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Jamaican Coconut Curry Chicken

A creamy, aromatic Jamaican coconut curry chicken dish with a hint of spice, perfect for quick weeknight dinners or impressing guests with tropical flavors.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Caribbean, Jamaican
Ingredients Equipment Method Notes

Ingredients
  

For the Jamaican Coconut Curry Chicken
  • 4 boneless chicken breasts or thighs skinless
  • 1 tbsp vegetable oil for searing chicken
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp curry powder
  • 1 tsp allspice
  • 1/2 tsp thyme fresh or dried
  • 1/4 tsp cayenne pepper optional
  • 14 oz coconut milk 1 can, creamy and rich
  • 1/2 cup chicken broth
  • 1 tbsp brown sugar
  • salt and pepper to taste
  • 2 tbsp fresh cilantro chopped, for garnish
  • lime wedges optional, for serving

Equipment

  • Large Skillet

Method
 

  1. Step 1: Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Season chicken breasts or thighs generously with salt and pepper.
  2. Step 2: Cook chicken for about 6-7 minutes on each side until browned and cooked through. Remove and set aside.
  3. Step 3: In the same skillet, add chopped onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until fragrant and onions soften.
  4. Step 4: Sprinkle in curry powder, allspice, thyme, and cayenne pepper (if using). Stir constantly for about 1 minute to toast spices.
  5. Step 5: Pour in coconut milk and chicken broth, add brown sugar, stir and bring to a gentle simmer. Cook for 5-7 minutes until sauce thickens slightly.
  6. Step 6: Return chicken to skillet, nestle into sauce, spoon sauce over top, cover, and simmer for 5 more minutes to meld flavors.
  7. Step 7: Serve over white rice or with warm bread. Garnish with fresh cilantro and lime wedges if desired.

Notes

Substitute chicken thighs for juicier meat or add vegetables like sweet potatoes or bell peppers during simmering. Use light coconut milk for a lighter dish. Store leftovers in an airtight container in the fridge for 3-4 days or freeze up to 2 months.