Jamaican Curry Chicken
Fun Fact: I’m part Jamaican. One of my favorite dishes in the entire world happens to be curry. Chicken, beef, goat, or pork; it doesn’t matter. I just love curry. This is something I grew up eating and I’m sharing my recipe for making this delicious dish. My favorite way to serve Jamaican curry chicken is either with boiled dumpling or white rice, plantain, and a cabbage salad. If you like this recipe, check out my Green Seasoning recipe to make sure your chicken comes out just like mine!


Jamaican Curry Powder vs. Indian Curry Powder
While both are curry powders, they both are made differently. This will create a difference in color and end tasting result in your dish. Indian curry powder usually features chili powder, where as the pepper or spice aspect in Jamaican curry powder comes from scotch bonnet. Indian curry powder features coriander, cumin, and tomato to bring the signature flavors of Indian cuisine into powder form. Jamaican curry on the other hand features allspice to bring the flavors of Jamaica into the dish. Both curries use turmeric to achieve that bright yellow color we are all familiar with. As you can see, there are a few similarities, but enough differences to where you would notice if you substituted one for the other in your dish.
To achieve the best tasting Jamaican curry chicken, you want to use a quality curry powder. This can be found at your local Caribbean grocery store.
Jamaican Curry Chicken
Equipment
- dutch oven
Ingredients
- 1 whole chicken chopped into pieces, skin removed
- 1 yellow onion sliced
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- 6 garlic cloves chopped
- 5 green onion sprigs dark green parts only, chopped
- 4 all spice berries
- 3 tbsp good quality jamaican curry powder divided
- 1½ tbsp chicken boullion
- 2 tbsp all purpose seasoning
- 1 tbsp smoked paprika
- ½ tbsp black pepper
- 3 tbsp green seasoning
- 4 cups water
- ¼ cup coconut milk
- 3 golden potatoes peeled and quartered
- 2 carrots peeled and sliced
- 1 large sprig thyme
- 1 scotch bonnet pepper
- 2 tbsp neutral oil
Instructions
- To your cleaned chicken, pat it dry and season with half of the curry powder, smoked paprika, all purpose seasoning, black pepper, and chicken bouillon. Massage well, then add in bell pepper, onion, garlic, and green onion. Combine and marinate for 1 hour minimum.
- To a dutch oven on medium heat, add in neutral oil and remaining curry powder. Cook curry powder for 2 minutes. Raise heat to medium high and begin to brown chicken in batches.
- Once all chicken is browed on all sides, add in 4 cups of water to the bowl with veggies from marinating the chicken. Pour that mixture into the pot. Add in thyme and scotch bonnet. Place the lid on and allow to cook for 20 minutes.
- Stir the curry and lower to medium low heat. Add in potatoes, carrots, and coconut milk. Allow the curry to cook for an additional 10 minutes or until potatoes are fork tender.
- Serve with white rice or boiled dumplings, sweet plantain, and salad. Enjoy!