This post may contain affiliate links. Please see our disclosure policy.
Jamaican curry chicken is a Caribbean comfort meal, with tender chicken simmered in a flavorful sauce. Serve it with white rice, boiled food, or roti.
For more authentic Jamaican recipes, try my Jamaican Curry Goat and Jamaican Oxtail recipe.
Curry chicken is probably the Jamaican dish that gets cooked most often in my house. I like mine with that rich, well-seasoned sauce and just the right amount of spice so it’s not overwhelming. Once it starts simmering, you already know it’s going to be a good meal.
Why you’ll love this Jamaican curry chicken Recipe
- Easy to Make: This recipe comes together with simple steps, and once everything is in the pot, it mostly cooks on its own.
- A Caribbean Staple: Curry chicken is a go-to in Jamaican cooking, and this version keeps those familiar flavors and techniques.
- Great for Meal Prep: It reheats well and the flavors deepen over time, making it even better the next day.
The Difference between Jamaican Curry and indian curry
Jamaican curry and Indian curry differ mainly in flavor and how the spices are used. Jamaican curry powder is typically milder, more turmeric-forward, and is often “burned” or toasted in oil before cooking to deepen its flavor. Indian curries vary widely by region and tend to use a broader mix of spices and techniques, resulting in more complex and layered flavor profiles.
ingredients for jamaican curry chicken
- Chicken: I use skinless chicken cut into pieces so it cooks evenly and soaks up all the seasoning.
- Curry powder: This is the base of the dish, and I always toast it first to bring out the full flavor.
- Green seasoning (optional): I like adding this for an extra layer of flavor right from the start.
- All-purpose seasoning, seasoned salt, and black pepper: These help build a well-seasoned base so the chicken isn’t bland.
- Onion, garlic, scallion, thyme, pimento, and ginger: These fresh seasonings are what really carry the flavor through the entire dish.
- Scotch bonnet pepper: I add it whole for that signature heat without making the dish too spicy.
- Potato and carrot: These make the dish more hearty and soak up all that curry sauce as it cooks.
- Cooking oil: I use this to toast the curry and start building flavor in the pot.
- Hot water: I always keep hot water on hand to help create the sauce without slowing down the cooking process.
How to make Jamaican Curry Chicken
Season the Chicken
I start by seasoning the chicken with seasoned salt, black pepper, all-purpose seasoning, and most of the curry powder. Then I add half of the fresh seasonings along with the green seasoning and massage everything into the chicken so it’s well coated. If I have time, I let it marinate overnight, but even 30 minutes makes a difference.
Toast the Curry
In a large skillet over medium-high heat, I heat the oil and add the remaining curry powder to toast it. I let it cook for about 30 seconds, then add the sliced garlic and toast it for another 30 seconds. This step helps bring out the full flavor of the curry before anything else goes into the pot.
Brown the Chicken
I add the chicken to the skillet and let it cook without stirring for about 5 minutes so it can develop some color. Then I gently flip the pieces, reduce the heat slightly, and cover the pot. I let it cook for about 10 minutes so the chicken can release its own juices.
Build the Sauce
After that, I give the chicken a stir and add hot water to the bowl the chicken marinated in to pick up any leftover seasoning. I pour that into the pot along with the rest of the fresh seasonings, potatoes, and carrots. Then I mix everything together, reduce the heat to medium, and let it cook down.
Simmer and Finish
I let the curry chicken cook for about 25 minutes until the chicken is fully cooked and the sauce has come together. Once it’s done, I turn off the heat and let it sit for a few minutes before serving.
storage
Let the curry chicken cool completely, then store it in an airtight container in the refrigerator. It will keep well for up to 3 to 4 days. To reheat, warm it on the stovetop over medium-low heat, adding a splash of water if the sauce has thickened too much.
You can also reheat it in the microwave in short intervals, stirring in between, until heated through.
Tips for the best Jamaican curry chicken
- Marinate if you can. Letting the chicken sit, even for 30 minutes, helps the seasoning soak in and builds better flavor throughout the dish.
- Toast the curry powder. Cooking the curry in oil at the start deepens the flavor and gets rid of any raw taste.
- Don’t rush the first sear. Let the chicken sit without stirring so it can develop color before flipping.
- Use the marinade bowl. Adding water to the bowl and pouring it into the pot helps you capture all the leftover seasoning.
- Control the heat. Keeping the scotch bonnet whole gives you flavor without making the dish too spicy.
- Let it simmer properly. Giving the curry time to cook down helps the sauce thicken and the chicken become tender.
recipe variations
- Use different cuts of chicken. I usually go with bone-in pieces for the best flavor, but boneless thighs or chicken breast work too. Just keep in mind boneless cuts will cook faster.
- Adjust the heat level. Leave the scotch bonnet whole for a milder flavor, or pierce it if you want the heat to come through more.
- Use it beyond chicken. This same curry base works well with shrimp, goat, or even vegetables if you want to switch things up.
frequently asked questions
Common mistakes include skipping the step of toasting the curry powder, which can leave the dish tasting flat or slightly raw. Another is adding too much water too early or not letting the sauce cook down, which prevents the curry from developing a rich, well-balanced flavor.
Curry chicken is typically served with white rice, rice and peas, or roti to soak up the sauce. You can also pair it with boiled ground provisions like yam or dumplings, and fried plantains for a bit of sweetness.
No, you don’t have to marinate it, but letting it sit for at least 30 minutes helps the seasoning soak in and builds better flavor. If you have the time, marinating overnight will give you the best results.
I hope you enjoyed making this jamaican curry chicken recipe.
If you try it, let me know how it turns out. I’d love to hear from you.
For more Jamaican-inspired home cooking, follow me on Instagram, Facebook, YouTube, and TikTok where I share new dishes, tips, and real-time cooking in my kitchen.
Authentic Jamaican Curry Chicken
Equipment
- Large mixing bowl
- Cutting Board
- Knife
- Large skillet or sauté pan with lid
- Wooden spoon or spatula
- Tongs
Ingredients
- 4 lbs skinless chicken, cleaned and cut into 2-inch pieces
- 2 tbsp Caribbean green seasoning, (optional)
- 1.5 tsp seasoned salt
- 1 tsp black pepper
- 2 tbsp Jamaican chicken seasoning or all-purpose seasoning
- 3 tbsp Caribbean curry powder
- 1 yellow onion, chopped
- 6 garlic cloves, 4 minced and 2 sliced
- 2 scallion stalks, chopped
- 4 thyme sprigs
- 8 pimento seeds/allspice berries, crushed
- 2 tsp ginger, freshly grated ginger or ginger paste
- 1 scotch bonnet pepper
- 2 medium white potatoes, peeled and large diced
- 1 medium carrot, cut into coins (optional)
- 2 tbsp cooking oil
- A kettle full of hot water on hand
Instructions
- In a large mixing bowl, season chicken with green seasoning (if using) seasoned salt, black pepper, chicken or all-purpose seasoning, and 2 tbsp of the curry powder.
- Split the prepared onion, garlic, scallion, and thyme to use half for seasoning the chicken and half later to season the pot. (Also, reserve the 2 sliced garlic cloves to use later.) Add the fresh seasonings to the mixing bowl with the chicken along with the crushed pimento seeds and ginger. Massage all of the seasoning into the chicken. Marinate overnight or at least for 30 minutes if you can. If you’re pressed for time, move on to the next step.
- Heat the cooking oil on medium-high heat in a large skillet that comes with a lid. Toast the reserved 1 tbsp of curry in the hot oil for 30 seconds. Add the 2 sliced garlic cloves to the toasting curry powder, and mix/toast the curry and garlic for another 30 seconds.
- Add the chicken to the skillet, and let cook without stirring for about 5 minutes. Don’t wash out the bowl the chicken marinated it; keep it to the side for now. After 5 minutes, gently flip the chicken pieces. Then, reduce the heat by a notch or two (just above medium), and cover the chicken with a lid for about 10 minutes to allow it to spring its own water.
- After 10 minutes, stir the chicken. Add about 1 cup of hot water to the bowl that was used to marinate the chicken. Add the now seasoned water to the pan, along with the rest of the reserved fresh seasonings, diced potato, and carrot. Incorporate everything well, reduce the heat to medium, and let everything cook down for another 30 minutes.
- After 30 minutes, turn off the heat, and let it sit for 5 minutes before serving.
Notes
Like this? Leave a comment below!
