Hotttt! This Jamaican chicken curry recipe will hit the spot if you are looking for strong and assertive flavors! Only 10 minutes to prep. Serves 4.
Jamaican Chicken Curry Recipe
Here’s the deal:
This is not an authentic Jamaican curry recipe.
I am not Jamaican nor have I ever been to Jamaica. But… I am using Jamaican curry powder which is why this curried chicken recipe is named after the country. Plus, I love making curry from scratch – not only is super easy but also very healthy and tasty!
I make all types of curries; sweet Japanese curry, creamy Thai curry, spicy Indian curry and curries that are on the drier side like this one. Don’t be fooled by the lack of chilies though – this curry recipe is hot, hot, hot!
I dug into the rice and dollop of yogurt to put out the fire.
I had to take breaks between bites to give my tastebuds a moment to recover. The capsaicin numbed every part of my mouth.
I also blew my nose a few times.
But it was so delicious I couldn’t stop eating it! This is a very simple curry recipe that packs a serious punch – it’s salty, earthy, fiery and comforting.
It’s also really quick and easy to make. As you can see, there aren’t a lot of ingredients needed for this Jamaican chicken curry recipe; thyme, sliced chicken, jalapeno, potatoes, onions, green bell pepper, chicken broth, vinegar, curry powder and a mix of garlic seasoning, salt and pepper. Finish the whole thing with a dash of balsamic vinegar to bring out the flavors and I promise you won’t be able to stop munching on this Jamaican chicken curry!
A word on eating curry or other spicy foods.
Say no to water and yes to milk
Although water may seem like the best option to put out the towering inferno happening in your mouth, it will only make it worse.
With each gulp of water you take you are spreading the capsaicin around your mouth, which in turn ends up sitting on more pain receptors. Say no to water and drink milk instead! Dairy products help break the bond between capsaicin and your nerve receptors.
Other ways to put out the fire
Rice, sugar and oil also have similar effects. Since capsaicin is a type of oil, using another type of oil effectively helps dissolve it. Try one of these tricks next time the heat becomes a little too much to handle and you’ll be able to enjoy your meal with more pleasure than pain!
Did you like this Jamaican Chicken Curry Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comment section below!
Serve this recipe with a side of Japanese rice. Watch our video on How To Make Japanese Rice the stove top or rice cooker method!
Jamaican Chicken Curry Recipe
Hotttt! This Jamaican chicken curry recipe is spicy and hits the spot if you are looking for strong and assertive curry flavors!
- Prep Time: 10 minutes
- Cook Time: 38 minutes
- Total Time: 48 minutes
- Yield: 4 people 1x
- Category: Main
- Method: Stove top
- Cuisine: Jamaican
- 2 tablespoons canola oil
- 2 sprigs thyme
- 1 pound boneless, skinless chicken breast (sliced bite size)
- 1 potato (sliced bite size)
- 1 medium onion (sliced bite size)
- 1 green bell pepper (sliced bite size)
- 1 jalapeno pepper (finely chopped)
- 6 tablespoons curry powder
- 1 1/2 teaspoons kosher salt
- 2 teaspoons garlic powder
- 1 cup low sodium chicken stock
- 1 1/2 teaspoons ground black pepper
- 2 1/2 tablespoons white vinegar
- dash good balsamic vinegar (optional)
- In a pot over high heat, add oil, thyme and chicken and cook for 3 minutes or until chicken is cooked through.
- Add potatoes, onion, bell pepper, jalapeño and curry powder and stir well. Cook for 5 minutes.
- Add the remaining ingredients except balsamic vinegar, stir well and lower the heat to a simmer. Cover and cook for 30 minutes. Add water if the curry looks dry (up to 1/2 cup).
- Turn the heat off, add a dash of balsamic vinegar (about 1/2 tsp), stir and serve Jamaican chicken curry with rice and Greek yogurt.
This Jamaican Curry Chicken Recipe will keep refrigerated for up to 3 days.
- Serving Size:
- Calories: 299
- Sugar: 3.6 g
- Sodium: 970.6 mg
- Fat: 10.8 g
- Saturated Fat: 1.1 g
- Carbohydrates: 21.2 g
- Fiber: 7.7 g
- Protein: 5.8 g
- Cholesterol: 82.1 mg
Keywords: Recipe, chicken, easy, curry, stew