Authentic Jamaican Curry Chicken Recipe With Coconut Sauce
Craving the tropical flavors of Jamaica? This authentic Jamaican Curry Chicken recipe is here to satisfy your craving. After making this dish dozens of times, I’ve discovered the trick to a rich, creamy coconut sauce that’s way better than takeout. Keep reading for my best tips on how to make this cozy, comforting dish at home. If you love recipes like this, you’ll also enjoy Easy Cajun Sweet Potato Rice Bowl with Black Beans and Easy Overnight Oats with Kiwi and Chia Seeds Recipe.
Why This Authentic Jamaican Curry Chicken Recipe With Coconut Sauce Is Pure Comfort
- Rich, creamy coconut sauce
- Packed with tropical flavors
- Easy and better than takeout
- Comforting and cozy
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.
- Boneless, skinless chicken breasts
- Onions
- Garlic
- Fresh ginger
- Curry powder
- Coconut milk
- Chicken broth
- Tomato paste
- Scotch bonnet pepper (optional)
- Salt
- Pepper
- Curry powder
- Garlic
- Ginger
- Scotch bonnet pepper
- Salt
- Pepper
- Optional: Fresh cilantro
- Optional: Green onions
- Optional: Lime wedges
đź“ť Ingredient Notes
- Chicken breasts: You can also use boneless, skinless chicken thighs.
- Scotch bonnet pepper: Omit for a mild version or substitute with jalapeño.
đź›’ Tools & Equipment I Recommend
- Heavy-bottomed skillet — Even heat distribution for perfect searing. → See on Amazon
- Immersion blender — Easy blending of the sauce right in the pot. → See on Amazon
How to Make Authentic Jamaican Curry Chicken Recipe With Coconut Sauce
- Step 1: Season chicken breasts with salt, pepper, and 1 tablespoon of curry powder.
- Step 2: Heat oil in a large skillet over medium heat. Add chicken and cook until browned on both sides. Remove chicken and set aside.
- Step 3: In the same skillet, add onions, garlic, and ginger. Cook until softened. Add remaining curry powder and scotch bonnet pepper (if using). Stir to combine.
- Step 4: Add chicken broth, coconut milk, and tomato paste. Stir to combine. Return chicken to the skillet. Bring to a simmer, then reduce heat to low. Cover and let it cook for 20-25 minutes, or until chicken is cooked through.
- Step 5: Remove from heat. Use an immersion blender to blend the sauce until smooth. Taste and adjust seasoning if needed. Garnish with fresh cilantro, green onions, and lime wedges. Serve hot over rice.
Cook's Tips for Perfect Authentic Jamaican Curry Chicken Recipe With Coconut Sauce
- : For a richer sauce, use full-fat coconut milk.
- Common mistake and fix: If the sauce is too thick, thin it out with a little water or more coconut milk.
- : For a milder version, use mild curry powder and omit the scotch bonnet pepper.
- : To make ahead, cook the chicken and sauce, then refrigerate. Reheat gently before serving.
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 3 days. Make-ahead tip: The chicken and sauce can be made ahead and reheated gently before serving.
Freezing Authentic Jamaican Curry Chicken Recipe With Coconut Sauce
Freeze cooked chicken and sauce in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 15-20 minutes, or until heated through. Microwave: Reheat in the microwave for 2-3 minutes, or until heated through. Stir halfway through.
Recipe Notes
- Chef tip: To make this dish even more flavorful, marinate the chicken in the curry powder, salt, and pepper for up to 24 hours before cooking.
- Best substitution: If you can't find scotch bonnet pepper, substitute with jalapeño or serrano pepper.
- Make-ahead: The chicken and sauce can be made ahead and reheated gently 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 more coconut milk.
Want to level up this recipe?
High-quality curry powder — Makes a world of difference in flavor. → Check price on Amazon
Authentic Jamaican Curry Chicken Recipe With Coconut Sauce
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Onions
- Garlic
- Fresh ginger
- Curry powder
- Coconut milk
- Chicken broth
- Tomato paste
- Scotch bonnet pepper (optional)
- Salt
- Pepper
Seasonings
- Curry powder
- Garlic
- Ginger
- Scotch bonnet pepper
- Salt
- Pepper
Optional Toppings
- Fresh cilantro
- Green onions
- Lime wedges
Instructions
- Step 1: Season chicken breasts with salt, pepper, and 1 tablespoon of curry powder.
- Step 2: Heat oil in a large skillet over medium heat. Add chicken and cook until browned on both sides. Remove chicken and set aside.
- Step 3: In the same skillet, add onions, garlic, and ginger. Cook until softened. Add remaining curry powder and scotch bonnet pepper (if using). Stir to combine.
- Step 4: Add chicken broth, coconut milk, and tomato paste. Stir to combine. Return chicken to the skillet. Bring to a simmer, then reduce heat to low. Cover and let it cook for 20-25 minutes, or until chicken is cooked through.
- Step 5: Remove from heat. Use an immersion blender to blend the sauce until smooth. Taste and adjust seasoning if needed. Garnish with fresh cilantro, green onions, and lime wedges. Serve hot over rice.
Notes
- Chef tip: To make this dish even more flavorful, marinate the chicken in the curry powder, salt, and pepper for up to 24 hours before cooking.
- Best substitution: If you can't find scotch bonnet pepper, substitute with jalapeño or serrano pepper.
- Make-ahead: The chicken and sauce can be made ahead and reheated gently 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 more coconut milk.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked chicken and sauce in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in a 350°F oven for 15-20 minutes, or until heated through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, or until heated through. Stir halfway through.
- Make ahead: The chicken and sauce can be made ahead and reheated gently before serving.
Nutrition Per Serving
- Calories: 450
- Protein: 40g
- Fat: 20g
- Carbs: 20g
- Fiber: 3g
- Sugar: 5g
- Sodium: 700mg
- Cholesterol: 100mg
- Sat. Fat: 12g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Authentic Jamaican Curry Chicken Recipe With Coconut Sauce FAQs
Yes, you can make the chicken and sauce ahead. Reheat gently before serving.
If the sauce is too thick, thin it out with a little water or more coconut milk. If the chicken is dry, it may have been overcooked.
Yes, you can freeze cooked chicken and sauce in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
No, this recipe is not suitable for the air fryer. It's best cooked in a skillet on the stove.
If you can't find scotch bonnet pepper, substitute with jalapeño or serrano pepper.
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!
