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
Video
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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.
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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Hi Erin, quick question, how many habanero peppers would you use? And would I still use the jalapeño if I’m using habaneros? I live in Far west Texas and always see habaneros here but I have never tried them! So I’m excited to try this recipe. My family loves spicy so this recipe seems like a dish we will love! Thanks so much
Hi Becki! You can swap the jalapenos for one habanero pepper, and you’ll omit the cayenne and red bell pepper. I hope you enjoy the recipe if you try it!
This looks sooooo good! I’m a vegetarian so I’m going to sub the chicken with either firm tofu or chickpeas. Can’t wait to try it!
I hope you enjoy the recipe if you try it, Anne!
Do you dice the Jalapenos or throw them in whole?
Hi Brian! The jalapenos should be very finely chopped. I hope you enjoy the recipe if you try it!
thanks this recipe was awesome! i had a good time making this, and my neighbors liked it too!
I’m so happy that you enjoyed it, Jotaro! Thank you for sharing this kind review!
Fantastic, flavorful recipe! I didn’t find it spicy at all! Next time I’ll add an extra jalapeño! I served with rice with red beans. Very easy weeknight meal. I can see this becoming a staple!
I’m so happy that you enjoyed it, Katie! Thank you for sharing this kind review!
Delicious! Made the recipe exactly as written and would definitely classify the heat as a slow burn that sneaks up on you :D enjoyed making something a bit different than my usual routine!
I’m so happy that you enjoyed it, Heidi! Thank you for sharing this kind review!
I am allergic to potatoes, would butternut squash be a good substitute?
Hi Rachel! I’ve only tested this recipe with sweet potatoes, but you could experiment with it. If you decide to try it, I’d love to hear how it goes!
This recipe looks amazing! I’m looking forward to trying it and seeing how my curry-loving sister likes it. :)
Question: I have someone with a coconut allergy in my family. Do you have any substitutes in mind for the coconut milk?
Hi Danielle! I’ve only tried this recipe with coconut milk, so it would be an experiment. You could try swapping a nut milk like almond milk, then stirring in a splash of heavy cream or half and half to make it creamier. If you decide to try it, I’d love to hear how it goes!
Your Jamaican curry chicken was delicious.
My husband loved it. Thank you.
I’m so happy that you enjoyed it, Joy! Thank you for sharing this kind review!
If you do use Jamaican curry powder, how much should you use with 4 servings ?
Hi Dillian! I haven’t tried it myself, so it would be an experiment. My best guess is to swap out the curry powder, turmeric, and allspice with 2 tablespoons Jamaican curry powder. You could start with 1/8 teaspoon cayenne, then increase the amount of both the cayenne and Jamaican curry powder to your tastes. If you decide to try it, I’d love to hear how it turns out!
I don’t have light coconut milk, just regular coconut milk. Would it still be good ?
Definitely, Ash!
I enjoyed this! And it was really easy to make, thank you!
I’m so happy that you enjoyed it, Keren! Thank you for sharing this kind review!
Hi. Sounds delicious and am excited to try something other than the normal rotation for dinner. But was wondering when you say hot sauce are you referring to something like Franks or more like Tabasco hot sauce. Thanks!
Hi Robin, you can use whichever brand of hot sauce you prefer. I hope you enjoy the recipe if you try it!
Unfortunately, we have a coconut allergy in our home. What can I sub the coconut milk for? I have a can of sweetened condensed milk, would that work? I’m not opposed to adding some sweetness to my curry but not sure how well the condensed milk would go with the recipe?
Hi Kendall! I’ve only tried this recipe with coconut milk, so it would be an experiment. You could try swapping a nut milk like almond milk, then stirring in a splash of heavy cream or half and half to make it creamier. If you decide to try it, I’d love to hear how it goes!
Wow!! Erin this is my favorite recipe of yours (and I love a lot of them). This is a seriously delicious and very spicy curry for true spice lovers. It definitely tastes like a Jamaican curry.
I cooked the chicken separately because I was worried about overcooking it since potatoes take a while. How do you do it all together so you brown the chicken but then not overcook it in the curry?
Honestly don’t hesitate to make this recipe. Just wear gloves to cut the jalapeños because my hands are burning right now. Rookie mistake ;)
I’m so happy that you enjoyed it, Jess! I didn’t have trouble with the chicken overcooking, but what you did works fine too. Thank you for sharing this kind review!
Omg , this is without a doubt, the best curry ever. My first time making it and my bf loved it !
I’m so happy that you enjoyed it, Jermiya! Thank you for sharing this kind review!
Im hoping to make this tonight. Im wondering about the potatoes: how small did you dice them to ensure they were cooked and chicken wasn’t overcooked?
Hi Jennifer! I diced the potatoes into smaller pieces than the chicken, and the timing was perfect. I hope you enjoy the recipe!
This is a great recipe–I am a big fan of Jamaican curry and this hits the spot when I’m not in Jamaica. I added gungo peas (Christmas peas in Jamaica) to a mixture of brown and white rice. My family loved it!
I’m so happy that you enjoyed it, JoAnn! Thank you for sharing this kind review!
Very tasty!!!
I’m so happy that you enjoyed it, Daniela! Thank you for sharing this kind review!
It was easy and everyone loved it.
I’m so happy that you enjoyed it, Belinda! Thank you for sharing this kind review!
Absolutely delightful. My 1st time thinking of making it. I added a couple of secret ingredients. Thank you!
So pleased to hear this, thank you so much for sharing this kind review!!
I made this last night and my family really enjoyed it! I let the dish simmer about 15mins longer than suggested because the potatoes weren’t as soft as I had liked after the initial 20 mins however it came out perfect after the extra time. Also would using a little cumin and green seasoning give it more flavor? Even though it was jam packed with flavor I wonder if those ingredients would make it taste even better than it already does?! Food for thought I guess ? Thank you for this recipe!
I’m so happy that you enjoyed it, Niasia! Thank you for sharing this kind review! If you decide to try it with those added spices, I’d love to hear how it goes!
This may seem like a dumb question but do you use the same curry recipe for seafood
Hi Darren! I haven’t tried using seafood in this recipe myself, so it would be an experiment. If you decide to play around with it, I’d love to hear how it goes!
Can I make this in a slowcooker?
Hi Ashlyn! I’ve only tested the recipe as written, so you’d be experimenting. If you decide to try it, I’d love to hear how it goes!
OVERVIEW: I’ll start by saying that I’m just an amateur, retired, stay-at-home cook, so I’m always eagerly learning, and I’ve never made anything “curry” before, so please take what I have to say here, with that grain of salt in mind. But I used this recipe as a general, first-time guide, with a number of modifications, based largely upon my own personal ‘heat index’, and I have to say that what resulted, was absolutely “KILLER”. In fact, I could not possibly have asked for a better foundational guide!
CHANGES: In my initial batch, I used almost 4 lbs. of total chicken (boneless thighs and rotisserie combined), so I adjusted all other quantities and volumes (including spices, curry paste, curry powder, coconut milk, etc.), upward from there, in a roughly proportionate manner. However, the title of the original recipe included the two words “Jamaican” and “chicken”, and yet, there was no call for lime, which struck me as odd. So, I ended-up substituting almost a full cup of lime juice, in place of the vinegar, and I opted to omit the potatoes. In addition, I used the broth from fresh shrimp sauted in butter and garlic in place of the fish oil, and I added several cups of green onion chives. And lastly, I used Jasmine rice (made with equal volumes of coconut milk and chicken broth), instead of brown rice.
Could I possibly be happier? Nope!
Would I make any other changes? Nope!
Could it be improved in any way? No. Not in my humble view.
Thank you, Erin! Your recipe was an absolute blessing! ;-)
I’m SO happy that you enjoyed it, Joe! Thank you for sharing this kind review!
Hello I am going to make this for the first time and I have one question. Do you seed the the jalapeño?
Thanks, Brian
Hi Brian! Yes, the jalapenos should be very finely chopped and seeds removed. I hope you enjoy the recipe if you try it!
Going to use scotch bonnet peppers just don’t know how much to use
Hi Peter! The notes section of the recipe card has instructions for using a scotch bonnet pepper. I hope this helps and that you enjoy the recipe!
Hi
Can this recipe be made in s slow cooker
Thanks
Hi Jane! I’ve only tested the recipe as written, so you’d be experimenting. If you decide to try it, I’d love to hear how it goes!
The notes actually don’t tell you how many scotch bonnets to use. How many exactly? Just one? The equivalent of the other peppers chopped?
Hi Jenn! I suggest using just one. I haven’t tried this myself though, so you’d be experimenting. I hope you enjoy the recipe!
I made this tonight and it was a awesome! At the risk of sounding like an complete butt hole I was worried of trying this recipe from a person that doesn’t appear to be of Caribbean decent but I apologize for the ignorance, Erin this was delicious ?.
I’m so happy that you enjoyed it, Tami! Thank you for sharing this kind review!
Hi Erin if I tried this recipe cooking the scotch bonnet whole do I still get the flavor but less heat?
Hi Jeff! I’ve only tested the recipe as written, so you’d be experimenting. If you decide to try it, I’d love to hear how it goes!
This is outstanding. I love the flavor, very rich and full, but not too spicy. I was concerned as I chopped up TWO large jalapenos, but it is perfect. I served it over air fryer cauliflower “steaks”.
I’m so happy that you enjoyed the recipe, Joy! Thank you for sharing this kind review!
Excellent- a keeper. I used a habanero instead of jalapeños and bell pepper – amazing one small pepper and tsp of hot sauce gave it the right amount of heat. I had Jamaican curry powder which already has the extra turmeric and allspice (as compared to British or Madras curry) so left those out. Also added carrots and served over Hanover Lime Cilantro riced cauliflower. Excellent meal.
I’m so happy that you enjoyed it, Stu! Thank you for sharing this kind review!
On the first try, this recipe was excellent. Giving it another shot on this cold, snowy day. Highly recommend. I will turn the heat down slightly as the rest of the household doesn’t enjoy the heat as much as I do?
So pleased to hear it, thank you!
This was really good and flavorful. It was a little spicy for me so I just added some sour cream to cool it down. The potatoes are taking longer to get tender than I expected. I added carrots to it as well. Yummy
I’m so happy that you enjoyed it, Tanesha! Thank you for sharing this kind review!
I made this and loved how easy it was to prepare. There were multiple ingredients but well worth the dicing and measuring.
I used boneless skinless chicken thighs. Great flavor!!
I’m so happy that you enjoyed it, Cheryl! Thank you for sharing this kind review!
Thank you Erin!! This was a winner. I should have cut the potato cubes a bit smaller, took a bit longer to soften but no problem. Great flavor and your step by step (which this guy needs) was great. I was able to find the light coco milk and someone else commented about adding a dash of cumin which I did. Thank you so much!! When my wife gives me thumbs up it is a good day. :-)
I’m so happy that you enjoyed it, David! Thank you for sharing this kind review!
Very tasty, especially with the addition of fresh ginger and all spice. I did adjust the amount of curry to about a tablespoon less.
I’m so happy that you enjoyed the recipe, Sherri! Thank you for sharing this kind review!
I really enjoyed this recipe. Not complicated. And it turned really well. Very tasty and aromatic. It was a hit.
I’m so happy that you enjoyed it, Michele! Thank you for sharing this kind review!
I can not express how much I love this curry – honestly so delicious and will definitely be making again.
I’m so happy that you enjoyed it, Jamie! Thank you for sharing this kind review!
i made this last night for the family and a couple of members dont like spicy food i had to double up on everything as i was making it for 6 and it came out lovely.in fact id go as far as to say its one of the nicest curries ive made.And id definately be doing it again soon.It just goes to show you don’t need to be a jamaican to cook an authenic tasting curry.
I’m so happy that you enjoyed it, Victoria! Thank you for sharing this kind review!
I made this yesterday, with chicken thighs. Loved it aroma great, flavor better, and to top it off t was even better the next day.
I’m so happy that you enjoyed it! Thank you for sharing this kind review!
Really easy to make. My wife & kids loved it.
Hi Decollas Hambrick! So glad you enjoyed the chicken! Thank you for this kind review!
It didn’t taste very good.
Hi Jeff, I’m not sure what may have gone wrong, but I’m sorry to hear you didn’t enjoy the recipe! Many other readers enjoyed the recipe, but everyone has different tastes.
What replaces coconut milk
Hi Rubisha Leslie, I’ve only tried this recipe with coconut milk, so it would be an experiment. You could try swapping a nut milk like almond milk, then stirring in a splash of heavy cream or half and half to make it creamier. If you decide to try it, I’d love to hear how it goes!
Made this recipe tonight, loved it! Did some tweaking…I did not have white wine vinegar so I put in a tsp of apple cider vinegar and some carrots, cooking time was closer to 35 – 40 minutes.. was quite runny so I made a roux with cornstarch and let it sit for 10 mins … it turned out great!
Hi Bailey! So glad you enjoyed the recipe! Thank you for this kind review!
The best curry I’ve ever tasted ❤️
Hi Lozza! So glad you enjoyed this recipe! Thank you for this kind review!
I am in the last moments of finishing this dish, the taste that I just had was fantastic! I can’t wait to eat it!!!!
Hi Shaun! So glad you enjoyed the recipe! Thank you for this kind review!
Hi Erin
I am a MASSIVE fan of Indian and Asian cuisine. This is my first attempt at Jamaican dishes. You have converted me😂. What AN ABSOLUTELY amazing recipe. Honestly can’t recommend this enough to heat lovers. ♥️🔥
Hi Brian! So glad you enjoyed the recipe! Thank you for this kind review!
This is my first time trying and making chicken curry. It was super good.
Hi! So glad you enjoyed the chicken! Thank you for this kind review!
This is my boyfriends favorite meal! It’s so easy to throw together and tastes special. Everyone I’ve made it for loves it and is beyond impressed that it’s completely homemade. We also love that its healthy and filling. I recently started doing half the potato and subbing in half mushrooms to make it lower calorie and it’s perfect. We eat it with caulirice :). Thank you so much Erin!
Hi KG! So glad you enjoyed the recipe! Thank you for this kind review!
Hi Erin,
Not a great cook here, can I do the Jamaican curry chicken in a slow cooker? Thank you!
Becky
Hi Becky! While I haven’t tried this recipe in the slow cooker I do have a slow cooker chicken curry that you could use as a guide. https://www.wellplated.com/slow-cooker-chicken-curry/ Hope this helps!
Thank you Erin! We did come across that one as well. We’ll give it a try.
Hi Becky! Hope you enjoy it!
Ive made alot of misty ricardo bir currys and they are incredible this jamaican curry is definitely up there with those well done !!
Hi James! Thank you so much! And so glad you enjoyed it!
I wouldn’t consider this to be authentic, but I do like how you put your own twist to it
Hi! As stated in my post: “It might not be a perfect, 100% authentic option, but it is a delicious one that gave me excellent results.” Hope you enjoy it!
Delicious! I am Lectin free so I peeled and took seeds from peppers. I did add the carrots. We are a household of me, my man and 2 teenagers. Concerned about their tastebuds on that particular day, I was thrilled to see the family gobble up this recipe and go for a 2nd helping!!
I give 5 stars and have already prepared this meal for dinner guests with same delight.
Hi M C! So glad you enjoyed the recipe! Thank you for this kind review!
This is by far mine, my families, my sisters family, and my friends who I make it for FAVORITE CURRY EVER!!! Thank you so much for sharing this!!!!
Hi Mary! So glad you enjoyed the recipe! Thank you for this kind review!
I made with lamb shank it was delicious. Obviously I had to cook lamb shank separately but added it to the recipe. Also, I doubled the recipe.
Hi Sara! So glad you enjoyed the recipe! Thank you for this kind review!
This recipe was fantastic! How would you sub in chickpeas instead of chicken? I think that would be great too!
Hi Julie! I’ve only tested the recipe as written but I do have a chickpea curry recipe that you might enjoy or would help you figure out how to add chickpeas to this one! https://www.wellplated.com/chickpea-curry/
It’s simply awesome on flavor. I was very impredded and exactly what I wad looking for as the weather starting turning colder. You have to appreciate the spicy warmth too and enjoy international cuisine. I never knew there was a curry cuisine other than from India. I appreciate spicy flavorful cuisines as I miss the ones that I grew up with in Perú.
Hi Bill! So glad you enjoyed the recipe! Thank you for this kind review!
Family all loved it! I left the heat out as I cannot tolerate it, but as you mentioned it was easy for some people to add it in. I used one potato, some turnips and celery since I had to use it up – any veggy is great in this sauce! I added in a carrot and a red bell pepper. Served that delish sauce and chicken/veggies over basmati rice. Lovely and warming on a late autumn chilly evening! Thank you for posting this, everyone wants it again!
Hi Gail! So glad you enjoyed the recipe! Thank you for this kind review!
So amazing! Made a few substitutions (habaneros in lieu of scotch bonnet peppers and apple cider vinegar for white wine vinegar)… aside from this is a super easy recipe and tastes amazing! Really good for a cold winters night. Will make again!
Hi Andrew! So glad you enjoyed the recipe! Thank you for this kind review!
My wife’s favorite dish and I get to make it for her. Even had friends try it and love it to
Hi Thomas! So glad you enjoyed the recipe! Thank you for this kind review!
This was a strange one because I thought it was pretty good but 2 members of the family thought it tasted terrible and they threw it out. Maybe a lot depends on the kind of curry one uses because different brands make different mixes. I don’t know.
I’m sorry to hear the recipe wasn’t to your family’s taste, but glad you enjoyed it. 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 all of you!
Fabulous recipe, thank you. We throughly enjoyed this and I now want to marry my girlfriend after cooking me this 😁. Jeff Boboski obviously can’t cook.
Hi Christopher! So glad you enjoyed the recipe! Thank you for this kind review!
Saw a friend had made this last night which made me want curry, he sent me the recipe and I’ve made it straight away! Absolute delicious! Chicken is tender, it’s not too hot has a lovely flavour. Will definitely be making it again 👌
Hi Erin! So glad you enjoyed the recipe! Thank you for this kind review!
Gorgeous curry – doubled everything except curry powder also added chicken stock cube and all purpose seasoning together with a tin of butter beans – family licked their lips
Hi Laidbackvan! So glad you enjoyed the recipe! Thank you for this kind review!
Although the flavours are pretty good, the potatoes are just not cooking! It’s been cooking for almost 60 minutes, and they are still hard. So. I don’t think I will be bothering with this recipe in the future.
Hi Sylvie, I would encourage you to try this again but maybe cut your potatoes smaller. They should never take 60 minutes when diced, that’s the normal time when baking a potato so peeling and dicing them will definitely take less time. Glad you were still able to enjoy the flavor.
The potatoes should not take 60 min but they take at least 30 to 35 minutes. Not even close at 15. Flavor was very good but getting the potatoes done caused the chicken to get tough.
Hi Stacy, I’m sorry to hear you had trouble with the recipe. I’d suggest try cutting the potatoes smaller. Should be a little smaller in size than the chicken. This will ensure they are done within that 15-20 minute mark. Hope this helps!
This recipe is delicious!!
I just came back from Jamaica & I enjoyed the food so much while I was out there that I wanted to try to make it for myself. This was the very first recipe I’ve ever made from scratch & I’m proud to say that it came out perfectly. The spice sneaked up on me a little bit but it was well worth the taste. Thank You for sharing Erin.
Hi Lodisha! So glad you enjoyed the recipe! Thank you for this kind review!
This is by far the best curry receipe ever!!
Hi Rebecca! So glad you enjoyed the recipe! Thank you for this kind review!
Not feeling this dish. It’s not the traditional Jamaican dish. Lacking flavors. You should not substitute the scotch bonnet at all. And definitely does not need worchestersire sauce.
I ‘m sorry to hear you didn’t enjoy the recipe, Gary. I know it’s frustrating to try a new recipe and not have it turn out. I (and many other readers) have enjoyed them, so I really wish they would’ve been a hit for you too!
I’ve been thinking of a chicken/rice/carrot curry and these seasonings were perfect! Powdered coconut milk, cayenne and cilantro really boost the flavors!
BTW, since I use my own canned ingredients I made it in about 5 min. Everything is already cooked down. Canned chicken has the fat boiled out leaving a pulled pork effect. I use the stock too .
Hi Michael! So glad you enjoyed the recipe! Thank you for this kind review!
I never write recipe reviews on blogs but this recipe was perfect and the dish turned out amazing that I felt compelled to!!! Thank you!!
Hi Jill! So glad you enjoy the recipe! Thank you for this kind review!
Excellent recipe. I let it rest a bit after the cooking and it absorbed the flavours beautifully. Thank you for this recipe
Hi! So glad you enjoyed the recipe! Thank you for this kind review!
Can I use bone in chicken things? And how would I modify the recipe to accommodate that?
Hi Jennifer! I’ve only tested the recipe as written, so I don’t have any specific advice on how to modify it. Although I am thinking that you could use bone in, but you would definitely need to adjust the cook time. If you decide to experiment, let me know how it goes!
My favorite recipe 😋 Thanks so much!
Hi Mimi! So glad you enjoyed the recipe! Thank you for this kind review!
Absolutely stunning, definitely a keeper!
Hi Nigel! So glad you enjoyed the recipe! Thank you for this kind review!
Turned out perfectly! My picky 9 year old could not get enough.
Hi L! So glad you enjoyed the recipe! Thank you for this kind review!
Great recipe!!!!! I made a big pot of it for my family!! That spicy chicken curry was good. I added tomatoes.
Hi Erica! So glad you enjoyed the recipe! Thank you for this kind review!
I made this last night and it was a HUGE hit. My Husband did not like Curry until a couple of years ago as I forced it down his throat! He was drinking the broth like it was soup! My family will not eat dark meat and I had cut chicken tenderloins in half and browned them in a separate frying pan with olive oil and the white meat was AMAZINGLY tender and juicy! I even used the Badia Curry powder which was not too hot or salty so could season to taste. Will definitely make this again and share this recipe. Tasted better than our local Caribbean Restaurant! My family wants me to make this next time with Shrimp.
Hi Laurie! So glad you enjoyed the recipe! Thank you for this kind review!
This was really good. To the person that said it was dry, add a little more oil when you add the dry spices. Important to let spices bloom. If it is too runny after adding coconut milk, let it cook longer. The potatoes will thicken it up.
I would use less curry powder next time. Maybe half and add as needed. Also I skipped the tsp hot sauce, cause I put in extra jalapeños.
Excellent recipe. I will make it again.
Thank you so much Ben!
If I could give this recipe more stars 🌟 I would! Absolutely amazing awesome . So flavourful and easy to follow the recipe. I can’t wait to try other recipes. Thank you 😊
Hi Debbie! So glad you enjoyed it! Thank you for this kind review!
Recipe is absolutely amazing and the steps are laid out clearly and succinctly. Definitely a repeat dish for me!
Hi Trisha! So glad you enjoyed the recipe! Thank you for this kind review!
This is amazing! I used a bag and half of the small potatoes instead. I boiled my potatoes and then added them to the mix. Delicious!
Please keep the recipes coming!
Hi Joanne! So glad you enjoyed the recipe! Thank you for this kind review!
Thank you so much for the in depth instructions. I appreciate how you so often offer up modifications. I love seeing your emails in my inbox!
Thanks Betsy!
How season do I use if I have Jamaican curry powder?
Hi Shelly! I’m thinking you would keep the same amount, but I can’t say for sure since I didn’t test the recipe with that specific powder. If you decide to experiment, I’d love to know how it goes!
I made the jamaican chicken and had it a second time by adding pieces of fresh pineapple and it made it even better because of the sweetness of pineapple and heat from the spices….
Hi Denise! So glad you enjoyed the recipe! Thank you for this kind review and feedback on adding pineapple!
I tried this recipe and it turned out real good
I cooked it in my cast iron pot that was hand down from my grandmother.
Thanks a lot
Hi Patty! So glad you enjoyed the recipe! Thank you for this kind review!
I made this for meal prep this week. It is so good. I happened to have found Jamaican Curry and a habanero ( no scotch bonnet though). It is so spicy but not just heat. It’s amazing. A def keeper in our rotation. No notes.
Hi Jamie! So glad you enjoyed the recipe! Thank you for this kind review!
Delicious! Received compliments from friends. The flavor of the spices and the coconut milk made this a new favorite dish!
Hi Amy! So glad you enjoyed the recipe! Thank you for this kind review!
I made this delicious recipe and it was great. It was so great. My family wanted me to make it again thank you so much for this recipe.
Hi Renee! So glad you enjoyed the recipe! Thank you for this kind review!
My husband and I loved this recipe! We felt it needed salt and more curry. Other than that it is a keeper!
Hi Donna! So glad you enjoyed the recipe! Thank you for this kind review!
The Jamaican Curry chicken recipe is AWESOME!
Hi Rosalind! So glad you enjoyed the recipe! Thank you for this kind review!
Came here for this answer… Making tonight, super excited! Thank you!
Enjoy Tony!
The BEST Curry Chicken recipe I have ever tried, hands down!! After reading over the ingredients and cooking instruction, I had a feeling it was going to be good, so I decided to follow the recipe to the T and boy was I right!! It was ABSOLUTELY delicious!!!!! Thanks you for such an awesome recipe. I can’t wait to make it again for my family.
Hi Adetoun! So glad you enjoyed the recipe! Thank you for this kind review!
Dearest Erin,
This looks so amazing but I’m a mom of 3 with a newborn cooking above the stove will kill me right now untill I can recover !! Do you think this recipe will work in a crock pot? Help how would I adapt so I can set it and leave it to cook all day
Hi Laura! I haven’t tried this particular recipe in the slow cooker but I have something similar that might help: https://www.wellplated.com/slow-cooker-chicken-curry/ Congrats!
Can I bake the curry chicken instead?
Hi Tina! I’ve used this recipe before to bake mine: https://www.wellplated.com/thai-chicken-curry/ Hope this helps!
Delicious! One of the best non-indian curries I’ve made. I used a heavier coconut milk so I had to cut back 25% on it. This recipe feels quite versatile.
YAY, thanks Matt!
Made 4 servings for meal prep for the week. My roommate was using our only big pot so I did the whole thing in a large heavy cast iron and only used 1/2 the coconut milk called for. Also subbed in chicken thighs for the breasts, added a touch of sugar and MSG. Came out amazing, seems really versatile and still was great with all the little changes I made. highly recommend this recipe
Great to hear, thank you Sam!
I served this recipe to my friends from Kingston, Jamaica and they could not believe how delicious it was. I did make some edits:
1) Instead of Coconut Milk I used Heavy Cream. This was a game changer to the recipe. It made it luxurious and so smooth.
2) I used Red Curry from McCormick. This particular curry is phenomenal and has less of an earthy flavor to it. The aroma is wonderful.
3) I added fresh cut carrots.
4) I only used one jalapeno.
5) I used skinless boneless chicken thighs
6) I added two Tablespoons of powdered chicken broth for more flavor. Another game changer!
My edits, by no means take away from the deliciousness of the originator of this recipe. I’m not sure what made me click on Erin’s curry recipe but I’m sure glad that I did. Thanks for publishing it.
Thanks Anita!
Tried this recipe, not only was it easy, it was so delicious!!!
Thank you Sylvia!
what can i replace the coconut milk with?
Hi Nabeelah, while I haven’t tried it myself, others have used heavy cream with great success. Enjoy!
We visited the BVI about a month ago and wanted to make something Carribean style for our fellow travelers. We made your recipe and loved it! Easy to follow and very rich and tasty. I was able to find a scotch bonnet pepper and used it instead of the jalapeno/bell pepper substitution. I didn’t use cayenne or hot sauce, and the heat was perfect. Our guests loved it as well and asked for the recipe.
Great to hear, thank you Bart!
I’ve been making curry for so long and finally found a recipe that doesn’t turn out too soupy. Didn’t have full fat coconut cream, so I used evaporated milk. (The coconut will add that extra depth of flavor, so next time, for sure!) Added broccoli and carrots too. And don’t cover da pot, lest you want soup.
Glad you enjoyed it, Terry!
The overall recipe is nice, but 3.5 tablespoons is a crazy amount of curry for 1.25 pounds of chicken. I felt like the dish was full of silt when I was eating it, it’s extremely gritty. I had to rinse it out to salvage the rest. I wonder if it should have been 3.5 teaspoons.
I’m sorry to hear you had trouble with the recipe, Emily.I know it can be so disappointing to try a new recipe and it does not turn out for you. It has worked well for myself (and others) and I wished it would have been a hit for you too.
Perfect amount of spice! I had zero issues with the amount of curry!l.
Thank you April!
Thank you Erin for this fantastic recipe. First time making it and I made 3x the amount. Only suggestion would be to add 2 1/2 cans of light coconut milk because I prefer a thicker sauce. First time making curry though and I am glad I chose this recipe.
Thanks for the feedback Chris! Glad you are enjoying the recipe!
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!
How many scotch peppers ?
Hi Driss! I’d start with 1. Enjoy!
Can this recipe be modified for a crock pot recipe?
Hi Jennifer, while I haven’t specifically tried this recipe, it should work. Here’s my slow cooker chicken curry to help guide you. Let me know if you decide to experiment!