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    You are in: Home / Recipes / Jamaican Chicken Curry Recipe
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    Jamaican Chicken Curry

    Jamaican Chicken Curry. Photo by daisygrl64

    1/3 Photos of Jamaican Chicken Curry

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hr 30 mins

    Deantini's Note:

    Traditional curry recipe. Thyme, allspice and Scotch bonnet peppers are some ingredients used in Jamaican cuisine. Allspice is a berry of the pimiento tree so it is also known as pimento or Jamaican pepper. It is called allspice because it tastes like a blend of cinnamon, nutmeg and cloves. So if you wanted to, you could substitute a cinnamon stick for the allspice in this. Serve with rice and salad. Note - prep is fairly short, but cooking is approx 1 1/2 hours

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    Units: US | Metric

    Jamaican Curry Powder

    Jamaican Curry Chicken

    • 3 tablespoons vegetable oil
    • 4 skinless chicken legs, split
    • coarse salt & freshly ground black pepper, to taste
    • 2 medium onions, sliced thin
    • 4 garlic cloves, minced
    • 1 tablespoon ginger, minced
    • 1/2 medium scotch bonnet chili pepper, minced (or to taste)
    • 4 tablespoons jamaican curry powder (or to taste)
    • 2 tablespoons thyme, fresh, chopped
    • 3 cups chicken stock
    • 2 cups coconut milk
    • 1/2 lime, juice of


    1. 1
      Jamaican Curry Powder:.
    2. 2
      Toast the cumin, mustard, fenugreek, anise, black peppercorns, coriander seeds and allspice in a small dry skillet over high heat until the spices have released their aromas. Remove from heat and cool.
    3. 3
      Grind in spice grinder (or handheld blender) and then combine with the turmeric. Makes about ½ cup.
    4. 4
      Jamaican Curry Chicken:.
    5. 5
      Heat the oil over high heat in a Dutch oven or large, wide pot.
    6. 6
      Season the chicken and brown in batches if necessary. Remove from pot and reserve.
    7. 7
      Add the onions, garlic, ginger and chili pepper and cook for 4 minutes.
    8. 8
      Add the curry powder and chopped thyme and cook an additional minute. Add the juice of ½ a lime.
    9. 9
      Return the chicken to the pot and cover with the stock and coconut milk. Bring to a boil and reduce heat to low. Simmer the chicken with the pot partially covered until chicken starts to fall off the bone, about 1 ½ hours. Skim occasionally to remove extra fat. Serve.

    Ratings & Reviews:

    • on January 08, 2013


      This is the curry I remember, very good recipe but as usual the second time I cooked it I took some creative artistic license.

      Cut up a whole chicken into 8 pieces; Use the same seasonings as with the recipe and coat them and bake them...Use the chix stock and coconut milk to make a sauce or gravy... OMG OFF THE HOOK....

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 29, 2010


      I had to double the amount of curry to get the flavor I was looking for. My DH and I loved it! He's half Jamaican and suggested doubling the curry powder after tasting the cooking liquid as I was about to turn off the flame. Glad he told me that because he was putting the leftover sauce on everything after that.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 01, 2009


      AWESOME recipe!!! My fiancee and family loved this recipe. I bought two (2 pd-ish) whole chickens (de-boned and removed skin). The mix of white and dark meat blended wonderfully with the spices, coconut milk and stock. I used approximately, 4 cups of sliced onions. I sauteed them with a little salt, to release water, then added the garlic, ginger and bonnet. At first I thought 4 tbsps of curry was too much, but it worked great with one (13.5 fl oz) can of A Taste of Thai - coconut milk, thyme and stock. The simmering for one and a half hours is important, it makes the sauce silky smooth. I served the dish with white basmati rice, along with an avocado, tomato and onion salad.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (13)


    Nutritional Facts for Jamaican Chicken Curry

    Serving Size: 1 (526 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 940.2
    Calories from Fat 399
    Total Fat 44.3 g
    Saturated Fat 26.4 g
    Cholesterol 109.4 mg
    Sodium 436.4 mg
    Total Carbohydrate 104.3 g
    Dietary Fiber 6.7 g
    Sugars 82.2 g
    Protein 36.4 g

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