Jamaican Curry Chicken

Jamaican Curry Chicken is an authentic, spicy Caribbean recipe, made with tender chicken seasoned and simmered in a luscious coconut-curry sauce. Enjoy this easy one pot meal for either lunch or dinner with a side of white rice and coleslaw!

For more curry recipes, check out my other Jamaican curry dishes; Jamaican Curry Shrimp, Jamaican Coconut Curried Salmon, and this classic Jamaican Curry Goat recipe next!

Authentic Jamaican Curry Chicken

This is the ultimate comfort food. It doesn’t get cozier than traditional Jamaican curry chicken and potatoes. This dish is bursting with bold, authentic island flavour from ginger, pimento seeds, and scotch bonnet. And that bright yellow tinge means you’ve made the curry just right.

This comforting, fragrant, dairy-free dish is a staple in my home. Every culture and kitchen does curry a little differently, so have fun making this recipe yours! I love how the spices meld together, creating a rich, aromatic sauce that warms the soul. Trust me, this is the best Jamaican curry chicken recipe you’ll ever try.

Here’s Why You’ll Love this Recipe

• Easy to Prepare: The instructions are incredibly simple so it’s great for a casual weeknight dinner.
• Delicious: The chicken is stewed in a bold curry sauce until it is melt-in-your-mouth tender. You’ll enjoy every forkful!
• Authentic: Cook like a Jamaican when you make this curry chicken; from the methods to the ingredients, everything about this is the real deal!

What is Curry Powder?

Curry powder is a combination of a blend of dried spices often used in Indian cooking, however many cultures i.e. Asian, and Caribbean use curry powder in various dishes as well.

What is Jamaican Curry?

Jamaican curry powder is a beautiful spice blend of turmeric, coriander, fenugreek, cumin, pimento, black pepper or pepper variety, star anise, garlic, and sometimes salt.

Why is Curry Popular in Jamaica?

After the abolition of slavery in Jamaica, Indian indentured servants were brought to the British colonies. It is believed that they brought spice to the island during the 17th century. Today, curry is ingrained into Jamaican culture and cuisine as a prominent spice and flavour.

What Curry Powder to Use in Jamaican Curry Chicken

You definitely want to use quality Caribbean curry powder. Each culture/region has their own unique blend of spices that make up curry powder so it is important to use a Caribbean brand.

I recommend using the Betapac Limited Curry Powder or the Montego Jamaican Style Mild or Spicy Curry Powder. Both provide a beautiful flavour and are great for seasoning not only chicken, but goat, pork, and seafood, as well as vegetables and legumes such as chickpeas.

You can find the Betapac Curry or Montego Mild or Spicy Curry Powder at your local West Indian or Caribbean grocery store. If you do not have one of these in your neighbourhood, you can order online from a retailer that services your area.

Why do you Burn/Cook Curry Powder?

Burning the curry is a Caribbean saying and method where you “cook” the curry prior to adding it to the remainder of the dish being prepared. There is actually no “burning” at all. It is not necessary, however greatly advised.

Cooking the powder helps to bring out the true deep flavour and colour. It also makes the powder less potent for those with digestive issues. After toasting the curry powder, your kitchen should fill up with a distinct spicy yet warm aroma.

How to Burn/Cook Curry Powder?

Once the butter and oil is heated over medium-high heat, add curry powder and allow to cook for about a minute or so; stirring quickly to prevent burning too quickly.

Ingredients

• Chicken Thighs: Dark meat is the best cut of chicken for this Jamaican curry chicken recipe. If you use white meat, it may be dry because it has less fat. However, the thighs will stay moist and juicy. The chicken should be skinless but can be boneless or bone-in. Each thigh should be chopped into 3 pieces.
• Olive Oil: Olive oil is used to marinate the chicken and cook the curry, providing a rich and smooth base for the spices to blend.
• Curry Powder: Betapac or Montego brand curry is recommended.
• Other Seasonings: All Purpose Seasoning/seasoned salt and black pepper are essential to enhance the overall taste and add depth to the dish.
• Pimento Seeds allspice berries: Crushed pimento seeds add a warm, peppery note that is characteristic of Jamaican cuisine.
• Aromatics: Crushed garlic, finely chopped onion, fresh, pounded ginger, and crushed, roughly chopped escallion green onion all contribute to the dish’s fragrant and flavourful profile.
• Thyme: I always use fresh thyme. Its earthy and slightly minty flavour is crucial for authentic Jamaican curry.
• Scotch Bonnet Pepper: For a kick of heat, I use one scotch bonnet pepper. It adds a distinctive spicy note that is signature to Jamaican dishes.
• Caribbean Green Seasoning: This optional ingredient can add an extra layer of flavour and complexity to the curry.
• Veggies: Peeled and sliced carrots and diced potatoes. You can use yellow or russet just be sure to dice them.
• Liquids: Coconut Milk: This is a dairy-free way to make a creamy sauce. It also helps to cool down the dish so the spice isn’t overwhelming. Meanwhile, water ensures the chicken and vegetables cook thoroughly and the sauce reaches the desired consistency.

How to Make Jamaican Curry Chicken

1. Prep Chicken

Remove skin from chicken and trim any excess fat, then wash chicken with vinegar and/or lemon or lime and rinse with water. Pat chicken dry with paper towel and set aside.

2. Marinate Chicken

Add olive oil to chicken, and season well with curry powder, all purpose seasoning, black pepper, pimento seeds, garlic, onion, ginger, escallion, thyme and scotch bonnet pepper. Cover with lid or plastic wrap and allow to marinate for at least 30 minutes to overnight in fridge if possible.

3. “Burn” the Curry

In a large skillet, heat olive oil over medium high heat and add 1 tbsp of curry. Cook the curry for about 2 to 3 minutes, taking care not to burn the curry. Add the seasoned chicken to the skillet and let the chicken cook until lightly browned on all sides.

4. Simmer

Stir in the potatoes and carrot (green seasoning if using) and add 2 cups of water or enough to cover the chicken and added vegetables.

Recipe Substitutions and Tips

• Chicken – You can use a whole chicken or just dark meat. Legs would taste just as good as thighs.
• Vegetarian – To make this dish meatless, leave out the chicken and add chickpeas and more potatoes. Alternatives include jackfruit or sweet potatoes.

What to Serve with Jamaican Curry Chicken

The classic sides for Jamaican curry chicken are white rice and coleslaw. Fluffy rice absorbs the curry sauce, making each bite deliciously satisfying. But if you’re looking to switch things up, consider serving it with Jamaican Pigeon “Gungo” Peas and Rice or Jamaican Rice and Peas.

Mashed potatoes or roti and paratha are also excellent choices, offering a comforting and hearty complement to the curry. For a lighter option, try pairing the curry with quinoa, couscous, or steamed vegetables.

Tips

• Marinate thoroughly. Allow the chicken to marinate for at least 30 minutes, or overnight if possible, to let the flavours deeply penetrate the meat.
• Stick to dark meat. Chicken thighs are best for this recipe as they stay moist and juicy, even after prolonged cooking.
• Measure accurately. Too much water results in a bland curry dish.
• Control the heat. If you prefer a milder dish, use only half a scotch bonnet pepper or remove the seeds, which contain most of the heat.
• Adjust consistency. If the curry is too thick, add a little more water or coconut milk. If it’s too thin, let it simmer uncovered until it reaches your desired consistency.

Can I Make this Ahead of Time?

Yes. The flavours actually intensifies the longer it sits. Make it 1 day before serving and allow the dish to cool completely before placing it in the refrigerator.

Storage Instructions

Store leftover Jamaican curry chicken in an airtight container in the fridge for up to 3 days.

Reheating Instructions

When you are ready to reheat, warm it up on a stovetop on medium-low heat until it is evenly heated. Alternatively, you can microwave it.

Frequently Asked Questions (FAQs)

Interested in more Jamaican Recipes? Check These Out!

• Gungo Peas Soup
• Ackee and Saltfish
• Brown Stew Fish
• Jamaican Oxtail Recipe
• Jerk Chicken Sandwich
• How to Soak Fruit for Christmas Cake
• Easy Jamaican Pigeon “Gungo” Peas and Rice
• Jamaican Pickled Vegetables (Escovitch Sauce)
• Jamaican Curry Shrimp (Seafood)
• Quick & Easy Jamaican Jerk Chicken
• Jamaican Rasta Pasta

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