Recipe by camsmum
"I couldn't find a recipe I liked, so here is my family's version of 'curried' chicken. It brings back memories of a childhood spent enjoying food there, where there were very few dishes I wouldn't eat, vegetables or not. This dish is traditionally served on white rice or in a roti, but feel free to get creative!"
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curry powder, divided
fresh thyme, leaves stripped
ground allspice, or more to taste
salt and ground black pepper to taste
2 1/4 pounds
whole chicken, cut into pieces
scallions (green onions), chopped
1 (1 inch) piece
fresh ginger root, minced
Scotch bonnet chile pepper, chopped, or to taste
Wanted to clarify about adding the water. You add the water after you add the chicken, carrots, potatoes and seasonings to the oil and curry mixture. You add it gradually as the mixture thickens. You can add more or less water as needed.
This tastes just like the curry chicken my mom's friend from St. Kitts used to make when I was young. As this is the exact taste I was going for, and I've never made curried chicken before, I'm giving the recipe 5 stars. The only problem I ran into is that the recipe doesn't mention when to add the water. I did so about half way through step 2 when I realized the error.
Super tasty! I would have given five stars but I made a few tweaks and it was also a bit too salty. Still highly edible but next time I will reduce the salt by 1/2 tsp.
For substitutions I replaced powdered garlic and onion with fresh. And replaced the chille pepper with a splash of cayene pepper. The fresh ginger root with 1/2 tap of dried.
I threw in approx two cups of baby potatoes and a handful of baby carrots.
I'll definetly make this recipe again!
Made it for the first and my family and friends loved it .
What a great recipe! Thought we could reduce the salt, but it really needs it. Add a little tumeric for health too!
My husband this was the best dinner ever! I've only been cooking for 6 months and made this with no problems. I substituted half the require water with coconut milk and added a lil flour to make it a lil thicker. I made cabbage and rice on the side. Just perfect!
Excellent recipe- Winner!!! I rinsed the chicken in lemon juice and water first and then drained and added the dry spice. Entire family loved it.
Very nice chicken recipe, with great curry flavor. I used red curry which has a little more heat. Also, didn't have a habanero or scotch bonnet, so I added 1 Italian long hot. Had to add a little water to the dish twice during cooking but the meal was well received from those who like eat the heat.
* Percent Daily Values are based on a 2,000 calorie diet.
Jamaican Curry Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 182
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