Jamaican Curry Chicken Recipe

Name: Jamaican Curry Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup curry powder, divided; 2 tablespoons garlic powder; 1 tablespoon seasoned salt; 1 tablespoon onion powder; 2 teaspoons salt; 1 sprig fresh thyme, leaves stripped; 1 pinch ground allspice, or more to taste; salt and ground black pepper to taste; 2 1/4 pounds whole chicken, cut into pieces; 3 tablespoons vegetable oil; 3 cups water; 1 potato, diced; 1/2 cup chopped carrots; 2 scallions (green onions), chopped; 1 (1 inch) piece fresh ginger root, minced; 1 Scotch bonnet chile pepper, chopped, or to taste

Servings: persons

1/4 cup curry powder, divided
2 tablespoons garlic powder
1 tablespoon seasoned salt
1 tablespoon onion powder
2 teaspoons salt
1 sprig fresh thyme, leaves stripped
1 pinch ground allspice, or more to taste
salt and ground black pepper to taste
2 1/4 pounds whole chicken, cut into pieces
3 tablespoons vegetable oil
3 cups water
1 potato, diced
1/2 cup chopped carrots
2 scallions (green onions), chopped
1 (1 inch) piece fresh ginger root, minced
1 Scotch bonnet chile pepper, chopped, or to taste

1
Whisk 2 tablespoons curry powder, garlic powder, seasoned salt, onion powder, salt, thyme leaves, allspice, salt, and pepper together in a bowl. Add chicken and coat with curry mixture until curry mixture is wet and sticks to chicken.
2
Heat oil and 2 tablespoons curry powder in a large cast-iron skillet over high heat until oil is hot and curry powder changes color, 2 to 3 minutes. Add chicken to the hot oil mixture and reduce heat to medium. Add water, potato, carrots, scallions, ginger, and chile pepper to skillet.
3
Cover skillet and simmer until chicken is no longer pink in the center and gravy is thickened, allowing chicken to cook undisturbed for last 15 minutes of cooking, 30 to 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove chicken to a serving dish; continue simmering gravy, uncovered, to thicken (if needed). Serve chicken with gravy.

594

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 16 ingredients. The key ingredients include: 1/4 cup curry powder, divided, 2 tablespoons garlic powder, 1 tablespoon seasoned salt, 1 tablespoon onion powder, and more.

Yes, Jamaican Curry Chicken 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 Curry Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions