Jamaican Curry Chicken

"This stew can be served with bread, pasta, white rice, rice and beans, mashed potatoes, or cooked vegetables."
photo by Jericarn photo by Jericarn
photo by Jericarn
photo by tmbpmp photo by tmbpmp
Ready In:
1hr 15mins




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

Questions & Replies

default avatar
  1. Roslyn A.
    Can I slow bake my curry chicken
  2. James W.
    Instead of water can you use coconut milk or coconut water?


  1. Dorothy E.
    I added coconut milk, a little brown sugar and 2 tablespoons of diced tomatoes since I didn't have tomato paste. The whole recipe was changed because it just didn't taste good as is.
  2. tmbpmp
    Definitely going into regular rotation.
    • Review photo by tmbpmp
  3. hamilton.ashante6042
    Thank You for sharing I've made this same recipe with my goat as well delicious
  4. Donna S.
    I love curry food
  5. sandyscookin
    Made this dish and it came out pretty good for a first-time try. It was a little spicy for me, but my husband liked the heat. I cut the chicken into smaller pieces, but I will not do that next time because it was way to small. Overall the seasoning is on point if you like heat. If you don't go with a milder curry or add less. I ended up washing chicken with lemon juice and not vinegar. I'm ready to try another dish.


  1. Rita S.
    I really like this recipe. I have West Indian friends and always love the curry chicken when I go to their parties. This is an easy starter recipe. A lot of Carribbeans use coconut milk but I just need the basics. I will tell you that the right Curry powder makes a whole world of difference. I use Badia and have only liked that brand so far. If the Curry powder is bland, the recipe will not be enjoyable. I add brown rice and Naan bread to give it a kick and it's always a winner. I also use coconut water instead of regular water in the recipe as well as coconut oil to cook the chicken. I used a mix of chicken thighs and breasts. I like the flavor that the chicken with a little fat on it creates. I let the liquid evaporate on its own to become thick but if it's too watery, I add a tablespoon of bread crumbs and that usually does it. Thanks for this, I have the recipe printed on my refrigerator:-)
  2. Dorothy E.
    See my comments


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