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!
DC says
Don’t advertise this as Jamaican. There is nothing Jamaican about the spices, method and end result of this chicken curry. First of all we call it CURRY CHICKEN… nobody sez chicken curry a yaad. Yuh mussi waan smaddy lick yuh inna yuh head back!
Yuh mighta get something weh delicious in your own right but doan call it JAMAICAN!!
Deez says
Its a recipe. You’re taking it wayyyy too serious…
Jenn says
Calm down and relax. If you disagree with any content on here, just exit the page and go into another. Simple as that. No need to sound like a complete psycho.
Anywho, Iโm making this tonight!!! Iโm excited, hoping it comes out awesome.
vicky says
Can i use store bought curry powder ??
ImmaculateBites says
You sure can.
Musonda says
Hello I plan on making this dish. Is there any substitute I can use instead of the coconut milk? itโs fairly expensive to get coconut milk where I am
imma africanbites says
You may replace it with almond milk or half and half.
Tarsha says
Well done once again! Iโve never tried any recipe of yours that was not delicious. I made this recipe exactly as you said including the curry powder and my entire family loved it! Thanks for sharing your wonderful and delicious recipes.
imma africanbites says
You’re welcome, Tarsha. Glad you and your family love it. Happy New Year!
Healthy Kitchen 101 says
I’m so impressed by your homemade curry powder! It looks amazing!! I have to make this recipe for sure!
– Natalie
TJones says
I’ve made this recipe many times in the past, and it’s always been a crowd pleaser! I came back to make it tonight and noticed (I think?) a slight change: did the recipe used to contain green beans instead of green peppers? I missed the green beans this time around for sure!
ImmaculateBites says
Yes, it did. Green beans or green pepper works just fine. So happy to hear it worked out well for you.
Lori Franko says
Making this and your Rice and Peas right now! The house smells wonderful and the little tastings were delicious. Looking forward to dinner tonight!
imma africanbites says
Yaaay! I’m so happy it turned out great for you, Lori.
Lori Franko says
It really did! I am going to try more of your recipes. We ate it with your rice and beans!
Julia Mitchell says
Awesome!!! Was Sunday night’s dinner and my kids loved it. Big up โบfor recipe it will be my new chicken curry dish
imma africanbites says
Wohoo! That’s great to hear, Julia!
Tobi Abe says
I made this curry chicken yesterday,I followed the recipe but only used more of the coconut milk than what was stated in the recipe,the coconut taste kind of overpowered the sauce but it still came out great .im sure by the time I revisit it today it will taste better. Thanks imma.
imma africanbites says
You’re welcome Tobi. Thanks for dropping by.
Babs @thrivengr.com says
Wow.
This chicken curry recipe makes a lot of sense and it looks delicious too, I’d love to try it one day.
Thanks for sharing!
imma africanbites says
You’re welcome! Can’t wait for you to try it. ๐
Damon Gatison says
I tried this recipe and it was phenomenal. I added a small Scotch Bonnet for a touch of heat and even the kids didn’t find it spicey. Great recipe.as-is though. It was served over rice which helped to make it a really filling meal.
ImmaculateBites says
Hi Damon, Love me some scotch bonnet pepper, it always adds another layer of flavor to curry. Thanks for the feedback.
Akilah says
Delicious!
My 2-year-old picky eating son couldn’t eat it fast enough this evening!
Thanks for another winner ๐
Kevin says
Is the coconut milk sweeten or unsweeten?
ImmaculateBites says
It’s unsweetened coconut milk
Leezy says
Made this recipe this evening. Substitited tomato paste with about half a cup of diced tomatoes, and used beef broth instead of chicken (because it’s all I had on hand). I added half a tablespoon of hot sauce and half a tablespoon of jerk chicken sauce for some added kick. Other than that, I followed the recipe and it came out delicious! Total amount of liquid was about 1/2 cup of coconut milk, and 2 cups of low sodium beef broth. It was delicious!
However, I let my wife taste it and she said it was a bit salty… She began to add another 1/4 cup of coconut milk and 1/4 cup of water to dilute it a bit and it just completely ruined the meal. It was bland after. So please learn from me and don’t add thin out this curry too much. She then added corn starch to thicken it up and she made it worse.
Also! I made the mistake of using chicken beast, but should have stuck to a dark meat, like thighs instead.
Highly recommend this and I can’t wait to make it again. Thank you!
Krissy says
If it was salty you could have just added more potatoes , so as not to thin out the sauce.
Karen says
Please do I use Irish or sweet potatoes?
imma africanbites says
Both will do. Please let me know how it turns out for you. ๐