Better Than Takeout Jamaican Curry Chicken with Coconut Sauce

Experience the best of Jamaica with this Better Than Takeout Jamaican Curry Chicken. After making this many times, I’ve perfected the creamy coconut sauce that makes this dish irresistible. The warm spices and tender chicken will fill your home with a cozy, inviting aroma. Keep reading for my tips or jump straight to the recipe. If you love recipes like this, you’ll also enjoy Easy Bang Bang Chicken Skewers and Classic Split Pea Soup.

What You'll Need for Better Than Takeout Jamaican Curry Chicken 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 thighs
• 2 tbsp curry powder
• 1 can (14 oz) coconut milk
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 1 Scotch bonnet pepper, seeded and minced
• 2 tbsp tomato paste
• 1 tbsp soy sauce
• Salt and pepper, to taste
• Curry powder
• Coconut milk
• Garlic
• Scotch bonnet pepper
• Tomato paste
• Soy sauce
• Salt and pepper
• Optional: Fresh cilantro, chopped
• Optional: Green onions, sliced
• Optional: Lime wedges

How to Make Better Than Takeout Jamaican Curry Chicken with Coconut Sauce

1. Step 1: Season chicken with curry powder, salt, and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and sear until browned on both sides. Remove chicken and set aside.
2. Step 2: In the same skillet, add onion and cook until softened. Add garlic and Scotch bonnet pepper, cooking for another minute. Stir in tomato paste and soy sauce.
3. Step 3: Pour in coconut milk, scraping the bottom of the skillet to deglaze. Add chicken back to the skillet, along with any accumulated juices. Bring to a simmer, then reduce heat to low. Cover and let cook for 20-25 minutes, until chicken is cooked through and tender.
4. Step 4: Remove from heat and use an immersion blender to blend the sauce until smooth. Taste and adjust seasoning if needed. Serve over rice and garnish with fresh cilantro, green onions, and lime wedges.

Storing & Reheating Better Than Takeout Jamaican Curry Chicken 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: This dish can be made ahead and reheated for an easy meal prep option.

Freezing Better Than Takeout Jamaican Curry Chicken with Coconut Sauce

Freeze cooked chicken and sauce separately for up to 3 months.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.

Recipe Notes

• Chef tip: For a richer flavor, use full-fat coconut milk.
• Best substitution: Substitute chicken thighs for chicken breasts, but adjust cooking time accordingly.
• Make-ahead: This dish can be made ahead and reheated for an easy meal prep option.
• Scaling: This recipe can be easily doubled or halved.
• Troubleshooting: If the sauce is too thin, simmer uncovered for a few more minutes before blending.

Better Than Takeout Jamaican Curry Chicken with Coconut Sauce

⏱

Prep

15 mins

🍳

Cook

30 mins

⏳

Total

45 mins

🍽

Serves

4-6 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 2 lbs boneless, skinless chicken thighs
• 2 tbsp curry powder
• 1 can (14 oz) coconut milk
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 1 Scotch bonnet pepper, seeded and minced
• 2 tbsp tomato paste
• 1 tbsp soy sauce
• Salt and pepper, to taste

Seasonings

• Curry powder
• Coconut milk
• Garlic
• Scotch bonnet pepper
• Tomato paste
• Soy sauce
• Salt and pepper

Optional Toppings

• Fresh cilantro, chopped
• Green onions, sliced
• Lime wedges

Instructions

1. Step 1: Season chicken with curry powder, salt, and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and sear until browned on both sides. Remove chicken and set aside.
2. Step 2: In the same skillet, add onion and cook until softened. Add garlic and Scotch bonnet pepper, cooking for another minute. Stir in tomato paste and soy sauce.
3. Step 3: Pour in coconut milk, scraping the bottom of the skillet to deglaze. Add chicken back to the skillet, along with any accumulated juices. Bring to a simmer, then reduce heat to low. Cover and let cook for 20-25 minutes, until chicken is cooked through and tender.
4. Step 4: Remove from heat and use an immersion blender to blend the sauce until smooth. Taste and adjust seasoning if needed. Serve over rice and garnish with fresh cilantro, green onions, and lime wedges.

Notes

• Chef tip: For a richer flavor, use full-fat coconut milk.
• Best substitution: Substitute chicken thighs for chicken breasts, but adjust cooking time accordingly.
• Make-ahead: This dish can be made ahead and reheated for an easy meal prep option.
• Scaling: This recipe can be easily doubled or halved.
• Troubleshooting: If the sauce is too thin, simmer uncovered for a few more minutes before blending.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze cooked chicken and sauce separately for up to 3 months.
• Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
• Make ahead: This dish can be made ahead and reheated for an easy meal prep option.

Nutrition Per Serving

• Calories: 450
• Protein: 35g
• Fat: 25g
• Carbs: 15g
• Fiber: 2g
• Sugar: 3g
• Sodium: 700mg
• Cholesterol: 120mg
• Sat. Fat: 15g

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

Better Than Takeout Jamaican Curry Chicken with Coconut Sauce FAQs

A Warm Final Note

I can’t wait for you to try Better Than Takeout Jamaican Curry Chicken 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!