Jamaican Curry Chicken

Jamaican Curry Chicken… Just three words: Simple, Bold and Flavorful. 

I love turning everyone’s favorite comfort food, chicken and potatoes, into a flavorful curry dish! It’s amazing how much flavor you can pack into every single bite. Bringing home those fresh Caribbean flavors is so easy and straightforward, and it’s become a favorite in my household!

Jamaican curry chicken is distinctively bright yellow in color, and after cooking low and slow it ends up melt in your mouth tender, full of Caribbean fresh herbs and spices.

If you are a curry lover, you will find plenty of curries on GypsyPlate. Thinking Caribbean, I already have Trinidad Curry Chicken and Caribbean Mussel Curry.

Indian, of course, I have Chicken Masala, Pork Vindaloo and Beef Kheema. I even have Japanese Beef Curry, which is one of our most popular recipes. 

All of these curries end up with different flavor profiles, yet all of them are so comforting and finger licking delicious. Today’s Jamaican curry chicken is no different. 

I love the simplicity and ease of this pretty straight forward dish. It doesn’t need any special seasoning paste or sofrito, like so many other Caribbean recipes. 

Just some fresh produce and curry powder is all I need to whip up this island favorite…

What is Curry Chicken?

One of the absolute favorites of all the locals from Jamaica, curry chicken is something everyone grew up on and adores. They in fact love to curry everything. Curry goat, oxtail, and shrimp are just a few popular examples.

Jamaican curries are not as hot as some of the Indian or Thai curries. Unlike in India, where individual spices are used rather than a single blend of spices, islanders there use their beloved curry powder. 

Jamaican curry powder is bright yellow in color, as it tends to be heavy on turmeric. It’s mild and not very spicy. Every household has their favorite curry brand, Betapac being one of the most popular. 

Check out our collection of favorite Curry Recipes!

Most of the curry powders have spices like coriander, cumin, fenugreek, ground mustard seeds, dried ginger and allspice, in addition to turmeric. 

If some heat is wanted in the curry, chicken is usually spiced up with scotch bonnet pepper, which is local to the islands. Using additional pimento berries or allspice, either whole or in powder form, is also very common. Throw in some fresh herbs like thyme and cilantro and there you go… one finger licking curry!

Curries in the Caribbean are the outcome of migration in the early 1800’s. It is believed that it came from India, when workers were brought to work on plantations all over the Caribbean to the British colonies.  

Ingredients Needed

• Chicken – See below.
• Veggies – Onion, green onions (scallions), bell peppers (red and green) and tomatoes. All veggies are diced.
• Aromatics & Herbs – Garlic, ginger, cilantro and fresh thyme, all chopped. 
• Jalapeño – Chopped, with seeds removed. Sometimes I add habanero or scotch bonnet pepper instead of jalapeño for additional kick. Leave the scotch bonnet pepper whole for flavors and not too much kick. If you want more heat, use half of one cut into pieces.
• Spices – Curry powder, allspice berries, pepper and cumin. You can buy Jamaican curry powder in many grocery stores, or in Caribbean grocery stores.
• Potatoes
• Carrots
• Salt
• Olive oil

What Cut of Chicken to Use?

Traditionally, whole cut up chicken is used. You can either do that, or use only dark meat. I recommend using either bone-in skinless chicken thighs or boneless chicken thighs. 

Using chicken breast for any curry results in dried out, hard chicken instead of juicy, fall of the bone tender meat.

How to Make Jamaican Curry Chicken

Two important steps for making delicious Jamaican curry are marinating the chicken and cooking it slowly to let all those flavors really come together.

I like to keep my chicken pieces on the larger side. You can cut them smaller if you want, but be careful not to make them too small, or they might fall apart during cooking.

In a big bowl or pan, I mix together the chicken pieces with curry powder, salt, pepper, onions, tomatoes, scallions, thyme, garlic, ginger, bell peppers, cilantro, jalapeño, allspice berries, cumin, and olive oil. I make sure everything is mixed really well, so all those flavors can infuse into the chicken.

I really recommend marinating this overnight in the refrigerator, covered by cling wrap. This really helps with flavors. If short for time, I marinate it in the morning, or at least 2-3 hours.

When it’s time to cook, the authentic Jamaican way is to “burn the curry”. I start by heating up some oil in a dutch oven or heavy-bottomed pan over medium heat. Then, I stir in the curry powder for about 30-40 seconds.

Now, don’t worry, I’m not actually burning anything! It’s just a technique to release the flavors from the spices.

Next, I sear the chicken pieces until they’re nice and brown. This step adds a ton of flavor to the curry. I only take the chicken pieces from the marinade, leaving all the herbs and veggies behind, and add them to the pan.

I cook the chicken for about 4-5 minutes on each side until it’s nicely seared all over. Then, I add all the remaining marinade and veggies to the pot and give it a good stir.

For the authentic flavor, I prefer to cook the curry chicken mainly in its own juices, or just a tiny bit of water. Too much water can make the curry less flavorful and a bit bland. So, I keep it simple and let those delicious flavors shine through!

I let the chicken cook together with all the veggies for about 10 minutes. This allows them to release their juices and infuse the curry with even more flavor. Then, I add ½ cup of water along with the carrots and some salt. I cover the pot and let everything cook together for another 15 minutes.

Time to add chunks of potatoes and I cook till they are soft and the chicken is fall off the bone tender. That’s it. Tasty, delicious Jamaican Curry Chicken ready!

Variations

1. Some days I swap the protein. If you are a fan of goat or lamb, curry goat is extremely popular with Jamaicans. You can make the same curry with shrimp, too. I have a great recipe for Curry Shrimp.
2. The above mentioned method is a basic and authentic Jamaican curry chicken. One major variation many households make every now and then is to add in coconut milk to make it more creamy and rich. For this, just skip water and add in a 15oz can of coconut milk when you are adding in the carrots. The rest of the method is exactly the same. We at GypsyPlate love it either way and can’t figure it out yet which one is our favorite… 🙂

What to Serve It With?

• My top choice to serve with this curry is always some fluffy white rice, it’s just perfect. The curry is absolutely delicious spooned over a generous mound of warm, freshly made white rice. Another popular option on the island is to enjoy it with rice and peas, another specialty.
• I also love to serve this curry chicken with rotis. Jamaicans are fond of rotis, so think rotis, naan bread or parathas.

Helpful Tips

• Marinate for Longer: I like to marinate my chicken overnight because it makes it really tasty. All those yummy spices get deep into the meat, making it super tender and flavorful. It’s my secret to cooking up a really delicious curry!
• Toast the Curry Powder: I always toast the curry powder in hot oil before adding the chicken. It really amps up the flavors and brings out the aromatic oils from the spices. Please don’t skip this simple step.
• Low and Slow Cooking: I like to cook the curry on low heat for a long time. This way, the flavors blend together perfectly and the chicken gets super tender.
• Customize the Heat: You can customize the spiciness of the dish by adjusting the amount of jalapeños, habaneros, or scotch bonnet peppers. Since the heat level of peppers can vary a lot, I always taste and adjust as I cook. Starting with a smaller amount and adding more gradually helps me manage the heat without making the dish too spicy.

So what are you waiting for? Get some Jamaican style curry powder the next time you go grocery shopping. 

When in a curry mood, go the island way and make my version of Jamaican curry chicken in your very own kitchen. We like to bring you all these amazing curry flavors from all over the world. 

Subscribe and share GypsyPlate, as there is a lot more coming your way. Get currying, and have fun…

Jamaican Curry Chicken, on our Gypsy Plate… enjoy!

More great Chicken Curries:
Indian Curry Chicken
South African Chicken Curry
Sri Lankan Chicken Curry
Trinidadian Chicken Curry
Country Captain Chicken
Vietnamese Chicken Curry
Chicken Masala
Chicken Katsu Curry

Jamaican Curry Chicken

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

This Jamaican Curry Chicken is a MUST for all you fellow curry lovers. It's super easy and absolutely loaded with great flavors!

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Ingredients

For chicken marination

• 2lbs chicken, cut into large chunks
• 3 Tbsp curry powder
• 1 medium onion, diced
• 5 scallions, chopped
• 5-6 garlic cloves, chopped
• 1 Tbsp ginger, chopped
• 2 tomatoes, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• ¼ cup cilantro, chopped
• 10 sprigs of fresh thyme, chopped (or 1 tsp dried thyme)
• 1-2 jalapeños (see note1)
• ½ tsp cumin
• 1 tsp salt
• ½ tsp pepper
• 6-7 allspice pimento berries (optional)
• 2 Tbsp olive oil

For curry

• 2 Tbsp olive oil
• 2 tsp curry powder
• 2 potatoes, cut into big chunks
• 8oz baby carrots, or 2 big carrots cut into chunks
• ½ cup water
• Salt to taste

Instructions

1. In a large bowl, mix in all the marination ingredients with chicken. Mix well. Cover with cling wrap and marinate overnight, or at least 2-3 hours in the refrigerator.
2. Heat olive oil in a dutch oven over medium high heat and stir in curry powder. Keep on stirring for 30-40 seconds.
3. Take only the chicken pieces from marinade mixture and place them in the pan and cook 4-5 per side, till they get a nice sear all over.
4. Add in rest of the marination to the pot and mix well. Let it cook for 10 minutes.
5. Add in carrots, salt and ½ cup water. Mix well, cover and cook for 15 minutes.
6. Add the potatoes and cook till potatoes are soft and the chicken is fall of the bone tender.
7. Serve over a plateful of rice.

Notes

1. Jalapeños vary lot in heat level, so use according to the heat of that particular batch of jalapeños. Use 1 or 2 accordingly. If you like more heat in your curry and have some scotch bonnet peppers or habaneros available, use ½ to 1 whole pepper, cut in pieces. Take caution when cutting these hot peppers, and wash your hands thoroughly after handling them. You can use one whole uncut habanero or scotch bonnet if you want the flavor but not much heat.
2. Leftovers: Like any curry, all the flavors mingle and get accentuated the next day. Make a big batch and enjoy it up to 3-4 days, storing in an airtight container in your refrigerator. 
3. Curry without coconut milk freezes well for up to a couple of months in your freezer. Simply thaw and reheat it, stirring occasionally over stove top.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 551Total Fat 30gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 21gCholesterol 142mgSodium 551mgCarbohydrates 32gFiber 8gSugar 8gProtein 40g

Nutrition information calculated by Nutritionix.

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Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.