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!
Larena Kern says
This recipe was amazing!!! I have been looking for a chicken curry recipe that wasn’t as complicated or required as many ingredients (that can be hard to find where I live!) This was delicious! The only thing I changed was to leave out the green pepper – I didn’t have any, but I’m not big on it anyway! lol This recipe is definitely a keeper – Thank you!
ImmaculateBites says
Awesome!! I am thrilled this recipe was a hit with you, Larena! Thank you for the feedback :)!
Mazzab says
Hi there Imma, I have just found your website when I was looking for Caribbean curry powder recipe! Bonus as now also found the Curry Chicken recipe (oh yes I have read the comments) which is on the dinner menu for tonight! Just need clarification (and whilst I always read recipe comments, in this case I did not find the answer to my query – hence this comment.
Ingredient list states -12 ounce carrots and green pepper , sliced.(cut & pasted)
Do you mean – 12 ounce carrots AND 12 ounces green pepper OR
6 ounce carrots and 6 ounces green pepper? Would appreciate clarification. Thank you.
Also I am just going to download the oxtail stew recipe. Perfect winter dish for
us in the land dowunder! Australia.
ImmaculateBites says
Hello,
The vegetables are 12 -16 ounce. Mix and match the vegetables , according to preference. I always play around with it , depending on what I have on hand. Can’t wait to hear how it works out for you.
Linda V. Carter says
This was absolutely delightful!! I used sweet potatoes that was what I had on hand. Your curry powder is a must and I can use it in so many ways!! All the flavors made a wonderful pot of goodness! I look forward to sharing making this for family and friends .After the Stay at Home order is lifted .
Thanks
Cal says
I LOVE this recipe! Youโre an amazing chef. I often use your recipes.
The only thing is that Iโm always unsure about how high the fire on the cooker should be: When to turn it lowhigh. Also, when the pot lid should go on and come off. Any tips?
ImmaculateBites says
Start on high ( 6-7) . After your curry comes to a boil, reduce heat to about medium low ( 3-4). Keep in mind that you have to keep adjusting heat as you cook. If it cooking too fast and water is drying up , reduce it even lower. I rarely cook on high unless am stir frying or bringing it to a boil. Medium heat is always a good place to start . Hope this helps
Cal says
This is really helpful.
Can you also offer some direction about when to keep the pot lid on/off?
Maryia says
This is an amazing recipe – I make it EVERY time I want to make something to impress my guests. It is a restaurant-level flavor but so easy to make. I only hear compliments – absolutely love this dish! But you have to use Imma’s curry powder recipe for the dish to work!
Poderoso says
Can this be made with chicken legs?
ImmaculateBites says
Yes it sure can.
Mekiah says
I only have bone-in chicken thighs & I’m trying to make enough for 8 servings but my Dutch oven isn’t large enough. Any recommendations for oven preparation?
Imma says
Hi Mekiah, bone-in works just fine. For more servings I would say to brown all the chicken, get the cooking going when I add the broth and transfer some to another pot that is oven-safe.
Dominique says
Hi. You mentioned Bay leaf in the directions with the pictures but I donโt see it in the recipe or in the pictures. How many bay leaves?
Dominique says
And can you use chicken breast instead of chicken thighs?
imma africanbites says
Yes, you can.
ImmaculateBites says
1-2 bay leaves would do.
Maria Blackwell says
When do you add the bay leaf
Tene N Duncan says
Will this dish come out just as good with store bought curry powder? Making a curry powder from scratch sounds amazing but not cost effective for a dish I will not make that often.
Imma says
Yes, Tene! You can certainly buy the curry powder if you prefer. You should still get the same main flavors.
Tene N Duncan says
Thank you. I am so excited to try this dish. Stay tuned for the outcome (I’m sure amazing)! In the near future, I will definitely make your curry powder, but I will need to accumulate all the ingredients over time!
Tene Duncan says
I finally got around to making it and it was amazing with store bought curry powder. I’m sure your curry powder has more in-depth flavor but the dish still came out great! I will definitely plan on making more of your recipes. Thanks again!
ImmaculateBites says
Thanks for the feedback.
Tene N Duncan says
I finally got around to making this recipe. It came out amazing! My kids and Husband are not adventurous eaters and they were all going back for more! Can’t wait to try another recipe!
Amber says
I am so happy I have discovered your site!
I made this for a group of guests and my family! It was perfect! Everyone loved it! I canโt wait to try more recipes from you!!!
You saved the day for me! ๐
Claudia says
I can I use cream in the coconut milk, placer instead of coconut milk
ImmaculateBites says
Yes, you can! Use about 1 and a half Tablespoons of cream and make it up to 1/2 cup by adding milk or water.
Joe says
I absolutely loved it. Any preference between smoked or sweet paprika?
ImmaculateBites says
They both work fine. However, smoked paprika is more flavorful. I use it mostly in vegan or vegetarian recipes for added flavor.
River says
Is the coconut milk unsweetened? I never made chicken curry before and want to try it.
imma africanbites says
Hi. It’s the unsweetened variety.
Tenille says
Could you crock pot this?
ImmaculateBites says
Yes you sure can.Slow cook on low for about 6-7 hours , or until desired tenderness of chicken has been reached.
mary ann m croftd says
yummy ๐
looks Very GOOD
Steffi says
This dish was so scrumptious! It’s going into my pile of favourites for sure. I love how tender the chicken stays and how nice the potatoes take the curry flavour. ๐
Lynn Ho;detr says
I just love love this dish good recipe,i will make this for all my family and friends.THANK YOU SO SO GOOD.
L
Louise Aguilera says
Thank you DC for letting it be known that the recipe is “curry chicken” not ” chicken curry”. You cannot chicken, goat, beef or fish the curry. Curry is the spice that you put in the chicken. You don’t say “float bake, fish escovitch, pot pepper or chicken jerk etc.” Do you? It just does not sound right. So PLEEEEASE don’t get offended when you should stand corrected because it is just not warranted.
Jennifer says
Louise, a curry can be a spice but it can also be a dish, so it is not incorrect to call something chicken curry, because it is a curry dish of the chicken variety. Actually “curry chicken” should be “curried chicken” if you really want to be technical.
noun: curry; plural noun: curries
1. a dish of meat, vegetables, etc., cooked in an Indian-style sauce of strong spices and typically served with rice.
verb
curry; 3rd person present: curries; past tense: curried; past participle: curried; gerund or present participle: currying
1. prepare or flavor with a sauce of hot-tasting spices.
“curried chicken”
ImmaculateBites says
Thanks for sharing!!!
Steffi says
That makes no sense. What’s your argument for chicken noodle soup? You can’t chicken a soup and you certainly can’t noodle it. This was an unncessarily pedantic comment. Chicken curry, curry chicken, tomayto / tomahto. The most important part is that this dish is delish and that Imma was so kind to share it with us. Thanks, Imma! ๐