Jamaican Curry Chicken – This easy one-pot meal is bursting with flavor. Homemade curry powder, aromatic garlic and onion, and luscious coconut milk take this hearty recipe over the top. I guarantee this is one curry stew you’ll want to make over and over again.
Did you know that curry is not just one spice but a mixture of several different spices? When I stumbled across that information, suddenly, everything made sense. That’s why some brands of store-bought curry seasoning are spicy and bold while others are milder and sweet and why some are just meh in the taste department.
Honestly, that’s why I came up with my own homemade curry powder recipe, which suits my taste buds perfectly. Feel free to customize it to create your own perfect curry spice mix. Or you can choose your preferred store-bought brand – we all have our favorites.
What Is Jamaican Curry Chicken?
Jamaican curry chicken is a chicken dish that uses Jamaican curry powder. Though it’s similar to Indian curry powder, it has subtle differences. For example, Jamaican curry usually includes allspice, a spice that shows up in other classic Jamaican dishes like jerk chicken. It’s generally heavier on turmeric than Indian curries and a little less spicy.
Recipe Ingredients
- Chicken Thighs – Boneless chicken thighs make for a flavorful, quick meal. You could always use bone-in thighs, legs, or even a whole chicken instead. Just be sure to up your cooking time accordingly.
- Spices – Curry powder, white pepper, and paprika give this dish a super flavorful taste with real depth and just the right amount of heat.
- Coconut Milk – This ingredient makes our Jamaican curry chicken perfectly creamy and tones down the spiciness of the curry powder.
- Chicken Broth – Chicken broth makes for the base of your curry “sauce,” although you could substitute this ingredient for plain old water in a pinch. I definitely recommend using broth if you have it since it adds more flavor to the dish.
- Tomato Paste – Just a touch of tomato paste gives this curry that tomato flavor and contributes to that beautifully rich reddish-yellow color.
- Vegetables – A few veggies, including onion, carrots, green pepper, and potatoes, complete this curry.
How to Make Jamaican Curry Chicken
Cook the Chicken
- Season the Chicken with salt and pepper and set aside. (Photos 1-2)
- Sautee Chicken – In a large, deep pan, heat oil over medium heat until hot, and then add the chicken. Sauté for about 3-5 minutes or until slightly brown. (Photos 3-4)
- Add Seasonings – Add curry powder and onions, followed by minced garlic, thyme, and paprika. Stir for about five minutes, allowing the flavors to blossom. (Photos 5-6)
Make the Curry Sauce
- Add the Liquids – In the same pan, pour in the coconut milk and tomato paste. Continue cooking for two more minutes, then add 2-3 cups of chicken broth or water. Season with salt and pepper to taste and cook for about 15 minutes. (Photos 7-8)
- Now the Veggies – Next, add the potatoes and carrots. Cook until potatoes are tender, seven minutes or so. (Photo 9)
- Add the Peppers– Add the sliced bell pepper and cook for another two minutes. (Photo 10)
- Garnish – Finally, add the chopped parsley.
- Adjust the sauce thickness with broth or water and the salt to your preference.
- Serve hot, and enjoy!
Recipe Variations
Vegetarian – Turn this Jamaican curry recipe into a vegan dish using oyster mushrooms, portabellos, chickpeas, or tofu instead of chicken.
Other Meats – You could substitute other meats if you aren’t a fan of chicken. It’s fabulous with goat, but pork and beef also make a fantastic curry.
Tips and Tricks
- Use whole fat coconut milk for the creamiest, most delicious curry.
- Feel free to get creative with your veggie selection if you wish. Broccoli, cauliflower, eggplant, zucchini, and spinach would all work well in a curry, so feel free to clean out your fridge’s vegetable drawer.
- Adjust the spiciness of this dish by adjusting the amount of curry powder you add. You could also make this dish a little spicier by adding more cayenne pepper. 💥 (There may already be some in your curry powder.)
Make-Ahead Instructions
Adding to its appeal is just how easy it is to make this curry dish ahead of time. Simply follow the recipe instructions, allow the curry to cool, then store it in the fridge for 3-5 days or in the freezer for up to three months until you are ready to serve it. Reheat it on the stovetop, and no one will know you haven’t been in the kitchen all day preparing this delicious dish. 😜
Serving and Storage Instructions
Serve this curry hot off the stove for best results. I love to serve it over a bed of steamed white rice.
Store leftover chicken curry in an airtight container in the fridge or freezer. In the fridge, it will last for about 3-5 days. Use frozen curry within three months, and thaw it in the refrigerator overnight before reheating.
You can reheat Jamaican curry chicken on the stovetop over medium-high heat until it’s hot—alternatively, heat single servings in the microwave. Adjust reheat times according to the amount of curry in your bowl.
FAQs
Jamaican curry powder usually contains more turmeric than other kinds, which gives it a deeper yellow appearance. 💛
Way back in the 17th century, Indian indentured servants were brought to Jamaica, which was then an English colony, to work on sugar cane plantations. They brought curry with them, and ingenious Jamaicans adapted it and deeply entwined it with Jamaica’s culture and cuisine.
Jamaican recipes often call for toasting curry powder in heated oil to release the flavors of the spices. In most cases, though, the spices have already been toasted when blending the curry powder. This step also makes Jamaican curry powder unique from Indian curry powder.
What Goes With Jamaican Curry Chicken
This curry goes great with steamed white rice, but lately, I’ve gotten into serving it with arroz con gandules, making for an interesting (and delicious) cultural mash-up. 🇯🇲🇵🇷 Jamaican curry chicken also goes excellent with sides like Caribbean coleslaw and fried plantains.
More Curry Recipes to Try
Conclusion
I can’t wait to hear what y’all think about this amazingly easy, impossibly flavorful dish. And do you plan on trying other curry recipes? Let me know how it turned out for you in the comment section below! 😘
Watch How to Make It
[adthrive-in-post-video-player video-id=”lxT72PrU” upload-date=”Tue Aug 07 2018 11:48:32 GMT+0000 (Coordinated Universal Time)” name=”Jamaican Curry Chicken” description=”Jamaican Curry Chicken – a one pot meal that is bursting with flavor. The most delicious curry stew, you will want to make this over and over again.”]
This recipe was first published on Oct. 7, 2014, and has been updated with new photos, a video, and additional writings.
Jamaican Curry Chicken
Ingredients
- 2-2½ pound (1-1¼kg) boneless, skinless chicken thighs, chopped into bite-sized pieces
- 1 teaspoon (2.3g) white pepper, optional
- 2 tablespoons olive or canola oil
- 1½-2 tablespoons (6.3g) curry powder
- 1 medium onion, diced
- 2 teaspoons garlic, minced
- 2 teaspoons fresh thyme, minced
- ½ teaspoon paprika
- ½ cup (236ml) coconut milk
- 1 teaspoon tomato paste
- 2 cups (473ml) chicken broth, or more (can replace with water)
- 1 pound (454g) potatoes, peeled and cut in medium pieces
- 12 ounces (340g) carrots and green pepper, sliced
- 2-3 tablespoon parsley, chopped
- Salt to taste
Instructions
- Season the chicken with salt and pepper and set aside.
- In a large, deep pan, heat oil over medium heat until hot, and then add the chicken. Sauté for about 3-5 minutes or until slightly brown.
- Add curry powder and onions, followed by minced garlic, thyme, and paprika. Stir for about five minutes, allowing the flavors to blossom.
- In the same pan, pour in the coconut milk and tomato paste. Continue cooking for two more minutes, then add 2-3 cups of chicken broth or water. Season with salt and pepper to taste and cook for about 15 minutes.
- Next, add the potatoes and carrots. Cook until potatoes are tender, seven minutes or so.
- Add the sliced bell pepper and cook for another two minutes.
- Finally, add the chopped parsley.
- Adjust the sauce thickness with broth or water and the salt to your preference. Serve and enjoy!
Trudy says
My husband is in a bit of a panic. We are doing a mens Jamaican curry night this Saturday (tomorrow) 8, which we want to be as authentic as possible. We found your recipe , which looks amazing. Was going to be Goat but couldn’t get hold of any, so husband ordered mutton from our butchers. It came in all straggly bits so taking it back today. We are now going to do your chicken curry with bonless chicken thighs. My question is would your Jamacian curry mix be good for this as we’ve already made up a batch and it smells delicious. We really want to make something really tasty. Would your rice be good to serve with this. Also would banana cake be a good Jamacian pudding. Sorry for all the questions. Just want it to be a success. Thank you ๐ x
ImmaculateBites says
Hi Trudy! No worries, questions are always welcome.
The Jamaican Curry Mix will work beautifully with this and yes, do pair it with my rice and beans. Banana Cake would good for dessert but not a traditional pudding. Happy Cooking.
Scott says
You inspired me. I wanted to use my leftover roasting chicken but didn’t want a traditional chicken soup. Curry came to mind and I came across your recipe. I decided to add a kaffir lime leaf and a bit of Harissa. Odd combination I know but it worked for my tastebuds.
ImmaculateBites says
Hi Scott! Definitely a combination am willing to try out. It’s really an interesting one. Thanks for sharing!
Rachael says
I see the recipient looks fab but you mention scotch bonnet but it’s not mentioned in the list of ingredients. Please advise how much to use, we love spicy!
ImmaculateBites says
Throw in whole scotch bonnet, when you add the coconut milk, pierce if you really want spicy
Juliet Anthony says
Yummy yummy! Mmm this dish is delicious but my green beans is not greenish as yours what should I make d green beans in order to maintain d green color?
ImmaculateBites says
Thanks for the feedback Juliet! Add the green beans towards the end(5 minutes or less)
Juliet Anthony says
Pls auntie I’m so sorry for d stress. Just that I can’t wait to try this dish but I’m still having problem with parsley leaf no where to get. So pls can I substitute it for curry leaf? Its very urgent cos I’m boiling rice already waiting to cook d sauce.
ImmaculateBites says
Yes, you can or leave it out completely.
Onyi says
Hi Juliet, you can find parsley in major shops in Nigeria like Shoprite or Spar. It’s quite cheap for a big bunch.
Bay leaf is sold in the market (dry and in packets) most places where you can cooking spices.
Hope that helps
ImmaculateBites says
Thanks for sharing Onyi. That will definitely help Juliet and others who are looking.
Juliet Anthony says
And also what kind of vegetable is parsley and bay leaf,I’m in Nigeria now. Parsley ur talking about is it curry leaf and bay leaf is it scent leaf?
ImmaculateBites says
Hi Juliet! Parsley is use to flavor food- check it out in a major supermarket near you, so too is bay leaf. Google the images and you might know the spices
Juliet Anthony says
Hello Immaculate,I so much luv ur recipes. I really wanna try dis one tomorrow but the quantity of d chicken,carrot n green beans is confusing,what do u mean by 3pounds and 12 ounce like how many pieces of carrot can make d 12 ounce. Thanks
ImmaculateBites says
Thanks Juliet. 3 pounds chicken is about 1.5 kilogram Chicken. Use about 1-1/2 cup of carrots or green beans or both.
Ade says
Wow…simple and easy. Thanks so much. Wish I could share pictures
ImmaculateBites says
Hi Ade! Would have love to see the pictures! Appreciate the comment!
Diana says
So delicious!! Thank you
ImmaculateBites says
Hi Diana, thanks for the feedback!
Fatima says
This curry chicken is Delicious. Made it and can’t seem to have enough. Thanks
Jessica says
Hi! I just found your site via tastespotting and this recipe looks delicious…but I’m very confused by steps 8, 9, 10, and 11. Are these different options, but the main recipe is just steps 1-7? Thanks! ๐
ImmaculateBites says
Good catch Jessica! Recipe updated! Thanks
Thalia @ butter and brioche says
I have never tried a Jamaican curry before! How delicious is this..definitely inspired to recreate the recipe, it looks delicious and packed full of yummy flavour!
Nagi@RecipeTin Eats says
Interested to see that curry powder is the main flavouring in this! Expected there to be a list of 20 spices like so many other curries ๐ What brand do you use?
ImmaculateBites says
Nagi, It all depends…. I like purchasing curry at Caribbean Markets- which are usually generic – the spice mix in my opinion is one that is fresher and suits my taste buds. However, they sometimes vary in taste. My advise would be to experiment with several brands and find one that you like- if you like really spicy start with Madras curry powder.
ImmaculateBites says
Christina, let me know how it works for you!
Christina@asoulfultwist says
I’m making this really soon, perfect for these cooler nights!