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Home » Recipes » Jamaican Curry Chicken

Jamaican Curry Chicken

by Mike Hultquist · Sep 7, 2022 · 152 Comments · Jump to Recipe

Jamaican Curry Chicken Recipe

This Jamaican curry chicken recipe is the ultimate Caribbean comfort food of chicken seasoned with Jamaican curry powder and simmered in creamy curry sauce. It's so easy to make!

Jamaican Curry Chicken Recipe

We're cooking up a wonderfully comforting and spicy curry dish in the Chili Pepper Madness kitchen, my friends. Care to join me?

Curry is an ideal dish for any spicy food lover. Curries usually incorporate an intriguing mix of locally found ingredients that blend to a flavor powerhouse.

Chili peppers are often highlighted, with varying heat and spice levels, forming a base for a variety of curry pastes and curry seasoning blends.

This particular recipe is no different, though today we're moving away from Thai and Indian cuisine where curries are more common and into the Caribbean region of the world.

We're talking Jamaican Curry Chicken, my friends! Did you realize the Caribbeans enjoy curry?

You'll find curries in many parts of the world. Jamaican curry flavor profile is different from Indian curries in the overall choice of seasonings.

You'll find a heavier use of turmeric and other seasonings that form an addictive flavor base, so addictive that I think this just might become one of your favorite new recipes.

Curry Recipes Vary from Cook to Cook. You'll find variations of Jamaican curries from restaurant to restaurant and from cook to cook, speaking with great passion about whether or not to include certain seasonings, tomato or no tomato, coconut milk or not.

At the end of the day, this is your dish, so you can adjust it to the way you prefer. I've included some options in the ingredients, though this is the way I like it. 

I'm very curious how you will make yours!

Jamaican-style curry chicken very easy to make, and also huge on flavor.

Let's talk about how to make Jamaican Curry Chicken, shall we?

Jamaican Curry Chicken in a pan, ready to serve

Jamaican Curry Chicken Ingredients

  • Chicken. I usually use either a whole chicken, cut up, or leg and thigh quarters, though you can easily make this with boneless chicken. It's great with chicken thighs.
  • Jamaican Curry Powder. Try my homemade Jamaican curry powder recipe for outstanding flavor, or use your favorite store bought blend. I use 4 tablespoons of curry powder, though use it to taste.
  • Additional Seasonings. Allspice, adobo seasoning, turmeric, thyme, and salt and black pepper. You can use your favorite Jamaican staples. General chicken seasoning is popular.
  • Vegetables. Onion, bell peppers or jalapeno peppers and/or Scotch bonnet peppers, carrot, garlic, ginger, green onion, potatoes.
  • Liquids. Coconut milk or chicken broth (chicken stock) - your choice.
  • Extras. Olive oil for cooking, and your favorite hot sauce to taste.

How to Make Jamaican Curry Chicken - the Recipe Method

Wash the Chicken. Wash the chicken with vinegar or citrus, if desired.

Cut and Season the Chicken. Cut up the chicken into smaller pieces and add to a large bowl.

Chopped chicken in a bowl for making Jamaican Curry Chicken

Season the Chicken. Rub the chicken pieces with 2 tablespoons Jamaican curry powder, adobo seasoning, allspice, dried thyme, turmeric, and salt and pepper to taste.

Seasoning the chicken to make Jamaican Curry Chicken

Cook the Vegetables. Heat the oil in a large pot or Dutch oven over medium heat or medium-high heat. Add the onion and peppers, and cook them down 5 minutes to soften.

Cooking down onions and peppers to make Jamaican Curry Chicken

"Burn the Curry". Add the garlic, ginger, and 2 tablespoons Jamaican curry powder. Cook for 2 minutes in the oil to let the seasoning bloom.

This is called "Burning the Curry", which isn't actually burning it, but cooking out the raw seasoning flavor.

Cooking down vegetables and spices to make Jamaican Curry Chicken

Brown the Chicken. Add the chicken and cook for 10 minutes to brown all sides, flipping half way through.

NOTE that the chicken may release liquid, which you can keep in the pan for simmering, though you may want to adjust how much liquid you add later.

Jamaican Curry Chicken in a pan, ready for the liquids

Liquids and Potatoes. Stir in the coconut milk or chicken broth, potatoes, and carrots. Taste and adjust with salt, pepper and hot sauce to your personal tastes.

Add a few sprigs of fresh thyme here if you'd like.

Jamaican Curry Chicken simmering in a pan

Cover and Simmer. Cover the curry and reduce the heat. Simmer for 20 to 30 minutes, or until the vegetables are done and the chicken is tender and cooked through.

It should measure 165 degrees F internal when measured with a meat thermometer.

Serve! I like to garnish mine with fresh chopped parsley and red pepper flakes.

Boom! Done! Jamaican curry chicken is ready to serve! Looks wonderful, doesn't it? I'm sure your kitchen smells awesome.

It usually drives me crazy as it simmers, making me wait for it.

Jamaican Curry Chicken in a pan with potatoes and carrots

I love this curry dish. Nice and spicy to my preference.

Recipe Tips & Notes

  • The Chicken. You can easily make this recipe with any cut of chicken, either bone-in or boneless skinless chicken. Today I used chicken leg and thigh quarters, but it’s great with a whole chicken for a larger group, chicken breasts, chicken thighs or any combination. Many Jamaican Curry Chicken dishes I've seen cut up the chicken into smaller pieces, bones and all, though I love the larger pieces. To your preference!
  • The Peppers. I use jalapeno peppers for this recipe for a touch of everyday heat, but they aren't very spicy for some people. If you're looking for more authentic Caribbean flavor with some wonderful heat, use either Scotch Bonnet peppers or habanero peppers. Both can reach to over 350,000 Scoville Heat Units on the Scoville Scale, making them 70 times hotter than the average jalapeno. Perfect! Use them sparingly. Use bell peppers for a milder version. You'll still get amazing flavor.
  • Seasoning. There are many variations of seasonings for Jamaican curries. I use Jamaican curry powder with adobo seasoning, turmeric, allspice and thyme. Other popular options are sazon seasoning, general chicken seasoning, garlic powder, fresh herbs and others. Some recipes call for Jamaican "every day" or "all-purpose" seasoning. Great if you have access to it!
  • Variations. You can update this recipe to include any and all of your favorite ingredients. Consider the following:
    • Other Meats. Try this recipe with lamb, pork, beef, fish, shellfish. So good!
    • Go Vegetarian. Make this a vegetarian dish and focus on chickpeas and more potatoes, or use jackfruit.
    • Other Vegetables. I make mine with potato, but you can easily include other root vegetables like sweet potato, rutabaga or celery root. Toss in green beans, corn or more peppers to round it out. You can really make this recipe your own.
  • Serving. I alternate serving my Jamaican chicken curry with either steamed white rice or noodles. Rice will absorb all that wonderful curry sauce. Brown rice is good, too. For the noodles, I love either wheat noodles or rice noodles.

Storage Information & Leftovers

Store any leftover Jamaican curry chicken in the refrigerator in sealed containers for up to 5 days. To enjoy again, gently reheat it in a pan. You can freeze the curry for up to 6 months in vacuum sealed containers.

That's it, my friends. I hope you enjoy this outstanding Jamaican chicken curry recipe. Super tasty! Let me know if you make it. I'd love to hear how it turned out for you. Keep it spicy!

Cookbook Recommendation

If you'd like to learn more about Jamaican cooking, check out the following cookbook, which I used to help adapt this recipe.

  • Original Flava, by Craig and Shaun McAnuff (affiliate link, my friends!)

Try Some of My Other Popular Recipes

  • Red Curry
  • Coconut Curry Chicken
  • Phaal Curry (the Hottest Curry in the World)
  • Red Curry Paste
  • Yellow Curry Paste
  • Japanese Curry
  • See all of my Curry Recipes

Other Jamaican Recipes You Might Enjoy

  • Jamaican Jerk Seasoning
  • Jerk Marinade
  • Jamaican Jerk Chicken
  • Jerk Salmon
  • Sazon Seasoning
  • Jamaican Scotch Bonnet Pepper Sauce
  • Rasta Pasta
  • Jamaican Rice and Peas
Jamaican Curry Chicken in a pan with garnish

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Jamaican Curry Chicken Recipe
Print

Jamaican Curry Chicken Recipe

This Jamaican curry chicken recipe is the ultimate Caribbean comfort food of chicken seasoned with Jamaican curry powder and simmered in creamy curry sauce.
Save Recipe Saved!
Course: Main Course
Cuisine: Caribbean, Jamaican
Keyword: chicken, curry, one pot, spicy
Prep Time: 10 minutes minutes
Cook Time: 40 minutes minutes
Calories: 370kcal
Author: Mike Hultquist
Servings: 8
Tap or hover to scale
4.97 from 59 votes
Leave a Review

Ingredients

FOR THE CHICKEN

  • 3 pounds chicken washed with vinegar and cut into bite-sized pieces (I used leg and thigh quarters today)
  • 2 tablespoons Jamaican curry powder
  • 1 tablespoon adobo seasoning
  • 1 teaspoon allspice
  • 1 teaspoon dried thyme
  • 1 teaspoon turmeric
  • Salt and black pepper to taste

FOR THE CURRY

  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 1 large bell pepper chopped
  • 1 Scotch Bonnet pepper chopped (optional, for a spicy version)
  • 1/4 cup chopped green onion
  • 4 cloves garlic chopped
  • 2 tablespoons chopped ginger
  • 2 tablespoons Jamaican curry powder
  • 1 cup coconut milk (optional - use only chicken broth as an alternative, or water)
  • 1 pound yellow potatoes diced (peel if desired)
  • 1 large carrot peeled and chopped
  • Salt and pepper to taste
  • Hot sauce to taste

Instructions

  • Cut up the chicken and add it to a mixing bowl. Rub the chicken pieces with curry powder, adobo seasonings, allspice, dried thyme, and salt and pepper to taste.
  • Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion and peppers to the pot and stir. Cook for 5 minutes to soften.
  • Add the green onion, garlic, ginger and 2 tablespoons Jamaican curry powder. Cook 2-3 minutes, to let the curry powder bloom. This is called "burning the curry", which is not actually burning it.
  • Add the chicken and cook for 10 minutes to brown all sides, flipping half way through.
  • Stir in the coconut milk or chicken broth, potatoes and carrots. Taste and adjust with salt, pepper and hot sauce to your personal tastes. Add a few sprigs of fresh thyme here if you'd like.
  • Bring to a boil, then cover and reduce the heat. Simmer for 20-30 minutes, or until the vegetables are softened and the chicken is fall-off-the-bone tender and cooked through. It should measure 165 degrees F internal when measured with a meat thermometer.
  • Serve! I like to garnish mine with fresh chopped parsley and red pepper flakes.

Notes

The Chicken. You can easily make this recipe with any cut of chicken, either bone-in or boneless. Today I used chicken leg and thigh quarters, but it’s great with a whole chicken for a larger group, chicken breasts, chicken thighs or any combination. 
The Seasonings. There are many variations of seasonings for Jamaican curries. I use Jamaican curry powder with adobo seasoning, allspice and thyme. Other popular options are sazon seasoning, general chicken seasoning, fresh herbs and others. Some recipes call for Jamaican "every day" or "all-purpose" seasoning. Great if you have access to it!

Nutrition Information

Calories: 370kcal   Carbohydrates: 8g   Protein: 23g   Fat: 28g   Saturated Fat: 11g   Polyunsaturated Fat: 4g   Monounsaturated Fat: 10g   Trans Fat: 0.1g   Cholesterol: 87mg   Sodium: 96mg   Potassium: 467mg   Fiber: 2g   Sugar: 2g   Vitamin A: 2386IU   Vitamin C: 33mg   Calcium: 50mg   Iron: 3mg
Jamaican Curry Chicken Recipe
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

NOTE: This recipe was updated on 9/7/22 to include new photos and information. It was originally published on 1/20/21.

Reader Interactions

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    Recipe Rating




  1. Maureen Silverman says

    September 11, 2023 at 4:17 pm

    5 stars
    Love this recipe!! I make it at least once a month because my son enjoys it very much.

    Reply
    • Mike Hultquist says

      September 12, 2023 at 6:08 am

      Great! I love to hear it! Thanks, Maureen.

      Reply
  2. MyaR says

    August 26, 2023 at 10:45 pm

    This recipe was amazing! Trying to impress my new Jamaican beau. Tough critic. But he actually ate it and had seconds and thirds! I used boneless skinless chicken thighs. I just feel they absorb the flavor better being a dark meat. He actually called home to tell mom what I cooked. Lol. My kids ate it us as well. I did have to double the recipe based on the size of my family but it was worth it.

    Reply
    • Mike Hultquist says

      August 27, 2023 at 8:56 am

      Outstanding! Glad you all enjoyed it, Mya! Nice!

      Reply
  3. Sasha says

    August 17, 2023 at 7:27 am

    Can I substitute adobo for Cajun, and if so, what would the measurement be?

    Reply
    • Mike Hultquist says

      August 17, 2023 at 7:30 am

      Sasha, this recipe doesn't use Cajun seasoning. Generally speaking, though, adobo seasoning and Cajun seasonings are fairly different. You can sub one for the other, but expect flavor changes. I hope this helps.

      Reply
  4. NatalieD says

    August 16, 2023 at 8:31 pm

    5 stars
    I cooked this recipe, for the 1st time today; and it was off of the 'heezy fasheezy!' In other words, it was absolutely delicious! I was too full to eat seconds, but my friend ate two helpings. I cooked enough chicken that we now have leftovers for tomorrow and froze some for a meal later. Thanks a million!

    Reply
    • Mike H. says

      August 17, 2023 at 3:48 am

      You are very welcome. Enjoy, Natalie!

      Reply
  5. Stephanie says

    August 11, 2023 at 2:50 pm

    5 stars
    I am about to make this recipe for the second time...and I'm doubling it this time! It was so delicious the first time and we ate every last drop and we ate it fast lol. That is why I am doubling it this time. Thank-you so much for this incredible recipe. I live too far from the Jamaican restaurant I used to frequent. And this recipe is spot on as far as taste goes. I absolutely love it.

    Reply
    • Mike H. says

      August 14, 2023 at 11:02 am

      Thank you, Stephanie, and enjoy!

      Reply
  6. Lisa Kelly says

    August 10, 2023 at 1:47 am

    5 stars
    This recipe looks amazing, I've printed out your Jamaican Curry Powder recipe along with your Adobo Seasoning recipe and I'm ready to go.

    I have 2 questions before I get started - I'm going to be using chicken breast, rather than bone in pieces. Should I adjust how much chicken breast I use?

    Also, if I decide to make this another time with either pork or beef, how would I adjust the cook time to make sure the meat is tender and not chewy?

    Thanks so much for another amazing recipe.

    Reply
    • Mike Hultquist says

      August 10, 2023 at 7:09 am

      Thanks, Lisa. I would use the same weight for chicken breast - 3 pounds. Cook to temperature - 165 degrees F internally for chicken. It should be a similar amount of time, but check it maybe 10 minutes earlier. Make a note, though, for next time. For pork or beef, it depends on the cut. Chewier cuts like pork shoulder or beef shank usually take several hours to become fork tender.

      Reply
      • Lisa Kelly says

        August 11, 2023 at 2:15 am

        Thank you so much for this additional information. I really appreciate it. I can’t wait to make this!

        Reply
  7. Kathy says

    July 12, 2023 at 5:38 am

    hello, I just made this meal yesterday and absolutely love it, but I put to many seeds from my jalapeños so what can I do t try and cool dwn the heat? I did squeeze a 1/4 lemon in there n still burns ur mouth. can u help t suggest what I could use?

    Reply
    • Mike Hultquist says

      July 12, 2023 at 7:16 am

      Kathy, you can try adding tomato to dilute it a bit. Dairy helps quell the heat, like milk or sour cream.

      Reply
    • Maiya says

      July 18, 2023 at 7:11 pm

      5 stars
      Hii! Try taking out the jalapeño seeds entirely, thats what gives it the spice, the flavour comes from the actual pepper!

      Reply
  8. Robinette says

    June 27, 2023 at 4:33 pm

    this sounds interesting must try to make it for someone I know

    Reply
    • Mike Hultquist says

      June 28, 2023 at 6:56 am

      Enjoy!

      Reply
  9. Nisha Solomon says

    May 30, 2023 at 3:50 pm

    5 stars
    Smelled amazing while cooking. I made some substitutions. Looking forward to the end result

    Reply
    • Mike Hultquist says

      May 30, 2023 at 5:48 pm

      Enjoy, Nisha!

      Reply
  10. Lisa says

    May 29, 2023 at 6:26 am

    5 stars
    I made this recipe with soy curls, which is a product that mimics chicken pieces, and it came out great. I used 1 bag of it and marinated it in the same chicken seasonings along with 2 cups of veggie stock to soften up the curls. I can’t cooked it as per the instructions and Voila! Tasty vegan Jamaican curry.

    Reply
    • Mike Hultquist says

      May 29, 2023 at 6:38 am

      Outstanding! Glad you enjoyed it, Lisa!

      Reply
  11. Monika says

    May 21, 2023 at 3:33 pm

    Thank you for making me a hit among family who’s Jamaican:). It’s absolutely perfect!

    Reply
  12. Connie Moder says

    May 02, 2023 at 6:40 pm

    5 stars
    Loved it. It is so flavorful that I wanted to use a spool to get all the sauce. I used sweet peppers, serano and pablano peppers. I used chicken breast, chicken broth and some half and half (to make it a little creamy). I will definitely make this again. But now I need more Jamaican curry spice.

    Reply
    • Mike Hultquist says

      May 03, 2023 at 5:44 am

      Yay! Glad you enjoyed it, Connie! We love this one as well. I appreciate it! We love you guys! =)

      Reply
  13. Nicole says

    April 27, 2023 at 8:56 pm

    5 stars
    This turned out delish!!! I used boneless skinless chicken breast and even though my potatoes were cut small to me, maybe should’ve diced them smaller as I cut lil small yellow potatoes into quarters. To avoid my chicken overcooking, I took the chicken out to finish cooking the potatoes. We’ll definitely make this over and over

    Reply
    • Mike Hultquist says

      April 28, 2023 at 5:41 am

      Yes! Glad you enjoyed it, Nicole! I appreciate it.

      Reply
    • Dawn says

      July 13, 2023 at 7:39 pm

      5 stars
      I’m making this now for my children and myself, and it smells soooo good. I can’t wait

      Reply
  14. Bill Savage says

    April 21, 2023 at 5:19 am

    5 stars
    Hi Mike,made this jamaican curry last night,it was awesome,added some home grown green beans as well.my wife thought it was too hot but she ate it anyway and I absolutely loved it.My eldest daughter tried it and I have emailed her the recipe.Say No more.next up is rice and peas with one of your chilli recipes.You have really got me hooked.

    Reply
    • Mike Hultquist says

      April 21, 2023 at 5:53 am

      Bill! I love to hear this! Glad you're finding recipes you enjoy! Thanks for sharing. I appreciate it.

      Reply
    • Shereise Brinson says

      May 14, 2023 at 5:11 pm

      5 stars
      Omg! I have made curry chicken many times before. However this hands down is thee best recipe I have come across and prepared. Bon Appetite

      Reply
    • Stephanie says

      August 11, 2023 at 2:52 pm

      5 stars
      I am about to make this recipe for the second time...and I'm doubling it this time! It was so delicious the first time and we ate every last drop and we ate it fast lol. That is why I am doubling it this time. Thank-you so much for this incredible recipe. I live too far from the Jamaican restaurant I used to frequent. And this recipe is spot on as far as taste goes. I absolutely love it.

      Reply
      • Mike H. says

        August 14, 2023 at 11:00 am

        Thanks - I appreciate it!

        Reply
  15. Ell says

    April 16, 2023 at 6:46 pm

    How much seasonings to use when doubling the recipe?

    Reply
    • Mike Hultquist says

      April 16, 2023 at 9:11 pm

      Double everything, Ell, even the seasonings.

      Reply
  16. Colin Smith says

    April 09, 2023 at 1:53 am

    5 stars
    Hi Mike.
    Fantastic.Probably the best curry I have had.I have cooked a lot of curries.
    I made the adobo seasoning and curry powder from your recipes and the end result is amazing.Thankyou.

    Reply
    • Mike Hultquist says

      April 09, 2023 at 7:48 am

      Glad you enjoyed it, Colin! I love to hear it. Thanks for sharing this!

      Reply
  17. Mary Alford says

    February 24, 2023 at 9:56 pm

    5 stars
    Hi everyone,, I used to cook this all the time but i never knew it was called Jamaican curry with potatoes too. Excellent dish

    Reply
  18. Cayla says

    February 23, 2023 at 12:29 pm

    This is exactly what I was looking for to make for dinner tonight….any chance someone knows if I can use my instapot? I’m using chicken quarters

    Reply
    • Mike Hultquist says

      February 23, 2023 at 12:33 pm

      I have not tested this recipe in an Instant Pot, Cayla. I'm sure you can do it, but I don't have the exact time. I would likely follow the recipe through step 5, but then use the "pressure cooker" setting on your Instant Pot for 10 minutes, with natural release.

      Reply
  19. Colette Lovell says

    January 12, 2023 at 5:27 pm

    5 stars
    Great dish

    Reply
    • Mike Hultquist says

      January 12, 2023 at 6:33 pm

      Thanks!

      Reply
  20. Stacy Stewart says

    January 02, 2023 at 1:29 pm

    If I am using chicken breast, do I need to cook it as long?

    Thank you
    Stacy

    Reply
    • Mike Hultquist says

      January 02, 2023 at 1:39 pm

      Stacy, the cooking time will be the same, though you can check it after 15 minutes to see if it is cooked through. You'll get more flavor with the full simmer. You can cut down on the initial sear time.

      Reply
  21. Linda W. says

    December 31, 2022 at 4:34 pm

    5 stars
    This is very like my recipe. I use Badia Curry Powder. I also add 2 bay leaves 2 tsp Worcestershire Sauce, 1 tsp chicken broth concentrate, and 1 tsp palm or brown sugar. After adding the broth concentrate and W. sauce, I usually do not need to add additional salt. I use a mix of coconut milk and chicken broth for liquid.

    I serve with Jamaican peas and rice.

    Reply
    • Mike Hultquist says

      January 01, 2023 at 8:34 am

      Sounds wonderful, Linda.

      Reply
  22. Laura says

    November 30, 2022 at 7:35 pm

    5 stars
    This was fantastic! The house smelled amazing. Used a habanero as there were no scotch bonnet, could have used 2. Used Badia brand Jamaican curry and a blend of coconut milk and chx broth. Used skinless boneless chx thighs. Great flavorful weeknight meal!

    Reply
    • Mike Hultquist says

      November 30, 2022 at 8:04 pm

      Nice!! Glad you enjoyed it, Laura!

      Reply
  23. Kathy says

    November 01, 2022 at 6:50 pm

    5 stars
    I just made this and the Curry powder too and it's absolutely the bomb! So flavorful and alongside a bowl of orange lentils I don't think it's beatable Thank you for sharing this

    Reply
    • Mike Hultquist says

      November 01, 2022 at 9:18 pm

      Thanks, Kathy. I appreciate it. Super happy with this recipe. YUM!

      Reply
  24. Kevin says

    October 30, 2022 at 3:48 pm

    5 stars
    this recipe was absolutely delicious I used bone-in chicken thighs with the skin took just a little bit longer to cook but I added to the coconut milk a half a cup of chicken stock and it came out perfect love it and I did lose track of my Scotch bonnet peppers and ate one on accident

    Reply
    • Mike Hultquist says

      October 31, 2022 at 6:28 am

      Glad you enjoyed it, Kevin!

      Reply
  25. A says

    October 09, 2022 at 5:18 pm

    5 stars
    Very Delicious!

    Reply
    • Mike H. says

      October 10, 2022 at 1:12 am

      Thank you - enjoy!

      Reply
  26. Charlie says

    October 03, 2022 at 1:10 pm

    5 stars
    Great recipe. Completely new to Jamaican cooking - and it was delicious!

    Reply
    • Mike H. says

      October 04, 2022 at 3:48 am

      Thank you Charlie - enjoy!

      Reply
  27. Dana says

    September 19, 2022 at 7:38 pm

    5 stars
    Came out amazing!!

    Reply
  28. Claudette Legault says

    September 08, 2022 at 10:54 pm

    4 stars
    Hi Mike, thank you. We enjoyed your recipe very much. However the conversions from whole to dry did not balance.
    Were they typo mistakes or was this what you wanted them to be. I used some whole which I grounded, other were already grounded.
    Is this what you wanted? Afraid to ruin the meal which I had doubled, I converted the conversions to what I knew. I plan to redo this recipe, would you please enlighten.

    PS
    You have us hooked on hot, hot, hot. I have been, for 2 years now, planting hot peppers from seeds & increasing the varieties as you use them in recipes. You have opened a whole new world to the family.

    Kind regards, C Legault

    Reply
    • Mike Hultquist says

      September 09, 2022 at 5:56 am

      Claudette, all the listed seasonings are measured in GROUND form, though you can adjust to your preference, as you mentioned you have done elsewhere. Glad to be helpful.

      Reply
  29. Curt says

    September 07, 2022 at 1:00 pm

    5 stars
    Hi Mike,
    Love all your receipes.
    Could you look into, PERUVIAN ANTICUCHOS.
    .I lived in Cuzco, Peru in the 70's. And this an excellent SPICY street food.
    Onions,Peppers, Tomatoes, (Beef Heart) or other meats, with a sizzling sauce over it! A kabab, so to speak. You'd love it.
    Great site, Thank you!
    Curt Mitchell
    From Maine

    Reply
    • Mike Hultquist says

      September 07, 2022 at 1:25 pm

      Will definitely look into that, Curt. I believe I have some recipes for this in my cookbooks.

      Reply
  30. Barbara says

    September 07, 2022 at 10:29 am

    5 stars
    Great recipe! We love anything "curry". Thanks for this, Mike!

    Reply
    • Mike Hultquist says

      September 07, 2022 at 10:51 am

      Thanks, Barbara!

      Reply
      • Robin says

        June 14, 2023 at 7:01 am

        5 stars
        I made this recipe and it was Amazing. Thank You!

        Reply
        • Mike Hultquist says

          June 14, 2023 at 7:13 am

          Awesome! Thanks, Robin!

          Reply
  31. Ieshia says

    September 05, 2022 at 3:24 am

    5 stars
    Prepared this recipe tonight, it was a hit! Adding it to our weekend staple dishes.

    Reply
  32. Charles Frazier says

    August 22, 2022 at 2:24 pm

    5 stars
    I made this using tofu instead of chicken. I dusted the cubed, extra firm tofu with your spices, plus garlic powder and corn starch. I shook it all up on baggie, stir-fried it in the oil, and then added the peppers and onions and more or less followed your recipe from there. I used Graces hot sauce. The dish was incredible! Thank you!

    Reply
    • Mike Hultquist says

      August 23, 2022 at 8:35 am

      Glad you enjoyed it, Charles!

      Reply
    • Supriya says

      October 17, 2022 at 4:08 pm

      Thank you for the tofu method, Charles! Loved the update to this yummy recipe.

      Reply
  33. Crystal Morgan says

    August 21, 2022 at 2:00 pm

    5 stars
    Absolutely amazing! Will make again!

    Reply
    • Mike Hultquist says

      August 22, 2022 at 8:37 am

      Thanks, Crystal!

      Reply
  34. Jamie says

    August 05, 2022 at 11:18 pm

    I’m planning on trying your meal Jamaican curry chicken. I was just wondering how did you cut up the legs and thighs? Also if you took the skin off or left it on?

    Reply
    • Mike Hultquist says

      August 06, 2022 at 8:12 am

      Jamie, I removed the skin and cut it up with the bones, with a chef knife. You can use boneless, skinless chicken for this.

      Reply
  35. Lesley Yarney says

    August 01, 2022 at 5:14 am

    5 stars
    Absolutely amazing curry, we absolutely adore this recipe. Extremely easy to make and a great crowd filler. Everyone we cook this for has asked for the recipe. It is sooooooo good.

    Reply
    • Mike Hultquist says

      August 01, 2022 at 5:44 am

      Thanks, Lesley!

      Reply
  36. John says

    July 23, 2022 at 10:48 am

    5 stars
    Went right by recipe except for addition of 5 oz of coconut milk due to using deboned and skinned chicken breast. Good flavor.

    Reply
    • Mike Hultquist says

      July 23, 2022 at 11:05 am

      Glad you enjoyed it, John!

      Reply
  37. Shan says

    July 02, 2022 at 5:36 pm

    5 stars
    I've used this recipe multiple times and plan to again tonight. My family loves it!!! It is great and super easy!!

    Reply
    • Mike Hultquist says

      July 11, 2022 at 8:47 am

      Awesome! Glad you enjoyed it, Shan!

      Reply
  38. PJ says

    June 13, 2022 at 12:32 pm

    5 stars
    I'm very excited to try this! Love curry! I actually have a pot of Thai Chicken Curry on the stove as we speak. Next curry dish I make will be this one. I may even toss in a little fresh pineapple. After reading the ingredients but not having tried it, I'm going on ingredients alone. Giving this 5 stars!

    Reply
    • Mike Hultquist says

      June 13, 2022 at 12:46 pm

      So good! You're going to love it! Thanks, PJ. Enjoy.

      Reply
  39. Brigitte says

    June 11, 2022 at 12:09 am

    5 stars
    I’ve made your Jamaican chicken potato curry.
    It is AMAZING.
    Thank you

    Reply
  40. Charlyn says

    June 04, 2022 at 8:49 am

    5 stars
    Wow! We just returned from St. John and ate curried chicken as much as possible. I wanted to duplicate the dish and this is perfect! I did not add the jalapeños or tomato paste; I did add some guajillo pepper and one tablespoon of dark brown sugar to double-batch. Had with rice, like we had on St. John - in love with this recipe!

    Reply
    • Mike Hultquist says

      June 04, 2022 at 9:34 am

      Wow, awesome! So great to hear! Glad you enjoyed it, Charlyn. Thanks for sharing. =)

      Reply
  41. Ruth says

    June 04, 2022 at 7:23 am

    5 stars
    Made this again and it's great. This time I used beef, and after searing, slow cooked it. Much easier as the previous times the mix stuck at the bottom. Made my own jamaican seasoning as none available but smelt and tasted great.

    Reply
    • Mike Hultquist says

      June 04, 2022 at 8:04 am

      Outstanding! Thanks, Ruth!

      Reply
  42. Christal says

    June 01, 2022 at 8:57 pm

    5 stars
    Seasoning were perfect! I can’t wait to have it over rice

    Reply
    • Mike Hultquist says

      June 01, 2022 at 9:31 pm

      Awesome!!

      Reply
  43. Christine B says

    May 12, 2022 at 6:48 pm

    5 stars
    Oh, wow! Such a delicious curry. I make curries every week, mostly but not exclusively Indian. Your curry is different than anything I tasted before. I followed your recipe exactly, using your curry powder and adobo recipes. I only omitted potatoes because I eat low carb, otherwise as written. Thank you for sharing such a taste sensation.

    Reply
    • Mike Hultquist says

      May 12, 2022 at 10:08 pm

      Thanks so much, Christine. I'm very happy you enjoyed it! Thanks for sharing!

      Reply
  44. Ashleigh says

    May 06, 2022 at 4:15 pm

    5 stars
    So yummy! Will definitely be making this again. My son basically drank the sauce left in the pot when the meal was over.

    Reply
    • Mike Hultquist says

      May 06, 2022 at 4:29 pm

      Wow, glad to hear, Ashleigh! Glad you enjoyed it!!

      Reply
  45. Moriah says

    May 03, 2022 at 4:23 pm

    5 stars
    This was amazing thanks so much!

    Reply
    • Mike Hultquist says

      May 04, 2022 at 6:30 am

      Thanks, Moriah!

      Reply
  46. Stacy says

    April 30, 2022 at 5:12 pm

    If I choose to use chicken breast, how much should I get?

    Thanks
    Stacy

    Reply
    • Mike Hultquist says

      May 02, 2022 at 6:49 am

      You can use a couple pounds, Stacy.

      Reply
  47. Abbie Garlick says

    February 26, 2022 at 3:10 am

    Hi! Cooking this for 5 people this evening, if I make this in the daytime - is it okay to reheat through in the evening and serve? x

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 26, 2022 at 8:38 am

      Yep! You can reheat this, Abbie. I hope you enjoy it!

      Reply
  48. Charmaine says

    February 20, 2022 at 1:05 pm

    5 stars
    This is a fabulous recipe I love it thank you ❤

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 20, 2022 at 2:09 pm

      Thanks, Charmaine! I appreciate it! =)

      Reply
  49. Chris hollister says

    February 14, 2022 at 5:58 pm

    Delicious… sits very nice in the belly. We needed a spicy dinner. Thank you.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 15, 2022 at 6:24 am

      Thanks, Chris! Glad you enjoyed it. =)

      Reply
  50. Patty says

    January 29, 2022 at 5:27 pm

    I made this tonight for dinner and it was amazing. Exactly the recipe I was looking for!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 30, 2022 at 1:11 pm

      Excellent! Glad you enjoyed it, Patty! Thanks for sharing!!

      Reply
  51. Ann says

    January 23, 2022 at 9:24 am

    Most west indian islanders don’t use coconut milk in their curries, specifically jamaican, or any islands in the southern chain of islands it’s typically used in thai and east Indian cooking.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 23, 2022 at 10:16 am

      Not according to my Jamaican cookbooks, and many other Jamaican curry chicken recipes I've seen (and enjoyed). You do see it very often in Thai cuisine, but not exclusively. Totally optional for you, if you do not prefer it. Cheers.

      Reply
  52. Felicia says

    January 09, 2022 at 1:55 pm

    4 stars
    Made this today it was easy and the directions were very clear but most of all it was delicious and will add this to my dinner rotation.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 09, 2022 at 5:46 pm

      Thanks, Felicia. Glad you enjoyed it! Cheers!

      Reply
  53. Pat Brown says

    November 18, 2021 at 7:33 pm

    5 stars
    This was delicious. I'm already planning on making it again.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 18, 2021 at 8:07 pm

      Great! Thanks, Pat. Glad you enjoyed it.

      Reply
  54. Jesse says

    October 29, 2021 at 7:51 am

    5 stars
    Made this recipe for curry chicken for my house full of football players. Everyone LOVED IT as equal, if not more than our local Jamaican spot we eat at. 10 Stars out of 5. Highly highly recommend

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 29, 2021 at 12:07 pm

      Wow, awesome, Jesse! I seriously appreciate it and am happy you all loved it! Thanks!!!

      Reply
  55. Kym says

    October 26, 2021 at 4:51 am

    5 stars
    I’m cooking this now and it smells amazing… tasted the sauce mmmm delicious thank you this will be made again and again

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 26, 2021 at 6:27 am

      Thanks! Enjoy!

      Reply
  56. W.G Abraham says

    October 24, 2021 at 11:36 pm

    5 stars
    Wowwwee thanks 4 this recipe
    Dam Tasty i made it first 4 my self
    And then for my son inlaw an family
    4 my girlfriend 4 my her Dad and Mother 4 my Daughter yesterday
    And they all loved it
    I eat it every week hmmmmmm
    So tasty

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 25, 2021 at 8:11 am

      Excellent!!

      Reply
  57. Funky says

    September 21, 2021 at 3:11 pm

    5 stars
    I came across this pin yesterday and tried it today. Best curry i have had in ages! Definitely a keeper!
    I used chicken legs. It's full of flavor.
    Thanks for sharing

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 21, 2021 at 3:15 pm

      Nice! Glad you enjoyed it!

      Reply
  58. Adrienne says

    September 14, 2021 at 4:50 pm

    ⁷ok...im getting ready to make this ! Looks amazing wish me luck

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 14, 2021 at 9:12 pm

      Enjoy, Adrienne. Good luck! Chop up the chicken as much as you'd prefer!

      Reply
  59. Carmen M says

    September 03, 2021 at 5:14 pm

    First of all call what ever you wonderful folks are making Curry Chicken , but don’t CALL it JAMAICAN Curry Chicken because I didn’t have to try your recipe because Jamaicans cut their chicken in very SMALL pieces when making Curry chicken so try again if you are gonna use the name be Authentic.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 04, 2021 at 6:26 am

      You're obviously commenting on the photo alone, Carmen, because you clearly didn't read the recipe at all. It's interesting because the very first step in the recipe says to "Cut up the chicken as much as you prefer." I guess some people don't like to read anymore. Alas, I should probably change the photo to avoid confusing people like yourself. Have a great day.

      Reply
  60. Sasha says

    June 06, 2021 at 1:53 pm

    Can I use normal curry?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 06, 2021 at 3:06 pm

      Sasha, you surely can, though the flavor profiles are somewhat different.

      Reply
  61. Darlene says

    May 31, 2021 at 5:24 pm

    5 stars
    I swapped the potato for rutabagu and a sliced carrot. This is a great low carb meal substitute. Delicious!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 01, 2021 at 6:26 am

      Awesome! Thanks, Darlene!

      Reply
  62. Angelo says

    May 29, 2021 at 3:47 pm

    I’m cooking this recipe right now. Smells great so far. I feel this recipe has the flavor profile of a Jamaican curry. I’m used Bone In Chicken Thigh, skin removed. Thanks a million!!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 30, 2021 at 6:28 am

      Thanks, Angelo!

      Reply
  63. Iris says

    May 23, 2021 at 11:56 am

    5 stars
    I love this recipe. This is my 4th time making curry chicken with this recipe and it’s a hit! Thank you!!!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 24, 2021 at 6:46 am

      Glad you enjoyed it, Iris!

      Reply
  64. Mikula says

    May 09, 2021 at 8:05 am

    Hi,
    Do you use sweet or unsweet coconut milk?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 09, 2021 at 8:11 am

      Mikula, I use unsweetened.

      Reply
  65. Alia says

    March 05, 2021 at 9:11 pm

    5 stars
    Oh my, thank you. I never thought I could make something like this that could taste this delicious. I loved the potatoes. I did add ginger powder and extra coconut milk. Thanks again!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      March 06, 2021 at 7:32 am

      Thanks, Alia! Glad you enjoyed it!

      Reply
  66. Thomas says

    January 31, 2021 at 7:00 pm

    5 stars
    Made it for lunch today- it turned out great!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 01, 2021 at 7:03 am

      Thanks, Thomas!

      Reply
  67. Fredy says

    January 29, 2021 at 2:45 pm

    5 stars
    I made this Jamaican Curry Chicken yesterday, also using your Jamaican Curry Powder recipe. I put the Curry in the fridge overnight and ate it today.
    Turned out so very flavorful, hot and spicy. I did add an extra habanero and ghost pepper and a teaspoon of cayenne powder.
    Will definitely cook this again.
    A great curry.
    Thank you, Mike

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 01, 2021 at 7:09 am

      Sounds wonderful, Fredy! I appreciate it!

      Reply
  68. Lorraine Ellis says

    January 28, 2021 at 5:25 am

    5 stars
    I made this last night and it was amazing, and ive got plenty more to try. Thank you for all your recipes you send me every week.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 28, 2021 at 6:42 am

      Thanks, Lorraine! I appreciate it!

      Reply
  69. Halima says

    January 25, 2021 at 3:51 am

    5 stars
    I literally tried to dip some bread into my screen... now I have buttery blurry screen and an empty tummy... LOL
    This Looks so Frikking amazing I want to make it tonight. Please Can you explain the difference between a Jamaican Curry powder and a Garam Masala powder?
    I have not seen Jamaican curry powder in South Africa...

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 25, 2021 at 7:04 am

      Thanks, Halima. The biggest difference is in the ratios of the ingredients, and some of them used. Enjoy!

      Reply
  70. Kevin says

    January 24, 2021 at 3:24 pm

    5 stars
    Absolutely amazing. I will leave the potato's out and double the sauce next time so I can serve over rice. Thank u so much for the awesome website

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 24, 2021 at 3:40 pm

      Excellent! Thanks, Kevin!

      Reply
  71. Jérémie says

    January 24, 2021 at 5:49 am

    5 stars
    While the dish was still simmering, I had to refrain myself from devouring it. Original flavors for a curry, especially with the use of thyme and allspice. I used Carolina Reaper powder in the curry powder and one habanero chili pepper per person instead of jalapeño. Great recipe, thank you Mike!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 24, 2021 at 7:35 am

      Great way to spice it up, Jérémie! A true chilihead for sure! Glad you enjoyed it. We love this one.

      Reply
  72. jimAND ROSE nashwinter says

    January 20, 2021 at 2:45 pm

    5 stars
    this looks great;would come over for some but too cold. Still got scotch bonnets blooming. ?Making sliced pickeled habs. I think they will be great. Will follow up. Great job Mike

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 20, 2021 at 3:09 pm

      Thanks!!! Yes, we really love this one. Super tasty!!

      Reply
      • bianca says

        April 15, 2023 at 5:40 am

        5 stars
        Hello, can I add lemongrass to this and use chicken wings instead?

        Reply
        • Mike Hultquist says

          April 15, 2023 at 7:04 am

          You surely can, Bianca. Let me know how it turns out!

          Reply
  73. Karin says

    January 20, 2021 at 11:44 am

    This looks amazing but I dont have Jamacian curry whats in this curry thats different than say a Thai curry? I make jerk chicken all the time, so I have a pretty good understanding of there flavor profile would this curry have more of those flavors? Thanks in advance
    BTW love this site...what is food without heat

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 20, 2021 at 12:17 pm

      Karin, there are many similarities between Jamaican Curry Powder (https://www.chilipeppermadness.com/recipes/jamaican-curry-powder/) and Indian Curry Powder (https://www.chilipeppermadness.com/recipes/homemade-curry-powder/). You CAN use them interchangeably, though there are flavor differences. To some, they may seem subtle, depending on the blend being used. Both use many common ingredients, though not completely, and differ quite a bit in ingredient ratios.

      Reply

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