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

    Jamaican Curry Chicken. Photo by Jericarn

    1/1 Photo of Jamaican Curry Chicken

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    byZula's Note:

    This stew can be served with bread, pasta, white rice, rice and beans, mashed potatoes, or cooked vegetables.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut chicken into 8 pieces, or more if you so desire, wash with vinegar and water in a pot or kitchen sink.
    2. 2
      Combine chicken with all ingredients and rub together until curry powder is wet and sticks to the chicken.
    3. 3
      Turn your heat on high, heat the cooking oil in a large iron skillet with 2 tablespoon of curry powder until the oil is hot and curry powder changes color.
    4. 4
      Add chicken to the hot oil, then turn down the heat to medium, add the water immediately.
    5. 5
      Add diced potato then cover the pot and simmer. Stir the ingredients in the pot then taste the gravy, after fifteen minutes.
    6. 6
      If you need to add anything more like salt to bring it to taste, now is the time.
    7. 7
      Add the 1 sprig of thyme and black pepper to the ingredients in the pot. Allow to simmer until chicken is moist and tender.
    8. 8
      Option 1: You can thicken the curry chicken gravy with bread crumbs or cornstarch. I prefer to thicken the gravy by using evaporation.
    9. 9
      Option 2: Remove the chicken from the skillet and place in a bowl.
    10. 10
      Turn up the fire to high and allow gravy to boil. Using a spoon, stir the gravy slowly and pay close attention to the consistency of the stew, Turn off the stove when it becomes thick enough.
    11. 11
      Then add curry chicken back to the stew.
    12. 12
      Your food is ready!

    Ratings & Reviews:

    • on March 11, 2009

      45

      This was a tasty and easy recipe. I added some red pepper flakes and fresh onions and carrots to the recipe. I also used seasoned salt (1 tsp) instead of regular salt. It tasted just like the curried chicken I enjoy in my favorite Jamaican restaurant. I was very pleased. I had mine with white rice and pinto beans. Yum!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 01, 2014

      45

      This was great! However, I don't like using "powdered" anything, I use fresh crushed garlic and chopped up real onions. I loved it and will make it again. you can make it spicy or not (bell bonnie too hot for me, dash of hot sauce or jalapeño or just heavy on the black pepper was good for me, children or any other that may be spice/heat sensitive).

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 16, 2013

      45

      I think this recipe is right on and definitely a great beginning to some excellent curry chicken. Definitely restaurant quality. I added bell pepper and onion to my version and some brown sugar. I chose the optional ingredients as well, but I think I used a little more thyme in my version. All in all this is the real deal. Thank you Zula for sharing.

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

    Read All Reviews (6)

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    Nutritional Facts for Jamaican Curry Chicken

    Serving Size: 1 (168 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 476.2
     
    Calories from Fat 317
    66%
    Total Fat 35.2 g
    54%
    Saturated Fat 7.3 g
    36%
    Cholesterol 85.0 mg
    28%
    Sodium 1260.3 mg
    52%
    Total Carbohydrate 19.6 g
    6%
    Dietary Fiber 9.8 g
    39%
    Sugars 0.8 g
    3%
    Protein 25.3 g
    50%

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