Authentic Jamaican Curry Chicken
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Authentic Jamaican Curry Chicken
If you have ever had Jamaican food, you know it’s all about flavor + spice! Embrace the heat with my Authentic Jamaican Curry Chicken. With a fragrant blend of spices and tender chicken simmered in a sauce of hot peppers, chicken stock, garlic, and creamy coconut milk, this dish is sure to transport your taste buds to the sunny shores of Jamaica. A real nostalgic comfort food dish for many Jamaicans. Completely Dairy-free + Gluten-free.
Such a long time coming, but I wanted to make sure that I was sharing something tried and true as well as authentic to what I grew up eating. This original Jamaican Curry Chicken recipe is definitely one of those recipes that is a must-make on any given night, especially with a side of Basmati Rice----whether for an easy weeknight meal or a laidback weekend vibe.
I love sharing classic recipes from my roots, and have a ton of amazing Jamaican recipes for you to try like this Authentic Jamaican Brown Stew Chicken, this Creamy Jamaican Cornmeal Porridge, these Spicy Jamaican Beef Patties, or this Baked Jamaican Pineapple Jerk Chicken. This Plant-based Jamaican Oxtail Recipe is the best twist on classic oxtail and It's full of flavor and comfort and entirely meatless.
Of course, there are varied versions of Jamaican curry chicken available, but this one is sure to knock your socks off-----promise! Plus, you're able to adjust the spicy flavors based on your tastebuds---so don't worry. I also have a list of my Top 10 ingredients that are a must-have for making Jamaican dishes. These ingredients are incredibly important in creating authentic and flavorful Jamaican dishes, especially when it comes to seasonings + herbs. And if you aren't a meat eater or just want to have a meatless Jamaican indulgence don't worry you're fully covered with a vegetarian option!
Jump to:
- What is Jamaican Curry Chicken Made of?
- What is Jamaican Curry?
- Why You'll Love This Jamaican Curry Chicken
- How To Make Authentic Jamaican Curry Chicken
- Ingredients
- Why Authentic Jamaican Curry?
- What Meats or Meat Alternatives are Best with Curry?
- Tips to Making the Best Jamaican Curry Chicken
- What is Curry Powder?
- What is the Difference between Curry and Jamaican Curry?
- What is Jamaican Browning Sauce?
- What To Serve With Jamaican Curry Chicken?
- What Is The Ideal Chicken Cut To Use?
- Jamaican Curry Chicken Q + A's
- More Jamaican Recipes That You'll Love!
- MADE OUR RECIPE(S)?
- Authentic Jamaican Curry Chicken
What is Jamaican Curry Chicken Made of?
Traditional authentic Jamaican curry chicken with coconut milk recipe is made with scotch bonnet peppers and curry powder, which is what this recipe entails. In addition, I used browning (a 'coloring' seasoning often used on meats), ginger root, thyme sprigs, potatoes (which helps to thicken the sauce), carrots, garlic, and herbs + spices for a nice marriage of flavor.
What is Jamaican Curry?
There is no singular recipe for Jamaican curry because all families have their own traditions. However, it is generally a mix of locally-found seasonings. You can find either store-bought mixes or you can season your curry on your own using a variety of flavorings.
Scotch bonnet peppers are found in many Jamaican dishes, so I had to include them in this sauce. They add a sweet-spicy kick, but watch out! These guys can get seriously spicy, especially for those with mild heat tolerance. Coconut milk in my curry cools down the dish just enough. So, you won't die of overheating. Haha.
Why You'll Love This Jamaican Curry Chicken
- Bursting with authentic Jamaican flavors
- Tender + juicy chicken in a rich, flavorful sauce
- Customizable spice levels to suit your taste
- Quick + easy to make for a satisfying meal
- Perfect for enjoying with rice or your favorite side dish!
- Irresistible flavors that will have you coming back for more
How To Make Authentic Jamaican Curry Chicken
To achieve that authentic flavor, start by marinating the chicken, then brown it to perfection. Next, don't forget to toast the curry powder—cooking those spices is essential for unlocking their full flavor potential. Finally, it's all about making the sauce and cooking everything to perfection. Serve it up as is or with a side of rice to soak up all that deliciousness!
Ingredients
Here’s what you need to make this Jamaican Chicken Curry:
- Chicken. You can use a mixture of thighs, wings, and drumsticks, just remove the skin first. See further below for other meats that work really well with curry also!
- Browning sauce. This is optional, but adds nice color to your chicken and helps to enhance flavor of this dish. Traditionally, you can "burn brown sugar" to create a caramelized sauce to brown your chicken as well.
- Dried herbs and spices. I love to season my dishes in "layers" which means that marinating your chicken overnight in seasoning is best! Generally, you'll need a combination of salt, black pepper, smoked paprika, garlic powder, onion powder, thyme, parsley, and an all-purpose seasoning-----Flavo Rice is an authentic Jamaican seasoning.
- Carrots. I love adding carrots. You can peel + chop and use them raw or roast them for added flavor.
- Olive oil. You can also use avocado oil or Grapeseed oil, if you prefer.
- Chicken stock. This adds great additional flavor. Use store-bought low-sodium broth or make your own! For added nutrition, add in half the amount in bone broth or substitute with vegetable stock if that's what you have handy.
- Garlic + ginger. I prefer fresh, but you could substitute with 1 teaspoon garlic powder and ½ teaspoon ground ginger in a pinch.
- Curry powder. It's best to use authentic Jamaican curry from Blue Mountain Jamaican Curry Powder or Betapac. You can use a quality curry powder or turmeric as a substitute, if desired.
- Scallions (aka Green onions). Don’t skimp on these! They add extra color, freshness, and flavor.
- Thyme. I recommend fresh, but if you only have dried, use a half teaspoon.
- Scotch bonnet. If you don’t like spice, use less of the peppers. You can also use my Jamaican Pepper Sauce as well.
- Coconut Milk. You can use either full-fat canned coconut milk or cream.
- Bell pepper. I like to use mini sweet peppers, however, you can use bell peppers and chop them up!
- Potatoes. This is a nice thickening agent in your curry sauce and adds a hearty bite in this dish. Keep things traditional with Irish potato or yukon.
SHOP MY FAVORITE TOOLS FOR BAKING, ESPECIALLY FOR THIS JAMAICAN DISH!
Here, I’ve curated a list of baking + cooking essentials that I use to achieve my favorite dishes, especially with this Jamaican Chicken Curry. Everything from my fave loaf pan, wooden spoons, parchment paper, and more. SEE THEM HERE!
Why Authentic Jamaican Curry?
Curry is one of my go-to meal options on nights when I need something easy and quick to cook, these are some of my favorite defaults, Spicy Curry Vegan Meatballs + Orzo, Easy Spicy Curry Chickpea + Potatoes, and Vegan Pumpkin Curry Butternut Squash.
But when I tell you Jamaican Curry is SO special + SO unique I mean it.
- This curry recipe features classic ingredients like coconut milk and spices but with a unique twist: the heat has a subtle sweetness, and the spices offer a warm flavor profile, unlike other curries.
- This curry is my go-to comfort food, especially on chilly evenings when I need something to warm me up. But you know what? It's also surprisingly refreshing on hot summer days! That might be why it's so popular in the Caribbean, where it's warm year-round. Trust me, this Jamaican curry is the perfect dish to satisfy your cravings no matter the weather.
Making my Jamaican curry sauce with full-fat coconut milk is something that I love because that's honestly how I saw my parents and other family members do it. Besides, it definitely adds a nice creaminess to things and as I mentioned before, it helps to cool down all of the spicy flavors.
If you aren't a fan of chicken, want to switch things up, or just try something else entirely--no worries! The following meats + meat alternatives are perfect with curry and can easily be substituted for chicken:
What Meats or Meat Alternatives are Best with Curry?
- Shrimp
- Fish
- Meatballs
- Beef
- Mushrooms
- Beans & Legumes
- Scallops
- Tofu
- Vegetables (i.e. peas, carrots, potatoes, etc.)
Tips to Making the Best Jamaican Curry Chicken
The following tips + tricks will make cooking the best Jamaican curry chicken easier and with greater results:
Marinate the chicken. This is a VERY IMPORTANT step that most overlook but makes a world of a difference. Traditionally, Jamaicans will clean, rinse, and season their chicken 1-2 days prior to making this dish. Simply add your seasoned chicken to a ziplock bag or airtight container and refrigerate overnight (or for up to 2 days). When ready to cook, remove from the refrigerator and let it sit at room temperature for 30 minutes or so.
Remove the skin. Keeping or removing the skin of the chicken is an individual preference for many, however, removing it for curry chicken helps the flavors to soak into the meat better, especially during marination.
Chop the chicken into smaller pieces. Since you can use various pieces of chicken for this recipe, chopping them up into smaller pieces helps the chicken to cook through better and makes for an easier bite.
Browning the chicken first is key. Whether you choose to use browning sauce or not, "browning" or searing your chicken first in oil is imperative to creating a nice crispy outside with a tender inside.
Brown your Jamaican curry powder. Whenever using Jamaican curry powder, it's important to burn the powder first to avoid digestive issues for some people because of its potency. In addition, the "burning" process releases better flavor + color.
Slow + simmer is BEST. With any Jamaican dish, slow and simmer is always the best. Once you add all of the ingredients (including the chicken), cover the pot and reduce the heat to simmer everything until it's all cooked through, tender, and the sauce has thickened nicely.
What is Curry Powder?
Basically, curry powder is a combination of dried spices often used in Indian cuisine, however, is rather popular amongst other cultures like Asian, Caribbean, etc.
What is the Difference between Curry and Jamaican Curry?
The main difference between curry and Jamaican curry is that Jamaican curry is made with actual curry powder. Despite the newest variations of Indian curries, traditionally, it's usually made as a sauce base and consists of a blend of coconut milk, tomatoes, fresh herbs, and spices.
What is Jamaican Browning Sauce?
Jamaican browning sauce combines brown sugar and hot boiling water to form a syrup-like sauce and it's used to enhance the flavors of many dishes like stews, gravy, cakes, etc. In addition, it gives a rich color to your dish.
What To Serve With Jamaican Curry Chicken?
Usually, Jamaican curry chicken comes served with a side of white rice along with cooked veggies or fried plantain. I've enjoyed my curry chicken with a side of brown rice, Basmati rice, mashed potatoes, or sautéed veggies for a healthier twist. It's definitely up to you---even serving it with a side of orzo is also a thing. Just have fun with it----neutral sides work best!
What Is The Ideal Chicken Cut To Use?
For this Jamaican Curry Chicken, I prefer using boneless and skinless thighs. However, if you prefer bone-in chicken, you can use it by cutting it into pieces and removing the skin. It's best to chop larger chicken pieces into smaller ones. I advise against using only chicken breast for this recipe as it contains less fat and can quickly become dry during cooking.
Jamaican Curry Chicken Q + A's
I personally think that leftovers are even more delicious than the first day! You can keep leftover chicken curry in an airtight container in the fridge for up to three days. To gently reheat the leftovers, use a Dutch oven on the stovetop over medium-low heat. Alternatively, you can also use the microwave to reheat the dish as well.
Absolutely use those potatoes in your curry. Two reasons why: it adds a nice "body" or thickness to the sauce as it cooks in with the chicken and sauce; two---- it makes for a nice addition when eating the chicken with your favorite side. I'm always big on experimenting and so, I would definitely add sweet potatoes instead to change things up.
Yes, it uses coconut milk for the creaminess so if you are dairy-free this recipe has you covered!
How to Substitute Scotch Bonnet Peppers?
While traditionally scotch bonnet peppers are used in Jamaican dishes, unfortunately, they might not be found easily in some areas, therefore, substituting them with habanero peppers, jalapeños, etc works just fine! For equal spice to scotch bonnet, you can add a pinch of cayenne pepper and a few drops of hot sauce when substituting.
Unlike regular curry powder, Jamaican curry powder contains more turmeric (hence the bold yellow color) and allspice. Therefore, if you don't have Jamaican curry powder handy, simply use regular curry powder and add additional turmeric powder and a few pinches of allspice powder.
Generally, yes! However, you can create a milder dish by reducing the amount of scotch bonnet peppers used or substituting with milder peppers like jalapeños, etc.
If you love your curry chicken with a lot more gravy, no worries! Just use less potatoes (because they work as a thickener as everything cooks) or add additional liquid (stock or water), about 1 cup halfway through the cooking process for more gravy.
More Jamaican Recipes That You'll Love!
Do you love this Authentic Jamaican Curry Chicken and want more Jamaican cuisine? Here are some reader faves!
- Vegan Jamaican Power Bowl
- Creamy Jamaican Shrimp Pasta Skillet
- Jamaican-inspired Banana Bread Baked Oatmeal
- Jerk Salmon Tacos
- Jamaican Chicken Soup
- Baked Jamaican Jerk Chicken Salad
MADE OUR RECIPE(S)?
If you tried this Authentic Jamaican Curry Chicken recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!
Authentic Jamaican Curry Chicken
Ingredients
CHICKEN:
- 3-4 lbs. organic chicken, skin removed (Drumsticks + Thigh pieces work great!)
- 1-2 Tbsps browning, optional (See Notes!)
- 2-3 Tbsps Jamaican Green Seasoning (You can substitute with all-purpose seasoning!)
- 2 Tbsps Jamaican curry powder
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
SPICY JAMAICAN CURRY SAUCE:
- 4 Tbsps Extra virgin olive oil
- 2 Tbsps organic brown sugar
- 1 (14 oz.) can full-fat coconut milk
- 2 medium russet potatoes, peeled + cubed
- 2 medium carrots, peeled + chopped
- 1 medium bell pepper, cored removed + chopped
- 3 garlic cloves, minced
- 2 tsps minced fresh ginger (You can sub with ½ teaspoon ground ginger)
- 1-3 scotch bonnet peppers (Adjust to your level of spiciness; You can also use habanero peppers)
- 2 green onions, lightly crushed or chopped (AKA Scallion)
- 2 fresh thyme sprigs
- 1 cup organic chicken stock, low-sodium (You can also use chicken bone broth)
- 2 ½ Tbsps Jamaican curry powder (See Amazon Shop for authentic brand)
- 1 tablespoon Jamaican pepper sauce (You can substitute with your favorite brand of hot sauce)
- 1 teaspoon ground allspice
- sea salt + black pepper, to taste
Instructions
MARINATE THE CHICKEN:
- In a large bowl, add your freshly cleaned + rinsed chicken along with browning, Green Seasoning, salt, black pepper, garlic powder, onion powder, smoked paprika, parsley, thyme, and curry powder, mixing everything together until chicken is fully coated. Add coated chicken to a securely sealed ziplock bag and place in the refrigerator for 3 hours (minimum). NOTE: Best if marinaded overnight. When ready to use, let chicken sit at room temperature for 15-20 minutes before cooking.
BROWN THE CHICKEN:
- In a deep skillet or pot over medium-high heat, add 2 Tbsps of olive oil and once fully heated, add the brown sugar. Stir the brown sugar in oil and let it sit until it becomes wet like in texture in semi-dissolves. Now, add in the marinated chicken and cook on each side until seared, about 3-4 minutes each side. Remove from heat and set aside on a plate. NOTE: This creates a beautiful "brown" color which makes using the browning sauce optional.
BURN THE CURRY POWDER:
- If using authentic Jamaican curry powder, it's super important to first "burn" your powder. SEE NOTES FOR MORE.
- In the same deep skillet or pot over medium-high heat, add another 2 Tbsps olive oil and once fully heated, add curry powder. Stir curry powder in oil and let it sit until it becomes a dark brown and becomes fragrant, about 2-3 minutes.
TO MAKE THE CURRY SAUCE:
- Add the minced garlic, ginger, scotch bonnet peppers, green onions, carrots, and bell peppers, sautéing until fragrant and golden. Add the allspice, salt, and black pepper, stirring until combined.
- Pour in the coconut milk, chicken stock/broth, and pepper sauce, stirring until combined. Let the mixture boil for a minute or so before adding the chicken, cubed potatoes, crushed scallion (aka green onions), and thyme sprigs, stirring to incorporate. Reduce the heat to simmer for about 20-25 minutes or until sauce thickens and the chicken is cooked through and tender, stirring occasionally. Remove from heat once done. NOTE: The sauce should be thick, but with a good amount of gravy for the side dish.
- To serve, enjoy the curry chicken with your favorite side (i.e. rice, veggies, etc.). Garnish with a bit of chopped scallion and/or sprinkles of red pepper flakes, if desired.
- Bon Appétit!
Tips & Tricks
- STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days. To reheat, you can do this easily in the microwave or over the stovetop (adding ½ cup or so of chicken stock if needed) until warmed through and saucy.
- TURMERIC: You can add 1 teaspoon of turmeric to the curry sauce, if desired. While adding turmeric is optional, it definitely has benefits: powerful medicinal properties, natural anti-inflammatory ingredient, increases antioxidant activity in the body, and more.
- JAMAICAN SEASONINGS: If authentic Jamaican seasonings (i.e. browning, Green seasoning, curry powder, Flavo Rice, etc.) aren't readily available near you, they are available for purchase on my Amazon Shop. Otherwise, substitute with your favorite brand.
- BURNING THE CURRY POWDER: When using Jamaican curry powder, it's important to burn the powder first to avoid digestive issues for some people because of it's potency. In addition, the "burning" process releases better flavor + color.
- GLUTEN-FREE OPTION: Ensure that all ingredients are GF-certified.
Nutrition
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Hi, are u supposed to cook the potatoes before making the sauce , or keep them raw, and simmer them in the sauce?
Hi Bria! You just add the raw chopped potatoes to the sauce and allow everything to simmer. 🙂
I am not seeing red onion in the recipe card or instructions, where is that added?
Hi Allison! I'm so sorry for any confusion! It looks like the onions in the "Ingredients section" of the post was added in error.
Hi, I am trying your recipe tomorrow but I have a question. I am a little concerned about the brown sugar as I’m thinking it may be too sweet for my liking. I also read someone’s comment about it being sweet and I know Me and my taste buds and I don’t think I’d like it sweet, at all. Not even a little bit. I did buy “a browning sauce” so I’d like to omit the brown sugar all together but I would also like the chicken browned. How sweet is this? Can the brown sugar be omitted? Also, I was thinking about finishing the chicken in the crockpot after I’ve browned and made the sauce. Thoughts on this?
Hi Shauna! Thanks so much for reaching out! Personally, I don't taste the sweetness, however, if you are sensitive to sweet flavors---I would recommend just using the browning sauce. You can definitely skip the brown sugar and simply "brown" the chicken in the oil once it's been seasoned with both the browning sauce and seasonings. Also, you can definitely finish it in the crockpot, but just note that the finishing time will be different. Depending on how high you put the settings, it'll take a few hours. Just be sure to keep an eye on it throughout and stir as needed. I hope that this helps! 🙂
This curry is packed with flavor. A recipe made with ingenuity and pure awesomeness. Second time making this as we speak.
Hi Zach! WOW!! I'm so thrilled that you enjoyed this! Thanks so much for your amazing feedback! I appreciate you choosing to make my recipe. 🙂
Looks and tastes nothing like the recipe/ picture.
Hi Jordan! I'm so sorry to hear that! This recipe is highly popular, so I'm not sure what may have gone wrong, but I'm happy to help in any way if you need it! 🙂
Is the nutritional info you posted for the whole dish or per serving?
Hi Anne! The nutritional facts are usually per the entire meal. 🙂
Sis!!! I have made curry chicken in the past. I am married to a Jamaican, and I am Canadian Guyanese, so curry is not foreign to me. However, your recipe is by far my favorite, and it is a keeper. There were no complaints, and I made enough for a village. I had very little leftover, and it tasted even better the next day. Burn curry powder; what a game-changer. Thank you. I can't wait to check out all the other recipes on your site, especially since I cook every day/week for my family. Thank you!!!
Hi Amanda! WOW!!! This truly made my day! That really means the world to hear that you enjoyed this recipe, including those you made it for! Yes----burning the curry is a MUST for sure. Haha. Thanks so much for giving it a try! I can't wait to hear what else you end up loving! 🙂
My chicken was delicious! My Family throughly enjoyed your recipe!!!
Hi Trina! WOW! This makes me so happy! Thanks so much for giving it a try! 🙂
How do you go about burning the curry powder?
and I can't find the green seasoning on Amazon either.
Please help I would really like to make this.
Thank you,
Heather
Hi Heather! Thanks so much for reaching out! Please see the step labeled "Burn the Curry" for instructions on how to do so! Also, I've3 added the green seasoning on my Amazon Shop here for greater ease 🙂 : https://www.amazon.com/dp/B0CBYVJNG9?linkCode=ssc&tag=onamzorchid08-20&creativeASIN=B0CBYVJNG9&asc_item-id=amzn1.ideas.1TJONUL6HX8II&ref_=aip_sf_list_spv_ofs_mixed_d_asin
Peace and blessings,I like to leave a comment on how I made the Jamaican curry chicken and it was delicious and my fiancé loved it. I am an admirer of good tasting foods,
I like to participate in future receipts, thanks again.
Hi Amir! Wow---I'm so glad to hear that you both enjoyed this recipe! Thanks so much for choosing to give it a try! 🙂
Hi. I just want to be sure. Do we use unsweetened or sweetened coconut milk?
Hi Dawn! We're using unsweetened coconut milk from the can! 🙂
One more question when do you add the flavo rice seasoning? I am already cooking if I add it can I add it to the sauce and how much?
Do you need to brown the curry powder before mixing it in the marinate for the chicken?
Hi Meme! No! You're only browning the curry powder when cooking everything. 🙂
SIMPLY GREAT! NO OTHER WORDS NEEDED TO DESCRIBE... A MUST TRY!!!!!
Hi! WOW! I'm so glad that you enjoyed this recipe! Thanks so much for giving it a try! 🙂
I'm making this tonight as I type this comment. it smell Soo good in here I can't wait to try it. Jasmine Rice and steamed veggies on the side. thanks
Hi Laan! I'm so excited that you're trying this! I hope that you enjoy! 🙂
Will be my first try… husband loves curry but I’m tired of spending $$$ to get so-so cuisine plates. Gonna try to slay this and save some loot!!! Fingers crossed. Thank you for your recipe
Hi! Awww, yay! I seriously can't wait to hear what you think! I totally understand----it's so less costly + much better to make restaurant-quality food at home! 🙂
looking forward to this recipe for my f
amily
Hi Jeff! I'm so excited! I can't wait to hear how it turns out! 🙂
Not sure if my last comment posted so hopefully this is not a duplicate.
Anyway, definitely one of the best curries I have come across. Very Robust, very savory, very spicy (I used hot Jamaican Curry, 3 habeneros, and a tablespoon of Sriracha sauce), and a tad sweet as well. Everything balances beautifully for one heck of a meal! I'd give this more than 5 stars if I could.
Hi Zach! Thanks so much for sharing your experience! I'm SO thrilled that you enjoyed this Curry Chicken recipe! I'm so grateful that you chose to try my recipe! 🙂
Hi.
I just wanted to let you know I made this recipe exactly as you instructed and it was amazing. It did take more days to make the green sauce and curry powder prior to marinating but each element was why this recipe is so good. Absolutely worth making sure the ingredients were all high quality. It was fun and the final product was worth the effort. I don’t know how you found the words to describe each step as well as you did (ex the browning) but it was spot on. You get it when you follow it.
Thank you!
Hi Catherine! Wow----I'm so happy that you really enjoyed this recipe and found the steps to be easy to follow. It's definitely a few steps when it comes to the seasonings, etc.----but truly worth the flavor! Thanks so much for choosing to give it a try! 🙂
It's simmering on the stove right now! I saw in the list of ingredients red onion, but in the recipe, I didn't see it, so forgot it. I sauted some later and added it. Also, I didn't see in the recipe when to add the chicken back in the pot in after searing it. I put it in with the veges. I know that I'm not very good at reading between the lines! Thanks for this recipe.
Hi Jill! I'm so sorry for the confusion---I've added those in which was definitely missing in error. I appreciate you pointing those out! I really hope that you enjoyed this recipe. Thanks so much for giving it a try! 🙂
simply beautiful made this for a friend and honestly best curry I've ever made!! followed recipe exactly 💯.
Hi Claire! Wow----I'm so thrilled that this turned out great! Thanks so much for giving it a try! 🙂
I'm making this recipe on Sunday. I took out my chicken tonight to thaw then I'll marinate for two days for maximum flavor!!! update coming soon!!
Hi Lynniece! Yay---I'm SO excited! Can't wait to hear how it turns out! 🙂
Great recipe!!
Thanks so much, Yvette! 🙂
This was delicious! I'm looking for more stewed chicken recipes because they tend to be perfect for using chicken leg quarters which are great for feeding a family on a budget. I love Jamaican curry chicken from restaurants so I was really excited that I was able to make it at home. I followed the recipe almost exactly except for the allspice and green onions because I didn't have any and I used nature's seasoning instead of the Flavo Rice. I also added 2 teaspoons of brown sugar to it because that suited my taste buds. It came out really tasty; my husband and even my pickiest kids enjoyed it. Definitely adding this to the meal rotation.
Hi Regina! Thanks so much for choosing to make this recipe! I'm so thrilled that you and your family enjoyed this! It's definitely a great way to enjoy Restaurant-style Jamaican curry chicken at home! 🙂
THIS RECIPES WAS ON POINT! Admittedly, I'm not the best cook (still learning some things) but this recipe made feel confident even I sat down to test it. My husband really enjoyed it and we'd been wanting to try a jamaican recipe. Thank you so much!
Hi Cortney! Wow! I'm so happy that you and your husband enjoyed it! Cheers to you for killing it in the kitchen! This makes me so happy! 🙂
Love your recipes. I am a spice lover so I make minor adjustments adding quite a bit more curry powder and peppers that you do in yours. This comes out delicious every time I make it makes the house smell so fragrant for hours on end I will continue making recipes from your page thank you very much bon appétit
Hi Charles! Wow! I'm so thrilled that you enjoy this recipe! I completely understand---I always recommend adjusting the spices to your liking. Haha. I appreciate that! 🙂
This curry recipe was spot on. My family and I loved it???
Hi Tonya! Yay! That makes me so happy! Thanks so much for giving it a try! 🙂
Hello I just wanted to say that this is thee best recipe I have tried. Made it tonight and let’s just say everyone had seconds. This will be my new Jamaican curry chicken recipe. I’ve never added the coconut milk and I literally followed this recipe to the Tee. Deliciousness Baby!! Spicy and Hot
Hi Shereise! Wow---that's so amazing to hear that every loved it! Thanks so much for trying this curry chicken recipe! It's definitely one of my faves! 🙂
I love the recipe for Jamaican Curry Chicken and it is easy to cook. However, it may sound unusual, but I use butter ghee instead of olive oil for cooking the chicken. The ghee flavor does well with the herbs I use here. If you love to try this chicken recipe, you may try it with butter ghee uses. Butter ghee uses will make your dish more flavorful and nutritious for sure.
Click to know more : https://milkio.co.nz/butter-ghee-uses/
Hi Lucia! I'm so glad to hear that you love this Curry Chicken recipe! Yes, I definitely love using Ghee butter from time to time and appreciate your feedback! 🙂
I have tried several curry chicken recipes and this is by far the easiest and most delicious...BY FAR.
Hi Faith! OMG---this makes me so happy! Thanks so much for choosing to give this a try! 🙂
Trying this recipe as we speak and it is going to be my go to as we speak!
Hi Ruth! I am so happy to hear that! I can't wait to hear how it turns out! 🙂
Loved this chicken recipe, all the flavors were spot on!
Hi Tavo! I'm so happy to hear that you enjoyed this recipe! Definitely a staple in our house! 🙂
really unique - i made out my grocery list so i can make it this weekend - i'm so excited i'm practically drooling!
Wow! That curry sauce is so loaded with flavors and makes this chicken curry so delightfully good!
Excellent flavors! Just like my Jamaican neighbor used to make--and the whole house smelled AMAZING!!
Wow! This chicken looks and sounds fantastic! Loving all the spices. Can't wait to try it.