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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!

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…

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 recipe

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 recipe

Jamaican curry chicken recipe

Lesa
The Jamaican curry chicken recipe is simple, easy to make and is very tasty.
5 from 19 votes
Prep Time 15 mins
Cook Time 30 mins
Course Main Course
Cuisine Jamaican
Servings 4 Servings
Calories 238 kcal

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 and potato. 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.
Keyword Jamaican curry chicken recipe

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30 Comments

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

  2. 5 stars
    This looks like a tasty dish! I bet my family will enjoy it. I’ll have to make it for dinner one evening.

  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?

  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 🙂

  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.

  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.

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