• Post last modified:April 22, 2023
  • Post category:Food
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Jamaican Curry Chicken

Recipe by David Fionda


Prep timeminutes
Cooking time





One of my favorite dishes for getting friends together. I serve this with Rice n Peas and Jamaican Steamed Cabbage


  • 3 pounds chicken washed with vinegar and cut into bite-sized pieces

  • 2 tablespoons Jamaican curry powder

  • 1 tablespoon adobo seasoning

  • 1 teaspoon allspice

  • 1 teaspoon dried thyme

  • 1 teaspoon turmeric

  • Salt and black pepper to taste

  • Curry Sauce
  • 2 tablespoons olive oil

  • 1 medium onion chopped

  • 1 large bell pepper chopped

  • 1 Scotch Bonnet pepper chopped

  • 1/4 cup chopped green onion

  • 4 cloves garlic chopped

  • 2 tablespoons chopped ginger

  • 2 tablespoons Jamaican curry powder

  • 1 cup coconut milk

  • 1 pound yellow potatoes diced

  • 1 large carrot peeled and chopped

  • Salt and pepper to taste

  • Hot sauce to taste


  • Cut up the chicken and add it to a mixing bowl. Rub the chicken pieces with curry powder, adobo seasonings, allspice, dried thyme, and salt and pepper to taste.
  • Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion and peppers to the pot and stir. Cook for 5 minutes to soften.
  • Add the green onion, garlic, ginger and 2 tablespoons Jamaican curry powder. Cook 2-3 minutes, to let the curry powder bloom. This is called "burning the curry", which is not actually burning it.
  • Add the chicken and cook for 10 minutes to brown all sides, flipping half way through.
  • Stir in the coconut milk or chicken broth, potatoes and carrots. Taste and adjust with salt, pepper and hot sauce to your personal tastes. Add a few sprigs of fresh thyme here if you'd like.
  • Bring to a boil, then cover and reduce the heat. Simmer for 20-30 minutes, or until the vegetables are softened and the chicken is fall-off-the-bone tender and cooked through. It should measure 165 degrees F internal when measured with a meat thermometer.

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