Photo of Jamaican-style curry chicken with potatoes by Millie Peartree by WW

Jamaican-style curry chicken with potatoes by Millie Peartree

Total Time
1 hr 10 min
25 min
45 min
Spoon this Jamaican-spiced chicken curry over regular rice or cauliflower rice to soak up the delicious sauce. Or serve with naan or roti. If you can’t find a Scotch Bonnet pepper, swap in a habanero pepper instead. Chef MIllie highly recommends Grace brand Jamaican curry powder but you can also use whatever hot curry powder you have on hand.


Uncooked chicken drumstick(s) with skin and bone

1¼ pound(s), 4 (5-oz) drumsticks

Garlic powder

1 tsp

Kosher salt

2 tsp, divided

Black pepper

1 tsp, freshly ground, divided

Olive oil

2 Tbsp, divided

Uncooked onion(s)

1 large, sliced

Garlic clove

2 clove(s), minced

Curry powder

2 Tbsp, Jamaican hot-variety suggested

Uncooked Yukon gold potato(es)

2 medium, washed and quartered

Ready-to-eat chicken broth

8 cup(s), or homemade stock

Scotch bonnet

1 pepper(s), pierced once or twice with a knife

Fresh thyme

2 sprig(s)

Bay leaf

1 leaf/leaves


1 Tbsp


1 Tbsp


  1. Place chicken in a large mixing bowl. Season with garlic powder, 1 tsp salt, and ½ tsp pepper.
  2. Heat a Dutch oven or deep, heavy-bottomed pot over medium-high. Drizzle in 1 tbsp oil. Add onion, and cook, stirring, until translucent but not browned. Season onions with remaining 1 tsp salt and ½ tsp pepper. Using a rubber spatula or wooden spoon, stir to combine. Cook for 3 to 4 minutes until soft and fragrant. Add garlic to pot, and cook, stirring, 30 seconds. Remove onions from pot and set aside.
  3. Add remaining 1 tbsp oil to pot. Add chicken and sear, flipping once, about 4 minutes per side. Season chicken with curry powder. Continue to cook until fragrant, about 2 minutes.
  4. Add reserved onion and potatoes to pot, and stir to evenly coat chicken and potatoes in spices.
  5. Add broth, Scotch bonnet pepper, thyme, and bay leaf to pot and bring to a simmer over low heat. Cover pot, and cook until chicken is tender and falling off the bone, about 30 minutes. Remove Scotch bonnet pepper. Adjust curry, salt, and pepper, if needed.
  6. In a small mixing bowl, stir together cornstarch and cold water to form a slurry. Stir slurry into pan and let simmer, 3 to 5 minutes to thicken sauce. Remove and discard thyme stems and bay leaf.
  7. Serving size: 1 drumstick, 2 potato quarters, and 1 cup curry sauce


Bronx Chef Millie Peartree started cooking at a very young age, inspired by her mother and her time growing up in the southern United States. Millie is well-known for her famous restaurant but she is also a successful baker and caterer.