This Curry Chicken recipe was handed down to me from my momma, and it is honestly the most incredible chicken dish you’ll ever have. The chicken is seasoned with a warm Jamaican curry, then browned and stewed to perfection. Save this recipe now because you’ll be making it for years to come! 
What is Jamaican Curry Chicken?
Jamaican Curry Chicken is a form of stewed chicken. It’s made with chicken that has been marinated in warm Jamaican curry powder and a mix of seasonings. After marinating, the chicken in browned in a heavy bottom pan, then cooked down with liquid, usually water or stock, until it is tender and easy to pull apart with a knife.
What Makes Jamaican Curry Chicken So Good?
If you polled 100 Jamaicans and asked them to name their favorite dish, curry chicken would probably land in the top five. I kid you not, this classic Jamaican dish is always a hit! And it’s easy to understand why. Every bit of chicken is packed with flavor.
While this dish is surprisingly simple to make, the key is using an authentic curry powder. Jamaican curry powder has a very different flavor profile and color than curries from other countries. It’s really important that you use authentic Jamaican curry powder for this recipe, substituting with another type of curry just won’t do! I use this Jamaican curry powder whenever I make this recipe.
Why You Should Make this Jamaican Curry Chicken
- It’s my momma’s recipe. My mom has never failed me, and she won’t fail you either!
- Curry has lots of healthy ingredients. Curry powder has turmeric, which contains curcumin, a powerful antioxidant; it may also help improve symptoms of depression and arthritis. In addition, most Jamaican curry powders also contain all-spice and coriander, both of which also have great health benefits.
- Protein! Chicken is a great source of protein, which helps to build and repair the bones in our body.
How to Make Jamaican Curry Chicken
Now that we know all the benefits, let’s make some curried chicken! The steps are actually surprisingly simple. Some people hesitate to make this recipe because they assume it’s very difficult, but once you know the steps, making great tasting curried chicken is a breeze.
- Clean chicken legs and thighs and remove the skin.
- Add chicken, curry powder, scallions, onions, all spice, thyme, salt and pepper to a large bowl and mix well, ensuring the chicken pieces are thoroughly coated.
- Cover the bowl and place in the refrigerator. Marinate overnight or at least 6 hours.
- Brown the chicken in oil. Add liquid and cook down until tender. That’s it!
Tips For Great Curry Chicken Every Time!
Here are a few tips to make sure your curried chicken turns out great every time.
- Use authentic Jamaican curry powder. Curry powders vary widely by region. Indian and Asian curries are delicious, but they will not give the authentic Jamaican flavor needed for this recipe. I use this Jamaican curry powder.
- Brown the chicken before adding liquid. Browning the chicken adds lots of flavor. Make sure not to skip this step!
- But don’t brown the chicken too much! The goal is to get a little color, not to cook the chicken or to burn the exterior. Keep a close eye on the chicken.
- Don’t clean the pot after browning the chicken. We want all the flavor that migrated into the pan from browning the chicken to go back into the dish, so don’t clean the pot! Just proceed to the next step in the recipe.
- Keep a close eye on the pot while it is simmering. Don’t put the heat up too high, or all the liquid will evaporate before the chicken is fully cooked.
How to Store Curry Chicken
You can store cooked curried chicken in an airtight container, or in the same dutch pot you cooked it in with the lid on, in the refrigerator for up to 5 days. But trust me, it won’t last that long!
I would not recommend freezing the chicken after you’ve seasoned it or cooked it.
Looking for more delicious recipes? Try:
Oven Roasted Peri Peri Chicken
Skillet Jerk Chicken Pineapple Pizza
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Jamaican Curry Chicken
Ingredients
- 2-3 lbs chicken legs and thighs, skin removed
- 1/3 cup Jamaican hot curry powder (I used
this one ) - 1 small onion, diced
- 4 sticks scallion, chopped and ends removed
- 1/2 small habanero pepper
- 3 sprigs fresh thyme
- 2 cloves, garlic
- 3 balls pimento
- salt and pepper
- 4 tbsp vegetable oil
- 4 cups hot water
- 1 small potato, peeled and diced (optional)
- 1 large Roma tomato
Instructions
- Add chicken, Jamaican hot curry powder, diced onion, chopped scallion, habanero pepper, thyme, garlic cloves, pimento, salt and pepper to a large bowl. Mix well to ensure each piece of chicken is thoroughly coated with seasoning. Cover and refrigerate overnight, or at least 6 hours.
- Working in two batches (or more if needed), heat half of the vegetable oil in a heavy bottom pot such as a dutch oven over medium high heat until oil is shimmering and nearly smoking. Remove seasoning from chicken and set aside. Add chicken pieces to pot, being careful not to crowd the pot; the pieces of chicken should not touch. Brown chicken for 3-4 minutes per side, until medium brown but not cooked through.
- Remove browned chicken from the pot and place on a plate. Pour off any excess oil from the pot so that roughly 2 tablespoons of oil remains in the pot. Return all the pieces of chicken to the pot and reduce the heat to medium low. Pour in hot water, making sure the water covers the chicken. Add more water if needed. Bring to a boil, then reduce heat to a simmer. Add diced potato if desired. Cover the pot fully and simmer for 25-20 minutes.
- Taste a small piece of the chicken and sauce. Adjust the seasonings by adding additional salt and pepper as needed. Add diced tomato and seasonings. Return to a simmer. Cover and cook for an additional 10-15 minutes, or until the chicken is tender and fully cooked through.
- Serve with rice. Enjoy!
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