• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Itaira Eats
  • Meet Itaira
  • Recipe Index
  • Videos
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Meet Itaira
  • Recipe Index
  • Home page
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Poultry

    Jamaican Curry Chicken

    Published: Oct 23, 2022 · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Jump to Video Print Recipe

    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.

    close up of curry chicken on a wooden spoon over pot

    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

    overhead shot of 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

    chicken, vegetables, and seasonings in a large mixing bowl

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

    burning curry in a dutch oven

    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.

    chicken and marinade added to pot of curry

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

    water and potatoes added to dutch oven of curry chicken

    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.

    curry chicken simmering in dutch oven

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

    close up of curry chicken served with white rice

    Serve nice and hot with white rice!

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

    Jamaican curry chicken feature image

    Jamaican Curry Chicken

    Tender pieces of chicken breast stewed in a flavorful curry gravy with hearty potatoes.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Jamaican
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Marinate Time: 20 minutes
    Total Time: 1 hour 15 minutes
    Servings: 4
    Calories: 384kcal

    Equipment

    dutch oven
    wooden spoon

    Ingredients

    • 2 lbs boneless skinless chicken breast chopped
    • 2 1/2 tbsp curry powder divided
    • 1/2 tsp allspice
    • 1/2 tbsp all purpose seasoning
    • 1 tsp dried thyme
    • 1 tsp ground ginger
    • 1 tbsp olive oil
    • 1 medium onion diced
    • 1 scotch bonnet pepper minced
    • 4 cloves garlic minced
    • 1 cup water
    • 1 medium potato peeled and diced
    • salt and pepper to taste

    Instructions

    • In a large bowl combine chicken, curry powder, allspice, dried thyme, all purpose seasoning, ground ginger, salt, black pepper, onion 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. 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!

    Video

    Jamaican Curry Chicken

    Nutrition

    Calories: 384kcal | Carbohydrates: 18g | Protein: 53.6g | Fat: 10.1g | Saturated Fat: 1.9g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 4.4g | Cholesterol: 185.6mg | Sodium: 697.9mg | Fiber: 4.4g | Sugar: 2.8g
    Tried this recipe?Mention @itairaeats on Instagram and hashtag #itairaeats!
    « Tres Leches Cake With Cake Mix
    Creole Seafood Gumbo »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    ABOUT ME

    About Me

    My name is Itaira and I’m from the garden state known as New Jersey. I’ve had passion for many things but the one thing that is consistent is food. I love everything there is to love about food in every aspect. I welcome you all to join me on this food journey. I hope to inspire you to cook and try new foods... learn more

    Load up on new recipes, exclusive goodies, + more!

    Get the exclusive content you crave straight to your inbox.

    Footer

    ↑ back to top

    About

    • Meet Itaira
    • Privacy Policy
    • Terms & Conditions

    Contact

    [email protected]

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Itaira Eats