This authentic Jamaican curry recipe is made with tender chicken breasts, hearty veggies, and fragrant spices like turmeric and ginger.
When it comes to dinner, there’s nothing better than quick, healthy recipes the whole family loves. Am I right?
Even better, the flavors of this Jamaican curry chicken transport me away from the cold to the warm beaches of Jamaica.
One of the benefits of having a Jamaican business partner (do you subscribe to our podcast?) is that I’ve learned a lot about Caribbean cooking over the last few years.
Jamaican cooking is centered around one thing and one thing only: flavor. Fresh ground spices, warm curries, juicy grilled meats, each and every bite is full of flavor.
What is the difference between Jamaican curry chicken and Indian chicken curry?
There are several similarities but Jamaican curry is typically made with curry powder whereas curry in Indian is usually sauce-based made with coconut milk or cream and blended with tomatoes, herbs, and spices.
While not customary, I decided to bulk up the curry with additional veggies including cauliflower, potatoes, carrots and peas. Feel free to add in any veggies you have on hand. You can also omit the veggies entirely and keep it more traditional.
Any type of chicken works so use what you have on hand, what’s on sale or what you enjoy most.
Whenever cooking from scratch, you can easily lower sodium content by purchasing organic chicken with no added sodium or using homemade, salt-free broth.
You can make it mild OR spicy! To keep it mild, simply omit the Scotch bonnet peppers. If you want to make it spicy, add more Scotch bonnet peppers.
Absolutely! It will keep well in an air-tight container in the freezer for up to 3 months.
I suggest enjoying this within 3 days.
We recently served the Jamaican curry chicken over basmati rice but it would be even better over Jamaican rice and peas.
Your fork is waiting.
Jamaican Curry Chicken
- 1 tablespoon olive oil
- 2 tablespoons fresh ginger minced
- 2 cloves garlic minced
- 1 Scotch bonnet pepper minced, optional
- 1 pound chicken breasts boneless, skinless – cut into cubes
- 2 tablespoons curry powder divided
- salt and pepper to taste
- 4 cups chicken broth low sodium
- 2 medium carrots peeled and cut into ½ inch rounds
- 4 medium yukon gold potatoes quartered
- 2 cups cauliflower cut into florets
- 1 cup green peas fresh or frozen
- cilantro and scallions optional garnish
- In a medium bowl, toss chicken cubes with 1 tablespoon of the curry powder and a good pinch of salt and pepper.
- Heat olive oil in a large soup pot over medium-high heat. Add ginger, garlic and Scotch bonnet pepper to the pan and heat until fragrant, about 30 seconds.
- Add chicken to the pan and saute until browned, about 5-7 minutes, stirring frequently.
- Pour chicken broth into the pan and use a wooden spoon to scrape up browned bits from the bottom of pan. Add carrots, potatoes and cauliflower to the pot along with along with another pinch of salt and pepper and the remaining 1 tablespoon curry powder. Stir well then bring to a boil. Reduce heat to low then simmer for 30 minutes.
- Right before serving, stir in green peas. Serve over rice if you wish. Garnish with cilantro and scallions then enjoy.