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
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  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 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 from skillet and continue simmering gravy if needed to thicken.
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  • 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.

Reviews More Reviews

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.

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!


16 Ratings

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.

Jul 28, 2014

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

Nov 03, 2014

What about the 3 cups of water? It's listed as an ingredient but not in the instructions.

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 14, 2015

This recipe is absolutely amazing!!!! I have saved it to list.

Jan 05, 2015

I tried this recipe yesterday it was my first time making curry chicken. My local market didn't have scallions when I went in so I substituted them with white onions. Delicious! My family loved it!


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  • 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
  • 1392 mg
  • 56%

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

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