Jamaican Curry Chicken Recipe (Gluten-Free, Paleo)

What Is Jamaican Curry Chicken?

Typically, a Jamaican style curry consists of chicken that is stewed with potatoes and sometimes carrots (usually Irish potatoes or white sweet potatoes). 

There are two methods for making this curry chicken:

1. Marinate the meat with the seasoning
2. Cook the curry powder in oil and then add the meat and rest of the ingredients.

My family tends to marinate the meat overnight and then cook it the next day.

Unlike Indian curry dishes, Jamaicans tend to use a pre-spice blend which has a combination of the individual spices that are found in many south Asian cuisines and more.

Like many dishes, some people like to add ingredients such as all-purpose seasoning, a hint of ginger and allspice (pimento berries) while others do not.

The dish is usually served with white rice or rice and peas but you can go grain free by using Cauliflower Rice

Jamaican Curry Chicken Ingredients

As mentioned before, each person may tweak the recipe, myself included. Sometimes I like to add a hint of ginger, all-purpose seasoning and pimento berries to my Jamaican Curry Chicken.

I prefer to use larger chunks of meat on the bone with SOME skin left on. You DON'T have to follow suit, that's just MY way of doing it.

This chicken curry recipe includes boneless, skinless chicken thighs, Jamaican curry powder, all-purpose seasoning, ground ginger, black pepper, onions, scallions, garlic, fresh thyme, pimento berries (allspice), hot water, sweet potatoes and Himilayan pink salt.

• Jamaican Curry Powder: Jamaican curry powder is typically heavier on the turmeric as compared to the other spices, which makes it different than regular curry powder. I prefer to make my homemade version, but it's easy to find online.
• All-Purpose Seasoning: A pantry staple in the Caribbean community, I always have a jar of this herb and spice blend on hand.

The Slow Cooker Method

• Marinate the chicken with the ingredients as instructed.
• Scrape off the onion, garlic and scallions and sear the meat.
• Saute the onion, garlic and scallions.
• Transfer everything into your CrockPot, including pimento, thyme, hot water and salt, to taste. Cover with lid and cook on HIGH for 4 hours.
• Add the potatoes 45 minutes before the finishing time.

The Burn Curry Method

As I said before, many people like to remove the skin but it doesn't bother me. If you are making your curry chicken by burning the curry:

• Wash the chicken as per tradition.
• Do not add the Jamaican curry powder just yet, but add all-purpose seasoning, ground ginger, black pepper, onions, garlic and scallions.
• Add the oil to a dutch pot/pot, then add the curry powder and continue to stir for about 5 minutes on medium heat.
• Sear the chicken, then add the onion, scallions, garlic and remaining seasonings. Saute 2-3 minutes.
• Add thyme, pimento berries and the hot water. Bring to boil, reduce to simmer, cover and cook 10 minutes.
• Add the potatoes and salt to taste, then simmer for another 20 minutes.

Note and Tips

• Follow the steps above for either the slow cooker or burn curry technique.
• If you want the gravy to thicken some more then cook for longer than 20 minutes (30-40 minutes) or mix 2tbsp of tapioca starch with 2tbsp water together and stir it in.
• For best results, I highly recommend marinating the chicken with the curry and other listed ingredients overnight. This gives the spices plenty of time to penetrate the chicken, making it tastier. 
• If you are pushed for time, marinate the meat for a few hours instead.
• When adding the water, make sure to use hot water to keep the temperate levels consistent.
• Scrape off any of the excess seasoning (i.e scallion, onion) before searing the chicken or the little bits will burn.
• Don't add the potatoes too early or they will breakdown too quickly. We want them to thicken the gravy, but not completely breakdown.
• I used Jamaican sweet potatoes, but you can use any other white potato or even orange sweet potatoes.
• Feel free to use any part of the chicken - chopped drumsticks, wings, breasts - just make sure it's boneless.
• Remove the skin from the chicken if you are worried about excess fat. I like to keep some skin on as a personal preference.
• As per Caribbean culture, meat is washed with lemon/lime/vinegar prior to seasoning.
• Use 1 tbsp dried thyme and ¼ tsp allspice if you can't obtain fresh thyme or pimento berries.