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Jamaican Curry Chicken Recipe

Jamaican Curry Chicken Ingredients:

Jamaican Curry Chicken Recipe
Jamaican Curry Chicken Recipe
  • 1/4 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 1/4 pounds whole chicken, cut into pieces
  • 3 tablespoons vegetable oil
  • 3 cups water
  • 1 potato, diced
  • 1/2 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


  1. Whisk 2 tbsps curry powder, garlic clove powder, seasoned salt, onion powder, salt, thyme leaves, allspice, salt, and pepper together inside a bowl. Add chicken and coat with curry mixture until curry mixture is wet and stays to chicken.
  2. Warmth oil and a pair of tbsps curry powder inside a large cast-iron skillet over high warmth until oil is hot and curry powder changes color, two to three minutes. Add chicken towards the herbal mixture and lower warmth to medium. Add potato, celery, scallions, ginger root, and chile pepper to skillet.
  3. Cover skillet and simmer until chicken is no more pink within the center and gravy is thickened, permitting chicken to prepare undisturbed for last fifteen minutes of cooking, thirty to forty minutes. An immediate-read thermometer placed in to the thickest area of the leg, close to the bone should read 165 levels F (74 levels C). Remove chicken from skillet and continue being applied gravy as needed to thicken.

Jamaican Curry Chicken Recipe is ready to serve.

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