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Jamaican Curry Chicken Recipe

If you are going try any Jamaican recipe, try this Jamaican curry chicken recipe. Seasoned well, cooked down in a savoury curry sauce. Busting with flavour, this delicious dish is one for chicken lovers.

Jamaican curry chicken recipe

Original Jamaican Curry Chicken is…

… chicken chopped into small pieces, seasoned with Jamaican herbs and spices, made bright yellow with Jamaican curry powder.

Carrot and white potato are added to give the dish a bit more body and help thicken the curry sauce. This stuff is liquid gold!

Which Curry Powder To Use

Jamaican curry powder gives the dish the bright yellow colour that Jamaican curry dishes have. If your curry turns out more reddish-brown you know that you are not using Jamaican curry powder.

What You Need

Here is what you will need for this curry chicken recipe!

Jamaican curry chicken ingredients
  • Chicken: Skin removed and chopped into small pieces.
  • All-purpose seasoning: I use all-purpose but chicken seasoning is just as good.
  • Pimento (all-spice), thyme, onion, ginger, garlic, scallion, scotch bonnet pepper: essential flavour
  • Carrot and white potato: in every Jamaican curry.

How To Marinate Jamaican Curry Chicken

Marinating the chicken…

How to marinate curry chicken

Add all the ingredients to the chicken except the potato and the carrot. Rub the seasoning into the chicken to coat it well. Leave the chicken to marinate, the longer the chicken is marinated, the more flavour is infused.

Variation

This curry chicken recipe is sometimes made with coconut milk. Coconut milk adds body and a rich flavour to the dish.

I usually add coconut milk when I know my side dish doesn’t contain coconut milk.

What To Serve It With

Curry chicken goes well with just about any side dish. However, in Jamaica, it is usually served with rice.

Jamaican curry chicken

Jamaicans mainly serve curry chicken with boiled white rice but it is also served with rice and pea for Sunday dinners. Curry chicken also goes well with hard food.


More Curry Recipes:

More Chicken Recipes:


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Jamaican curry chicken

Jamaican curry chicken recipe

Jamaican curry chicken, try this simple, easy to make recipe.
4.66 from 116 votes
Print Pin Rate
Course: Main Course
Cuisine: Jamaican
Keyword: Jamaican curry chicken recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4 Servings
Calories: 238kcal
Author: Lesa

Ingredients 

  • lbs Chicken
  • 2 tbsp Curry powder
  • 2 tbsp All-purpose or Chicken seasoning
  • 1 ½ tsp Salt Or salt to your liking
  • 5 Pimento berries (allspice)
  • 3 Cloves garlic Crushed
  • 1 Medium onion Chopped
  • 3 Sprig of fresh thyme
  • 2 Medium carrots Chopped
  • 1 Small potato Diced
  • 1 ½ tsp Freshly grated ginger
  • 1 Small scotch bonnet pepper seeds removed and findly chopped
  • 3 tbsp Cooking oil
  • Boiling water

Wash the chicken

  • 1 lime/lemon To wash the chicken
  • 1 tsp Vinegar To wash the chicken

Instructions

  • Remove the skin (if there is any) from the chicken and cut it into small pieces. Wash the chicken in water with the juice from the lime/lemon and the vinegar. Drain away all the excess water from the chicken. Dry with kitchen towel if necessary.
  • In a kitchen bowl, add the chicken, onion, garlic, scotch bonnet pepper, pimento berries, ginger, salt, all-purpose seasoning, the curry powder and mix everything together and leave to marinate for 30 minutes or more.
  • In a pot add the cooking oil and put to hot on medium heat.
  • Add the seasoned chicken to the oil and stir well. Let the chicken cook until lightly brown on all sides. Don't let the pot burn, add a tip of water if necessary.
  • Stir in the carrot, potato and thyme. Add water enough to cover the chicken in the pot. Cover and leave to cook for 25-30 minutes, until the chicken is cooked and the water is reduced to a curry gravy.

Notes

Jamaican curry chicken serves best with hard food, our pumpkin rice or Jamaican favourite rice and peas.

Nutrition

Nutrition Facts
Jamaican curry chicken recipe
Amount per Serving
Calories
238
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.

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126 Comments

  1. 5 stars
    Yum! This is a fantastic recipe to add to my grocery list. Thanks for sharing! 🙂

  2. 5 stars
    This was so tasty, my family enjoyed it very much. I’ll make it again for dinner.

  3. Paula @ I'm Busy Being Awesome

    5 stars
    Sounds delicious! I’ll have to give it a go!

  4. 5 stars
    Yum! My curry-loving husband would love this. I’ll have to make it for him!

  5. 5 stars
    Curry chicken is one of my favorite meals of all time! Love being Jamaican.

  6. Have u updated the version of the receipe?? im sure this isn’t the same as a few months ago which WAS spot on!…..

  7. Hello, I was wondering how spicy this recipe is? The curry I happened to have while I was in Jamaica wasn’t spicy but I didn’t know if that is common for Jamaican curry or not. Thanks!

    • Hi thanks for the recipe. I’m wondering if you add the marinade to the chicken after Browning? Seems like essential to make a sauce. Also, do you grind the pimento berries for the marinade?

      • Can you use all purpose and chicken seasoning ?
        I want it to have flavor without being salty

        • Do you use whole chicken and chop then separate the meat? Or can I just get chicken breast and chop into cube. Bone in must add flavour though?
          Thank you for your time.
          Signed,
          Grasshopper

      • 5 stars
        This is by far THE BEST curry chicken recipe. (I make at least once a month, always on Sunday when I have more time to cook fresh like this) I’m not Jamaican…but I love Jamaican food! Today I am making this curry chicken, your rice and peas and cabbage. Perfect Sunday dinner!! Thank you for your delicious recipes!!

    • 5 stars
      Thanks for sharing!

      If we want to use coconut milk what are the instructions?

  8. Angela Gooden

    5 stars
    This recipe was so good! I used beef stew meat instead of chicken and let it simmer a bit longer. It was absolutely fantastic! Thanks for sharing.

  9. 5 stars
    Love this recipes. I made it yesterday for dinner, the family loved it. Thanks

  10. 5 stars
    I added some creamed coconut and cumin 🙂

    • Which brand of curry seasoning do you recommend (sorry if you mentioned it and i overlooked it) or do you make your own curry seasoning?
      Thanks!!

  11. Telsa Jones

    5 stars
    This is a simple, flavorful recipe. However, I did add coconut milk, cumin, and garam marsala for added fat and spice. Thank you for this recipe!

    • 5 stars
      Howdy , I put together this recipe as written . Marinaded the cut up chicken an hour , than cooked in my pot till the chicken was no longer raw , than added potatoes and one carrot . Than water to top of meat for another 1/2 hour and it was Perfecto .
      I’ve made Jamaican curry chicken at least 50 times in the past six or seven years , my plan before was cook chicken first , than reserve meat , than cook onion w Curry powder and Salt, pepper and all spice , than return chicken , add cocunut milk And one potato . My family became sick of my curry LOL But with your recipe it’s a complete game charger !! Thank You so much !!

  12. 5 stars
    Delicious!

  13. 5 stars
    Lesa,

    I absolutely love this recipe and I find myself preparing this Saturday night to cook on Sunday afternoon.

    Thank You

  14. 5 stars
    Awesome! As a typical JA kid, learning from my parents meant running into the kitchen when you heard them cooking, looking over their shoulder and quickly writing down what they did/how much they used (which changed every time!). My sauce was always too thin. Typical JA parents would say “Just keep trying, it comes out different every time”. Adding potato was perfect! I was trying flour and it wasn’t right. Now I can replicate my favorite dish growing up for my two kids.

    • 5 stars
      I am loving your recipes so simple and easy to follow.. We seasoned the meat on the fridge last night and cooked today 👌🙌

  15. 5 stars
    If u don’t have pimento berries how much all spice seasoning should you use?

    • Hi Tishea, sure you can use ground allspice. I have to be honest with you, I have never used it before. But assuming that the natural pimento berries were crushed to powder, I would recommend 1/4tsp for this recipe.
      Thanks for stoping by and happy cooking!

  16. So, the food looks delicious! I was wondering, can I use boneless/skinless chicken breast? I don’t like chicken thighs or leg quarters.

  17. Christine Brown

    5 stars
    Turn out amazing

  18. 5 stars
    I spent some time in Jamaica as a teenager (my dad lived there for a few years) and this is a great curry. I like to use Chief Brand of curry powder and like to add the coconut milk. I also like to add cut up butternut squash, it gets mixed into the stew and adds another dimension!

    • Hi Alicia, thanks for stopping by. Yes I like a bit of fresh coconut milk in my curry too, sometimes I will add it. Butternut squash??? Mmmhh sounds interesting, will have to give it try.

  19. 5 stars
    I made this today following your recipe & it’s amazing.

  20. 5 stars
    Very delicious, authentic Jamaican recipe! Thank you so much for sharing this recipe.

  21. Making this tonight! I assume u add the fresh thyme at the same time as the carrots/ potatoes? Not seeing this in the instructions.

  22. I’m making this tonight

  23. Hello! If I wanted to add canned coconut milk to this recipe, how much should I use?

  24. Hello. I am going to try this soon! My bf is from Jamaica and I want to cook for him. We have the powdered grace coconut milk, how much would I use?

  25. Brandi Sanders

    Hi Lesa! What parts of the chicken do you use for this recipe? Do you have a jerk chicken recipe for the oven?

    Thanks,
    Brandi

    • I used a whole chicken, but any part can be used. Use parts of the chicken that has bones because the bone marrow adds to the flavour of recipes like this one.

  26. 5 stars
    Whoa boy! This was lick your plate good!! Everyone loved it for 2020 New Years Eve dinner. Great way to usher in 2021! Made as directed except used unsweetened coconut milk from carton as water.

  27. Hi I’m trying this today looks lovely an smells lush , I hope I can do this dish justice

  28. Chris Plavidal

    5 stars
    This dish is fantastic! I had time to let the chicken marinate for a few hours and cooked it nice and slow. So good! My family devoured this and we loved every bite! Thanks for posting such a great recipe-we will be making this again!

    • Yes, the longer you marinate the more the seasoning is absorbed, which makes the dish more flavourful. I am glad you enjoyed the recipe

  29. 5 stars
    Tried this yesterday for Sunday lunch with white rice and its delish!! Had some left over, so my daughter and I are having it with hard food tonight. I left it cooking on low for a slightly longer, just to let the flavours marinate even more, and also for it to thicken a bit more too. Thanks so much!

  30. 5 stars
    I miss going to my favorite resturant for curry chicken since they are closed to dine in. When I came across this recipe a few months ago, it became a big hit in my household. I’ve made it several times and now make it at least twice a month. The flavors are authentic and remind me of my favorite travel destination everytime.

  31. 5 stars
    I made this last night. It was my first time ever trying it myself and my family LOVED it. The only thing I changed was the type of pepper. I will definitely be doing it again!

  32. I made this recipe , is amazing, thank you so much 😊
    Would it be possible to make it with monkfish instead of chicken?

  33. 5 stars
    I cooked this today it was lovely, served with white rice and home made coleslaw. All the family enjoyed it

  34. 5 stars
    Cooked this amazing curry today. Added some coconut milk as having plain rice.
    Absolutely gorgeous!!! Thanks 🙏

    • Coconut milk does go well.

      • 5 stars
        I roast my own spices and grind to make a homemade curry powder and this will be the third time making this recipe and it is absolutely delicious. Fresh Scotch bonnets are hard to come by so I substitute cayenne peppers from my garden till my scotch bonnets are ready to harvest…

  35. Trying this recipe today, what can I use in place of the bonnet pepper if I can’t find it ??

  36. 5 stars
    So delicious, my Guyanese friend has declared me an honorary Caribbean. The only thing I added was coconut mike, which was suggested by Guyanese friend. Thanks for the recipe.

  37. Hello, I notice there are scallions in the picture of ingredients but they’re not listed in the ingredients. Are they supposed to be used?

  38. Robert Lantvit

    Chicken mixture is marinating as we speak! Island Spice curry powder is a great one to use alone or to mix with your favorite. I’ll give it 24 hours and fry it up tomorrow in some coconut oil with a little coconut milk. They didn’t have the scotch bonnet peppers so I used jalapeño and sweet red peppers instead with all the seeds left in. We’ll see what happens! Can’t wait.

  39. 5 stars
    If adding coconut milk , when would it need to be added and how much for this recipe? Thank you!!!

  40. Looked this up while in the grocery store.
    I’m going to add plantain too.
    Will be making this tonight to eat tomorrow. Love curry the next day. Ill give update then.

  41. 5 stars
    Made this last night and it was amazing!! Will definately be a regular in our house.

  42. Hi,
    I’m making this tonight with the rice and peas. Chicken is already marinating in the fridge! We can’t wait for dinner!

  43. 5 stars
    Thank you for this delicious recipe. I used beef instead of chicken and it was so good. Five stars!!!

  44. 5 stars
    Came out perfect just like my Grandma used to make!

  45. You never said what to do with the scallions in the recipe. Did I miss somethin?

  46. 5 stars
    Hi there just about to make this can’t wait! Should the pimento berries be crushed first or put in whole?
    Thanks!

  47. 5 stars
    I come across this recipe last week and been dying to try it, made this last night, used half coconut milk half boiling water. Wow wow wow tasted amazing. I used in bone in thighs and bone in legs, I let it simmer for an extra 15 mins ish to reduce the gravy more and it was pure delish. The diced potatoes give it a nice texture. Gravy was very flavoursome, I did marinate the meat for 24 hours. Wouldn’t change a thing.

  48. 5 stars
    I just made it and hubby loves it!

  49. 5 stars
    Made this tonight was flavourful but I made it a little too spicy but still nice thanks for the recipe will definitely make it again

  50. I’m gonna make this for Sunday dinner Tom. It’s been a long time since I made Curry Chicken. Looking forward to it being a tasty and delicious dish for my sons and I.

  51. Lesa,

    You nailed this recipe. Very authentic and rich tasting. I added some homemade coconut milk and sweet bell pepper, with a little fresh thyme at the end to seal this meal.

    A hit for dinner this evening’s dinner. Thank you.

    Looking forward to checking out your other recipes .

  52. 5 stars
    I made this yesterday, we both just loved it….so authentic and delicious.
    Thank you

  53. 5 stars
    This curry recipe is the bomb! A friend made this for dinner while I was visiting. I’ve never been a fan of curry, but this dish has changed my mind. Absolutely delicious. I’m making this at my own home tonight I liked it so much. I know my kids are going to love it too. Even if you don’t think you like curry, give it a try. I bet you won’t be disappointed.

  54. 5 stars
    Lesa…i dont know how to thank you enough…..i made it and it was bomb… i really feel like i can run for president after this successful savory dish i prepared using your blueprint….so where is the rest of the recipes….i need that brown stew chicken next….much love

  55. 5 stars
    I hate cooking with a passion. Like, despise it. But this was worth every single second I spent in the kitchen!!! I’m blown away! Thank you for sharing this recipe, as well as the techniques to make the meal turn out indescribably delicious.

  56. 5 stars
    This recipe is TRIED AND TRUE!!,

  57. 5 stars
    I can’t cook at all and this recipe changed my life!!! You are making me eat way more than I should. You’re amazing!!! Keep them coming

  58. 5 stars
    Made this today and it was delicious!
    Will definitely make again!
    Thanks for sharing!

  59. 5 stars
    I love this sooooo much !!!!!!! I hope to make this again, this is the best curry chicken I’ve ever had. Nothing can beat how authentic, flavorful, and spicy this is !!!! 10/10

  60. First time making Curry Chicken.
    A little too much salt for me but added a little sugar and a little bit of coconut milk and was absolutely delicious!
    Will definitely make it again!
    Thanks Lesa

  61. Excellent meal. Did have heaps of time to marinate but still came out authentic and tasty. My husband loved it even came home for to have it for lunch the next day. Thank you for sharing.

  62. 5 stars
    I made this tonight and it is so delicious. I used curry paste instead and didn’t have any potatoes. I simmered it a little extra and it came out very tender. Made with roasted bruseel sprouts and brown rice 10/10!

  63. All I have to say is…this was one of the best recipes I’ve found for curry chicken. DELICIOUS!!

    • 5 stars
      This was really good! I let the chicken marinate all night in the refrigerator and used one can of coconut milk instead of water. It very flavorful and delicious! Will definitely make again!

  64. Awesome! Thanks!! Simple ingredients. Preparing and it already smells awesome

  65. THANKS FOR THE RECIPE I AM GOING TO MAKE IT THIS WEEKEND. BUT ONE QUESTION WHAT KIND OF ALL-PURPOSE OR CHICKEN SEASONING DO YOU USE.

  66. I WOULD LIKE TO NO WHAT TYPE OF ALL-PURPOSE OR CHICKEN SEASONING TO YOU USE.

  67. Rossilyn Turman

    A few months ago I made this recipe. For yrs I’ve looked for a great curry recipe. I was making it totally wrong way too liquidated. My grown daughter loves Jamaican food. She loved this recipe and each week asks me to make it. Great flavor. I did use coconut milk once and made the mistake of letting my daughter know I put coconut milk in it and since my daughter hates milk she assumed it was too milky. I did make it a little too spicy that time but to me it was a great meal. Tonight I have relatives visiting from the southeast and they asked me to make this dish tonight. They did have it over Thanksgiving weekend and there wasn’t enough to go around. Everyone loved it. Thanks for this wonderfully tasty recipe.

  68. I don’t like coconut milk so can I make it without?

  69. TANYA LAFFERTY

    5 stars
    This recipe was and is top notch. The chicken was so tender and the flavours blended well and this dish was absolutely delicious. Id make this again and again. This will be my go to recipe.
    Thank you for sharing such deliciousness!!! Absolute bang on with the Jamaican flavours.

  70. 5 stars
    OMGEEEEEE! Made this for dinner and everyone looked forward to leftovers. I did not have all spice so I expect it to be even better when I add it next time. Thanks for sharing. You are awesome!

  71. 5 stars
    God bless you for sharing this TASTY recipe!!! I felt like a chef all the way throughhhh & my family LOVED IT!!
    Thank you!! 🔥🤍👩🏾‍🍳

  72. Ashley Minott

    5 stars
    Authentic flavour and easy to follow recipe. I have been trying to find a good curry chicken recipe for ages and this one is by far the best I’ve tried.

  73. Hi Lesa, used to be able to print your recipes, NOW, EVERYTHING SHUT DUNG. KWANG COPY PASTE ANYTHING. hOW WE FI USE DE RECIPE, RITE E OUT PAN PAPER?
    DISAPOINTED MAN

  74. 5 stars
    This was great recipe too cook. All the spices make a delicious flavor . Can this recipe use the coconut milk. If so. I would love your recipe . I would love to get some of your spices because I could not find them all in Los Angeles Ca
    Thanks again.

  75. 5 stars
    Hi I just got some yellow curry powder and evrything else but have never heard of all purpose or chicken seasoning? Whats in it thats important and maybe i can make it up or find it in a uk shop. Cheers

  76. 5 stars
    This recipe was everything I needed. I did add the coconut milk before the water and it went extremely well. And it was a for with the family. Love it! Thank you so much. 🙏🏽

  77. A few questions .

    -you’re only using the seeds from the bonnet pepper? Not the whole pepper ?

    – When you cover and cook for 25 to 30 minutes what temp is it supposed to be on?

    – for the pimento berries how many are you using and you grinding it up ?

  78. How much coconut milk do you put in the recipe?

  79. 5 stars
    Rate I’m a male white 2 of my best mates are around 15 years older but I class them as my dads one is from Jamaica the other from the little isle so they’ve been teaching me for about 3 years both totally different I’ve made this recipe several times Love it both said use a can a of chopped toms so I’m going to do your recipe tonight it’s battle on we all doing chicken carry wills let u know the results cheers Will x

  80. 5 stars
    Great recipe, made this today. I made a bigger batch and admittedly, I didn’t weigh the meat. I took advice from my ancestors re measurements and it so, so worked. Thank you for sharing 💗

  81. 5 stars
    Edit: I should’ve mentioned, an hour or so after seasoning meat, I added 2 tbsp curry powder to hot oil in Dutch Pan and burnt it off for 30- 40 seconds, added the chicken and browned it off. Cooked it down for a while, added water to prevent burn. Added hot water to cover chicken, cooked on med/high for 20 mins. Added potato and carrot, cooked with lid for further 15 mina and then simmered with lid off for thickening. Perfect 💯

  82. 5 stars
    This recipe brought back good childhood memories. It tasted like I remember. Thanks

  83. Barrington

    5 stars
    This has now become my staple. I recommend the long marinade – 24 hrs. I’ve substituted water for coconut milk. Amazing. And I’ve used ground allspice and had equal flavor reactions. Recently, I did bone in. I used a cleaver to open the pieces and ensure cooking. Incredible .

  84. 5 stars
    I used tofu instead of meat. Was really tasty.

  85. I’ve been using this recipe for about 5 yrs now. It is perfect and authentic everytime. My family loves when I make this. There is no reason to stray away. I will continue to use this as my Jamaican curry recipe for years to come.

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