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.
Cass says
Hello,
I love your recipes. Can I use this recipe to make baked curry wings?
Tanya says
Hey Cass, you sure can.
Della says
GIRL!!!! I made this for dinner today and let me tell you it was AMAZING!!! Thank you Thank you and Thank you. Loved the video too❤️❤️❤️
Tanya says
Thank you so much Della! I appreciate it. So happy you liked the recipe and the video.
Della says
@Tanya, It was my first time ever making curry chicken and you made it so easy to follow DELICIOUS!!!
Shanya says
Soooo I finally gave it a go to make curry chicken and followed your recipe. I should be ashamed being that I am Guyanese. Lol I used Lalah’s Curry and my family really enjoyed it. Thank you
Tanya says
lol, so happy you decided to make it. Thanks so much for the review 🙂
Adele says
Prepared the recipe in the crockpot. On low for 4 hours. Absolutely amazing!!! Delicious! Our Mom used to make curry chicken when we were kids. Scarfed it up, and this was almost identical to Mom's curry chicken. Poured it over rice. Even my finicky daughter ate it and had TWO helping!! Thank you for sharing this recipe!! Its a keeper!!!!
Tanya says
Thank you Adele! So happy you enjoyed the recipe. Love that you made it in the slow cooker.
Jennifer C. says
This dish was incredibly flavorful and deserves TEN stars! I prepared this for Sunday dinner for my Guyanese husband and he raved about it. I couldn't find Betapac curry powder locally, so I used the Jamaican Choice brand of curry powder and it was great. My Forking Life has never steered me wrong with delicious recipes I will be sure to add this one to the rotation.
Tanya says
Thanks so much, Jennifer C.! So happy you liked the recipe. And thank you for mentioning the curry powder you use. I'm glad to hear Jamaican Choice is delicious as well. I'll have to give that brand a try too.
Dezzie G says
Hi Tanya, need your help. I'm in the uk and cannot seem to find Blue mountain curry powder anywhere, even online. I'm planning on making your curried chicken recipe, can you recommend a decent substitute or give me an idea of how hot or mild the Blue mountain curry powder is and the Betapac, which I think I've sourced.
P.s I made your brown stew chicken the other day, great recipe, loved by all. Keep up the good work.
Dezzie G
Tanya says
Hey Dezzie, Blue mountain curry powder comes both in hot or mild, and I usually use the mild if I can. I've also since created my own curry powder recipe, and if you can source the ingredients to make it, it's worth a try. The only ingredient I had to order offline for that recipe was fenugreek. https://www.myforkinglife.com/jamaican-curry-powder/ I have heard good things about Chief's curry powder as well. Please let me know how it turns out.
Emma says
I made this for my Jamaican boyfriend and when I tell you, he was shocked at how good it was. Compared it to the best curry chicken he’s ever had! Thank you so much for sharing this recipe it is delicious.
Tanya says
Thanks so much Emma! So glad you all enjoyed the recipe 🙂
Coop says
I’ve made this dish twice and it is absolutely AMAZING! The first time, I added too much water and ended up with curry soup (still amazing) so be sure to use only the 1/4 cup of water. I subscribed and signed up to receive the emails. I can’t wait to try more from you!
Tanya says
Thanks so much Coop! So happy you like the recipe.
RO KEL says
This dish was delicious! My kids loved it too. I followed your directions which were very detailed and easy to follow. This is a winner! Thanks for sharing.
Tanya says
Thanks RO KEL, so happy you all liked the recipe 🙂
Nika says
Loved this recipe…. I used homemade chicken broth instead of water and added coconut milk.
Tanya says
Thanks Nika! So happy you liked the recipe 🙂
Vickie says
Excellent! Delicious!
Minor tweak I replaced thyme with culantro (similar to cilantro). It’s a keeper! Thank you so much!
Tanya says
Thank you Vickie! So happy you liked the recipe 🙂
Cassandra says
Nice!! Easy to follow, measurements accurate. Good tasting food!!!
Candace says
Quick Easy and turned out so goood!!! Made it fir my husband's birthday today
Tanya says
Aww, Happy Birthday to your husband! So glad you all liked the recipe.
Sheila Davies says
Great quick weeknight recipe! I added a little grated ginger but stuck to the original recipe otherwise. Thanks for c sharing this delicious recipe. Was a great success with by family, including 94 yr old mother - will make again.
Tanya says
Thanks Sheila! So happy you and your family liked the recipe 🙂
PJ says
First, I love Curry, ANYTHING curry. Especially Chicken and Curry. Your video was done very well, thank you so much for sharing. I'm seeing this after dinner so...my next meal will be your recipe that you so graciously shared, THANK YOU!