsp Jamaican curry powder
1 yellow onion, chopped (about 1 cup)
3 cloves garlic, minced
1 tbsp fresh ginger, minced
1 Scotch bonnet pepper, seeded and chopped (adjust to taste)
2 medium potatoes (Yukon Gold or red), peeled and cut into 1″ cubes
2 large carrots, sliced
4 sprigs fresh thyme
1 can (13.5 oz) coconut milk
1 cup chicken stock
1 tsp ground allspice (pimento)
Salt and freshly ground black pepper, to taste
2 tbsp vegetable oil
Optional garnishes: chopped green onions, lime wedges, cilantro or parsley

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Instructions

Marinate the chicken: In a bowl, toss chicken thighs with 1 tbsp curry powder, ½ of the chopped onion, 1 clove minced garlic, a pinch of salt and pepper, and 1 tbsp oil. Cover and refrigerate for at least 1 hour or overnight.
Brown the chicken: Heat remaining 1 tbsp oil in a Dutch oven over medium-high heat. Brown chicken, skin-side down if applicable, 4–5 minutes per side. Remove and set aside.
Sauté aromatics: In the same pot, sauté remaining onion, garlic, ginger, and Scotch bonnet until softened, about 3 minutes.
Toast spices: Stir in remaining 1 tbsp curry powder and allspice; cook 1 minute until fragrant.
Simmer: Return chicken to pot. Add potatoes, carrots, thyme sprigs, coconut milk, and chicken stock. Bring to a gentle boil, then reduce heat, cover, and simmer 35–45 minutes, until chicken is tender and sauce thickened.
Finish: Discard thyme sprigs. Taste and season with salt, pepper, or extra coconut milk as desired. Serve piping hot.

Notes

For a milder curry, omit or reduce the Scotch bonnet.
Substitute boneless chicken breasts or thighs, adjusting cooking time to avoid drying out lean meat.
Vegetarian option: replace chicken with firm tofu or chickpeas and use vegetable stock.
Thicken sauce by mashing a few potato cubes or stirring in 1 tsp cornstarch mixed with cold water.
Make ahead: curry flavors deepen after a day—refrigerate for up to 4 days or freeze (2 months).