Jamaican Curry Chicken
Jamaican Curry Chicken is one of my favorite easy dinner recipes. This dish is somewhat controversial in the Caribbean, but this recipe uses the Jamaican style of cooking curry. Pair this with your favorite rice and fresh veggies. Ready in 30 minutes!
Known to some as chicken curry, Jamaican Curry Chicken has been one of my favorite go-to chicken dinners.
When I don’t feel like making something new or being in the kitchen for too long, this curry recipe is right there to help me out.
With many trials and errors over the years making this recipe, I’m always looking to improve it like my other recipes.
Over the years, I’ve made many tweaks here and there on this recipe, but I like to keep it simple and easy for any beginner to try.
If you love this recipe then check out these other easy dinner recipes, Jamaican Stew Chicken and Pineapple Baked Chicken.
Chicken Curry or Curry Chicken ?!
Before I even dive further into this post, I mentioned how this dish is somewhat controversial.
There has always been a debate among us Caribbean people about where curry chicken originated, who has the best, and even the NAME is debatable.
Though very popular among Jamaicans, I must admit there is a difference between “chicken curry” and “curry chicken.”
Some differences include:
- the method of seasoning the chicken
- type of curry powder
- the use of garam masala
Without going too deep into this topic, curry chicken is what I grew up enjoying as a kid, so “imma stick beside him,” so to speak. 🙂
Did You Know? The dish, chicken curry, originated from Indian culture. Back in slavery days, indentured Indian workers were brought over and thus took their cultural teaching and cooking with them to the Caribbean.
So, if you’re in the Caribbean, especially amongst our Guyanese and Trinidadian compadres, try to brush up on the terms so you don’t end up in the friendly battle of this easy curry dinner recipe.
Also, to throw into the mix of this debate, another name (or spelling rather) used for the recipe is “curried chicken” (the English version, I think).
One day, when traveling more, I can try authentic chicken curry and see which is superior.
Ingredients To Use
Now, to get into this recipe.
I’ve played around with this recipe for so many years now, and I can confidently say it gets better and better with time.
I wouldn’t normally do this, but I learned adding coconut milk does enhance my curry chicken!
Yes, coconut curry chicken is new for me, and I can now see why people add it. It certainly gives a richer color and flavor to my curry gravy.
- Chicken: chicken breast or thighs. You can cut your chicken into smaller pieces or not.
- Seasoning: all-purpose seasoning, turmeric, cumin, curry powder, cayenne pepper, salt, black pepper
- Green Seasoning: you can use my recipe here, or if you have your own, that works too
- Aromatics: onion, thyme, escallion, scotch bonnet pepper
- Coconut Milk: this is optional but worth it (in my opinion)
- Irish Potatoes
- Chicken Stock
- Pimento seeds
- Vegetable oil
How to Make Jamaican Curry Chicken
One thing about this recipe is it is super easy to make.
Most of the leg work is in the cleaning up process of the chicken, but once that’s out the way, all that’s left to do is season and cook it.
Though some persons may use freshly chopped seasonings in their marinade, like chopped onions, garlic, ginger, and so on, I don’t want to do that.
Nothing is wrong with doing it that way, but I don’t always want to get my hands smelling like seasonings afterward.
So, I like to use my trusty go-to green seasoning blend to replace those freshly chopped seasonings and top it off with some powder seasonings.
P.S. – You can chop fresh seasonings such as onion, garlic, scotch bonnet pepper, and any other seasonings you’d like to marinate your meat and add green seasoning.
- Clean chicken thighs by removing any skin and fat from the flesh. Wash chicken in vinegar, lime and water.
- Pat dry to remove excess water. Cut chicken into medium-sized pieces and set aside.
- In a large bowl season chicken with green seasoning, cayenne pepper, salt, black pepper, 1 tbsp curry powder, turmeric powder, all-purpose seasoning, and cumin. Marinate for 2 hours or overnight for the best flavors.
- On medium flame heat oil in a large pot. Add pimento seeds and ½ tbsp curry powder to the oil. Stir and allow the curry to ‘burn’ then add each piece of chicken to the pan.
- Turn the chicken after five minutes to sear the other side. Cover chicken with water/chicken stock and cook for 10-15 minutes.
- Add coconut milk, onion, irish potato, escallion, scotch bonnet pepper, and thyme to the chicken. Allow to simmer for another 5-10 minutes or until potatoes are tender.
- Adjust to taste. Remove escallion and thyme before serving.
- Serve with the desired side.
Serving Suggestions
If you’re like me or many Caribbean/Jamaican people, you can enjoy Jamaican Curry Chicken for breakfast, lunch, or dinner.
Caribbean people often enjoy dinner items as breakfast and vice versa.
I think it’s because the food is marinated overnight after being cooked.
However, you can enjoy this simple and tasty dish for dinner with any side of your choice.
- Fried Dumplings
- Boiled dumplings, green bananas, pumpkin, irish potatoes, etc.
- Steamed Plain Rice or any other side of rice dish
- Breadfruit (Fried or Roasted)gree
- Mashed Potatoes
- Roasted Vegetables
Tips For Making Curry Chicken
Here are some tips I’ve learned and implemented myself to enjoy the most authentic Jamaican curry chicken recipe you’ll ever have:
- Remove the seeds from scotch bonnet pepper to lower the spice levels of this dish.
- Green seasoning recipe here.
- I am not sure how many Caribbean/Jamaican folks still do this, but I like to make a slurry with a ratio of flour to water. Doing this thickens the gravy, which I usually like to do in the last 5 minutes.
- You can also achieve a thick gravy using the same slurry method but using cornstarch.
- If using a smaller pan for this dish, searing each piece of chicken, you can do this in batches to prevent overcrowding.
- Don’t throw out the leftover seasoning from the pan your chicken was in. Pour chicken stock/water into the pan, then add the mixture to your chicken.
Storage Tips
Store your leftover curry chicken in an airtight container for 3-4 days.
If reheating, do so on medium-low heat in a small or medium non-stick pan on your stovetop. Or in a microwavable plate for 1-3 minutes, depending on your microwave settings.
Why Should Make This Recipe?
If you are still not convinced why you should make this recipe, then here is a quick recap:
- Budget-Friendly: if you need a cheap dinner idea, this recipe is perfect for using simple staple pantry items.
- Easy To Make: everything is a cinch after you’ve cleaned up the chicken.
- Quick Dinner Idea: enjoy a delicious curry dinner in less than 30 minutes.
- Versatility Side Options: enjoy with your favorite sides; mine are steamed rice and mashed potatoes.
Other Curry Recipes:
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~ TheShyFoodBlogger
Jamaican Curry Chicken
Ingredients
- 2 lbs chicken thighs/breasts cut into medium-sized pieces
- 1 ½ tbsp curry powder
- 1 tbsp all-purpose seasoning
- 1 tsp cumin
- 1 tsp cayenne pepper
- 1 tsp turmeric powder
- ½ tsp salt
- ½ tsp black pepper optional
- 2 tbsp green seasoning blend recipe below
- 1 small onion sliced
- 2 stalk escallion crushed
- 1 large irish potato diced
- 1 scotch bonnet pepper
- ½ cup coconut milk
- ¾ cup chicken stock water
- Pimento seeds optional
- 2-3 sprigs of thyme
- 2 tbsp vegetable oil
Instructions
- Clean chicken thighs by removing any skin and fat from the flesh. Wash chicken in vinegar, lime and water.
- Pat dry to remove excess water. Cut chicken into medium-sized pieces and set aside.
- In a large bowl season chicken with green seasoning, cayenne pepper, salt, black pepper, 1 tbsp curry powder, turmeric powder, all-purpose seasoning, and cumin. Marinate for 2 hours or overnight for the best flavors.
- On medium flame heat oil in a large pot. Add pimento seeds and ½ tbsp curry powder to the oil. Stir and allow the curry to ‘burn’ then add each piece of chicken to the pan.
- Turn the chicken after 2-3 minutes to sear the other side. Cover chicken with water/chicken stock and cook for 10-15 minutes.
- Add coconut milk, onion, irish potato, escallion, scotch bonnet pepper, and thyme to the chicken. Allow to simmer for another 5-10 minutes or until potatoes are tender.
- Adjust to taste. Remove escallion and thyme before serving.
- Serve with the desired side.
Notes
Notes for Making Curry Chicken:
- You can chop fresh seasonings such as onion, garlic, scotch bonnet pepper, and any other seasonings you’d like to marinate your meat and add green seasoning.
- Green seasoning recipe here.
- I am not sure how many Caribbean/Jamaican folks still do this, but I like to make a slurry with a ratio of flour to water. Doing this thickens the gravy, which I usually like to do in the last 5 minutes.
- If using a smaller pan for this dish, searing each piece of chicken, you can do this in batches to prevent overcrowding.
- Don’t throw out the leftover seasoning from the pan your chicken was in. Pour chicken stock/water into the pan, then add the mixture to your chicken.
