Jamaican Curry Chicken

Jamaican Curry Chicken

Curry chicken is one of the easiest Jamaican dishes to make. It’s relatively quick, very easy and doesn’t require much technique. The ingredients are very similar (basically the same) to those in my curry goat recipe but the measurements vary to create a slightly lighter curry flavour. Of course, I recommend using Betapac curry powder where possible!

  • Serves: 2-4 people
  • Prep time: Overnight or 15 minutes
  • Cooking time: 40 minutes


  • 4x chicken legs
  • 4x chicken thighs
  • ½-1 tbsp sea salt
  • 2 tsp garlic powder
  • 1 tsp pimento
  • 1 tsp black pepper
  • ½ tsp paprika
  • 1 tsp mixed herbs
  • 2 tsp ginger powder
  • 1 tbsp Betapac curry powder
  • 1/2 large onion
  • 1/2 sweet pepper
  • 3 garlic cloves (whole but squashed)
  • 1 large carrot roughly chopped
  • 1 large spring onion
  • 2- 3 large potatoes roughly chopped
  • Handful of fresh thyme
  • 4 bay leaves
  • 1 scotch bonnet
  • 300 ml of water
  • 1 tbsp sunflower oil


  1. Cleanse your chicken in a cup of white vinegar and 3 cups of water & then rinse thoroughly.
  2. Cut your legs and thighs in half using a butcher’s knife or sharp kitchen scissors so that you have 16 small pieces of chicken and put it into a seasoning bowl. (this step is optional but highly recommended)
  3. To the chicken add in your sea salt, garlic powder, pimento, black pepper, paprika, mixed herbs, ginger powder and curry powder and use your hands to rub it all in.
  4. Add in your onions, sweet peppers, carrot, spring onion and thyme and mix well.
  5. Cover with cling film and leave to marinate overnight or a few hours.
  6. Heat your pot on a medium to high heat and add in your sunflower oil. When it is hot add in the chicken and vegetables.
  7. Sautée the chicken for approx. 5 minutes until slightly browned and then pour in your water.
  8. Add in your bay leaves and scotch bonnet pepper.
  9. Mix well and leave to simmer on a medium – high heat for 20 minutes.
  10. After 20 minutes add in your potatoes and mix.
  11. Leave to simmer on a medium heat for a further 15-20 minutes or until the potatoes are cooked through.
  12. If you need to add any more salt or pepper do it whilst the potatoes are cooking
  13. Once the potatoes are cooked remove the pot from the heat.
  14. Serve with some basmati rice and coleslaw on the side…. Or roti!

For my curry chicken I usually stick to using legs and thighs as the breast can be a bit dry. I also cut these into smaller pieces as this is just how I’ve always had it growing up, and I really think it cooks and tastes better than large pieces of chicken.

In other Caribbean islands curry chicken is often paired with roti but most of the time I like it with plain basmati rice and some homemade coleslaw.

Enjoy! 🙂

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