Jamaican curry chicken delivers an easy one-pot meal bursting with flavor. 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? When I stumbled across that information, suddenly, everything made sense. That’s why some brands of store-bought curry seasoning are spicy and bold, while others are milder and sweeter. Honestly, some are just meh in the taste department.
That is why I came up with my own recipe to suit my taste buds 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
Jamaican curry powder adds spiciness to chicken, goat, lamb, and beef. Though it’s similar to Indian curry, it has subtle differences. For example, Jamaican curry usually includes allspice, a spice that shows up in other classic Jamaican dishes like jerk chicken. Plus, it’s heavier on the turmeric than Indian curries and a little less spicy. Some of the best recipes are from fusion cuisines.
How to Make Jamaican Curry Chicken
The Chicken
- Season the chicken with salt and pepper and set aside. (Photos 1-2)
- Sauté the chicken in a large, deep pan for 3-5 minutes or until slightly browned. (Photos 3-4)
- Add curry powder and onions, followed by minced garlic, thyme, and paprika. Stir for about five minutes, allowing the flavors to blossom. (Photos 5-6)
Curry Sauce
- Liquids – In the same pan, pour in the coconut milk and tomato paste. Continue cooking for two more minutes, then add 2-3 cups of chicken broth or water. Season with salt and pepper to taste and cook for about 15 minutes. (Photos 7-8)
- Veggies – Next, add the potatoes and carrots. Cook until potatoes are tender, seven minutes or so. Add the sliced bell pepper and cook for another two minutes. (Photos 9-10)
- Adjust the sauce thickness with broth or water and the salt to your preference.
- Serve – Garnish with chopped parsley and enjoy!
Recipe Variations
- Vegetarian – Turn this Jamaican curry recipe into a plant-based dish with oyster mushrooms, portabellos, chickpeas, or tofu instead of chicken.
- Other Meats – 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.
Tips and Tricks
- 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 could also make this dish a little spicier by adding more cayenne pepper. (There may already be some in your curry powder.)
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 up to four 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.
Store leftover chicken curry in an airtight container in the fridge or freezer. In the refrigerator, it will last for 3-5 days. Use frozen curry within five months, and thaw it in the fridge overnight before reheating.
You can reheat Jamaican curry chicken on the stovetop over medium-high heat until it’s hot—alternatively, heat single servings in the microwave. Adjust reheat times according to the amount of curry in your bowl.
FAQs
Jamaican curry powder usually contains more turmeric than other kinds, which gives it a deeper yellow appearance. And it’s also good for you.
Way back in the 17th century, Indian indentured servants were brought to Jamaica, which was then an English colony, to work on sugar cane plantations. They brought curry with them, and ingenious Jamaicans adapted it and deeply entwined it with Jamaica’s culture and cuisine.
Jamaican recipes often call for toasting curry powder in heated oil to release the flavors of the spices. In most cases, though, the spices have already been toasted when blending the curry powder. This step also makes Jamaican curry powder unique from Indian curry powder.
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 Savory Curry Recipes to Try
By Imma
Watch How to Make It
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This recipe was first published in October 2014, and has been updated with new photos, a video, and additional tips.
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