This Jamaican Curry Chicken Recipe is a one-pot meal that is full of bold flavours and so hearty that you will feel like you are in the Caribbean. You can either marinate the meat, cook it in a slow cooker or follow the stovetop technique. Either method results in a tasty chicken dish.
If you have never tried a Caribbean curry, more specifically Jamaican curry chicken, then you are in for a treat. The flavours are quite bold with the overall meal being quite hearty.
There's a combination of rich chicken stewed with potatoes making it a filling dish for the entire family. This recipe is the big sister to my Creamy Coconut Curry Chicken, Jamaican Coconut Curry Chicken and my Caribbean Potato Curry both of which are a slow cooker versions.
Unlike many Jamaican recipes, it's not overly complicated with some of the work being carried out during the preparation stage.
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:
- Marinate the meat with the seasoning
- 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.
How To Make Jamaican Style Curry Chicken
This chicken curry recipe comes together in only 45 minutes on the stovetop, in the slow cooker or using the burn curry technique!
- Add the washed chicken to a large bowl and use a fork to pierce the flesh of each piece of chicken. This helps the seasoning to better penetrate (picture 1)
- Sprinkle on the Jamaican curry powder, all-purpose seasoning, ginger, black pepper along with the onions, scallions and garlic (pictures 2 & 3)
- Use your hands to thoroughly work in the seasoning, cover with saran wrap (cling film) and refrigerate overnight or for a few hours (picture 4)
- On medium heat, add the oil to a pot/dutchpot
- Add 1tablespoon of curry powder to the pan and proceed to cook it for about 1 minute until fragrant.
- Scrape off the excess seasoning (i.e onions, scallions and garlic) and place the chicken pieces into the pot, being carefully to not overcrowd (picture 5)
- Proceed to seal and sear the both sides of the chicken until brown
- Once the chicken is seared, stir in the onions, scallions and garlic and saute until translucent
- Add the sprigs of fresh thyme, pimento berries and stir the pot (picture 6)
- Pour in the hot water, then bring to a rolling boil (picture 7)
- Reduce the heat to medium/low and simmer with the lid on for 10 minutes
- Add the sweet potato and pink salt, to taste, stir, then simmer for another 20 minutes (picture 8)
- Add a splash of water if the gravy reduces too much and becomes too thick
The Slow Cooker Method
- Marinate the chicken with the curry powder, all purpose seasoning, black pepper, ginger, onion, scallion and garlic.
- Leave to infuse overnight or a few hours the in refrigerator (wrap the bowl with saran/cling film)
- Scrape off the excess seasoning from the chicken.
- Add the oil to a pan on medium heat and 1tablespoon of curry powder and proceed to "burn the curry" until fragrant.
- Sear the chicken until brown then add the garlic/onion/scallion and saute until soft and translucent.
- Transfer the chicken etc.. to your crockpot/slow cooker,.
- Add the pimento, thyme and 1 ½ of hot water.
- Cover with lid and cook on HIGH for 4 hours.
- Add the potatoes 45 minutes before the finishing time and make a slurry with (1tablespoon tapioca starch and 2 tablespoon water) mix together then add that to the unit.
- Add salt to taste and serve.
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 1tablespoon of the curry powder and continue to stir for 1-2 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 2tablespoon of tapioca starch with 2tablespoon 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 tablespoon dried thyme and ¼ teaspoon allspice if you can't obtain fresh thyme or pimento berries.
Serving Suggestions
- Jamaican Cornmeal Dumplings
- Cassava Dumplings
- Jamaican Steamed Cabbage
- Cou Cou
- Brown Rice
- Green Banana
- Rice and Peas
Originally published in September 2019, updated February 2021 with updated copy and recipe card.
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Jamaican Curry Chicken (Gluten Free, Paleo)
Ingredients
- 6 chicken thighs cut into pieces skinless or skin on
- 3 tablespoon Jamaican curry powder see post for recipe
- 1 teaspoon all purpose seasoning see post for recipe
- ¼ teaspoon ground ginger
- 1 teaspoon black pepper
- 1 medium onion chopped
- 2 scallions sliced
- 4 garlic cloves chopped finely
- 2 tablespoon coconut oil or olive oil
- 6 sprigs fresh thyme or 1 tablespoon dried
- 4 pimento berries or ¼ teaspoon allspice
- 1 cup hot water 250 ml
- 1 medium sweet potato or 2 small ones, chopped
- Himalayan pink salt to taste
Instructions
- Add the washed chicken to a large bowl and use a fork to pierce the flesh of each piece of chicken. This helps the seasoning to better penetrate.
- Sprinkle on the curry powder, all purpose seasoning, ginger, black pepper, onion, scallions and garlic.
- Use your hands to thoroughly work in the seasoning, cover with saran wrap (cling film) and refrigerate overnight or for a few hours.
- On medium heat, add the oil to a pot/dutchpot.
- Add 1tablespoon of curry powder to the pan and proceed to cook it for about 1-2 minutes until fragrant.
- Scrape off the excess seasoning (i.e onion, scallions and garlic) and place the chicken pieces into the pot, being careful to not overcrowd.
- Proceed to seal and sear both sides of the chicken until brown.
- Once the chicken is seared, stir in the onion scallions and garlic and saute until translucent.
- Add the sprigs of fresh thyme, pimento berries and stir the pot.
- Pour in the hot water, then bring to a rolling boil
- Reduce the heat to medium/low and simmer with the lid on for 10 minutes.
- Add the sweet potato and pink salt (to taste), stir, then simmer for another 20 minutes.
- Add a splash of water if the gravy reduces too much and becomes too thick.
For the slow cooker version
- Marinate the chicken with the curry powder, all purpose seasoning, black pepper, ginger, onion, scallion and garlic.
- Leave to infuse overnight or a few hours the in refrigerator (wrap the bowl with saran/cling film)
- Scrape off the excess seasoning from the chicken.
- Add the oil to a pan on medium heat and sear the chicken until brown then add the garlic/onion/scallion and saute until soft and translucent.
- Transfer the chicken etc.. to your crockpot/slow cooker,.
- Add the pimento, thyme and 1 ½ of hot water.
- Cover with lid and cook on HIGH for 4 hours.
- Add the potatoes 45 minutes before the finishing time and make a slurry with (1tablespoon tapioca starch and 2 tablespoon water) mix together then add that to the unit.
- Add salt to taste and serve
Notes
- Follow the steps above for either the slow cooker or burn curry technique.
- 20 minutes (30-40 minutes) or mix 2tablespoon of tapioca starch with 2tablespoon 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 tablespoon dried thyme and ¼ teaspoon allspice if you can't obtain fresh thyme or pimento berries.
Hi. Where is the Jamaican curry powder recipe ?
Hi Xavier, it's in the post (a few paragraphs down) but I will post it here for your convenience Jamaican Curry Powder
This was delicious. One thing I noticed is unlike the photos, mine was a deep brown color. This seemed to be due to how the color of the Jamaican curry powder darkened dramatically once I added it to the hot oil. Should I have added it before the oil got hot? Anyway, it didn’t taste burnt or any the worse for the color change. Just curious.
Hi John, thank you for your wonderful feedback. When I made the actual recipe for the website, I accidently missed that step which is why your curry will be darker than the pictures. You definitely didn't do anything wrong, as long as your timing for "burning the curry" and adding the chicken is perfected then you will continue to get a delicious tasting curry chicken. If you haven't already I recommend my Coconut Curry Chicken recipe, that's like the big sister to this one!
Hi ! This looks amazing ! I am used to eating chicken drumsticks with bone. I hope it come out good.I am trying the slow cooker, since it’s collecting dust. I shall let you know how it went.
Hi there. No problem! I have just moved the slow cooker instructions to the recipe card which will make things much easier for you.
Can this work with boneless skinless chicken thighs? If so should i still brown the meat first? I want to make in my slow cooker so should i still cook on high for 4hrs if i cut up the chicken thighs AND browned them?
Hi Shanice. To slow cook the chicken you might want to follow how I made my slow cooker Jamaican Coconut Curry Chicken Recipe here is the link This recipe covers how I use boneless thighs, yes brown them first and cook for 4 hours, add the sweet potatoes 45 minutes towards the end and use 1 1/2 cups of water. However you may need to mix a slurry (1tbsp of starch with 2tbsp water) when adding the potatoes to thicken the curry.
Just made this for movie night with friends and it turned out amazing! Everyone loved it and I followed the recipe almost exact except I accidentally purchased bone-in/skin-on chicken thighs. So I had to improvise a little. After simmering the chicken for the 20 min with the sweet potatoes, I noticed the chicken wasn’t finished. To avoid mushy potatoes, my boyfriend and I picked them out and simmered the chicken for about another 20 min. Afterwards, the chicken was so delicious and flavorful. Thanks for the recipe!
Hi Jarissa. I'm so glad that you enjoyed the recipe and made adjustments where needed. I absolutely love when couples and parents reach out to me and make my recipes. Thank you!!
Delicious! Made this twice. Followed the recipe as written.
You are more than welcome Jan.
Hi Charla, do you cover the chicken for the last 20 mins or simmer uncovered?
Hi Kathy. The chicken should simmer with the lid on.
I absolutely love this recipe!! My grandparents make such delicious Jamaican home cooked food but they never made curry chicken this way. I wanted to get a recipe I could make for them so I tried this one. Its brilliant! Everyone loves it. Quick, simple and delicious!! I just used normal sweet potato the second time I made it as I couldn't get white and was fab and I always do it with coconut rice and dumplings, delish! Made Nana G proud!
Thankyou!!
Hi Chole. Thank you so much for your wonderful feedback. Also, I'm so glad I made nana G proud too.
Thank you Charla. Almost ready to eat. It smells wonderful in the house on this snowy day. I almost feel like I'm on vacation.
You are very welcome and please save me a plate at your dinner table.
I love chicken dishes. I am a Indian and love cook cooking. I always want to explore new recipes and cuisine from all over the world and make it in my own kitchen.. 🙂
Thanks for sharing your recipe with us..
You are welcome
Never had Jamaican curry before, but I am now bookmarking this recipe
Thank you!!
We eat a lot of Indian curry chicken here, this is motivating me to mix it up and try Jamaican style! Pinned...
Yay! Another convert.
I am sooo ready to travel to the Carribean now that I don't need to leave my house with this absolutely amazing chicken recipe. 🙂 I just need to buy the right chicken for it, and I am good to go!
Thanks Danielle. I hope you enjoy the recipe. You can use any chicken pieces to make this recipe.
just tried this recipe and absolutely loved it. Thank you for putting this on tried others but this one is the best
Thank you Sylvia
I love flavourful dishes such as this! I'm definitely going to make this for my husband and I!
Thanks for the love Bintu. I hope yourself and hubby enjoy this one.
I live in Tonga and it is FULL of Indian curry. However, I miss the real Jamaican curry so much!!!
Thanks Jeannette!! I love both Indian and JA curry