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Home » Jamaican Curry Chicken

Jamaican Curry Chicken

by Mike Hultquist · Jan 20, 2021 · 73 Comments

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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. 

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

Spicy Jamaican Curry Chicken simmering, ready to serve

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

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 3 tablespoons of curry powder, though use it to taste.
  • Seasonings. Allspice, adobo seasoning, thyme, and salt and black pepper. You can use your favorite Jamaican staples. General chicken seasoning is popular.
  • Vegetables. Onion, jalapeno peppers and/or Scotch bonnet peppers, garlic, ginger, green onion, potatoes.
  • Liquids. Coconut milk and chicken broth.
  • Extras. Olive oil for cooking, tomato paste and your favorite hot sauce to taste.

Jamaican Curry Chicken in a pan

How to Make Jamaican Curry Chicken - the Recipe Method

Season the Chicken. Cut up the chicken into smaller pieces if you'd like. I love larger pieces for myself. Rub the chicken pieces with 1 tablespoon Jamaican curry powder and salt and pepper to taste.

Seasoning 2 large pieces of chicken with homemade Jamaican Curry powder

Brown the Chicken. Heat the oil in a large pot or Dutch oven over medium heat or medium-high heat. Add the chicken and cook for 10 minutes to brown all sides, flipping half way through. Remove the chicken and set it aside.

Searing the 2 large pieces of seasoned chicken

Cook the Vegetables. Add the onion and peppers to the pot and stir. Cook for 5 minutes to soften. Add the green onion, ginger, garlic and cook 30 seconds to 1 minute, until the garlic becomes fragrant. 

Bloom the Seasonings. Stir in the Jamaican curry powder, allspice, thyme, and adobo seasoning. Cook for 1 minute, stirring, until the seasonings bloom in flavor.

Liquids and Potatoes. Stir in the coconut milk (if using), chicken broth, tomato paste (if using) and potatoes. Taste and adjust with salt, pepper and hot sauce to your personal tastes.

Curry sauce for our Jamaican Curry Chicken

Add the Chicken and Simmer. Nestle the seared chicken back into the pan with the curry sauce and reduce the heat. Simmer for 30 minutes, or until the chicken is tender and cooked through. It should measure 165 degrees F internal when measured with a meat thermometer.

Simmering chicken and potatoes in a pan to make Jamaican Curry Chicken

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

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 simmering in a pan

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. 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.
  • Seasoning. 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!
  • 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.
    • Other Vegetables. I make mine with potato, but you can easily include other root vegetables like carrot, rutabaga or celery root. Toss in green beans, corn or more peppers to round it out.
  • 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.

A spoonful of Jamaican Curry Chicken curry sauce

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 books, which I have found to be educational and informative:

  • Authentic Recipes from Jamaica, by John DeMers (affiliate link, my friends!)
  • Jamaican Cookbook - Traditional Jamaican Recipes Made Easy (affiliate link, my friends!) - No photos, but easy to follow with some good recipes.

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
  • 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

Mike scooping a piece of Jamaican Curry Chicken to serve

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.

Mike scooping a piece of Jamaican Curry Chicken to serve
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.
Course: Main Course
Cuisine: Caribbean, Jamaican
Keyword: chicken, curry, one pot, spicy
Prep Time: 10 minutes
Cook Time: 40 minutes
Calories: 420kcal
Author: Mike Hultquist
Servings: 8
Tap or hover to scale
4.96 from 25 votes
Leave a Review

Ingredients

FOR THE CHICKEN

  • 3 pound chicken cut up to your preference (I used leg and thigh quarters today)
  • 1 tablespoon Jamaican curry powder or more to taste
  • Salt and black pepper to taste

FOR THE CURRY

  • 2 tablespoon olive oil
  • 1 medium onion chopped
  • 2 jalapeno peppers chopped (add in a chopped Scotch Bonnet pepper for wonderful heat and flavor!)
  • 1/4 cup chopped green onion
  • 4 cloves garlic chopped
  • 2 tablespoons chopped ginger
  • 2 tablespoons Jamaican curry powder
  • 1 tablespoon adobo seasoning
  • 1 teaspoon allspice
  • 1 teaspoon dried thyme
  • 14 ounce can coconut milk (optional - use only chicken broth as an alternative)
  • 1/2 cup chicken broth
  • 2-3 ounces tomato paste (optional - I prefer it)
  • 1 pound yellow potatoes diced (peel if desired)
  • Salt and pepper to taste
  • Hot sauce to taste

Instructions

  • Cut up the chicken as much as you prefer. Rub the chicken pieces with 1 tablespoon Jamaican curry powder and salt and pepper to taste.
  • Heat the oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook for 10 minutes to brown all sides, flipping half way through. Remove the chicken and set it aside.
  • Add the onion and peppers to the pot and stir. Cook for 5 minutes to soften.
  • Add the green onion, garlic and ginger and cook 30 seconds to 1 minute, until the garlic becomes fragrant.
  • Stir in the Jamaican curry powder, allspice, thyme, and adobo seasoning. Cook for 1 minute, stirring, until the seasonings bloom in flavor.
  • Stir in the coconut milk (if using), chicken broth, tomato paste (if using) and potatoes. Taste and adjust with salt, pepper and hot sauce to your personal tastes.
  • Nestle the seared chicken back into the pan with the curry sauce and reduce the heat. Simmer for 30 minutes, or until 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, red pepper flakes and chili slices.

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. Most Jamaican Curry Chicken dishes I've seen cut up the chicken more, though I love the larger pieces that I can pull right off the bone to enjoy. To your preference!
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: 420kcal   Carbohydrates: 8g   Protein: 24g   Fat: 33g   Saturated Fat: 16g   Cholesterol: 87mg   Sodium: 151mg   Potassium: 515mg   Fiber: 3g   Sugar: 3g   Vitamin A: 576IU   Vitamin C: 11mg   Calcium: 40mg   Iron: 3mg
Mike scooping a piece of Jamaican Curry Chicken to serve
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.

Categories: Chicken Tags: Chili Pepper Madness, chili pepper recipe, low budget/inexpensive meals, mikes favorites

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    Recipe Rating




  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. Shante says

    May 14, 2022 at 11:28 am

    As a Jamaican I can say this is an “A” for effort, but u missed a few key things, u didn’t clean the chickens meaning taken the skin off and u didn’t chop it into bite size pieces, and u didn’t use the main seasoning ingredients in Jamaican cooking especially in this dish as in tomatoes,onions,thyme, scallion, pimento seeds, that’s what give the sauce the robust tastes and no Jamaican I know of uses jalapeños peppers to cook with it scotch bonnet, so I’m just saying this is ur version of curry chicken but not the Jamaican I Know….

    Reply
    • Mike Hultquist says

      May 15, 2022 at 9:14 am

      Hi, Shante. Thanks for your comments. I adapted this recipe from the Jamaican cookbooks listed in the post. I know I didn't chop up the chicken, which is much more commonly done with Jamaican Curry, and I've had a few comments about that. I'm going to do a version soon with chopped chicken, as it more commonly done, though not a requirement. I discuss this in the post as well. As for the other ingredients you mention - I actually DO include thyme, tomatoes (paste), onions, Scotch Bonnets (mentioned in the ingredients). The jalapeno is used for milder palates. This is all discussed in the post, all clearly stated. I'm sure it's different from your version, though. It's really hard to make a single recipe on a site that is going to agree with everyone else's personal favorite. It just isn't possible, and I try to address this in the notes section, where I discuss variations and adaptations. Again, I do appreciate you sharing your thoughts and experience. Best.

      Reply
  7. 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
  8. 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
  9. 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
  10. 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
  11. 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
  12. 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
  13. 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
  14. 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
  15. 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
  16. 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
  17. 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
  18. 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
  19. 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
  20. 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
  21. 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
  22. 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
  23. 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
  24. 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
  25. 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
  26. 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
  27. 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
  28. 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
  29. 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
  30. 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
  31. 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
  32. 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
  33. 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
  34. 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
  35. 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
  36. 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
  37. 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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