The Perfect Jamaican Chicken Curry recipe

By David Riley

  1. for 2 people
  2. 1, 1/2 hours plus preparation and marinating time.
  3. Rating

Jamaican Chicken Curry This Curry reminds me of sunny shores and distant lands on winter nights. Try this authentic jamaican curry chicken recipe that was adapted from a curry goat recipe. Although goat is the traditional meat used in this dish, it's hard to find and not very popular with the children. This recipe uses scotch bonnet pepper which is one of the hottest peppers in the world. Removing the seeds can moderate the heat, but if you don't like your food that hot, substitute with a milder pepper or pepper sauce.

The Perfect Jamaican Chicken Curry


  1. 1 whole chicken
  2. 5 tb Olive oil
  3. 3 cloves Garlic chopped
  4. 2 Onion chopped
  5. 1 ts Pepper
  6. 1 ts Salt (optional)
  7. 4 tb Curry powder
  8. 2 Scotch bonnet pepper chopped and seeded (or not, depending on how hot you want it)
  9. 1 c Coconut milk
  10. 3 c Chicken broth or use 3 to 4 cups and eliminate the coconut milk
  11. 2 Potatoes (up to 3)
  12. 8 c Steamed rice


  1. Preparation:
  2. Trim any fat from the chicken and cut it into 8-10 pieces. Breasts and thighs can be cut in half if desired.
  3. 1) Combine the meat with the garlic, onion, pepper, salt, curry powder and pepper or pepper sauce in a re-sealable plastic bag and let stand in the refrigerator for at least 1 hour.
  4. 2) Heat the oil in a deep skillet or stew pot over medium heat and brown the meat and vegetables until evenly cooked. Add the liquids (coconut milk and/or broth) cover and simmer for 1 hour. Correct the seasonings and add more liquid if needed.
  5. 3) Cut potatoes into medium sized pieces. Add the potatoes and continue to cook for 20 to 25 minutes or until potatoes are ready and the meat is falling off the bone.
  6. 4) Serve over hot steamed rice with a green bananas or fried plantains.
  7. See many more Indian,Thai,Malaysian and other Asian curries on my blog-

Chef's tip

Use fresh ingredients if possible,spices lose flavour over long storage. Chilies used can be varied to personal taste and de-seeded or not.


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