Jamaican Curry Chicken Recipe - Allrecipes.com
Jamaican Curry Chicken  Recipe
  • READY IN 50 mins

Jamaican Curry Chicken

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    50 mins

Directions

  1. Whisk 2 tablespoons curry powder, garlic powder, seasoned salt, onion powder, salt, thyme leaves, allspice, salt, and pepper together in a bowl. Add chicken and coat with curry mixture until curry mixture is wet and sticks to chicken.
  2. Heat oil and 2 tablespoons curry powder in a large cast-iron skillet over high heat until oil is hot and curry powder changes color, 2 to 3 minutes. Add chicken to the hot oil mixture and reduce heat to medium. Add water, potato, carrots, scallions, ginger, and chile pepper to skillet.
  3. Cover skillet and simmer until chicken is no longer pink in the center and gravy is thickened, allowing chicken to cook undisturbed for last 15 minutes of cooking, 30 to 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove chicken to a serving dish; continue simmering gravy, uncovered, to thicken (if needed). Serve chicken with gravy.
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Footnotes

  • Cook's Note:
  • The key to curried chicken is allowing the curry to cook properly. Make sure your curry has had enough time to cook!
  • Also try a meatless version with veggies in the place of chicken!
  • I usually use just over half of the scotch bonnet pepper, but some peppers are hotter than others.
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Reviews More Reviews

Nov 07, 2014

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.

 
Aug 15, 2014

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.

 

19 Ratings

Sep 14, 2014

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!

 
Jul 28, 2014

Made it for the first and my family and friends loved it .

 
Nov 15, 2014

What a great recipe! Thought we could reduce the salt, but it really needs it. Add a little tumeric for health too!

 
Jan 31, 2015

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!

 
Jun 21, 2015

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.

 
Feb 16, 2015

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.

 

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Nutrition

  • Calories
  • 348 kcal
  • 17%
  • Carbohydrates
  • 13.8 g
  • 4%
  • Cholesterol
  • 103 mg
  • 34%
  • Fat
  • 20.3 g
  • 31%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 27.8 g
  • 56%
  • Sodium
  • 1353 mg
  • 54%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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