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Original Jamaican Curry Chicken

Original Jamaican Curry Chicken

This Original Jamaican Curry Chicken Recipe is flavorful, tasty, finger licking with just the right amount of spice in a beautiful curry gravy.

The Jamaican Curry Chicken recipe is a favorite meal for every Jamaican and can be found at every local restaurant. With just the right herbs and spices, it’s a finger licking meal that leaves you wanting more.

Both the Curry Chicken and Curry Goat (mutton) are cooked similarly. The only difference is that the chicken is much easier to cook, while the goat takes a bit longer. Otherwise both recipe calls for the same amount of herbs and spices.

As a favorite dish by the Jamaicans, the Curry Chicken gravy is also loved by many back home. For instance, if you are ordering a fried chicken meal at a local restaurant, the curry chicken gravy is the preferred gravy over any other gravy. There is just something special about this original Jamaican Curry Chicken recipe sauce that cannot be explained.

What is Curry Powder

Curry powder is a blend of spices originated from India. You can find several varieties of curry powders in India, it just depends on which dish you want and the region that you are in. Curry powder can be mild or hot, it all depends on the level of spice you want.

Plus, you can even make your own curry powder if you chose to. The few common ingredients that are found in Curry Powder are coriander, turmeric, cumin and chili peppers.

Some other ingredients that can be added to Curry Powder are black pepper, mustard, ginger, fenugreek, garlic, caraway, cinnamon, fennel, clove and even nutmeg. These are just the few, but once you have the main ingredients, there are endless possibilities to what kind of Curry Powder you can make on your own.

Original Jamaican Curry Chicken with Fried Breadfruit.
Original Jamaican Curry Chicken with Fried Breadfruit.

What is the difference between Jamaican Curry Powder and Indian Curry Powder?

The difference between Jamaican Curry Powder and Indian Curry Powder is that we add a spice called Allspice. This is make from pimento seeds. Allspice is also added to Jerk sauces and seasoning.

Another difference is that the Jamaican Curry Powder is not as hot/spicy as the Indian Curry Powder. Jamaicans tends to add their own spice by using a scotch bonnet pepper to their Curry Chicken dishes.

If you aren’t able to get your hands on some Jamaican Curry Powder, then you can go ahead and use the Indian Curry Powder, since it will produce a similar taste in flavor except that the Indian Curry Powder maybe be a bit too spicy for your taste buds.

What can I served with Jamaican Curry Chicken?

Original Curry Chicken is one of my favorite meal to cook for my family.

It is often served with white rice or with boiled food (dumpling, banana, yam, or potato). Some prefer it served with Jamaican Rice and Peas.

Otherwise, you can served it with some brown rice for added nutritional value.

I mostly served it with white rice, just not to have any arguments about eating their meal from my children at the dinner table.

Original Jamaican Curry Chicken Recipe
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Boneless Chicken or With Bones

I normally use chicken with bones (just like in this recipe) such as the drumsticks or chicken thighs. Occasionally, I used bite sized chicken breast. My family prefers chicken with bones, but whatever you choose it’s up to you.

Where can I find the ingredients to make Jamaican Curry Chicken?

You can find all these ingredients especially the Jamaican Curry Powder at your local Supermarket, such as Walmart and Publix or any West Indian supermarket.

As for the Scotch bonnet pepper you may find it at a whole food market. I didn’t used one in this recipe (but still included it in the ingredients for those who love spicy food) because it is very hot and my children don’t like too much of a spicy food. I do want them to eat their dinner, so I try not to use it a lot.

But if you are a lover of spice, by all means go ahead and use the scotch bonnet pepper. As a precaution, the scotch bonnet pepper is very hot and spicy.

How to make Jamaican Curry Chicken?

Firstly, clean off the extra fat off the chicken and wash it with the vinegar and water mixture, rinse twice with plain water and then pat dry.

Secondly, season the chicken pieces with two tablespoon curry powder, chicken seasoning and complete seasoning. Also add the chopped vegetables and allow to marinate overnight so all the herbs and spices soak into the chicken.

Thirdly, pour the oil in a large skillet on medium low heat. Add the remaining two tablespoon curry powder, ginger and garlic and stir. Allowing the curry to slightly burnt. Then if possible, take off as many as you can all the vegetables off the chicken. Set them aside.

Fourthly, add all the chicken pieces to the curried oil and stir. Add the vegetables including the carrots and potatoes to the chicken and stir. Pour the water in the skillet, cover it with a lid and allow the chicken to cook as the sauce simmers and gets thick. Taste it at this point to see if it need any more salt.

Finally, once the gravy is to your desire, then your Original Jamaican Curry Chicken is ready to be served with some white rice and vegetable.

Herbs, Spice & Vegetables used in the Jamaican Curry Chicken.

All the seasonings and herbs (except for carrots & potatoes) to make Jamaican Curry Chicken.
All the seasonings and herbs (except for carrots & potatoes) to make Jamaican Curry Chicken.
Chopped carrots & potatoes.
Chopped carrots & potatoes.
All the herbs & vegetables chopped & diced.
All the herbs & vegetables chopped & diced.

Here is Yanks Amazon selections:

Original Jamaican Curry Chicken Recipe

Ingredients

  • 3 1/2 to 4 lbs of chicken (it can be with bone or boneless)
  • 1 medium roma tomato, diced
  • 1/3 of green bell pepper or your choice of color, chopped
  • 2 stalks of scallions, diced
  • 2 sprig of fresh thyme or 2 teaspoon of dried thyme
  • 1 medium onion, diced
  • 2 cloves of garlic, minced
  • 1/2 teaspoon of grated ginger
  • 1/2 teaspoon black pepper
  • 1 scotch bonnet pepper or 1/2 teaspoon crushed red pepper
  • 4 tablespoon Jamaican curry powder
  • 1 teaspoon of chicken seasoning
  • 1 teaspoon of complete seasoning (optional)
  • 2 medium potatoes, chopped
  • 1 medium carrot, chopped
  • 3 tablespoon vegetable oil (or your choice of oil)
  • 2 1/2 to 3 cups of water
  • 1/3 cup of white vinegar
  • 1 Maggi Chicken Flavor Bouillon cube (for added flavor and salt, if needed). OPTIONAL

Instructions

  1. Cut the chicken into the size you want and remove all the extra fat and skin. Pour the 1/3 cup of vinegar over the chicken with some water and rinse twice with fresh water.
  2. Season the chicken with 2 tablespoon curry powder, chicken seasoning and complete seasoning (optional). Add all the chopped herbs: onion, tomato, scallions, bell pepper, thyme and if you are using a scotch bonnet pepper or crushed red pepper.
  3. Cover and allow to marinate in the refrigerator, preferably overnight. If not, then at least for 2 hours.
  4. Pour the vegetable oil into a skillet and let it heat up on medium-low heat. Add the remaining 2 tablespoon of curry powder, garlic and the grated ginger to the oil. Let it burn for about a minute or two while stirring. Do not let it get burnt (too dark), smoking.
  5. Add the chicken into the curried oil without the chopped vegetables and herbs. Stir the chicken for about 3 to 5 minutes before you cover it up. It will spring water by itself so no need to add any just yet.
  6. After about 15 minutes or so, add the herbs, carrots and potatoes. Add about 2 1/2 cups or less, of water to the chicken and cover it up. Let it cook for about 50 minutes on medium heat.
  7. At about 45 minutes of cooking, taste it and see if it wants any salt. Add some salt to your taste. Use the Maggi Chicken Flavor Bouillon cube or powder to it. Turn the heat on low and let is simmer.
  8. Once the sauce is to your desired thickness, it’s all done. If you want a thicker gravy, mix some cornstarch with some water and add to the gravy.
  9. Serve with white rice or your choice, and enjoy.

Step by Steps Pictures

Chicken with bone in vinegar water.
Chicken with bone in vinegar water.
All the seasonings, herbs & vegetables on the chicken.
All the seasonings, herbs & vegetables on the chicken.
Jamaican Curry Chicken covered with plastic wrap before marinating in the refrigerator overnight.

Chicken covered with plastic wrap before marinating in the refrigerator overnight.
Curry powder in hot oil burning.
Curry powder in hot oil burning.
Majority of the herbs remaining after putting the Jamaican curry chicken in the curried oil.
Majority of the herbs remaining after putting the chicken in the curried oil.
All the water that spring up after covering it, without adding any water.
All the water that spring up after covering it, without adding any water.
After adding the carrots, potatoes and water to the curry chicken.
After adding the carrots, potatoes and water to the chicken.
Added a Maggi Chicken Flavor Bouillon for flavor and if more salt is needed.
A plate with some Jamaican Curry Chicken and white rice.
Dinner is served with some white rice.

Notes:

  1. Let the chicken soak for about 10 minutes in the vinegar water. Then throw away that water and rinse it off about two times or more with fresh water. Get rid of all the vinegar water and pat dry each piece.
  2. Try chopping up all of the herbs, while the chicken is soaking in the vinegar water to save you some time.
  3. Please be aware that the scotch bonnet pepper is very hot, so only use a few pieces. I didn’t use any in this recipe. I choose to use the crushed red pepper because it is not too spicy for my children, but still gives a kick.
  4. When the curry is burning in the oil, if the color is getting too dark, too quick, turn down the heat. The burning process is to allow the curry powder to cook but not burnt.
  5. During the process of adding the chicken to the burnt curried oil: if you can, please try and take off all the herbs off each piece of chicken. It’s okay if some stays on.
  6. Eventually, it will spring more water once the pot is covered. So watch the pot as it cooks. Overall, you may need less water than listed above in the ingredients section.
  7. For a thicker gravy, mix some cornstarch with some water and add to the gravy.

Additional Curry Recipe

Another curry dish that I loved is the Coconut Curry Shrimp. This recipe has coconut milk in it, which gives it that sweetness and a much thicker curried sauce.

Please let me know what you think about this Original Jamaican Curry Chicken recipe, by leaving a comment in the comment section below.

Thanks for stopping by and please come back again.

Blessings & Love, as you carry on, on your YouNique Journey!

A plate of Jamaican Curry Chicken with white rice.

Original Jamaican Curry Chicken

Yield: 6 Servings
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes

This Original Jamaican Curry Chicken Recipe is flavorful, tasty, finger licking with just the right amount of spice in a beautiful curry gravy.

Ingredients

  • 3 1/2 to 4 lbs of chicken (it can be with bone or boneless)
  • 1 medium roma tomato, diced
  • 1/3 of green bell pepper or your choice of color, chopped
  • 2 stalks of scallions, diced
  • 2 sprig of fresh thyme or 2 teaspoon of dried thyme
  • 1 medium onion, diced
  • 2 cloves of garlic, minced
  • 1/2 teaspoon of grated ginger
  • 1/2 teaspoon black pepper
  • 1 scotch bonnet pepper or 1/2 teaspoon crushed red pepper
  • 4 tablespoon Jamaican curry powder
  • 1 teaspoon of chicken seasoning
  • 1 teaspoon of complete seasoning (optional)
  • 2 medium potatoes, chopped
  • 1 medium carrot, chopped
  • 3 tablespoon vegetable oil (or your choice of oil)
  • 2 1/2 to 3 cups of water
  • 1/3 cup of white vinegar
  • 1 Maggi Chicken Flavor Bouillon cube (for added flavor and salt, if needed). OPTIONAL

Instructions

    1. Cut the chicken into the size you want and remove all the extra fat and skin. Pour the 1/3 cup of vinegar over the chicken with some water and rinse twice with fresh water.
    2. Season the chicken with 2 tablespoon curry powder, chicken seasoning and complete seasoning (optional). Add all the chopped herbs: onion, tomato, scallions, bell pepper, thyme and if you are using a scotch bonnet pepper or crushed red pepper.
    3. Cover and allow to marinate in the refrigerator, preferably overnight. If not, then at least for 2 hours.
    4. Pour the vegetable oil into a skillet and let it heat up on medium-low heat. Add the remaining 2 tablespoon of curry powder, garlic and the grated ginger to the oil. Let it burn for about a minute or two while stirring. Do not let it get burnt (too dark), smoking.
    5. Add the chicken into the curried oil without the chopped vegetables and herbs. Stir the chicken for about 3 to 5 minutes before you cover it up. It will spring water by itself so no need to add any just yet.
    6. After about 15 minutes or so, add the herbs, carrots and potatoes. Add about 2 1/2 cups or less water to the chicken and cover it up. Let it cook for about 50 minutes on medium heat.
    7. At about 45 minutes of cooking, taste it and see if it wants any salt. Add some salt to your taste. Use the Maggi Chicken Flavor Bouillon cube or powder to it. Turn the heat on low and let is simmer.
    8. Once the sauce is to your desired thickness, it's all done. If you want a thicker gravy, mix some cornstarch with some water and add to the gravy. Serve with white rice or your choice, and enjoy.
    9. Serve with white rice or your choice, and enjoy.

Notes

  1. Let the chicken soak for about 10 minutes in the vinegar water. Then throw away that water and rinse it off about two times or more with fresh water. Get rid of all the vinegar water and pat dry each piece.
  2. Try chopping up all of the herbs, while the chicken is soaking in the vinegar water to save you some time.
  3. Please be aware that the scotch bonnet pepper is very hot, so only use a few pieces. I didn't use any in this recipe. I choose to use the crushed red pepper because it is not too spicy for my children, but still gives a kick.
  4. When the curry is burning in the oil, if the color is getting too dark, too quick, turn down the heat. The burning process is to allow the curry powder to cook but not burnt.
  5. During the process of adding the chicken to the burnt curried oil: if you can, please try and take off all the herbs off each piece of chicken. It's okay if some stays on.
  6. Eventually, it will spring more water once the pot is covered. So watch the pot as it cooks. Overall, you may need less water than listed above in the ingredients section.
  7. For a thicker gravy, mix some cornstarch with some water and add to the gravy.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 2482Total Fat: 146gSaturated Fat: 39gTrans Fat: 0gUnsaturated Fat: 92gCholesterol: 995mgSodium: 1034mgCarbohydrates: 21gFiber: 5gSugar: 3gProtein: 257g

The nutritional information that is provided, is computer generated and therefore it is an estimate. Please do your own research with the ingredients that are listed here, if you have any concern about any specific diet or your health.

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