Authentic Jamaican Curry Chicken Recipe With Coconut Sauce

This authentic Jamaican Curry Chicken recipe is a cozy, hearty dish that’s better than takeout. After making this many times, I’ve discovered the trick to the perfect coconut sauce. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy One-Pan Lemon Chicken and Rice Dinner Recipe and Refreshing Sparkling Fruit Punch Recipe for Summer Parties.

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 tsp turmeric
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 Scotch bonnet pepper, seeded and minced (optional)
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 2 tbsp cornstarch
• 2 tbsp water
• curry powder
• turmeric
• cumin
• garlic powder
• onion powder
• salt
• black pepper
• olive oil
• onion
• garlic
• ginger
• Scotch bonnet pepper
• coconut milk
• chicken broth
• cornstarch
• Optional: chopped fresh cilantro
• Optional: green onions
• Optional: lime wedges

How to Make Authentic Jamaican Curry Chicken Recipe With Coconut Sauce

1. Step 1: Cut chicken into bite-sized pieces and season with curry powder, turmeric, cumin, garlic powder, onion powder, salt, and black pepper.
2. Step 2: Heat olive oil in a large skillet over medium heat. Add onion, garlic, ginger, and Scotch bonnet pepper (if using). Cook until softened.
3. Step 3: Add chicken to the skillet and cook until browned on all sides. Stir in coconut milk and chicken broth. Bring to a simmer.
4. Step 4: Mix cornstarch with water and stir into the skillet. Cook until the sauce thickens. Serve with chopped cilantro, green onions, and lime wedges.

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 for up to 4 days. Make-ahead tip: Prepare the chicken and sauce up to 2 days ahead. Reheat on the stovetop before serving.

Freezing Authentic Jamaican Curry Chicken Recipe With Coconut Sauce

Freeze cooked chicken in the sauce 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 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.

Recipe Notes

• Chef tip: For a milder dish, reduce the amount of Scotch bonnet pepper or omit it entirely.
• Best substitution: Substitute chicken thighs for a more flavorful dish.
• Make-ahead: Prepare up to 2 days ahead and reheat on the stovetop.
• Scaling: This recipe can be easily doubled or tripled to serve a crowd.
• Troubleshooting: If the sauce is too thin, mix 1 tbsp cornstarch with 1 tbsp water and stir into the skillet. Cook until thickened.

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 tsp turmeric
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 Scotch bonnet pepper, seeded and minced (optional)
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 2 tbsp cornstarch
• 2 tbsp water

Seasonings

• curry powder
• turmeric
• cumin
• garlic powder
• onion powder
• salt
• black pepper
• olive oil
• onion
• garlic
• ginger
• Scotch bonnet pepper
• coconut milk
• chicken broth
• cornstarch

Optional Toppings

• chopped fresh cilantro
• green onions
• lime wedges

Instructions

1. Step 1: Cut chicken into bite-sized pieces and season with curry powder, turmeric, cumin, garlic powder, onion powder, salt, and black pepper.
2. Step 2: Heat olive oil in a large skillet over medium heat. Add onion, garlic, ginger, and Scotch bonnet pepper (if using). Cook until softened.
3. Step 3: Add chicken to the skillet and cook until browned on all sides. Stir in coconut milk and chicken broth. Bring to a simmer.
4. Step 4: Mix cornstarch with water and stir into the skillet. Cook until the sauce thickens. Serve with chopped cilantro, green onions, and lime wedges.

Notes

• Chef tip: For a milder dish, reduce the amount of Scotch bonnet pepper or omit it entirely.
• Best substitution: Substitute chicken thighs for a more flavorful dish.
• Make-ahead: Prepare up to 2 days ahead and reheat on the stovetop.
• Scaling: This recipe can be easily doubled or tripled to serve a crowd.
• Troubleshooting: If the sauce is too thin, mix 1 tbsp cornstarch with 1 tbsp water and stir into the skillet. Cook until thickened.

Storage

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze cooked chicken in the sauce for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in a 350°F (175°C) oven for 15-20 minutes.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
• Make ahead: Prepare the chicken and sauce up to 2 days ahead. Reheat on the stovetop before serving.

Nutrition Per Serving

• Calories: 450
• Protein: 40g
• Fat: 25g
• Carbs: 15g
• Fiber: 2g
• Sugar: 6g
• Sodium: 700mg
• Cholesterol: 105mg
• 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

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!