Caribbean · Jamaican kitchen
Jamaican Curry Chicken
Tender chicken, potatoes, and island aromatics simmered in a warmly spiced curry sauce—perfect with rice or roti.
4–6servings20 minprep35 mincookMediumheat
From Dianne's kitchen
A weeknight curry with deep flavor
This is a comforting Jamaican-style curry chicken built on toasted curry powder, fresh garlic, ginger, scallion, and a whole pepper for fragrance.
The potatoes soften into the sauce while the chicken becomes tender, making every spoonful satisfying over rice or with warm roti.
What you'll need
Ingredients
- 2–3 pounds bone-in chicken pieces
- Juice of 1 lime, for rinsing
- 2 teaspoons sea salt
- ½ teaspoon black pepper
- 1½–2 tablespoons Jamaican curry powder
- ½ teaspoon cumin seeds, optional
- 1 teaspoon fresh ginger, grated
- 4 garlic cloves, minced
- 1 small onion, chopped
- 2 scallions, chopped
- 1 medium potato, peeled and cubed
- 1 whole Scotch bonnet or habanero pepper
- 1 cup water
- 2 tablespoons neutral oil
Step by step
Instructions
- Rub the chicken with lime juice, rinse with cold water, drain well, and season with salt and black pepper.
- Heat oil in a large pot over medium heat. Add cumin seeds if using, then stir in the curry powder for about 30 seconds.
- Add half the onion, one scallion, ginger, and garlic. Cook for 1–2 minutes until fragrant.
- Add chicken and turn to coat in the curry base. Stir in the potato and water, then bring to a boil.
- Cook uncovered over medium-high heat for 10 minutes. Lower the heat, cover, and simmer for 20 minutes, adding a splash of water if needed.
- Add the remaining onion and scallion with the whole pepper. Simmer until the chicken and potato are tender and the sauce is rich. Taste and adjust seasoning.
- Serve with rice, rice and peas, or warm roti.
Dianne's kitchen tip
Bloom the curry first.
Toasting the curry briefly in oil wakes up its color and aroma—just keep stirring so it does not burn.
Leave the Scotch bonnet whole for flavor with gentler heat, then remove it before serving.