Jamaican Chicken and Potato Curry Recipe

Name: Jamaican Chicken and Potato Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 yellow onion, chopped; 2 garlic cloves, minced; One 1-inch piece fresh ginger, peeled and minced; 1 Scotch bonnet or habanero chile, minced; 3 tablespoons Jamaican curry powder; 1 cup chicken stock; One 13 1/2-ounce can coconut milk, well shaken; 1 teaspoon salt; 1 1/2 pounds potatoes, peeled and cut into 3/4-inch cubes; 1 pound boneless, skinless chicken breasts, thinly sliced; 2 teaspoons white vinegar; Coarsely chopped cilantro leaves, for garnish

Servings: persons

2 tablespoons vegetable oil
1 yellow onion, chopped
2 garlic cloves, minced
One 1-inch piece fresh ginger, peeled and minced
1 Scotch bonnet or habanero chile, minced
3 tablespoons Jamaican curry powder
1 cup chicken stock
One 13 1/2-ounce can coconut milk, well shaken
1 teaspoon salt
1 1/2 pounds potatoes, peeled and cut into 3/4-inch cubes
1 pound boneless, skinless chicken breasts, thinly sliced
2 teaspoons white vinegar
Coarsely chopped cilantro leaves, for garnish

1
Heat the vegetable oil in a large saucepan over moderately high heat.
2
Add the onion, garlic and ginger and cook, stirring occasionally, until softened, 5 to 8 minutes.
3
Add the Scotch bonnet pepper and the curry powder and cook, stirring occasionally, for 2 minutes.
4
Add the chicken stock, coconut milk and salt and bring to a boil.
5
Add the potatoes, reduce the heat to moderate and cook, stirring occasionally, until the potatoes are tender when pierced with a fork, about 15 minutes.
6
Add the chicken and simmer until it is cooked through, 5 to 8 minutes.
7
Then stir in the vinegar and serve the chicken curry in bowls, garnished with chopped cilantro.

568

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 yellow onion, chopped, 2 garlic cloves, minced, One 1-inch piece fresh ginger, peeled and minced, and more.

Yes, Jamaican Chicken and Potato Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Jamaican Chicken and Potato Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions