When the clock is ticking but your taste buds demand something bold, this One-Pot Jamaican-Style Curry Chicken delivers big flavor with minimal effort. With tender chicken, rich coconut milk, vibrant veggies, and a blend of Caribbean spices, this dish brings a tropical flair straight to your dinner table. Whether you’re cooking for a busy weeknight or looking to impress with island-inspired flavors, this one-pot wonder is the perfect solution. Serve it over rice or with naan to soak up every drop of the savory sauce—it’s cozy, satisfying, and irresistibly good. This isn’t your everyday chicken stew. Bursting with the heat of curry, the creaminess of coconut milk, and the soul-soothing taste of home cooking, this dish is:
- Full of bold Caribbean flavor
- Easy to prepare and clean up (one pot!)
- Customizable for spice level and ingredients
- Hearty, comforting, and perfect for leftovers
🧾 Ingredients You’ll Need
Here’s everything required to make this flavorful Jamaican-style curry chicken:
- 3 lbs boneless, skinless chicken thighs, chopped
- 1 tablespoon browning sauce (optional, for deep color)
- 2 tablespoons curry powder
- 1 teaspoon smoked paprika
- 2 teaspoons garlic powder
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 large carrot, diced
- 1 bell pepper, sliced
- 1 scotch bonnet pepper (or ½ teaspoon chili flakes for less heat)
- 2 cups chicken stock
- 1 cup coconut milk
- 2 potatoes, diced
- 1 teaspoon dried thyme
- Salt and pepper, to taste
👨🍳 Step-by-Step Instructions
🔥 Step 1: Marinate the Chicken
In a large bowl, combine chopped chicken thighs with browning sauce, curry powder, paprika, garlic powder, salt, and pepper. Mix well, cover, and let marinate for at least 30 minutes in the fridge.
🧅 Step 2: Sauté the Vegetables
Heat the olive oil in a large pot or Dutch oven over medium heat. Add diced onion, sliced bell pepper, and carrots. Sauté for about 5 minutes, or until the vegetables begin to soften.
🍗 Step 3: Add Chicken and Potatoes
Add the marinated chicken to the pot and brown it on all sides for about 5 minutes. Stir in the diced potatoes and the scotch bonnet pepper or chili flakes.
🥥 Step 4: Add Liquid and Simmer
Pour in the chicken stock and coconut milk. Add the thyme. Stir to combine everything, then reduce heat to low, cover, and let simmer for 20–25 minutes, or until the chicken is cooked through, the potatoes are tender, and the sauce is slightly thickened.
🍽️ Step 5: Serve and Enjoy
Serve hot over white rice, basmati, or warm naan bread. Garnish with fresh herbs or an extra splash of coconut milk if desired.
🕒 Quick Recipe Overview
- Prep Time: 10 minutes (+30 min marinating)
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 6
- Calories: ~420 per serving (approximate)
💡 Pro Tips and Variations
- Adjust the heat: Swap the scotch bonnet for a milder chili or leave it out completely for a kid-friendly version.
- Add greens: Toss in some spinach or kale at the end for added nutrients.
- Make it vegan: Substitute chicken for chickpeas or tofu and use vegetable broth instead.
- No browning sauce? No worries—it’s optional. The curry and coconut milk provide plenty of depth.
🧊 Storage & Reheating
- To Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
- To Freeze: Let the dish cool completely, then freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- To Reheat: Warm on the stove over medium-low heat or microwave in short bursts, stirring in between.
✨ Conclusion
This One-Pot Jamaican-Style Curry Chicken is everything you need in a weeknight dinner—flavor-packed, comforting, and incredibly easy to make. The warm spices and creamy coconut base turn simple ingredients into a dish that’s anything but ordinary. Best of all, it comes together in one pot with minimal cleanup. It’s Caribbean comfort food at its finest.