Jamaican Curry Chicken is a different twist on your typical curry chicken recipes. The heat is fruity and sweet, the spices are warm and inviting, and a coconut milk broth makes it comforting. Give it a try and find a new curry to love!
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Easy Jamaican Curry Chicken Recipe
It’s more than a longing for a Caribbean vacation that will have this Jamaican curry chicken hitting the spot.
Whenever I’m not sure what to cook and need an easy meal (soooo almost every night), curry is one of my defaults: Thai Chicken Curry, Slow Cooker Chicken Curry, and Coconut Curry are three frequent menu items.
This Jamaican curry chicken is unique.
- While it has some of the usual curry ingredients like coconut milk and spices, the heat has a subtle sweetness to it and the spices are more warm than other curries.
- The sauce is thick and rich, so this curry is comforting on a chilly evening if that’s when you are craving it, but the spices also work surprisingly well on even the hottest summer day. I suspect that’s why curry is so popular in countries known for their warm climates, like India and the Caribbean.
About Jamaican Curry Chicken
Traditional Jamaican curry is made with scotch bonnet peppers and Jamaican curry powder.
- It’s a bold, flavorful dish that’s cooked slowly over low heat, allowing time for the spices to develop.
- It contains pieces of juicy chicken (usually thighs), along with carrots and potatoes. The potatoes break down a little and help thicken the broth.
- Its bright yellow color comes from Jamaican curry powder.
- Scotch bonnet peppers give it a sweet, fruity heat.
It’s believed that the dish (and its corresponding spices) came to Jamaica in the 17th century when workers from East India were brought to the British colony.
How to Make Jamaican Curry Chicken
This is an adapted, easy-ingredient version of traditional Jamaican curry chicken.
As with any culturally inspired recipe, from my Instant Pot Chicken Tikka Masala to this Slow Cooker Butter Chicken, I’ll never ask you to go from store to store hunting for specialty ingredients.
If you want authentic flavor (like in this Peruvian Chicken), made over to be healthy and done with ingredients you can find at the average American supermarket, you’ve come to the right place.
Here’s how I substituted Jamaican curry powder and scotch bonnet peppers for my at-home version.
How to Substitute Jamaican Curry Powder
- Like all curry powders, Jamaican curry powder is a blend of different spices. There’s no one single recipe for it, though most blends contain cumin, coriander, mustard, anise, fenugreek, allspice, and turmeric.
- Jamaican curry powder is different than curry powder you’ll typically find in the average U.S. supermarkets because it contains more turmeric (which is why Jamaican dishes are often yellow) and more allspice in comparison to the other spices.
To substitute Jamaican curry powder, I started with regular curry powder (which contains most of the same spices), then added extra turmeric and allspice. This allowed me to use ingredients that were easy for me to find, AND I didn’t have to toast and grind the spices myself.
It might not be a perfect, 100% authentic option, but it is a delicious one that gave me excellent results.
Substituting Scotch Bonnet Peppers
Scotch bonnet peppers are the other Jamaican ingredient I couldn’t find easily. They are very spicy but also a little sweet and fruity.
- To substitute scotch bonnet peppers, dice a red bell pepper VERY finely. This mimics the sweetness of scotch bonnets.
- Add a spicy pepper you *can* find. Jalapeno is a good option.
- Up the spice level. Scotch bonnets are spicier than jalapenos. A pinch of cayenne pepper and extra hot sauce are a good way to increase the heat.
Jamaican Curry Chicken From Scratch – Recipe Overview
Here’s what you’ll need to make Jamaican curry chicken with coconut milk. It’s a fresh way to liven up your dinner routine.
The Ingredients
- Chicken. Lean, boneless, skinless chicken breasts become perfectly tender and moist as they slowly cook in the sauce. The protein-rich chicken helps make this curry hearty and satisfying. You can also use chicken thighs.
- Red Bell Pepper + Jalapeno. My easy swaps that mimic the flavors of the traditional scotch bonnet peppers. Both red peppers and jalapenos are rich in Vitamin-A and Vitamin-C, making them healthy additions to this curry (see more health benefits of jalapenos here and red peppers here).
- Garlic + Ginger. Essential flavor additions to curry dishes.
- Spices. The flavor powerhouse! A mix of curry powder, turmeric, and allspice make this curry warm, cozy, and deeply satisfying.
- Potatoes. I used Yukon gold potatoes because they have a deliciously buttery flavor, and their texture holds up nicely. Regular russet potatoes would work too. For an extra veggie, you could make this Jamaican curry chicken with potatoes and carrots, swapping out one of the potatoes for two medium carrots.
- Coconut Milk. Making Jamaican curry chicken with coconut milk thickens the sauce and also helps tame the heat. I found light coconut milk resulted in a sauce that was still plenty thick and satisfying, but if you’d like to make it even richer, you can use full fat coconut milk.
- Worcestershire Sauce. Adds a touch of savory, umami flavor to the curry.
- White Wine Vinegar. Brightens up all the flavors and adds a touch of acidity.
- Cayenne + Hot Sauce. To achieve that signature Jamaican curry heat, I used cayenne and hot sauce. Use a little or a lot of each to reach your desired level of spice.
- Cilantro. For freshness and beautiful color.
The Directions
- Salt the chicken, then saute the onions.
- Add the bell pepper, jalapeño, garlic, and ginger.
- Stir in the spices.
- Saute until the chicken is golden.
- Add the potatoes.
- Pour in the remaining ingredients, stirring before bringing everything to a simmer. Simmer 15 to 20 minutes.
- Serve with cilantro and rice. DIG IN!
Is Jamaican Curry Chicken Spicy?
- Yes, this recipe is spicy, at least compared to most of the other curries on this website. I’d put it at a 3 or 4 out of 5, with “1” being mild and “5” having you mopping your brow.
- If you are sensitive to spice, I suggest dialing back the cayenne and hot sauce to start.
- If you adore spicy food, you’ll go gaga for this. You might want to even add MORE hot sauce.
How to Store and Reheat Curry Chicken
- To Store. Leftover chicken curry can be stored in an airtight storage container in the refrigerator for up to 3 days.
- To Reheat. Gently reheat leftovers in a Dutch oven on the stovetop over medium-low heat. You can also rewarm this dish in the microwave.
- I don’t recommend freezing this dish, as the potatoes may become mealy once thawed.
What to Serve with Jamaican Curry Chicken
- Rice. This curry was made to be served over rice. White rice, brown rice, or cauliflower rice (for a low-carb option) would all work well. Make this a Jamaican curry chicken with rice and beans by also adding red beans to the rice.
- Salad. For a healthy, simple side dish, pair this curry with Arugula Salad.
- Veggies. Add more vegetables to your meal by serving a side of Tahini Roasted Carrots.
More Delicious Curry Recipes
- Red Lentil Curry with Sweet Potatoes
- Instant Pot Lentil Curry
- Chickpea Curry
- Slow Cooker Red Lentil Cauliflower Curry
- Easy Tofu Curry
Recommended Tools to Make Jamaican Chicken Curry
- Dutch Oven. This is an investment piece, but it will last you a lifetime.
- Measuring Spoons. Easy to store, and perfect for measuring the spices in this recipe.
- Extra Large Cutting Board. The extra space is great for recipes like this one.
Jamaican curry chicken saved us from our dinner rut—at least until it became the only thing either of us wants to eat! I hope it becomes a habit for you too.
If you try this recipe, I’d love to hear what you think! Please leave a comment below and let me know how it turned out for you. I’d especially love to know how you feel about the spice level. Do we want more curry? Let’s discuss!
Jamaican Curry Chicken
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Ingredients
- 1 ¼ pounds boneless, skinless chicken breasts cut into 1-inch pieces (about 2 breasts)
- 1 teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion finely chopped
- 1 red bell pepper very finely chopped*
- 2 jalapeno peppers very finely chopped*
- 3 cloves garlic minced (about 1 tablespoon)
- 1 teaspoon minced fresh ginger
- 3 ½ tablespoons curry powder
- 1 teaspoon turmeric
- ¾ teaspoon allspice
- ¼ teaspoon cayenne pepper plus additional to taste*
- 2 medium Yukon gold potatoes peeled and diced
- 1 15-ounce can light coconut milk
- 1 tablespoon Worcestershire sauce
- 1 ½ teaspoons white wine vinegar
- 1 teaspoon hot sauce plus additional to taste*
- Chopped fresh cilantro
- Prepared brown rice quinoa, or cauliflower rice, for serving
Instructions
- Sprinkle the chicken with salt. Set aside.
- In a Dutch oven or similar deep, sturdy pot, heat the oil over medium. Once it is hot, add the onions, and cook, stirring occasionally, until the onions begin to soften and turn translucent, 5 to 8 minutes.
- Stir in the red bell pepper, jalapeños, garlic, and ginger. Cook, stirring often, for 2 minutes.
- Add curry powder, turmeric, allspice, and cayenne. Cooking, stirring constantly, until spices turn deep gold and become ultra fragrant, about 1 minute.
- Add the chicken and sauté for 5 minutes, stirring often. It should look golden on the outside but does not need to be completely cooked through.
- Add the potatoes. Cook, stirring often, for 3 minutes.
- Add the coconut milk, Worcestershire, vinegar, and hot sauce. Stir to combine. Bring to a simmer. Continue to simmer, reducing the heat to low as needed, until the chicken is tender and cooked through, the potatoes are tender, and sauce has slightly reduced, 15 to 20 minutes. Stir every few minutes to keep the sauce from sticking.
- Taste and season with additional salt or hot sauce as desired. Serve hot over rice, with a big sprinkle of cilantro.
Video
Notes
- *Scotch bonnet peppers are the most traditional for Jamaican dishes, so if you can find one (or if you can find habanero peppers which are the closest substitute), use it here and omit the cayenne and red bell pepper and scale the hot sauce back to 1/2 teaspoon to start. Our store doesn’t regularly carry either of these peppers, which is why I adapted the recipe to use a jalapeno pepper, combined with a red bell pepper and cayenne to mimic the fruitiness and heat of scotch bonnet/habanero peppers.
- TO STORE: Leftover chicken curry can be stored in an airtight storage container in the refrigerator for up to 3 days.
- TO REHEAT: Gently reheat leftovers in a Dutch oven on the stovetop over medium-low heat. You can also rewarm this dish in the microwave.
- I don’t recommend freezing this dish, as the potatoes may become mealy once thawed.
Nutrition
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This has become my husband’s favourite recipe!! I have made some modifications though – I use powered ginger as I don’t regularly use fresh ginger. Also instead of potatoes I use 3/4 cup of frozen peas to add a green vegetable that cooks quickly and because I serve it over rice. Sometimes I will use some chopped up.zucchini which also goes nice with this dish. I add it when the recipe says to add the potatoes. I use coconut milk because it gives the curry an amazingly smooth texture that you can’t get with cream. I always wondered how Chinese and Indian restaurants made their curries with such a smooth texture and I discovered why after I made your recipe. I don’t use any Jalapeno peppers as I eat it too and cannot take it as spicy hot as my husband. I do use your levels of your spices though. It is delicious and we thank you for this recipe.
Glad it worked out for you, thanks Daphne!
Absolutely delicious and was the best curry chicken I have ever made! It is on my menu again for next week as per my husband’s request. The first time I made this I only had bone in chicken thighs available and I made it work. I will try chicken breasts next time.
We didn’t eat this dish over rice as the potatoes in the dish are divine. I served it with sautéed green beans and some coleslaw. Thank you for sharing this wonderful dish!
Yay! Thank you Becky!
Wow, this recipe brought me right back to my childhood! My mom used to make this for us, and I’ve been searching for something that tastes as authentic ever since. The seasoning was spot-on, and I loved the touch of ginger and garlic in the sauce. I let the curry simmer low and slow, and the chicken practically fell off the bone. This is the type of meal you savor with every bite!
Makes me so happy to hear, thank you Carla!
I’ve always loved Jamaican curry chicken, but I never thought I could replicate that restaurant-quality taste at home until I found this recipe. The balance of spices was just perfect, with the right amount of heat. It’s definitely a recipe I’ll be sharing with friends and family. Thank you so much!
Makes me so happy to hear! Thank you Tessa!
The flavors were so rich and authentic, just like what I remember from my trip to Jamaica. All the spices came together beautifully, making every bite flavorful and just the right amount of spicy and not overpowering.
Yay! So happy to hear this! Thank you Ericka!
I was not a fan of this recipe. I’m not sure if it was the all spice but it had a horrible lingering taste. I tried to doctor it up by adding an additional can of coconut milk, large can of tomatoes and also some Japanese curry mix to it.
I’m sorry to hear the recipe wasn’t to your taste, Crystal. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!
This was a phenomenal recipe. I admit, I accidentally bought coconut cream instead of coconut milk, so it was a bit thicker and sweeter, but it ended up being a perfect blend of sweet and spicy, and everyone absolutely loved it. It’s going to be a regular meal from now on. Thanks for sharing!
So glad it still worked! Thank you Steven!
This recipe had lots of flavour and a nice kick to it! Thanks 😋
You’re welcome Joanna!