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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 4 votes
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr
Course Dinner, Main Dish
Cuisine Caribbean, Jamaican
Servings 6 persons

Ingredients
  

  • 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

Instructions
 

  • 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, tumeric 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!
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