Jamaican Curry Chicken Recipe
If you’re craving bold flavour, this is the best Jamaican curry chicken recipe you need to try. But don’t just take my word for it—this dish is made with authentic Jamaican seasonings that bring out its rich, savoury taste. You can simmer it in creamy coconut milk for a smooth, luscious sauce, or keep it traditional with a classic, flavourful curry gravy. Either way, this recipe delivers the true taste of Jamaica in every bite. It’s a must-try for anyone who loves hearty, satisfying meals with a kick of Caribbean spice.
Original Jamaican curry chicken is…
The original Jamaican curry chicken recipe is chicken chopped into small pieces, seasoned with Jamaican herbs and spices, and made bright yellow with Jamaican curry powder. I have a few reasons as to why Jamaicans chop the chicken into smaller pieces. Some say that chopping the chicken into smaller pieces means it can serve more people, especially in large families with limited income. Others believe that it makes eating much easier. It doesn’t matter how chopping the chicken into small pieces came about; Jamaicans have been doing it for so long that it has become a culinary cultural norm. It doesn’t feel right or taste right if the chicken isn’t chopped into small pieces when cooking Jamaican curry chicken.
Jamaican Curry powder
If you are asking which curry powder to use for your Jamaican curry chicken, that’s an excellent question. The curry powder isn’t just another ingredient — it defines the flavour, the colour, and the entire character of the dish. Jamaican curry powder is turmeric-heavy, giving dishes that bright yellow colour, and it is not as spicy as curry powder from other cultures. Choose the right curry powder, and your curry will be bold, rich, and authentically Jamaican. Choose the wrong one, and no amount of seasoning can fix it.
Jamaican curry chicken ingredients
Jamaican curry chicken key ingredients include curry powder, ginger, pimento (allspice), thyme, carrot and potato. For the full curry chicken recipe, see the list that follows.
- Chicken: You can use any part of the chicken for your curry recipe. It is good to use chicken with bones, but boneless is just as good.Use chicken thighs for easy curry preparation.
- Curry powder: As explained above, the curry powder you choose to use will affect how the dish turns out. For an authentic Jamaican flavour, choose a mild turmeric-heavy curry powder.
- Seasoning: I use Maggie’s all-purpose, but chicken seasoning is just as good.
- Aromatic: Without pimento (allspice), thyme, scotch bonnet pepper, ginger, scallion, garlic, and onion, you can’t achieve authentic Jamaican flavour, even with the right curry powder.
- Produce: Jamaican curry chicken recipe include carrot and “Irish” potato.
How to make Jamaican curry chicken
Here is five simple steps to cooking a nice Jamaican curry chicken:
- Wash the chicken: Remove any skin from the chicken. Since this is a ‘wash your chicken‘ environment, wash the chicken with lime or vinegar. Pour away the water and pat dry with a paper towel.
- Season the chicken: Add chopped onion, garlic, grated ginger, pimento (allspice) and thyme to the chicken. Add the powdered seasoning, combine and leave to marinate.
- Burn the curry:In Jamaican cooking, “burning” the curry refers to toasting the curry powder in oil before adding the chicken to cook. It doesn’t mean actually to burn the curry. The curry will turn golden brown as soon as the oil gets hot.
- Cook the chicken: After adding the chicken to the toasted curry, stir continuously until the chicken is evenly coated. Cook until the pot starts to burn a little, but don’t overdo it.
- Add the liquid: Whether you use coconut milk or boiling water, you will still achieve that authentic curry flavour signature to Jamaica. At the same time, add the chopped carrot, potato, sprig of thyme and a whole scotch bonnet pepper.Cook until the liquid reduced to a nice yellow curry sauce.
More Curry Recipes:
More Chicken Recipes:
Best way to marinate chicken for curry
The best way to marinate chicken for your Jamaican curry recipe is to thoroughly season it with curry powder, chicken seasoning, salt, green seasoning, and a small amount of cooking oil, then rub the mixture into the meat to ensure every piece is evenly coated. Allow the chicken to marinate for at least 30 minutes so the flavours can properly develop—longer if time allows.
If you don’t have green seasoning on hand, you can substitute it with chopped onion, garlic, freshly grated ginger, thyme leaves, and pimento berries. Whatever combination you use, be sure to massage the seasoning well into the chicken and give it enough time to absorb the flavours before cooking.
Jamaican curry chicken recipe with coconut milk
You can also use coconut milk in Jamaican curry chicken. Coconut milk doesn’t change the authenticity of the curry chicken dish, but instead makes the curry sauce creamier and sweeter. For a nicer curry chicken dish made with coconut milk, use homemade coconut milk, not canned or powdered. It really makes a difference in taste.
What o Serve It With
We can all agree that curry goes well with plain rice, and it is a common combination in Jamaica. But if you have never had curry chicken with ‘hard food‘, you are missing out. Curry chicken served with hard food is another common pair in Jamaica. It is also often served with rice and peas.
Jamaican curry chicken recipe
Ingredients
Method
- Remove the skin (if there's any) from the chicken, then wash it in water with lime/lemon juice or vinegar. Drain away all the excess water from the chicken, pat dry with a paper towel if necessary, and chop it into small pieces.
- Chop and dice all the produce ingredients: onion, garlic, scallion, carrot, and potato. Grate the ginger.
- In a kitchen bowl, add the chicken, 1 tsp curry powder, the chicken seasoning, salt, grated ginger, pimento berries, garlic and half the chopped onion. Combine all the ingredients, and if you wish (it's not necessary), leave to marinate for 30 minutes or more.
- In a Dutchpot, add the cooking oil and the remaining curry powder. On medium heat, allow the oil to heat and "burn" (a Jamaican term for toasting) the curry powder. Don't let the curry powder get too dark.
- Just as the curry powder changes colour (golden brown), add the seasoned chicken and stir well. Let the chicken cook until it is lightly browned on all sides. If needed, add a little water to prevent the pot from burning.
- Add the carrot, potato, scotch bonnet, scallion, remaining onion and thyme. Add water (or coconut milk), enough to just about cover the chicken in the pot. Cover and cook for 20-25minutes, or until the chicken is cooked and the liquid has reduced to a curry gravy.
Nutrition
Notes
- Chicken:I used half of a chicken for this recipe, but you can use any parts of the chicken. Chicken with the bone is recommended because bone marrow adds flavour to the dish.
- Seasonings: It doesn’t matter if you use chicken seasoning or all-purpose. Note that every seasoning has a different salt content, and the one you use will determine how much salt you add. I used Maggie’s all-purpose seasoning and pink Himalayan salt .
- Potato: The most common potatoes here in Jamaica are white and russet. Any with one, including the yellow potato, will work for this recipe.
- Liquid: Whether you use coconut milk or water, it doesn’t change the fact that you are making Jamaican curry chicken. Coconut milk makes the curry sauce sweeter and creamier, but the curry chicken made with water is just as tasty.
Tried this recipe?
Let us know how it was!Let’s stay connected! Find me on:
- Also subscribe to my newsletter for recipe updates!
THANK YOU for all of your support, for visiting my blog, commenting, and sharing my recipes with your friends and family. I am SO thankful for you!
If you try the best Jamaican curry chicken recipe, then don’t forget to rate it and leave a comment below. I would LOVE to hear about your experience and your comments just make my day!
Yum! This is a fantastic recipe to add to my grocery list. Thanks for sharing! 🙂
This was so tasty, my family enjoyed it very much. I’ll make it again for dinner.
Wow! This recipe is so delicious and easy to make. It’s become a new household favourite!
My whole family loves this dish, thanks for sharing!!!
When I make this, it’s the only time I’m happy there’s leftovers. Very addictive in a good way. Great recipe. Thanks for sharing!😍
Hi really loved this really loved this recipe is the best recipe out there i make extra so we can have it 2 days running!! Couid you make it in the slow cooker ??
Dear Amber,
Any chance you’re a Jamaican Myers like I am?
Do tell
Sincerely,
Troy Myers
When do you add the coconut milk?
Follow the steps…it’s last
My first time making curry chicken! It came out great. The wife and kids loved it. Thanks.
Sounds delicious! I’ll have to give it a go!
Yum! My curry-loving husband would love this. I’ll have to make it for him!
Curry chicken is one of my favorite meals of all time! Love being Jamaican.
Loved the recipes so very much jum
Hi what is the measurement of the all spice please?
it says 5 pimento seeds but as a substitute if using powder form i’ve found 1/2 tspn to be good
Curry Goat is my favorite but i love curry chicken as well….
E mail curry chicken recipe
Have u updated the version of the receipe?? im sure this isn’t the same as a few months ago which WAS spot on!…..
The only update to this post is the image and the layout. The recipe and instruction is the same.
Can I sub the water for coconut milk
I going to be cooking this tomorrow, I have ground all spice and not pimento berries/ seeds
How much do need for this please?
Could you clarify if you add the onion mixture along with the chicken to the pot?
Amazing! I used chicken broth instead of water and threw in a couple baby orange bell peppers I had lying around. 10/10 would make again!
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
Hi Mark,
You can use just about any parts of the chicken, but you are right, bone does add to the flavour.
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!!
I was looking for a tasty authentic curry chicken recipe and your recipe was the first one to pop up.So I will be trying it out tonight!!.The reviews are awesome so am sure It will be the good periodt 🤗.
Thanks for sharing!
If we want to use coconut milk what are the instructions?
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.
Hello! I tried this and loved it but, can you post how to make it in a crockpot please? Thanks 🙂
Love this recipes. I made it yesterday for dinner, the family loved it. Thanks
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!!
Loved this recipe. It was so full of flavor. Will use this recipe going forward.
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!
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 !!
Delicious!
Lesa,
I absolutely love this recipe and I find myself preparing this Saturday night to cook on Sunday afternoon.
Thank You
Thanks J, preparing it the night before will maximise flavour, love it! Hope it turns out great. Happy cooking
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.
I am loving your recipes so simple and easy to follow.. We seasoned the meat on the fridge last night and cooked today 👌🙌
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!
How do I incorporate coconut milk with this recipe
So, the food looks delicious! I was wondering, can I use boneless/skinless chicken breast? I don’t like chicken thighs or leg quarters.
Oh yes.
The Jamaican curry chicken was great. My family loved it.
Turn out amazing
Lovely
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.
I made this today following your recipe & it’s amazing.
Hi Nichole, nice to hear that. Thanks for stopping by and trying my recipes
Very delicious, authentic Jamaican recipe! Thank you so much for sharing this recipe.
You are welcome Shannen, thanks for stopping by!
Making this tonight! I assume u add the fresh thyme at the same time as the carrots/ potatoes? Not seeing this in the instructions.
I’m making this tonight
Hello! If I wanted to add canned coconut milk to this recipe, how much should I use?
Hi Carrie, use 1/2 canned coconut milk. Add it before adding the water.
What would you consider hard food? Coco bread? Thank you in advance. I’m making this today with rice and peas.
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?
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.
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.
Thanks for sharing that Eva. I am please to hear that you and your family enjoyed the recipe
Hi I’m trying this today looks lovely an smells lush , I hope I can do this dish justice
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
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!
I am please to hear that. Thanks for sharing, I am glad you and your daughter enjoyed the recipe
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.
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!
I made this recipe , is amazing, thank you so much 😊
Would it be possible to make it with monkfish instead of chicken?
I cooked this today it was lovely, served with white rice and home made coleslaw. All the family enjoyed it
Hello! Making this as we speak. Just wondering, what BRAND of all purpose seasoning do you use? Thank you!
Cooked this amazing curry today. Added some coconut milk as having plain rice.
Absolutely gorgeous!!! Thanks 🙏
Coconut milk does go well.
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…
Trying this recipe today, what can I use in place of the bonnet pepper if I can’t find it ??
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.
*coconut milk
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?
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.
If adding coconut milk , when would it need to be added and how much for this recipe? Thank you!!!
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.
Made this last night and it was amazing!! Will definately be a regular in our house.
Hi Leah, that’s amazing, I am please to hear that.
Hi,
I’m making this tonight with the rice and peas. Chicken is already marinating in the fridge! We can’t wait for dinner!
Thank you for this delicious recipe. I used beef instead of chicken and it was so good. Five stars!!!
Came out perfect just like my Grandma used to make!
You never said what to do with the scallions in the recipe. Did I miss somethin?
Hi there just about to make this can’t wait! Should the pimento berries be crushed first or put in whole?
Thanks!
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.
I just made it and hubby loves it!
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
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.
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 .
I made this yesterday, we both just loved it….so authentic and delicious.
Thank you
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.
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
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.
This recipe is TRIED AND TRUE!!,
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
Made this today and it was delicious!
Will definitely make again!
Thanks for sharing!
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
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
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.
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!
All I have to say is…this was one of the best recipes I’ve found for curry chicken. DELICIOUS!!
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!
Awesome! Thanks!! Simple ingredients. Preparing and it already smells awesome
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.
I WOULD LIKE TO NO WHAT TYPE OF ALL-PURPOSE OR CHICKEN SEASONING TO YOU USE.
Hi Sherry, it really doesn’t matter the type. Any all-purpose or chicken seasoning is suitable.
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.
I don’t like coconut milk so can I make it without?
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.
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!
God bless you for sharing this TASTY recipe!!! I felt like a chef all the way throughhhh & my family LOVED IT!!
Thank you!! 🔥🤍👩🏾🍳
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.
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
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.
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
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. 🙏🏽
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 ?
How much coconut milk do you put in the recipe?
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
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 💗
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 💯
This recipe brought back good childhood memories. It tasted like I remember. Thanks
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 .
I used tofu instead of meat. Was really tasty.
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.
Hi Takoura, I am please to hear that. Thanks for sharing
Cooking this for the second time for my family – they love it! It’s the best curry chicken recipe I’ve found. Have Jamaican curry this time – looking forward to it!
Absolutely amazing!!!!!….my family and I love this recipe.
Hi Lesa, I wish you had a YouTube channel…I’m not on the social media sites, but love YouTube. I know you’d be a hit💜…Looking forward to more of your recipes👌🏾 #Best
Hi Rosa, thanks for the feedback. It’s good to know that our audience you appreciate video content. Would have to look into getting that in place.
My second time making this recipe and the family loves it .
Great recipe! I would only add 1 cup of water and 3 tbsp of curry powder the next time I do it
Made this tonight, delicious! I made it exactly according to the recipe, no changes. Everyone love it!
Where is the coconut milk in the instructions. It is not mentioned anywhere.
Amazing recipe and easy to do
Thanks for this! I cooked it tonight using 2 1/2 pounds of chicken breasts and it was PERFECT. My family ate ALL of it.
I did change it a bit according to my taste and what I had available for use such as substituting garlic cloves with garlic powder and the pepper with regular black pepper. I also skipped the thyme and berries as I hate the taste of thyme and have no clue what those berries are. It still worked out fine and your cooking instructions were on-point. Its an easy recipe for beginners to follow and memorize.
Hi Kimmy, thanks for stooping by and trying the recipe. I am very please it turn out well and you could change it to suit your taste. Also thanks for sharing that the instructions were easy to follow, that’s very helpful info!
Thank you so much for this delicious outstanding recipe!!! My daughter and I made it last night and it was absolutely wonderful!
Thank you so much you have made a lifetime fan 💜💜💜♾️♾️
Thank you for your lovely comment. This warmed my heart!!!
Hi Leesa
Your recipe is amazing! Easy to follow, fast and delicious. It came out great. I allowed my chicken to cook about 20 mins before adding the carrots and potatoes and I also added sliced onions towards the end, and of course scallion to garnish and look pretty like yours. Thanks!
Fantastic Jamaican Curry. Really easy to follow instructions. Thank you 😊
Booooooom😁
Summertime, winter time “ANYTIME”always an empty pot.
This was great! It was quick to make. I had all ingredients except berried pimentos. I did not use much sea salt. Used one teaspoon. I loved it. I used tenderloin chicken but I cut the center out if it out and use just the meat. You could use thighs…boneless. Nonetheless it was great!! Good job.
I love this recipe, I usually make this at least once every 2 weeks. If you haven’t tried it I suggest you do. 👌🏽👍🏽
Didn’t have some of the ingredients; substituted some, went without some. Still delicious!
I’d made a big batch of green seasoning with all the herbs and spices, so that is what I used to marinate my chicken in. Browned an additional 2 Tlbs of curry in oil, then quickly added the chicken covered in green seasoning and let everything brown together. Cooked low and slow in my Instant Pot for 2 hours, then added the carrots and potatoes for last hour. This is a fabulous guide that people who cook can use as a foundation to make sure they get proportions and seasonings right. Two thumbs up Lesha. <3
Great recipe but there are a lot of valid questions on this page that aren’t being answered. That would be a good thing to do considering this is your blog.
Hi Suzy, that for stopping by and sharing with us your feedback, we will definitely looking into this and update the post very soon.
This Curry chicken recipe was so simple and very flavorful. My family literally just finished eating it and they are still talking about how much better it taste than previously when I made curry chicken. Thank you 😊 for this recipe.
Hi Karen, Thanks for using our recipe and I am very please to hear that you and your family enjoyed it.
Hi,
How much water do I need to cover the chicken? Thank you
No coconut milk?
My favourite. Now I’m able to make it and the family loved it!
Love this recipe. The best Jamaican curry chicken recipe I’ve tried by far! thanks for sharing.
I saw Sanya’s mother from Housewives of Atlanta make this so tried it. I perfected it by using your recipe. I am completely obsessed. Made a big pot last night. Wholesome, hearty food. Cannot wait to try your other recipes
First time cooking Curry Chicken, I may never buy from a restaurant again! This was so good!
I made this curry chicken for dinner last night. Absolutely delicious! My whole family loved it. It will definitely be in my regular rotation.
Took a risk and Cooked this (I’m not a regular cook) when my Uncle and Aunt came over for lunch after Xmas.
Beautiful flavours…we visited Jamaica 🇯🇲 last year and I didn’t taste much better. 😉
Many thanks 🙏
Amazing, found this recipe and it is so much better than any store bought curry that I’ve had. As well it’s so easy to make, made it for the family and it was my first time cooking chicken curry myself. Whole family gives this recipe 10 stars❤️
Impressive. Thank you so much. Family loved it.
Love this dish. I make this recipe regularly for our family which includes 2 children who absolutely love love love it!
This is the best fast Caribbean curry recipe I have made..
I’ve cooked both on the hob and also In the oven on low, slow cook. Always tastes and smells amazing
My youngest son gets excited when he comes home to the smell of this cooking!!
I usually add coconut milk instead of water but works equally well with either. I serve with rice or rice and peas if not using coconut in the main dish. Again, gorgeous either way!
Thank you for sharing this recipe I’m sure I will use it forever without any alterations!
So easy and delicious.
Fantastic recipe, the family loved things. Thank you.
This recipe is great. Once you’ve done it a few times it’s really quick to pull together and just have on the hob – I like this hot so put in 2 scotch bonnets – seeds and all. It’s worth trying this with some different Jamaican curry powders as they are not all equal. Catering for a lot of fussy eaters when I do the rice and peas I fine grate some coconut cream (from the block) which people can choose to mix in with their rice if they want that flavour, works really well and a little goes a long way.
This was the best curry chicken I’ve ever made at home! This recipe is a keeper!
Fire! This recipe was soooo delicious! Thank you chef Lesa 😍
First time and it came out great!!!! Thank you so much! I add extra carrots, potatoes and broth, which I can never get at the restaurant. SO GOOD!!
this recipe looks great I can’t wait to try it ;-]
also was wandering if it might be fine to add some broad beans to the mix….I’m just in the middle of making it now and I don’t want to wreck it…..would you have any suggestions? by the way it is tasting sooooo good so far.
Really loved this ! I happened to have all the spices, so I made my own curry powder and added some chicken bouillon instead of the seasoning (not a product I’m familiar with). I cooked it in the slow-cooker after browning and left the thighs and legs whole and added some coconut milk. I also put in a 2nd scotch bonnet because we like our food hot. Thank you for sharing this versatile and tasty recipe 🙏
Made this recipe and it turned out good. I may have put to much liquid but tightened it up with a little corn starch slurry. Grilled some Naan along with Basmati Rice.
The first time ever cooking curry chicken. I found this recipe and it became a family favorite. I highly recommend!
The best curry recipe I have tried so far. My family really enjoyed it.
This recipe is spot on. The only thing I do diff is use chicken broth instead of water and never chicken seasoning aka ‘caldo de pollo’ as it is pure sodium. I make my own seasoning mix instead and add salt to taste at the end. For a change up I add some cashews and white raisins half way through the cook..goes well against the heat of the peppers. I will also thicken with flour and set in fridge overnight and then use for stuffing in muffin tin size meat pies for snacks.
Amazing dish tastes great with coconut milk
Peace
Good morning. Can someone please let me know when I am to add the coconut milk if I am using. I can’t wait to try this recipe.
Hi Maureen, add the coconut milk where you add the water.
Thank you so much Lesa!!!! It is on my menu for our Sunday night dinner tomorrow night. Peace xx
Great recipe me and my family is trying it tonight. Will give up date later.
I made this three times for my kids and they said it taste like their grandma’s curry chicken. That’s a win for me! I used water and no coconut milk the first time and the last two times with coconut milk and can definitely taste the difference. Will always coconut milk going forward.
Thanks Lesa. I’m always on the look out for a good curry recipe and this is amazing. Added coconut milk, we all loved it served with rice & pea xxx
Hi, when you cook the chicken, do you leave all the onions, Scotch bonnet ect marinating stuff in the bowl and bin it or does the whole bowl go in the pan?
It wasn’t clear. Thank you
Hi Lesa, Recently moved from UK to West Indies and was looking for an authentic curry that is quick and easy using all fresh local ingredients, your recipe is perfect and I tested it out tonight on my husband before I invite my new neighbours for dinner, he loved it. Following your recipe the curry thickened nicely without adding anything extra, I didn’t use coconut milk, it actually didn’t need it, it was full of flavour, all I added extra was a squeeze of a lime fresh from my garden it tasted light and fresh.
This is a perfect recipe and easy to follow for those with limited culinary experience wanting to impress 🙂 and not having to spend hours in a hot kitchen. I used a full scotch bonnet and omitted the carrots, served with a side of plantain and plain boiled rice with a sprig of thyme and a fresh green side salad with crunchy sweet peppers.
Thank you for the confidence boost I will definitely be checking out more of your recipes.
I have made this recipe 3 times and I love it. So easy and delicious. My family loves it. I do and coconut milk to the recipe.
Best curry chicken recipe I’ve ever made! Thank you for sharing!
Seriously good. Have made it many times and it’s one of the few recipes I don’t mess around with – no need! Will re-emphasise though – good Jamaican curry powder is essential.
I’d rate this curry chicken recipe a solid 4 out of 5 stars. Despite a few ingredient substitutions, the dish turned out to be exactly what I was craving. The swap of Scotch bonnet with jalapeno pepper and the use of dry allspice did not diminish the overall flavor. The recipe was straightforward and easy to follow, making it accessible for even a novice cook. The resulting dish was bursting with rich and authentic curry flavor. My only challenge was in achieving the desired gravy consistency; I’ll need to work on that in the future. Nonetheless, the robust taste more than made up for this minor hiccup, and I’m satisfied with the outcome. This recipe is a keeper, and with a bit more practice, it has the potential to reach a perfect 5-star rating.
I forgot the thyme, which is my favourite flavour in the dish, and it was still delicious! Clean plates all round. Thanks for such a great recipe
Finally a curry that is really good. Family wants it all the time. Can this recipe be doubled?
nothing short of excellent
Hi Lesa! What all-purpose seasoning do you recommend? I notice the one in the picture is reddish, but what I have on hand doesn’t have red in it. Is that a specific brand?
My 3rd time making it. Delicious!! I’ve shared it other people.
This is a wonderful, authentic recipe! Even my kids love it, so it is now on the regular rotation for our family.
The recipe is legit! I was really hoping when my sister showed me to cook it so I couldn’t really remember all the ingredients l. I definitely forgot about the pimento. Anyway I did a quick internet search and found this recipe that taste just like homemade the way my sister and dad made it. This is so good. Thanks you for posting this to the website Lesa.
* Sorry for the last typo. I was very young when my sister showed me how to cook the curry chicken.
My family loves this recipe. Thank you and God Bless you!
Hi, if I want to use/add coconut milk, how much do you recommend putting? Also, do you simply replace the boiling water with coconut milk? Tks
I have literally looked for years for this curry chicken recipe that someone served me as a child and here it is! This is the best curry chicken I’ve ever made.
Really tasty
Simple and really tasty
Awesome not over power by to much heat beautiful flavor. I love to have roti bread with mine so good
I love it!
best curried chicken recipe I’ve found. Also very easy. Thanks so much.
Came out so good wish that I can share a picture
Delicious just how my granny used to make Jamaican curried chicken.
I love this recipe I am calories counting and serve it with 60g white rice. It’s really tasty and supper easy and with low calories win win.
This i am sure is a great dish. I made it and doubled the recipe which calls for 3 tsp of salt . Way way too salty…. virtually inedible ! My advice make this without salt and season at the end as the seasonings within spices have salt already . Such a shame as i am sure it would have been lovely,
Loved it. Not to brag but it was one of my best curry chicken. Thanks for this recipe. I used skinless boneless thighs and let fall apart so there was chunks and shredded chicken
So good! I wish I found this long ago. It’s a new family favorite. Thanks so much for sharing.
Top recipe I just left out the salt the second time because all purpose has plenty in and first batch was a little salty
My first try, and it was delicious! No hard to find ingredients, straight forward recipe steps, and everyone loved it.
I have made this recipe about a dozen times. It is my go to recipe and as good or better than that of any restaurant!
On the ingredients it says 2 tablespoons of all purpose seasoning.
I done this with tropical sun all purpose and was really really salty, did anyone else have this issue?
What all purpose did everyone use ??
I follow your ingredients on this recipe. But use my own curry powder i make which i got from another recipe.
Combine the pair… and wallop. One of my favourite meals . Normally make enough for 2 singing for me and the wife…. and watch her sweat and sniffle 😆. Good work !
We all went back for 2nds, hubby for 3rds. Expected leftovers since I used a bit more boneless chicken and curry powder, 2nd potato and carrot, plus an XL orange bell pepper, and had to add a lot more liquid to cover all that. It came out like curry soup despite cooking it twice as long trying to reduce it. Served over sticky rice anyway, and the rice absorbed it beautifully. I had to brown the chicken in 3 batches: it was flaky, tender, and perfectly seasoned. Think we’ll try leaving out the potato and adding other veggies since they like it over rice. We used almost no added salt.
If it doesn’t reduce, I add a cornstarch slurry. 3 tablespoons cornstarch plus 2 tablespoons water. I shake that in a container with a lid on it then add it to the curry while it’s still simmering.
I’ve been making this for months and meant to comment sooner. This is the BEST Jamaican Curry Chicken EVER! Thank you!
I really enjoyed this and it was just about the right spice level for me. I did find the curry powder flavour a little overpowering though and my lips and tongue were bright yellow after I ate it! This may be down to the brand I bought (Tropical Sun Jamaican Curry Powder). If anyone has a (UK availability) one they can recommend I’d be grateful. Next time I’ll maybe try using 2 desert spoonfuls rather than tablespoons.
Perfect
This is our goto curry in a hurry recipe!
Tried others but i always come back to this one been doing this for about 3 years never ever fails and so easy.
I haven’t tried it yet. (but I will tomorrow). But I had to comment on your statement about cleaning the chicken. I wanted to let you know it made me laugh. I know what you’re talking about!
Delicious!!! Hook me up to an IV! Glad I doubled the recipe. Freezing leftovers and I’m sure it won’t be in the freezer for very long.
This recipe tastes exactly like the curry we had in Jamaica and is so simple to make.