Jamaican Curry Chicken

Jamaican curry chicken is the first Jamaican dish I ever had so I credit it for making me a lover of Jamaican food. This dish is vibrant, spicy and very flavourful. Jamaican curry is quite similar to Indian curry with the exception that it includes allspice (pimento) and is soupier than Indian curry. Jamaican curry chicken is typically served with rice and coleslaw. Fried plantain is often included as a side.

For this dish, I used a store-bought Jamaican curry powder. I’ve noticed that I get different results depending on the brand of curry powder that I use. Some curry mixes that I’ve used in the past have resulted in a sweeter dish than I like so I’ve ended up having to tweak them to my liking. You might need to do the same depending on the curry mix that you use. The one that I’m using now is quite good and doesn’t need any tweaking, so I haven’t felt the need to make my own. However, that might change so stay tuned!

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jamaican curry chicken
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4.39 from 13 votes

Jamaican Curry Chicken

This Jamaican curry chicken is fragrant, colourful, hearty and bursting with flavour. Once you’ve had a bite, you won’t be able to stop eating it.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Main
Cuisine: Caribbean, Jamaican
Servings: 4
Calories: 384kcal
Author: Mavis K.


  • 2 boneless and skinless chicken breasts (chopped into 1 inch cubes)
  • 1 large russet potato (peeled and chopped into 1 inch cubes)
  • 1 lb baby carrots (chopped into halves)
  • 1 onion (finely chopped)
  • 3 cloves garlic (minced)
  • 1 tsp ginger (minced)
  • 1 scotch bonnet pepper (minced)
  • 2 sprigs fresh thyme (destemmed)
  • 4 tbsp Jamaican curry powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 cup chicken stock
  • ½ cup coconut milk
  • 1 tbsp canola oil


  • Heat the canola oil over medium heat in a saucepan.
  • Add onions, garlic and ginger to the oil; cook, stirring for about 5 minutes.
  • Add the curry powder, stir and continue to cook until the curry turns a dark golden colour (about 1 minute).
  • Season the chicken with the salt and black pepper and add the chicken to the pot. Stir and continue to cook for about 10 minutes.
  • Add the potatoes, carrots, scotch bonnet pepper, chicken broth, coconut milk, and thyme to the pot and mix everything together.
  • Cover the pot and bring the curry to a boil, then turn the heat to low and let the curry cook for 35 minutes or until the potatoes and carrots are softened to your liking.
  • Serve with steamed white rice or rice and peas.


Wash your hands after handling the scotch bonnet pepper. Do not touch your face/eyes before washing your hands after touching the pepper.


Calories: 384kcal | Carbohydrates: 35g | Protein: 30g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 74mg | Sodium: 318mg | Potassium: 1334mg | Fiber: 7g | Sugar: 8g | Vitamin A: 15780IU | Vitamin C: 17mg | Calcium: 95mg | Iron: 5.3mg

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  • Reply
    March 21, 2022 at 6:44 pm

    5 stars
    This meal is on regular rotation. My picky husband likes it and my diverse palate toddler likes it a ton. We may a lot of meals that marinade overnight and some are still bland. Not once did I consider marinading this to enhance the flavor because it is delicious as is. Thanks!

    • Reply
      Meals by Mavis
      March 21, 2022 at 7:26 pm

      I’m very happy to hear that. This meal making it on a regular rotation at your house with both picky and diverse eaters liking it, just warms my heart.

  • Reply
    Chickn Lover 696969696969696969
    August 25, 2021 at 7:25 am

    u r bad at cooking. plz season chiken first an let marinade for at least a while cuz it adds betta flava, after you put chikin in da pot you can put the cut up veg in the bowl u sesoned da chikin, to make de flava gravy wif de seasoning leftova innit. plaz do no spred dis wors way of cooking de meats tank you

    • Reply
      Meals by Mavis
      August 25, 2021 at 1:08 pm

      I know you’re being serious, but I find this comment to be funny. This is how I like making curry chicken and I think it’s pretty good. Do what you prefer.

      • Reply
        Jami Russell
        August 30, 2021 at 9:23 pm

        That there was a real Jamaican, I do season my meat first, but anyways. What time do you put in the thyme. Lol 🤣🤣
        Keep up the recipes, always looking for something new.

        • Reply
          Meals by Mavis
          August 31, 2021 at 10:42 am

          Lol. I grew up around a lot of Jamaicans and I know how serious some of them are about marinading meat overnight, so I expected the dragging. Anyways, I’m not a stickler for authenticity and I like the recipe as is, so it’ll remain this way. The thyme goes in when you add the chicken broth and coconut milk. I’ll amend the recipe to include that. Thanks for bringing it to my attention. And yes, I’ll keep up with posting new recipes. I’m glad they’re helpful to people.

  • Reply
    March 8, 2021 at 5:51 am

    5 stars
    My Family Loved it. I am definitely sharing Guys, Thanks For sharing this Great Recipe. this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.

    • Reply
      Meals by Mavis
      March 8, 2021 at 9:39 am

      Hi Ashok,

      I’m happy to hear that you and your family loved the recipe. Thanks for sharing the recipe and the website with your friends. I really appreciate it. Have a nice day!

    • Reply
      Jami Russell
      August 31, 2021 at 8:42 pm

      5 stars
      Hey, just wanted to let you know that my husband really liked this dish. (He’s Jamaican) Thanks again.

      • Reply
        Meals by Mavis
        August 31, 2021 at 11:33 pm

        Hi Jami. That’s awesome! I’m glad he liked the dish.

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