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!

Other Jamaican Dishes that You Might Like

• Jerk Chicken Wings

• Jamaican Rice and Peas

• Jamaican Jerk Sauce

Print Recipe

4.5 from 8 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.

Ingredients

• 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

Instructions

• Heat the canola oil over medium heat in a saucepan.
• Add onions, garlic and ginger; 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).
• Add the chicken, salt and black pepper. Stir and continue to cook for about 10 minutes.
• Add the potatoes, carrots, scotch bonnet pepper, chicken broth, and coconut milk to the pot.
  
• Cover the pot and cook the curry for about 35 minutes on low-medium heat or until the potatoes and carrots are softened to your liking.
• Serve with steamed white rice or rice and peas.

Notes

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

Nutrition

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

Sharing is caring!