Learn how to make authentic Jamaican Curry Chicken with this flavorful, easy-to-follow recipe. Packed with tender chicken breasts, hearty veggies, and fragrant spices like turmeric and ginger, it’s perfect for a weeknight dinner or special occasion!
When it comes to dinner, there’s nothing better than quick, healthy recipes the whole family loves. Am I right?
With colder weather on the way, I love warming, hearty recipes. Whether it’s a warm bowl of Chicken Jambalaya soup, a hearty slow cooker chicken thigh hot pot or comforting Mexican Chicken Pozole soup, give me all the warm bowls of goodness this time of year!
Even better, the flavors of this Jamaican curry chicken transport me away from the cold to the warm beaches of Jamaica. Similar to the Vegan Chickpea Curry, this chicken version is protein-packed, comforting and packed with warm spices.
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.
Difference between Jamaican curry and Indian 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.
What is the best type of chicken to use for Jamaican curry chicken?
How do I lower the sodium content in this recipe?
Is Jamaican curry chicken mild or spicy?
Is Jamaican curry chicken freezer-friendly?
How long will Jamaican curry last in the refrigerator?
We recently served the Jamaican curry chicken over basmati rice but it would be even better over Jamaican rice and peas.
Paired with this Caribbean Rum Punch Cocktail or Caramelized Pineapple Smoothie for dessert, this meal feels like your on vacation!
Your fork is waiting.
Have you tried my
Jamaican Curry Chicken?
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Jamaican Curry Chicken
Ingredients
- 1 tablespoon extra virgin 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 1/2 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)
Instructions
- 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.
Last Step:
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