While I typically share curries from the Indian and Asian regions of the world, that's not the only place curry is a common food. This classic Jamaican curry chicken recipe is a perfect blending of traditional Caribbean flavors with the rich flavor profile of curry. You will love this delicious meal and how it comes together in just a little more than half an hour.
Jamaican Curry Chicken Recipe
We love recipes that are packed with rich flavor. Sometimes that is Asian, sometimes Italian, and in this instance, it is a Jamaican curry dish. This recipe is loaded with fresh vegetables, deep flavors, and just enough spice to keep you guessing with every bite. If you enjoy spicy foods, this dinner is definitely one you will love making for your family.
Is Jamaican Curry Powder Different?
Yes. While the basic curry powder flavors are the same, Jamaican versions include more turmeric than other curry blends. You can use a ready-made curry powder blend and just add a bit more turmeric powder to make it more like a Jamaican curry.
If you want to make your own curry powder, combine the following blend:
- 3 tablespoons turmeric powder
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 2 teaspoons black pepper
- 1 teaspoon allspice
- 2 teaspoons ground ginger
- 1 teaspoon mustard powder
- 1 teaspoon fenugreek powder
- 1 teaspoon cayenne pepper
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground clove
How do You Thicken Jamaican Curry?
As with most curries and sauces, you can thicken them by many methods. There are two options I tend to use more often than not.
Not all curries will need any additional thickening, but on occasion, you'll find that the combination of meats and vegetables add more moisture than expected. A runny curry just isn't appealing.
My first choice that is easiest to do and allows for deeper flavor development is evaporation due to simmering the sauce longer at low heat. The second choice is to thicken with a slurry of cornstarch and water.
Some will also use flour and water or even arrowroot and water. Really any generic flour or thickening agent can be mixed together with water or some of the liquid from the curry to create a slurry.
Can I Make Jamaican Curry in the Slow Cooker
To make this curry recipe in the slow cooker, you only need to pre-cook some of the vegetables if you desire a browned or caramelized flavor and texture.
Otherwise, simply combine the ingredients in your slow cooker and cook on low setting for 5-6 hours.
If you decide to cook this on high heat, you would only cook for 3-4 hours. I prefer cooking on a lower heat so the chicken tenderizes and doesn't get tough or chewy.
When cooking in a slow cooker, your sauce may not thicken as much, so you will probably need to use one of the methods above to thicken the sauce before serving.
Can I Use Other Meats for Jamaican Curry?
Using chicken breasts is my preference. We tend to reach for lean proteins and chicken breasts are readily available. You can, however, use this same process with chicken thighs or even pork shoulder cut into chunks.
While I haven't tried making this with lamb or beef, you could probably do the same thing with delicious results and an even deeper flavor.
What do You Serve with Jamaican Chicken?
Curries can be served with all kinds of side dishes. Typically Indian curries are served with an ice fragrant Indian style rice. This Jamaican style chicken can also be served with rice.
Steamed rice, fried rice, Caribbean flavored rice, or of course, the Indian rice mentioned above all work with this chicken recipe.
You can also serve this with a bit more traditional side like baked potatoes, roasted potatoes, or mashed potatoes. My family also always adds a small basic side salad or some greens with the dish for added nutrients.
While the recipe has tons of bell pepper and tomato, we still like to add more to help tone down the heat in this recipe.
- Chicken breasts
- Vegetable oil
- Red bell pepper
- Green bell pepper
- Jamaican curry powder
- Lime zest
- Lime juice
- Red pepper flakes
- Chicken broth
- Black pepper
- Parsley to garnish
Optional: Habenero pepper
How to Make Jamaican Curry Chicken
In a large skillet over medium-high heat, heat oil and cook the chicken breast pieces 1-2 minutes per side or until slightly browned.
Remove the chicken from the skillet and set aside, they will continue cooking later so do not need to be cooked through at this point.
To the skillet, add onion and garlic then stir and cook for 2-3 minutes.
Add the tomato, bell peppers, curry powder, lime zest, lime juice, paprika, red pepper flakes, and if desired, habanero pepper and stir to combine.
Cook for an additional 5-6 minutes stirring occasionally.
Place the chicken back into the skillet and pour in the broth.
Reduce the heat to low, cover the skillet, and simmer for another 20 minutes stirring occasionally.
Season with salt and pepper to taste and then serve with a parsley garnish.
More Great Chicken Recipes
If you have more chicken on hand and are looking for some great flavor-packed ideas to add to your menu, check out some of my favorites below. Whether it is a comfort food from your childhood or a fun new spicy dish, this list has something to please any palate.
- Homestyle Baked Chicken Paprikash Recipe
- Herbed Sheet Pan Chicken Thighs with Mushrooms
- Flavorful Chicken Dhansak Curry with Lentils
- Better Than Takeout Chicken Tikka Masala
- Roasted Chicken with Garlic Butter
- 30-Minute Thai Chicken Coconut Curry Recipe
- Buffalo Chicken Enchiladas with Celery Fennel Salad
In my kitchen there are two items I never go without. The first is a good quality cast iron skillet that has been well-seasoned. I prefer my lodge cast iron 10.25" skillet for most meals I prepare, including this one.
The other items I can't live without is a good quality chef knife. When working with produce or meats, the sharp steady knife is a must. My favorite knife is theWÜSTHOF 8" classic chef knife. While it is not the ultimate in chef knives, it has been my standby for many years and find it affordable and with predicatble quality that works great for regular needs.
If that is outside your price range, you can always pick up a FANTECK 8" carbon stainless steel knife as a starter option. I have also seen some who praised the Bad Chef damascus steel 8" knife as a great option for daily use.
- ¼ cup vegetable oil
- 2 boneless skinless chicken breasts, cut into 1" cubes
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper chopped
- 3 garlic cloves, minced
- 1 large tomato, chopped
- 2 tbsp Jamaican curry powder
- ½ tsp paprika
- Pinch of red pepper flakes
- Zest of 1 lime
- Juice of 1 lime
- 1 cup chicken broth
- ¼ tsp black pepper
- ¼-1/2 tsp salt (to taste
Optional to taste
- 2 slices habanero papper
- Heat oil in a large skillet over medium high heat;
- Add chicken pieces into the oil and cook for 1-2 minutes on each side until slightly browned, they do not need to be cooked through;
- Remove the chicken from the skillet and set aside;
- Add the onion and garlic to the skillet and cook over medium heat for 2-3 minutes stirring occasionally;
- To the skillet, add the tomato, bell peppers, curry powder, lime zest, lime juice, paprika, red pepper flakes, and habanero if desired and cook for 5-6 minute stirring occasionally;
- Place the chicken back into the skillet and cover with chicken broth;
- Stir to combine, reduce the heat, then cover and simmer for another 20 minutes stirring occasionally;
- Season with salt and pepper to taste and then garnish with fresh parsley before serving over rice or potatoes.
Replace the chicken breast with chicken thighs if preferred.
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Jamaican Curry Seasoning Blend Curry Powder Gourmet Spices | Etsy
VG10 8 67 Layers Damascus Chef's Knife Hammered Finish | Etsy
WÜSTHOF 4582/20 Classic 8 Inch Chef’s Knife,Black,8-Inch
Blue Mountain Country Jamaican Curry Powder 6 Oz (Pack of 2)
Lodge Pre-Seasoned Cast Iron Skillet, 10.25", Black
[8 Inch]Chef Knife,FANTECK Kitchen Knife
Amount Per Serving: Calories: 289Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 52mgSodium: 720mgCarbohydrates: 15gFiber: 4gSugar: 6gProtein: 21g