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.
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 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.
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.
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.
"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.
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.
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.
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.
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
Other Jamaican Recipes You Might Enjoy
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 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
Nutrition Information
NOTE: This recipe was updated on 9/7/22 to include new photos and information. It was originally published on 1/20/21.
Mary Alford says
Hi everyone,, I used to cook this all the time but i never knew it was called Jamaican curry with potatoes too. Excellent dish
Cayla says
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
Mike Hultquist says
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.
Colette Lovell says
Great dish
Mike Hultquist says
Thanks!
Stacy Stewart says
If I am using chicken breast, do I need to cook it as long?
Thank you
Stacy
Mike Hultquist says
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.
Linda W. says
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.
Mike Hultquist says
Sounds wonderful, Linda.
Laura says
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!
Mike Hultquist says
Nice!! Glad you enjoyed it, Laura!
Kathy says
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
Mike Hultquist says
Thanks, Kathy. I appreciate it. Super happy with this recipe. YUM!
Kevin says
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
Mike Hultquist says
Glad you enjoyed it, Kevin!
A says
Very Delicious!
Mike H. says
Thank you - enjoy!
Charlie says
Great recipe. Completely new to Jamaican cooking - and it was delicious!
Mike H. says
Thank you Charlie - enjoy!
Dana says
Came out amazing!!
Claudette Legault says
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
Mike Hultquist says
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.
Curt says
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
Mike Hultquist says
Will definitely look into that, Curt. I believe I have some recipes for this in my cookbooks.
Barbara says
Great recipe! We love anything "curry". Thanks for this, Mike!
Mike Hultquist says
Thanks, Barbara!
Ieshia says
Prepared this recipe tonight, it was a hit! Adding it to our weekend staple dishes.
Charles Frazier says
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!
Mike Hultquist says
Glad you enjoyed it, Charles!
Supriya says
Thank you for the tofu method, Charles! Loved the update to this yummy recipe.
Crystal Morgan says
Absolutely amazing! Will make again!
Mike Hultquist says
Thanks, Crystal!
Jamie says
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?
Mike Hultquist says
Jamie, I removed the skin and cut it up with the bones, with a chef knife. You can use boneless, skinless chicken for this.
Lesley Yarney says
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.
Mike Hultquist says
Thanks, Lesley!
John says
Went right by recipe except for addition of 5 oz of coconut milk due to using deboned and skinned chicken breast. Good flavor.
Mike Hultquist says
Glad you enjoyed it, John!
Shan says
I've used this recipe multiple times and plan to again tonight. My family loves it!!! It is great and super easy!!
Mike Hultquist says
Awesome! Glad you enjoyed it, Shan!
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!!
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.