Jamaican Curry Chicken

4.7
(100)
82 Reviews
35 Photos

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!

Submitted by camsmum
Updated on December 10, 2024
35
35
35
35
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Servings:
6
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 6 servings

  • ¼ cup curry powder, divided

  • 2 tablespoons garlic powder

  • 1 tablespoon seasoned salt

  • 1 tablespoon onion powder

  • 2 teaspoons salt

  • 1 sprig fresh thyme, leaves stripped

  • 1 pinch ground allspice, or more to taste

  • salt and ground black pepper to taste

  • 2 ¼ pounds whole chicken, cut into pieces

  • 3 tablespoons vegetable oil

  • 3 cups water

  • 1 potato, diced

  • ½ cup chopped carrots

  • 2 scallions (green onions), chopped

  • 1 (1 inch) piece fresh ginger root, minced

  • 1 Scotch bonnet chile pepper, chopped, or to taste

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.

Cook’s Note

I usually use just over 1/2 of the scotch bonnet pepper, but some peppers are hotter than others.

The key to curried chicken is allowing it to cook properly, so make sure your curry has had enough time to cook.

You can try a meatless version with veggies in place of chicken.

257 home cooks made it!

Nutrition Facts (per serving)

348 Calories
20g Fat
14g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 348
% Daily Value *
Total Fat 20g 26%
Saturated Fat 5g 24%
Cholesterol 103mg 34%
Sodium 1353mg 59%
Total Carbohydrate 14g 5%
Dietary Fiber 3g 11%
Total Sugars 2g
Protein 28g 56%
Vitamin C 11mg 12%
Calcium 67mg 5%
Iron 3mg 19%
Potassium 526mg 11%

* 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.