• Post last modified:December 28, 2022
  • Post category:Food
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Jamaican Chicken Curry

Recipe by David FiondaCourse: MainCuisine: JamaicanDifficulty: Medium


Prep time


Cooking time



We visit Jamaica almost every year and eat a lot of jerk and curry. I love this recipe because it makes a beautiful sauce and is very flavorful. I adapted it from the website below to make it more keto friendly.


  • 3.75 lbs Roaster Chicken

  • 3 tbsp Curry powder

  • 3 tbsp Chicken seasoning

  • 2 tsp Sea Salt

  • Pinch of allspice

  • 5 Cloves garlic Crushed

  • 1 Large onion Chopped

  • 5 Sprigs of fresh thyme

  • 3 Medium carrots Chopped

  • 2 small sweet potatoes diced

  • 2 tsp powdered ginger

  • 2 shakes scotch bonnet sauce

  • 4 tbsp vegetable oil

  • 2 tbsp fresh lemon juice

  • 1 tbsp white vinegar


  • Using a pair of poultry shears, cut up the chicken into smaller pieces, discarding the skin and wing tips.
  • Season the chicken with the lemon and lime juice and discard the liquid.
  • Place the cut up chicken in a ziplock bag, adding the onion, garlic, all spice, ginger, salt, chicken seasoning, and the curry powder Let marinate at least 2 hours.
  • Over medium heat in a large pot, lightly brown the chicken
  • Add the carrot, sweet potato and thyme. cover the chicken with enough chicken stock / water and cook covered for 30 - 45 minutes.
  • Remove the cover and simmer until thickened.


  • Adapted from https://jamaicanfoodsandrecipes.com/jamaican-curry-chicken-recipe/

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