Jamaican Curry Chicken

If you are looking for a delicious dish packed with huge Caribbean flavor to please your taste buds, Jamaican curry chicken is what you want. Tender pieces of chicken breast stewed in a flavorful curry gravy with hearty potatoes is sure to please anyone. My version is spicy so if you are into spicy food as much as I am, it will be one of the best things you've had. Don't worry, if you need it to be milder you can always leave the scotch bonnet whole instead of chopping.

Jamaican cuisine like this tastes like it's been cooking for a long time but this dish can be on your table in an hour! Store any leftovers in an airtight container and you will have an even better curry dish the next day. Having the curry sit and flavors blend makes it even better. Serve with your favorite sides like rice and peas, plantains, and/or a side salad.

Curry Chicken Ingredients

Chicken- In my recipe I use boneless skinless chicken breast cut into small pieces but this recipe will work with all chicken pieces. If you prefer dark meat, boneless skinless chicken thighs will be great if you're worried about the breast being too dry.

Curry Powder- Jamaican curry powder is used because we are making a Jamaican curry. There is Indian curry powder but it doesn't have the Jamaican flavors like pimento and heavier on the turmeric.

Scotch Bonnet Pepper- This can be thrown in whole if you want slight heat. If you are ready to partake in some spicy goodness, finely mince and throw it in the pot! Trust me it's delicious if you can handle the heat. Please be sure to wear disposable gloves when handing these peppers because it lingers and can burn your eyes if you touch them! If you do not have scotch bonnet you can also use habanero peppers.

Vegetables- Onions and garlic are used as aromatics to bring me flavor. Potatoes make the dish hearty and really soaks in the curry. Other vegetables that can be used are carrots and bell peppers.

Let's Make Jamaican Chicken Curry Stew

In a large bowl combine chicken, curry powder, allspice, dried thyme, all purpose seasoning, ground ginger, salt, black pepper, onion, scotch bonnet, and garlic. Mix together and let marinate for 20 minutes or overnight in the fridge.

In a dutch oven heat olive oil over medium-high heat. Add 1 1/2 tablespoons of curry powder and burn the curry. "Burning the curry" is not cooking the curry until it burns as the saying implies. It is blooming the curry to release the flavors as you would if you were toasting different spices. You want to do this for about 30 seconds stirring with a wooden spoon.

Take the chicken and all the marinade and add it to the pot and cook for about 10 minutes stirring occasionally.

Add a cup of water and potatoes to the pot and give a good stir then bring to a boil. If you have chicken broth, you can use that in place of the water for added flavor. Lower heat to medium heat and cover cooking for 20 minutes.

Remove lid and cook uncovered for about 5 minutes to reduce and thicken the gravy.

Serve nice and hot with white rice!

If you love Jamaican food, try my Spicy Jamaican Beef Patties, Oxtail Stew, Jamaican Brown Stew Chicken, Jamaican Curry Shrimp, and Jerk Chicken recipes!