Jamaican Curry Chicken Recipe (Mom's Recipe)

jamaican curry chicken in blue pot with a wooden spoon on the side

Jamaican Curry Chicken Recipe (Mom's Recipe)

This authentic and traditional Jamaican Curry Chicken recipe is the perfect combination of rich flavors in one dish. It’s the perfect dish to make when you want a taste of the islands.

Course Main Course

Cuisine Jamaican

Keyword easy chicken curry, how to make chicken curry, Jamaican curry recipe

Prep Time 15

Cook Time 40

Marinating Time 1

Total Time 2

Servings servings

Calories 441kcal

Author Tanya

Equipment

Dutch Oven

Ingredients

2 lbs boneless and skinless chicken thighs chopped into 2-inch pieces
2.5 Tablespoon curry powder separated (see note)
1 teaspoon all-purpose seasoning
1 yellow onion chopped
3 green onions chopped
½ green pepper chopped
4 garlic cloves chopped
1 scotch bonner pepper chopped, seeds removed (optional)
3 sprigs fresh thyme stems removed
3 Tablespoon olive oil
¼ cup water
1 large russet potato chopped
Salt and pepper to taste

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.

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.

Nutrition