Jamaican Curry Chicken

Jamaican Curry Chicken

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camsmum 0

"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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50 m servings 348 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 348 kcal
  • 17%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 13.8g
  • 4%
  • Protein:
  • 27.8 g
  • 56%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 1353 mg
  • 54%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • 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.



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...

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 ...

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 repl...

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

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 ma...

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

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.

My kids went crazy over the dish, so great to see their smiles. Thanks to all of the comments, I tweak a few ingredients as well - reduce the salt and added a tiny bit of flour to thicken the s...

This is my boyfriends absolute favorite dish that I make for him. Whenever he's mad at me, or down and out, I bring him some and he instantly becomes happy haha. One thing that I did different...

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