This is the best Jamaican Curry Chicken Recipe. The perfect combination of rich flavors on one plate. This is the Caribbean dish to make when you want to taste the islands.
You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!
Growing up, curry chicken was a staple weeknight meal. My mom's curry chicken is hands down the best I've ever had. Getting the recipe from her was a chore, as she measured nothing in the kitchen.
I asked many questions and watched her closely. I obtained a recipe and noted the key steps for making traditional and authentic Jamaican Curry.
Many home cooks adore this curry chicken recipe. I veered from traditional methods of cutting a whole chicken to make this recipe. Instead, I opt for boneless, skinless chicken thighs. They're easier to prepare and still result in juicy, flavorful chicken.
♡Tanya
Top Tips to Make the Best Jamaican Curry Chicken Recipe
- Rinse the chicken with water and vinegar.
- Use the right curry powder and seasonings - Jamaican Curry Powder is a combination of spices. For Jamaican curry, you need to use good curry powder. I use a combination of Hot Blue Mountain Country Curry Powder and Betapac Curry Powder. I also add a little Jamaican all-purpose seasoning.
- Use a whole chicken or just dark meat chicken, cut into pieces with skin removed - Curry chicken, like brown stew chicken, is a stew, and you want to make sure your chicken doesn’t dry out. I opt for boneless, skinless chicken thighs, which stay juicy and tender.
- Use only a little water - Curry is known to “sprout its own water.” I only add ¼ cup of water to this recipe when I start cooking, and I end up with about 1 ½ cups of gravy once it’s done. Adding too much water can make your curry bland.
The Ingredients You Need to Make This Recipe
Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.
- Chicken: boneless, skinless chicken thighs or whole chicken pieces cut into 2-inch pieces.
- Seasonings and Spices: Curry powder, All-purpose seasoning, Salt, Black Pepper
- Vegetables: Yellow onion, Green onions, Green pepper, Garlic cloves, Russet potato
- Herbs: Fresh thyme
- Heat: Scotch bonnet pepper (optional)
- Cooking Fats: Olive oil
- Liquids: Water
Recommended Curry Powders & Seasoning
How to make Jamaican Curry Chicken
Step 1: Add chicken thighs, all-purpose seasoning, 1 tablespoon of curry powder, onion, green onions, green pepper, garlic cloves, scotch bonnet pepper (if using), and thyme to a large bowl and combine. Cover and refrigerate for at least 1 hour or up to overnight.
Step 2: After marinating the chicken, remove the onions, peppers, thyme, scotch bonnet pepper (if using), and garlic cloves. Keep them separate.
Step 3: Heat oil in a large, heavy-bottom pot over medium heat. Add the remaining curry powder and stir, cooking for about 20-30 seconds.
This step, known as "burning the curry," releases the flavors of the spices. You don’t burn anything.
Step 4: Add onions, green pepper, scotch bonnet peppers (if desired), garlic cloves, and thyme to the pot. Stir the ingredients until the onions have softened. This should take about 3-5 minutes. If your onions and peppers appear dry, add about 1 tablespoon of water.
Step 5: Add chicken pieces and ¼ cup of water to the pot. Cover and reduce the heat to medium-low. Cook, stirring occasionally, for 30-35 minutes.
Step 6: When about 15 minutes remain, stir in the potato and continue cooking, covered.
Step 7: Once the chicken is cooked and the potatoes are softened, remove the pot from the heat. Salt and pepper to taste.
What is the best cut of chicken to use?
I prefer using boneless, skinless chicken thighs for this Jamaican Curry Chicken because they remain tender and juicy. If you prefer bone-in chicken, that works too—just cut it into smaller pieces and remove the skin.
For the best results, chop larger pieces into bite-sized chunks. Smaller cuts cook more evenly, soak up the curry flavors better, and are easier to enjoy in a stew or sauce-based dish.
I don’t recommend using only chicken breast here. Since it’s leaner and has less fat, it can dry out quickly during cooking.
Can you make it ahead of time, and how do you store it?
This curry is delicious when freshly made. It tastes even better the next day because the flavors have had time to meld. Let the curry cool to room temperature before transferring it to an airtight container. Store in the fridge for up to 4 days or freeze for up to 3 months.
Reheat on the stovetop on medium heat, stirring occasionally until heated through. Take care to only reheat the chicken once.
What do you serve with it?
This curry is great to serve on a bed of rice. You can serve it with boiled jasmine or basmati rice, or try it with one of these recipes:
FAQs
Some people add a touch of coconut milk to curry to give it a rich texture. I don't. This recipe mimics the curry you will find in many Jamaican households or Jamaican restaurants, which do not add coconut milk.
Yes. In the Instant Pot, sauté the curry powder and chicken first, then pressure cook for about 10 minutes. For the slow cooker, brown the chicken and curry first, then cook on low for 6–8 hours.
The potatoes will naturally thicken the sauce as they cook. If you prefer it thicker, mash a few potato pieces into the sauce or simmer uncovered for a few extra minutes.
Jamaican curry uses a unique curry powder blend that’s usually heavier on turmeric, allspice, and Scotch bonnet peppers, giving it a bright color and a distinctly island flavor. Indian curries often rely on garam masala, cumin, coriander, and a wider range of spice blends.
More Jamaican Recipes
- Jamaican Curry Goat - similar to curry chicken, but you'll cook the goat for longer, until it's tender. I usually use my pressure cooker to make curry goat.
- Jamaican Jerk Chicken - a classic Jamaican dish that is smoky, spicy, and bursting with Island flavors. Typically grilled, you can also bake it or prepare it in your air fryer.
- Jamaican Oxtail Recipe
- Jamaican Curry Shrimp - this recipe uses whole, juicy shrimp and coconut milk. It's a quick meal to make, making it perfect for weeknight dinners.
I hope you love this recipe as much as we do. If you've made this recipe, please leave a comment below. I appreciate your support.
Jamaican Curry Chicken Recipe (Mom's Recipe)
Ingredients
Equipment
Instructions
- Add chicken thighs, all-purpose seasoning, 1 tablespoon of curry powder, onion, green onions, green pepper, garlic cloves, scotch bonnet pepper (if using), and thyme to a large bowl and combine, making sure all chicken pieces are covered with the seasoning. Cover and refrigerate for at least 1 hour or up to overnight.
- One the chicken is done marinating, remove onions, peppers, and garlic cloves from chicken and set aside.
- Heat olive oil in a large heavy bottom pot over medium heat. Add remaining curry powder and stir, cooking for about 20-30 seconds. Add onions, green pepper, garlic cloves, thyme, and scotch bonnet pepper (if using) to pot and stir until onions have softened, about 3-5 minutes. If your onions and peppers are looking dry, add about 1 tablespoon of water.
- Add chicken and ¼ cup of water to the pot. Cover and reduce heat to medium low. Cook, stirring occasionally, for 30-35 minutes.
- When there is about 15 minutes remaining, stir in potato and continue to cook covered.
- Once chicken is cooked and potatoes are softened, remove from heat. Salt and pepper to taste.
Nutrition
Video
Notes
- You can use bone-in chicken if you prefer, just cook until the meat is fall off the bone tender. I don’t recommend using chicken breast in this recipe as it can dry out.
- The kind of curry you use is important to this dish. I used 2 tablespoon Blue Mountain Country Curry and ½ tablespoon Betapac. Your stew will taste like whichever curry you choose to use.
- Scotch bonnet pepper is optional in this recipe. Feel free to chop it up and remove the seeds or place it in the pot whole, while cooking, to flavor the chicken.
- Curry “sprouts” its own gravy. Do not add more than the ¼ cup as listed in the recipe or you’ll have curry soup instead.
- The potato will thicken the gravy.
Tried this recipe?
Let us know how it was!This recipe was first published on January 14, 2021. It has been updated with additional helpful information.
Phyllis says
Hi. I only have Betapac curry powder and you had mentioned to only use a little. How much would I use for this Curry Chicken Recipe please and thanks.
Tanya Harris says
Hi Phyllis, if using only Betapac, I would reduce it to 2 Tablespoons.
Rena says
This recipe is perfect and easy. My family ran through dinner really quick. It definitely will be on my meal plan. Thank you for sharing
Tanya Harris says
Thanks so much Rena! So happy you like the curry chicken.