If you enjoy bold flavors and comforting dishes, this Jamaican Curry Chicken recipe is a must-try. Made with a rich blend of spices, including the unique Jamaican style curry powder, it brings authentic cooking right into your kitchen.
Jamaican food is known for its use of aromatic seasonings and vibrant flavors, and this dish is a great example of that tradition. For me, it hearkens back to my honeymoon, where my husband and I enjoyed the people, food, and landscape of this beautiful country.
If you love Caribbean influences, you might want to make this alongside a delicious Cayman Lemonade. The refreshing cocktail will offset the flavor and potential heat (if you make a spicy version) of this Jamaican food beautifully.
Jump to:
Ingredients
When making this tasty recipe, the various ingredients (there are a lot!) all work together to create different layers of flavor. From the warm spices to the fresh vegetables, each one contributes to building the overall rich taste and texture.
- Chicken is the main protein, which becomes amazingly tender and flavorful as it simmers in the curry sauce
- Jamaican curry powder is unique and quite different from Thai or Indian curry powder flavors. It does have a turmeric base, but the strong flavor of the allspice makes it unique.
- Adobo seasoning is a blend of spices commonly used in Latin American and Caribbean dishes.
- Fresh thyme brings a delightful aromatic scent and taste to the dish.
- Allspice is a classic Caribbean seasoning that adds warmth and complexity.
- Turmeric adds both color and flavor, which can be described as earthy.
- Black pepper adds slight heat and vibrancy
- Olive oil is used for sautéing the vegetables and chicken.
- Yellow onion adds a sweetness as it cooks. You can substitute red onion (as in my photo above) if you prefer a little more tang.
- Green pepper (bell pepper) adds to the flavor profile and adds sweetness.
- Green onions also add to the flavor
- Carrots provide color and additional sweetness
- Potatoes add bulk to the dish, are filling, and contribute to the heartiness of the finished dish
- Ginger is bright and tangy, with a slight spice.
- Garlic adds an aromatic, savory note
- Coconut milk creates the creaminess of the sauce, balances out the spices, and ties it all together.
See recipe card for quantities.
Instructions
Making Jamaican curry chicken is easier than it looks. With just a few main steps, you'll build layers of flavor that come together in a rich, satisfying dish.
Step 1
Combine the curry powder, adobo seasoning, fresh thyme, and other spices in a small bowl.
Step 2
Cut the chicken into small pieces if necessary, then rub the spice mixture onto all sides of each piece.
Step 3
Sauté the onions and peppers in a large pan until soft.
Step 4
Add the remaining curry powder, as well as the green onions, garlic, ginger to the pan and continue to sauté.
Step 5
Add the chicken and brown all sides to lock in the juices and flavor. Cook for 10-15 minutes.
Step 6
Add the coconut milk, carrots, and potatoes. Reduce heat, cover, and simmer for 25-30 minutes.
Hint: stir regularly while sautéing, and continue to occasionally stir while simmering, to prevent the stew from sticking to the pot.
Variations
This curry can be adapted in several ways, depending on what you have on hand or your personal preferences. The most obvious is substituting various cuts of chicken. You can use breasts, thighs, drumsticks, or a whole cut-up chicken. Bone-in chicken adds more flavor, but requires you to eat around the bones. A boneless cut will make it easier to cut into small pieces and to eat and enjoy.
If you don't have Jamaican curry powder, you can use a regular one. The flavor will be slightly different, but I promise it will still be delicious! If you do this, you might choose to increase the allspice to make the final dish more authentic.
Coconut milk creates the rich and creamy texture, but if you're watching calories or simply don't like coconut, you can substitute an equal amount of chicken broth or chicken stock. Or you could use half coconut milk and half chicken broth.
Finally, if you like your food extra spicy, you have several options. You can dice habanero or Scotch bonnet peppers and add it into the dish when you sauté the onions and peppers. Or you can add your favorite style of hot sauce at the end. Doing it that way allows different people to customize the heat for their preferences.
Serving Suggestions
The inclusion of potatoes in this dish makes it hearty enough to be a complete meal. However, it's traditional to serve it over white rice, which soaks up the beautiful sauce and extends the enjoyment of those eating it!
Or you can choose to serve it with the classic Jamaican side dish of rice and peas (really kidney beans) cooked in coconut milk. Fried plantains also make a great accompaniment, especially as they are sweet, and that offsets the spiciness of this curry.
Equipment
You don't need any special tools to make Jamaican curry chicken. A cutting board and a knife will be helpful for cutting larger pieces of chicken, and also for chopping the vegetables. You can cook the dish in a large sauté pan, as I did, or you can use a Dutch oven or other large, heavy-bottomed pot. Finally, a large spoon is helpful for stirring and then for serving to your guests (and yourself!)
Storage
Leftover Jamaican curry chicken keeps well; in fact, the flavors continue to develop and are even tastier the next day! Store any leftovers in an airtight container in the refrigerator for 2-3 days. Keep in mind that the turmeric will stain some plastic containers.
The dish can also be frozen in a sealed container for up to 2 months. Thaw in the refrigerator before reheating.
To reheat, you can microwave leftovers in a bowl. Cover it with a paper towel to prevent messes. If you prefer, you could reheat in a pot on a stove instead.
Top tip
Add the potatoes in slightly larger chunks than the carrots so they cook through at the same time and don't break down too much in the curry.
FAQ
Absolutely yes! In fact, it tastes even better the second day. Store the completed meal in the refrigerator and reheat on the stove the next day.
I like skin-on chicken because it adds more flavor, and for this dish, I prefer the white meat of chicken breasts. However, it works well with any cut of chicken except perhaps bone-in chicken wings.
No, Jamaican curry powder includes allspice and has an overall different balance of the remaining ingredients.
This curry is a flavorful and comforting dish that brings the taste of the Caribbean to your table. With its blend of spices, tender chicken, and creamy sauce, it's a meal that's both satisfying and easy to make at home. Make this any time you want to enjoy authentic Jamaican food with family and friends.
Recipe
Jamaican Curry Chicken
Equipment
- 1 Cutting board
- 1 large knife
- 1 large spoon
Ingredients
- 3 pounds chicken see notes
- 4 tablespoons Jamaican curry powder divided
- 1 tablespoon Adobo seasoning
- 1 teaspoon fresh thyme
- 1 teaspoon allspice
- 1 teaspoon turmeric
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 yellow onion chopped
- 1 bell pepper chopped
- 3 green onions sliced
- 1 carrot peeled and sliced
- 1 pound potatoes
- 1 tablespoon ginger chopped
- 5 cloves garlic minced
- 1 cup coconut milk
Instructions
- Depending on what kind of chicken you're using (see notes), if needed, cut into smaller chicken pieces. You can remove the bones if you want, or plan to remove them while eating.3 pounds chicken
- Combine 2 tablespoons of the Jamaican curry powder with the Adobo seasoning, allspice, turmeric, and black pepper. Remove the leaves from the thyme and add to the mixture. (Or you can substitute dried thyme.) Stir together, then press into all sides of the chicken mixture.4 tablespoons Jamaican curry powder, 1 tablespoon Adobo seasoning, 1 teaspoon fresh thyme, 1 teaspoon allspice, 1 teaspoon turmeric, ½ teaspoon black pepper
- Prepare your produce: Chop the yellow onion, deseed and chop the bell pepper, thinly slice the green onions, peel and slice the carrot, peel and chop the ginger, and mince the garlic. If you wish, you may also want to chop the potatoes, depending on size.1 yellow onion, 1 bell pepper, 3 green onions, 1 pound potatoes, 1 carrot, 5 cloves garlic
- In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Once it shimmers, add the chopped yellow onions and green peppers. Sauté until the onions become translucent, about 3-4 minutes.1 yellow onion, 1 bell pepper, 2 tablespoons olive oil
- Add in the sliced green onions, garlic, ginger, and the remaining 2 tablespoons of Jamaican curry powder. Stir to combine and cook another 3-4 minutes to incorporate the flavors.3 green onions, 1 tablespoon ginger, 5 cloves garlic, 4 tablespoons Jamaican curry powder
- Add the chicken pieces to the mixture. Cook for about 10 minutes, turning occasionally to brown all sides. If your chicken still has bones in it, you may need to cook for 12-15 minutes.3 pounds chicken
- Add in the coconut milk, and the sliced carrots and potatoes. Bring to a boil, then cover and reduce to medium heat. Allow this to simmer for 25-30 minutes. When finished, use a meat thermometer to make sure the chicken has reached a safe temperature of 165℉.1 carrot, 1 cup coconut milk, 1 pound potatoes
- Serve alone in a bowl, or over a helping of white rice.
Notes
Nutrition
Food safety
Always cook chicken to an internal temperature of 165 degrees Fahrenheit to ensure it's safe to eat. You can use a meat thermometer to check. If you don't have one, cut into the chicken to make sure the juices run clear, and don't skimp on the recommended cooking time or temperatures.
Leave a Reply