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
Jamaican Curry Chicken
- 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.