Authentic Jamaican Curry Chicken Recipe With Coconut Sauce

Experience the authentic taste of Jamaica with this creamy, aromatic Jamaican Curry Chicken. After making this recipe dozens of times, I’ve perfected the balance of spices for a rich, golden curry that’s better than takeout. The trick I discovered is toasting the spices first for maximum flavor. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy No Bake Orange Creamsicle Truffles Recipe and Creamy Cajun Chicken Pasta Recipe Ready in Your Slow Cooker.

What You'll Need for Authentic Jamaican Curry Chicken Recipe With Coconut Sauce

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 lbs boneless, skinless chicken breasts
• 2 tbsp curry powder
• 1 tbsp turmeric
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp cayenne pepper (optional)
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 Scotch bonnet pepper, seeded and finely chopped (optional)
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 2 tbsp cornstarch
• 2 tbsp water
• Fresh cilantro, chopped (for garnish)
• Curry powder
• Turmeric
• Cumin
• Coriander
• Salt
• Black pepper
• Cayenne pepper
• Garlic
• Ginger
• Scotch bonnet pepper
• Coconut milk
• Chicken broth
• Optional: Fresh cilantro, chopped

How to Make Authentic Jamaican Curry Chicken Recipe With Coconut Sauce

1. Step 1: In a small skillet, toast curry powder, turmeric, cumin, coriander, salt, black pepper, and cayenne (if using) over medium heat for 2-3 minutes until fragrant.
2. Step 2: Cut chicken into bite-sized pieces. Season with 2 tbsp of the toasted spice mixture.
3. Step 3: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes. Remove chicken and set aside.
4. Step 4: In the same skillet, add onion, garlic, ginger, and Scotch bonnet pepper (if using). Cook until softened, about 3 minutes.
5. Step 5: Stir in the remaining spice mixture. Cook for 1 minute.
6. Step 6: Add coconut milk and chicken broth. Stir well to combine. Bring to a simmer.
7. Step 7: Return chicken to the skillet. Reduce heat to medium-low. Cover and let it simmer for 15-20 minutes, until chicken is cooked through.
8. Step 8: In a small bowl, whisk together cornstarch and water. Stir into the skillet. Cook for an additional 2-3 minutes, until the sauce has thickened.
9. Step 9: Garnish with fresh cilantro and serve over rice.

Storing & Reheating Authentic Jamaican Curry Chicken Recipe With Coconut Sauce

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: Prepare the chicken and sauce up to 2 days ahead. Reheat gently on the stove before serving.

Freezing Authentic Jamaican Curry Chicken Recipe With Coconut Sauce

Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F (175°C) oven for 10-15 minutes, until warmed through. Microwave: Reheat in the microwave for 2-3 minutes, until warmed through. Stir occasionally.

Recipe Notes

• Chef tip: For a milder version, reduce the amount of Scotch bonnet pepper or omit it entirely.
• Best substitution: Substitute chicken breasts with boneless, skinless chicken thighs for a more tender result.
• Make-ahead: Prepare the chicken and sauce up to 2 days ahead. Reheat gently on the stove before serving.
• Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
• Troubleshooting: If the sauce is too thick, thin it out with a little water or chicken broth. If it's too thin, let it simmer for a few more minutes to reduce.

Authentic Jamaican Curry Chicken Recipe With Coconut Sauce

⏱

Prep

15 mins

🍳

Cook

25 mins

⏳

Total

40 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 2 lbs boneless, skinless chicken breasts
• 2 tbsp curry powder
• 1 tbsp turmeric
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp cayenne pepper (optional)
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 Scotch bonnet pepper, seeded and finely chopped (optional)
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 2 tbsp cornstarch
• 2 tbsp water
• Fresh cilantro, chopped (for garnish)

Seasonings

• Curry powder
• Turmeric
• Cumin
• Coriander
• Salt
• Black pepper
• Cayenne pepper
• Garlic
• Ginger
• Scotch bonnet pepper
• Coconut milk
• Chicken broth

Optional Toppings

• Fresh cilantro, chopped

Instructions

1. Step 1: In a small skillet, toast curry powder, turmeric, cumin, coriander, salt, black pepper, and cayenne (if using) over medium heat for 2-3 minutes until fragrant.
2. Step 2: Cut chicken into bite-sized pieces. Season with 2 tbsp of the toasted spice mixture.
3. Step 3: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes. Remove chicken and set aside.
4. Step 4: In the same skillet, add onion, garlic, ginger, and Scotch bonnet pepper (if using). Cook until softened, about 3 minutes.
5. Step 5: Stir in the remaining spice mixture. Cook for 1 minute.
6. Step 6: Add coconut milk and chicken broth. Stir well to combine. Bring to a simmer.
7. Step 7: Return chicken to the skillet. Reduce heat to medium-low. Cover and let it simmer for 15-20 minutes, until chicken is cooked through.
8. Step 8: In a small bowl, whisk together cornstarch and water. Stir into the skillet. Cook for an additional 2-3 minutes, until the sauce has thickened.
9. Step 9: Garnish with fresh cilantro and serve over rice.

Notes

• Chef tip: For a milder version, reduce the amount of Scotch bonnet pepper or omit it entirely.
• Best substitution: Substitute chicken breasts with boneless, skinless chicken thighs for a more tender result.
• Make-ahead: Prepare the chicken and sauce up to 2 days ahead. Reheat gently on the stove before serving.
• Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
• Troubleshooting: If the sauce is too thick, thin it out with a little water or chicken broth. If it's too thin, let it simmer for a few more minutes to reduce.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in a 350°F (175°C) oven for 10-15 minutes, until warmed through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, until warmed through. Stir occasionally.
• Make ahead: Prepare the chicken and sauce up to 2 days ahead. Reheat gently on the stove before serving.

Nutrition Per Serving

• Calories: 420
• Protein: 40g
• Fat: 20g
• Carbs: 15g
• Fiber: 2g
• Sugar: 3g
• Sodium: 1200mg
• Cholesterol: 105mg
• Sat. Fat: 10g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Authentic Jamaican Curry Chicken Recipe With Coconut Sauce FAQs

A Warm Final Note

I can’t wait for you to try Authentic Jamaican Curry Chicken Recipe With Coconut Sauce and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!