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!
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.
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.
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.
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.
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.
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.
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.
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.
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
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
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
Nutrition Information
PJ says
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!
Mike Hultquist says
So good! You're going to love it! Thanks, PJ. Enjoy.
Brigitte says
I’ve made your Jamaican chicken potato curry.
It is AMAZING.
Thank you
Charlyn says
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!
Mike Hultquist says
Wow, awesome! So great to hear! Glad you enjoyed it, Charlyn. Thanks for sharing. =)
Ruth says
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.
Mike Hultquist says
Outstanding! Thanks, Ruth!
Christal says
Seasoning were perfect! I can’t wait to have it over rice
Mike Hultquist says
Awesome!!
Shante says
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….
Mike Hultquist says
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.
Christine B says
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.
Mike Hultquist says
Thanks so much, Christine. I'm very happy you enjoyed it! Thanks for sharing!
Ashleigh says
So yummy! Will definitely be making this again. My son basically drank the sauce left in the pot when the meal was over.
Mike Hultquist says
Wow, glad to hear, Ashleigh! Glad you enjoyed it!!
Moriah says
This was amazing thanks so much!
Mike Hultquist says
Thanks, Moriah!
Stacy says
If I choose to use chicken breast, how much should I get?
Thanks
Stacy
Mike Hultquist says
You can use a couple pounds, Stacy.
Abbie Garlick says
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
Michael Hultquist - Chili Pepper Madness says
Yep! You can reheat this, Abbie. I hope you enjoy it!
Charmaine says
This is a fabulous recipe I love it thank you ❤
Michael Hultquist - Chili Pepper Madness says
Thanks, Charmaine! I appreciate it! =)
Chris hollister says
Delicious… sits very nice in the belly. We needed a spicy dinner. Thank you.
Michael Hultquist - Chili Pepper Madness says
Thanks, Chris! Glad you enjoyed it. =)
Patty says
I made this tonight for dinner and it was amazing. Exactly the recipe I was looking for!
Michael Hultquist - Chili Pepper Madness says
Excellent! Glad you enjoyed it, Patty! Thanks for sharing!!
Ann says
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.
Michael Hultquist - Chili Pepper Madness says
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.
Felicia says
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.
Michael Hultquist - Chili Pepper Madness says
Thanks, Felicia. Glad you enjoyed it! Cheers!
Pat Brown says
This was delicious. I'm already planning on making it again.
Michael Hultquist - Chili Pepper Madness says
Great! Thanks, Pat. Glad you enjoyed it.
Jesse says
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
Michael Hultquist - Chili Pepper Madness says
Wow, awesome, Jesse! I seriously appreciate it and am happy you all loved it! Thanks!!!
Kym says
I’m cooking this now and it smells amazing… tasted the sauce mmmm delicious thank you this will be made again and again
Michael Hultquist - Chili Pepper Madness says
Thanks! Enjoy!
W.G Abraham says
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
Michael Hultquist - Chili Pepper Madness says
Excellent!!
Funky says
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
Michael Hultquist - Chili Pepper Madness says
Nice! Glad you enjoyed it!
Adrienne says
⁷ok...im getting ready to make this ! Looks amazing wish me luck
Michael Hultquist - Chili Pepper Madness says
Enjoy, Adrienne. Good luck! Chop up the chicken as much as you'd prefer!
Carmen M says
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.
Michael Hultquist - Chili Pepper Madness says
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.
Sasha says
Can I use normal curry?
Michael Hultquist - Chili Pepper Madness says
Sasha, you surely can, though the flavor profiles are somewhat different.
Darlene says
I swapped the potato for rutabagu and a sliced carrot. This is a great low carb meal substitute. Delicious!
Michael Hultquist - Chili Pepper Madness says
Awesome! Thanks, Darlene!
Angelo says
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!!
Michael Hultquist - Chili Pepper Madness says
Thanks, Angelo!
Iris says
I love this recipe. This is my 4th time making curry chicken with this recipe and it’s a hit! Thank you!!!
Michael Hultquist - Chili Pepper Madness says
Glad you enjoyed it, Iris!
Mikula says
Hi,
Do you use sweet or unsweet coconut milk?
Michael Hultquist - Chili Pepper Madness says
Mikula, I use unsweetened.
Alia says
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!
Michael Hultquist - Chili Pepper Madness says
Thanks, Alia! Glad you enjoyed it!
Thomas says
Made it for lunch today- it turned out great!
Michael Hultquist - Chili Pepper Madness says
Thanks, Thomas!
Fredy says
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
Michael Hultquist - Chili Pepper Madness says
Sounds wonderful, Fredy! I appreciate it!
Lorraine Ellis says
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.
Michael Hultquist - Chili Pepper Madness says
Thanks, Lorraine! I appreciate it!
Halima says
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...
Michael Hultquist - Chili Pepper Madness says
Thanks, Halima. The biggest difference is in the ratios of the ingredients, and some of them used. Enjoy!
Kevin says
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
Michael Hultquist - Chili Pepper Madness says
Excellent! Thanks, Kevin!
Jérémie says
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!
Michael Hultquist - Chili Pepper Madness says
Great way to spice it up, Jérémie! A true chilihead for sure! Glad you enjoyed it. We love this one.
jimAND ROSE nashwinter says
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
Michael Hultquist - Chili Pepper Madness says
Thanks!!! Yes, we really love this one. Super tasty!!
Karin says
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
Michael Hultquist - Chili Pepper Madness says
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.