Jamaican Curry Chicken
Spicy, creamy, Jamaican curry chicken delivers an incredible flavor explosion. Homemade curry powder, aromatic garlic and onion, and luscious coconut milk take this hearty recipe over the top. I guarantee this is one stew you’ll want to make over and over again.
Did you know that curry is not just one spice but a mixture of several different spices? That’s why some brands of store-bought curry seasoning are spicy and bold, while others are milder and sweeter. Honestly, some are meh in the taste department.
That is why I came up with my own recipe to suit my family’s tastes perfectly. Feel free to customize it to create your own perfect curry spice mix. Or you can choose your preferred store-bought brand – we all have our favorites.
Jamaican Curry vs. Indian Curry
Though similar to Indian curry, Jamaican curry powder has subtle differences. For example, the Jamaican version includes allspice, a spice that shows up in classic Jamaican jerk dishes.
Plus, it’s heavier on the turmeric than Indian curries, and the spices are usually toasted. Some of the best recipes are from fusion cuisines, and this curry takes chicken, goat, lamb, and beef to another level.
How to Make Jamaican Curry Chicken
This versatile recipe is very forgiving. You can make the curry sauce with the chicken in the skillet, or not. The video shows a slightly different process than I prefer now. Both ways are amazingly delicious.
- Season and sear the chicken, set aside, saute the aromatics, and add the tomato paste.
- Add the broth and coconut milk, the chicken, and simmer. Then toss in the potatoes and carrots, simmer, and add the bell peppers.
Recipe Tips and Twists
- You could substitute other meats if you aren’t a fan of chicken. It’s fabulous with goat, but pork and beef also make a fantastic curry.
- Turn this recipe into a plant-based dish with oyster mushrooms, portabellos, chickpeas, or tofu instead of chicken.
- Use whole-fat coconut milk for the creamiest, most delicious curry.
- Feel free to get creative with your veggie selection if you wish. Broccoli, cauliflower, eggplant, zucchini, and spinach would all work well in a curry, so feel free to clean out your fridge’s vegetable drawer.
- Adjust the spiciness of this dish by adjusting the amount of curry powder you add. You can also increase the heat with more cayenne pepper.
Make-Ahead and Leftovers
Adding to its appeal is just how easy it is to make this curry dish ahead of time. Simply follow the recipe instructions, allow the curry to cool, then store it in the fridge for 3-5 days or in the freezer for 3-4 months until you are ready to serve it. Reheat it on the stovetop, and no one will know you haven’t been in the kitchen all day preparing this delicious dish. The same is true of leftovers.
What Goes With Jamaican Curry Chicken
This curry goes great with white rice, but lately, I’ve gotten into serving it with arroz con gandules, making for an interesting (and delicious) cultural mash-up. It also goes great with Caribbean coleslaw and fried sweet plantains.
More Fantastic Curry Recipes to Try
Watch How to Make It
[adthrive-in-post-video-player video-id=”lxT72PrU” upload-date=”Tue Aug 07 2018 11:48:32 GMT+0000 (Coordinated Universal Time)” name=”Jamaican Curry Chicken” description=”Jamaican Curry Chicken – a one pot meal that is bursting with flavor. The most delicious curry stew, you will want to make this over and over again.”]
This recipe was first published in October 2014, and has been updated with new photos, a video, and additional tips.
Jamaican Curry Chicken
Ingredients
- 1 3½-4 pound (1.5-2kg) whole chicken, cut into pieces
- salt to taste (¾-1 teaspoon per pound of chicken)
- 1 teaspoon (2-3g) white pepper (optional)
- 2 tablespoons (30g) cooking oil
- 3-4 tablespoons (18-25g) Jamaican curry powder
- 1 medium onion, diced
- 2 teaspoons (10g) minced garlic
- 2 teaspoons (4g) fresh thyme, minced
- ½ teaspoon (1-2g) paprika (optional)
- 1 teaspoon (5g) tomato paste (optional)
- 1-2 cups (236-472ml) whole-fat coconut milk (or low-fat if cutting calories)
- 2 cups (470ml) chicken broth, more as needed (or water)
- 1 pound (450g) potatoes, peeled and cut into medium pieces
- 6 ounces (170g) carrots, sliced
- 6 ounces (170g) green bell peppers, sliced
- 6 ounces (170g) red bell peppers, sliced
- 1 scotch bonnet pepper (optional)
- 2-3 tablespoons (12-18g) chopped parsley
Instructions
- Season the chicken pieces with salt and pepper.
- In a large, deep pan, heat oil over medium heat until hot, and then add the chicken. Sear for 3-5 minutes or until slightly browned, turning halfway through. Remove and set aside on a plate.
- To the same pan, add the curry powder, onions, minced garlic, thyme, and paprika. Stir for about five minutes, allowing the flavors to bloom.
- Add the tomato paste if using and continue cooking while stirring for about 2 minutes.
- Pour in the broth and coconut milk. Do a taste test and add salt and pepper if desired. Simmer for about 15 minutes.
- Add the chicken, along with its juices, back to the pot and toss in the potatoes and carrots. Cook until the potatoes are tender (about 10 minutes).
- Add the sliced bell peppers and cook for another two minutes.
- Finally, add the chopped parsley. Adjust the sauce thickness with broth or water and the salt to your preference. Serve and enjoy!
Tips & Notes:
- My original recipe used 2½ pounds of boneless, skinless chicken thighs cut into bite-sized chunks and less liquid. This time, I cut up a whole chicken (hard to find one that’s less than 3½ pounds). So I doubled the ½ cup of coconut milk and the 1½-2 tablespoons of curry powder. Other than that, it’s the same.
- While homemade curry powder is best, feel free to use your favorite store-bought version.
- Fat carries flavor, which is why we toast the spices in oil to develop more flavor.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
