Jamaican Curry Chicken with White Rice by Roxy Chow Down

Jamaican Curry Chicken

Surprise yourself and impress family and friends with this easy-to-follow, delicious Jamaican Curry Chicken recipe. With this recipe, you’ll learn how to cook Jamaican curry chicken that’s soft and juicy with, a rich gravy and a tantalizing flavour. In the end, everyone will crown you the Curry King or Queen of the kitchen!

If I were asked to name one type of curry powder that I think is the best, I’d be very careful in answering. Here’s why – because people are usually passionate about the curry powder they use and may get quite if your taste differs from theirs. Some persons swear by a particular brand of curry powder and would never cook their curry chicken without it. One reason may be that while growing up, they enjoyed a specific brand of curry powder and it reminds them of home.

For others, it is usually personal satisfaction that makes them prefer one type of curry powder over all others. I believe it’s the curry powder that appeals to our senses that’s often the clear winner – those that give a rich colour to our meat has a captivating smell, and also deliver deep flavour, is the one we stick with.

 But did you know that ‘curry powder’ isn’t just one ingredient but a blend of spices? The common spices in curry powder are turmeric, cumin, coriander, fenugreek, and cardamom. If you’re now wondering what differentiates the types of curry powders, I’ll tell you. What distinguishes Indian, Trinidadian, Jamaican, and Guyanese curries are simply the unique spices that’s added to these base ingredients to make it their ‘own’. This is why there are many different, yet wonderfully tasty ways of making curry dishes.

So to give you my answer to which type of curry is the best, I’d say my best ‘curry powder’ is actually a mix of different blends and not just one type. I tend to mix Jamaican and Indian curry powder blends, then create an even more unique flavour by adding fennel seeds and more cumin.

Ultimately, we all have our preferences and love different types of curry powders for different reasons, and that’s quite ok.

How to cook ‘Spicy and Nice’ Jamaican Curry Chicken

Great Jamaican Curry Chicken must be spicy and nice. There’s no question about it! There are three things all curry chicken dishes must have – an appetizing exotic fragrance, a rich ‘curry’ colour and a spicy lasting flavour. Here are some tips on how to get your curry chicken to taste spicy and nice.

  • Don’t forget to add these two ‘spicy’ ingredients – Scotch bonnet peppers and ginger.
  • Always use a combination of powdered and fresh seasoning.
  • If possible, allow your seasoned chicken to marinate for four to eight hours.
  • Always sauté about a tablespoon of curry powder before cooking your chicken. This process is called ‘burning’ the curry.
The cooking technique of ‘burning’ curry powder releases flavour and colour. Check out my Jamaican curry chicken recipe video below to see how I burn the curry powder to get my curry chicken to have a rich yellow curry colour and spicy curry flavour.  And guess what? You don’t always have to season your curry chicken overnight to make it flavourful. In the video below you’ll learn how to season and cook delicious curry chicken in under two hours.

Happy Cooking!

Jamaican Curry Chicken in bowl

Jamaican Curry Chicken Recipe

You’re sure to enjoy this flavourful Jamaican curry chicken recipe! This easy recipe teaches you step-by-step, how to burn curry the right way, then cook your curry chicken to perfection, with a rich, finger-licking curry gravy! In the end, everyone will crown you the Curry King or Queen of the kitchen!
5 from 6 votes
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr
Course Dinner, Main Dish
Cuisine Caribbean, Jamaican
Servings 6 persons


  • 1 whole chicken cut into small pieces
  • 1 tbsp salt or to taste
  • 1 tsp black pepper
  • 1 tsp thyme leaves dried
  • 1 tsp ground allspice
  • ½ tbsp onion powder unsalted
  • ½ tbsp garlic powder unsalted
  • ½ tbsp ginger powder or small ginger root, crushed
  • ½ tbsp msg-free soya sauce optional
  • 2 sprigs fresh thyme
  • 2 - 3 stalks scallion
  • ¼ - ½ small scotch bonnet pepper de-seeded, to taste
  • 1 inch thick gingerroot crushed
  • 1 medium onion diced
  • 6 seeds pimento
  • 4-6 cloves garlic chopped
  • ¼ medium green bell pepper diced
  • ½ small tomato diced
  • ½ medium irish potato diced, (optional)
  • 1 - 2 tbsp vegetable oil
  • 1 tbsp butter optional

Curry Powder Mix

  • 3 tbsp curry powder
  • ½ tbsp cumin powder
  • 1 tsp turmeric powder optional


  • Prep the chicken by cutting it up into small bite-sized pieces and washing it in vingar or lime water.
  • After draining the chicken, season it with salt, soya sauce, black pepper, allspice, thyme leaves, pimento seeds, onion powder, garlic powder and ginger powder.
  • Prep the fresh seasonings, add to a bowl and mix thoroughly.
  • Separate the chopped fresh seasoning in halves then and add a half portion to the chicken. Set aside the remaining half of the seasoning for making the gravy.
  • In a small bowl, mix the curry powder, turmeric and cumin powder.
  • Remove 1 tablespoon of the curry powder mixture and set aside for 'burning'.
  • Add the remaining curry powder mixture to the chicken.
  • Thoroughly rub all the seasoning into the chicken by hand or by using a large utensil.
  • Cover the bowl of seasoned chicken and let it marinate for 2 - 8 hours or move immediately to the next step.
  • Heat the cooking oil (and butter) on medium-low heat in a large skillet then add the 1 tablespoon of the curry powder mix that was set aside for 'burning'. Stir the mix quickly and thoroughly in the hot oil for approximately 15 seconds.
  • Add the seasoned chicken to the pot, stir it, then cover the pot and let cook on medium-high heat for 5 minutes.
  • After 5 minutes, add 1 cup water, stir it, then cover the pot and let it cook for 10 minutes.
  • After 10 minutes, stir the pot then add enough boiling water to cover the chicken. Stir the chicken once more.
  • Cover the pot and let the chicken cook on high-heat for 20 minutes. Remember to stir the pot every 10 minutes, and ensure the water doesn’t dry out too much.
  • If the water dries out 1 - 2 cups of water.
  • After 20 minutes, add the potatoes, the second portion of chopped seasoning and 1 - 2 cups boiling water and stir. Cover the pot and cook for a further 8 -10 minutes.
  • Taste a small piece of the chicken to test if the curry chicken has the desired amount of salt. You may add a 1/4 of a chicken bouillon cube or 1/2 tsp salt if needed.
  • Reduce the heat to medium/medium-low, stir the pot, then partially uncover it to allow the gravy to thicken (approximately 5 minutes).
  • Bless up and enjoy it!
Keyword Curry Chicken, curry chicken recipe, how to cook jamaican curry chicken, jamaican curry chicken, jamaican curry chicken dinner, jamaican curry chicken recipe, jamaican curry chicken with potatoes, jamaican curry recipe easy, jamaican recipes curry chicken

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    10 thoughts on “Jamaican Curry Chicken”

    1. 5 stars
      I tried this recipe and can I just say that I don’t do curry chicken often only because it doesn’t come out right, it was always missing something. I found what it was missing, Roxy Chow Down! I tried Roxy’s Curry Chicken recipe! It is so easy and simple to follow along. I was so impressed with myself when I tasted the end result.

      It is the best curry chicken I have ever made, trust and believe I will be making this again! It is so flavorful and full of body if you can say that for a recipe. Y’all need to absolutely try it and your welcome. Enjoy!

      1. OMG Gillian, thank you so much for this review. I am so happy I could help you perfect this dish. You and others like you are the reason why I do what I do. Congrats on a job well done. I am excited for you to try more of my recipes and for you to share Good Mood Food with others. Love and Blessings Every time ❤️🙌

    2. 5 stars
      Hey Roxy,
      I made this curry chicken and it was the bomb! Adding the turmeric made so much difference. The fragrance was divine, reminded me of Tamarind’s goan curry. My husband said it just needed some roti, so now I need to do a refresher on making roti, lol. Everyone loved it.

      1. Roxy Chow Down

        Hi Sach!
        So happy to hear that your curry chicken was a winner! Guess what, I’ve just posted my roti recipe so you can give your husband a special gift for Father’s day :)))) The recipe only makes 6 rotis so you may have to double up lol. I believe the whole family will love it! Please keep the feedback coming. xoxo

      1. Roxy Chow Down

        Hey Andy, I’m super excited for you and can’t wait to hear how your re-creations turn out! Thanks so much for your review and rating. Bless up 🙏

    3. 5 stars
      My Family Loved it. I am definitely sharing Guys, Thanks For sharing this Great Recipe. this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.

      1. Roxy Chow Down

        Hi Ashok,
        Thanks so much for your 5-Star rating and review. I’m super happy to hear that your whole family loved my recipe (Guess what? Curry Chicken is one of my favourite meals of ALL TIME…I could eat it every week and often do!lol :). I truly appreciate you sharing my website. Thank you for your love and support. Bless up every time. xoxo

    4. 5 stars
      Great recipe! Just made this here in Italy! Cannot buy this here so am so grateful for your recipe! Combine this with your roti recipe and it is perfection! Thank you!

    5. 5 stars
      I tried this recipe and I have to say, I am a new fan. I felt like a pro when I tasted the final outcome. Thank you so much for sharing your gift. I plan on trying the rice and peas as well as the oxtails next. After that, I hope to find a good Jamaican cabbage recipe on your site and try to master them all. If I can do that, Whewwww we. Thanks again and keep up the good works.


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