Jamaican Curry Chicken

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

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

Ingredients Nutrition


  1. Cut chicken into 8 pieces, or more if you so desire, wash with vinegar and water in a pot or kitchen sink.
  2. Combine chicken with all ingredients and rub together until curry powder is wet and sticks to the chicken.
  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. Add chicken to the hot oil, then turn down the heat to medium, add the water immediately.
  5. Add diced potato then cover the pot and simmer. Stir the ingredients in the pot then taste the gravy, after fifteen minutes.
  6. If you need to add anything more like salt to bring it to taste, now is the time.
  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. Option 1: You can thicken the curry chicken gravy with bread crumbs or cornstarch. I prefer to thicken the gravy by using evaporation.
  9. Option 2: Remove the chicken from the skillet and place in a bowl.
  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. Then add curry chicken back to the stew.
  12. Your food is ready!
Most Helpful

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.

Marilynne* May 16, 2013

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!

trock5255 March 11, 2009

This receipe calls for waaay too much salt. I started to cut it down to 1tbsp (calls for 2 tbsp) and I should have. I couldn't enjoy it becasue it was so salty. I think the next time I make it I'll cut the salt down to 1 tsp. You have to take into account all the other ingredients that already have salt in them as well. Other than that it makes for a quick and easy dinner. I served mine over rice with cabbage and cornbread muffins.

kmcnu2 November 23, 2008