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Pickled Plum Food And DrinksPickled Plum Food And Drinks

A food blog with hundreds of easy and tasty recipes with step-by-step photos, easy to follow instructions and recipe variations.

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Jamaican Chicken Curry

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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 - Hotttt! This Jamaican chicken curry recipe will hit the spot if you are looking for strong and assertive flavors! Recipe, easy, main, stew, gluten free | pickledplum.com

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!

jamaican-curry-ingredients

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!

chopped-vegetables

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!

Serve this Jamaican chicken curry with cooling sides such as this chilled yogurt and cucumber soup, a healthier Hawaiian macaroni salad or coconut milk rice and beans.

chicken-in-pot

vegetables-with-curry-powder

Jamaican Chicken Curry - Hotttt! This Jamaican chicken curry recipe will hit the spot if you are looking for strong and assertive flavors! Recipe, easy, main, stew, gluten free | pickledplum.com

Jamaican Chicken Curry - Hotttt! This Jamaican chicken curry recipe will hit the spot if you are looking for strong and assertive flavors! Recipe, easy, main, stew, gluten free | pickledplum.com

Jamaican Chicken Curry - Hotttt! This Jamaican chicken curry recipe will hit the spot if you are looking for strong and assertive flavors! Recipe, easy, main, stew, gluten free | pickledplum.com

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!

This recipe is one of many included in my ecookbook!

These recipes constantly make “best dish” lists on sites such as Country Living, Self, Shape, Bon Appetit, The Cooking Channel, Men’s Fitness and Woman’s Day. They are favorites among my readers, friends and family!

51 of the best appetizers, sides, stir fries, main, noodles & rice, desserts & drinks from the blog.

Simple and easy dishes made healthier, with calories and fat content provided. Tried and tested by my readers and loved by everyone!


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Jamaican Chicken Curry Recipe

★★★★★

4.5 from 6 reviews

Hotttt! This Jamaican chicken curry recipe is spicy and hits the spot if you are looking for strong and assertive curry flavors!

  • Author: Caroline Phelps
  • Prep Time: 10 minutes
  • Cook Time: 38 minutes
  • Total Time: 48 minutes
  • Yield: 4 people 1x
  • Category: Main
  • Method: Stove top
  • Cuisine: Jamaican
Scale

Ingredients

  • 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)

Instructions

  1. In a pot over high heat, add oil, thyme and chicken and cook for 3 minutes or until chicken is cooked through.
  2. Add potatoes, onion, bell pepper, jalapeño and curry powder and stir well. Cook for 5 minutes.
  3. 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).
  4. 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.

Notes

This Jamaican Curry Chicken Recipe will keep refrigerated for up to 3 days.

Keywords: Recipe, chicken, easy, curry, stew

Did you make this recipe?

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Reader Interactions

Comments

  1. Nichola says

    February 19, 2019 at 1:18 pm

    Can you use Garam masala for the curry powder

    Reply
    • Caroline Phelps says

      February 19, 2019 at 2:43 pm

      Hi Nichola! It’s best to stick to curry powder for this recipe as garam masala has a much stronger and pungent flavor profile.

      Reply
  2. Darlene says

    January 13, 2019 at 7:15 pm

    I made this & it was delicious! Everyone loved it.

    Reply
  3. Riki says

    December 17, 2018 at 3:51 pm

    This was so good and very, very easy to throw together! I did not think it was extremely spicy, but I did cut down on the curry powder. Next time I will try it with the full 6 TBS. I also want to try it with sweet potatoes and maybe lentils or chickpeas in place of the chicken for an even cheaper meal. I will be making this several times throughout the long winter months. It is the perfect comfort food. We were getting tired of heavy meals that dominate winter cooking and this really hit the spot. Plus…. you can make it all in one pot for easy cleanup! Thank you for sharing such a delicious recipe.

    ★★★★★

    Reply
  4. Sydnie says

    July 30, 2018 at 7:45 pm

    Just made this for me and my family!! Everyone loves it! thanks for the recipe (:

    Reply
  5. Leanne says

    July 29, 2018 at 11:37 am

    Are you supposed to put the whole sprig in and remove it or pull off the leaves or chop the leaves after pulling them off?

    Reply
    • Caroline Phelps says

      July 30, 2018 at 8:40 am

      Hi Leanne,

      Add the whole sprigs since the leaves will naturally fall off once they are cooking. You can then remove the stalks as they can sometimes be hard to eat.

      Reply
  6. Christina says

    August 25, 2017 at 10:03 pm

    I would love to try this what brand of curry did you use!?

    Reply
    • Caroline Phelps says

      August 26, 2017 at 10:58 am

      Hi Christina, I use Simply Organic curry powder but you can use any type 🙂

      Reply
  7. Taylor Cole says

    August 12, 2017 at 4:02 pm

    This recipe was absolutely wonderful. I’ve been to Jamaica and tried the real curry, but this recipe has fuflfilled my cravings. I can’t wait to make this for my friends when they come and visit. The potato especially was a great addition to it.

    Reply
  8. Jen Das says

    June 1, 2017 at 5:39 pm

    I am always on the look out for good curry recipes and when they are easy so much the better. I just made this and it’s simmering. I believe we have a winner. Thanks for putting together easy tasty recipes! I’ll let you know how it was received by my very picky curry eater!

    Reply
    • Caroline Phelps says

      June 1, 2017 at 5:44 pm

      Thank you Jen, I hope you like it!

      Reply
  9. Pam says

    October 24, 2016 at 10:09 pm

    I’m currently on a health kick. This curry looks delicious, but is it healthy?

    Thank you in advance.

    Reply
    • Caroline Phelps says

      October 25, 2016 at 9:21 am

      Hi Pam, yes most curries are very healthy! Lots of anti inflammatory spices are used and if you want to ‘healthify’ it up a notch, substitute half of the chicken for vegetables. I do that a lot when I want to lower the cholesterol level or feel like I haven’t met my daily quota of veggies 🙂

      Reply
  10. Amanda says

    August 14, 2016 at 12:40 pm

    Totally made this for lunch and will be having it for leftovers at work. Absolutely amazing recipe! I think using veggies is just about preference. Everytime my friends mom, who is from Jamaica, would make curry, she used boneless chicken as well as carrots, potatoes, onions & green pepper. Thank you so much for sharing this recipe. I think it’s as authentic as it gets without being in Jamaica. 😉

    Reply
    • Caroline Phelps says

      August 14, 2016 at 2:11 pm

      That’s so great Amanda! I also love using lots of veggies and sometimes I completely omit the chicken and use shrimp instead 🙂

      Reply
      • Amanda says

        August 14, 2016 at 8:49 pm

        That sounds so yummy!! I will have to try that, also. I can’t wait to go through your other recipes to see what other scrumptious dishes I can make. Thanks again for sharing!

        Reply
        • Caroline Phelps says

          August 15, 2016 at 5:42 pm

          Thank you Amanda!

          Reply
      • Lisa says

        January 1, 2017 at 5:01 pm

        If you add more veggies, do you need to change any of the other ingredients? Also, I wonder how you could do this in a crock pot?
        Lisa

        Reply
        • Caroline Phelps says

          January 2, 2017 at 2:17 pm

          Hi Lisa, perfect timing for your question since I just made this curry last night with plenty of veggies! I completely omitted the chicken and instead used shrimp, chickpeas, 1 zucchini, half of a romanesco broccoli , 2 cups chopped spinach and 1 red bell pepper. I increased the chicken broth to 2 cups + 1/4 cup water, added one more tablespoon curry powder and 1 tablespoon extra white vinegar. The curry came out tasting great! As far as doing it in a slow cooker, I think I would add all the ingredients and set the timer to 4-5 hours (although I have never attempted to do it).

          Reply
  11. Amber says

    August 7, 2016 at 7:18 pm

    My house smelled delicious while cooking. Simple and easy to make with ingredients I had on hand. I loved the spiciness and probably will use 2 jalapeños and a bay leaf as suggested in another comment next time. Thanks!

    ★★★★

    Reply
    • Caroline Phelps says

      August 8, 2016 at 8:53 am

      Thank you Amber! 🙂

      Reply
  12. Rashidah says

    June 22, 2016 at 9:52 am

    Hi
    This looks good I am Jamaican and here is what I would do different
    I would leave out the veggies, I would use Jamaican mild or hot curry (Blue Mountain is a good brand and is available in the international isle of most large grocery stores. I would add a couple grains of all spice seeds, and a small piece of ginger peeled, and a couple garlic cloves sliced, also instead jalapeño pepper try habanero pepper (while wearing the gloves slice the side from it ***DO NOT INCLUDE THE SEEDS that is what makes it hot – the gloves will prevent you getting the pepper on your hands) and skip the vinegar Try it with coconut oil.
    put the chicken and all the seasonings in a bowl put some gloves on (if you don’t want yellow hands) and use your hands to smooch the whole thing up massage the chicken with the spices, so all the chicken gets seasoned up. Set aside for a couple hours so the chicken can marinate. Remove the spices from the chicken and brown the chicken over med high heat once browned add a little water still it all up add a little more water to just cover the chicken then scrape all the seasonings into the chicken and water and simmer on low – keep checking and add a little more water if necessary – instead of boneless chicken breast try the while chicken cut up ( you have to adjust the amount of the seasonings accordingly) or for a quicker easier meal use chicken wingettes.
    Serve with rice, fried very ripe plantains and avocado

    Reply
    • Caroline Phelps says

      June 22, 2016 at 9:58 am

      Wow Rashidah, your recipe is making my mouth water! I will definitely be trying your version next time – sounds amazing! Thank you for sharing!

      Reply
  13. Moriah Jones says

    May 18, 2016 at 1:22 pm

    What in this recipe makes it spicy hot? We can’t do a lot of spicy foods and the curry I use is non spicy. Can I just not use the jalapeno?

    Reply
    • Caroline Phelps says

      May 18, 2016 at 4:14 pm

      Hi Moriah! The jalapeno definitely do adds a lot of heat so I would remove it from the recipe. If the curry powder you use is mild, the curry should come out tasting nice and mellow. Let me know how it turns out!

      Reply
  14. Brenda says

    May 8, 2016 at 8:25 am

    Wow! 6 tablespoons curry powder??? I used 2 tablespoons which was still hot and I LOVE a hot curry (although I am not game enough to try a 6 tablespoon of curry type just yet)! My husband wasn’t happy with the heat regardless….lol. However, our 12yo son and I loved it. Will just have to make it again when hubby isn’t here. Lovely flavour. Thanks for a wonderful recipe.

    ★★★★

    Reply
    • Caroline Phelps says

      May 8, 2016 at 11:55 am

      Hi Brenda, this curry is indeed really hot! I’m glad your son liked it, I love kids who enjoy trying new dishes and flavors!

      Reply
    • Michael says

      June 15, 2016 at 10:25 pm

      I didn’t feel it was too hot with the recommended amount of curry but it definitely had heat. I did add some coconut milk to take a little bit of the “bite” out of the dish…I am used to Asian curries which tend to be a little sweeter. Really loved it!

      ★★★★

      Reply
      • Caroline Phelps says

        June 15, 2016 at 10:48 pm

        I also love Asian curries but really enjoyed this dish as well. I think I like all types of curries nowadays, there are so many different flavors to choose from!

        Reply
  15. Dee says

    April 30, 2016 at 11:27 pm

    Made this tonight…absolutely delicious!

    ★★★★★

    Reply
    • Caroline Phelps says

      May 1, 2016 at 9:26 am

      Thank you Dee!

      Reply
  16. Sarah says

    March 23, 2016 at 3:19 pm

    This recipe looks so good. However, I’m the only one in my family who can take spicy foods. If I were to omit the jalapeño from this recipe would it still be very spicy?

    Reply
    • Caroline Phelps says

      March 23, 2016 at 7:14 pm

      Hi Sarah!

      This is a pretty spicy recipe so I’m not sure if your family could tolerate this much curry powder. Maybe you could lower the amount of curry powder and jalapeno and add a little coconut milk. I would recommend you try Japanese curries since they aren’t spicy at all (and so delicious!) here is one of my favorites – https://pickledplum.com/japanese-curry-recipe/

      Reply
  17. Jake says

    October 15, 2015 at 2:55 pm

    Is the vinegar red or whire. I am assuming white but?????????????

    Reply
    • Caroline Phelps says

      October 15, 2015 at 4:30 pm

      Hi Jake! Yes it’s white vinegar 🙂

      Reply
  18. plasterer bristol says

    October 15, 2015 at 1:37 am

    This looks scrumptious, i love spicy chicken. Thanks for sharing this.

    Simon

    Reply
  19. Burgkitty says

    October 12, 2015 at 9:15 pm

    MellowD’s comment about putting the ingredients in order is a great one.. I see you’ve done that here…however I followed a link from Yummly and I had already written the ingredients down in a less intuitive order. Please correct them on that site also-I’m looking forward to trying this delicious sounding recipe!

    Reply
  20. MellowD says

    October 10, 2015 at 12:29 am

    One thing that would improve this recipe is to put the ingredients list in the order in which they’re added. I had to double check a few times to make sure I wasn’t leaving anything out.

    Reply
    • Caroline Phelps says

      October 10, 2015 at 10:32 am

      Thanks MellowD, I’ll do that!

      Reply
  21. Kim says

    October 7, 2015 at 8:52 am

    This is a nice recipe but not authentic. Growing up in Jamaica and being a professional chef I know of what I speak. Jamaican’s always use bone in chicken and don’t use vegetables in the curry. They also marinate the chicken and with lime juice,,scallions, thyme and a Scotch Bonnet pepper pepper before braising with Jamaican curry powder and water to make the sauce. I’m sure your recipe is quite nice.

    Reply
    • Caroline Phelps says

      October 7, 2015 at 9:06 am

      Thanks Kim! I would never claim to know how to make authentic Jamaican curry as I mentioned in my post, but I sure do love it! You recipe sounds delicious, mine is simplified just like all the other recipes on my blog to cater to busy moms and people. It’s more about making healthy and delicious food and showing how easy it can be to cook it in the kitchen, than adhering to what is considered authentic.

      Reply
  22. Kirstie says

    September 26, 2015 at 8:52 pm

    Thanks for sharing this! My husband and I went to Jamaica for our anniversary this summer, and fell in love with the culture and the cuisine. I have been craving smoky, delicious Jamaican food ever since. I added a bay leaf, a few whole cloves, and half a cinnamon stick when I added the broth to try to recreate the woodiness I associate with Jamaican cooking – and it was PERFECT. I caught my husband licking the bowl!

    Reply
    • Caroline Phelps says

      September 27, 2015 at 11:02 am

      Kirstie, you just put a big smile on my face, thank you so much for the comment! I hadn’t thought of adding cloves and a cinnamon stick as I am not too familiar with Jamaican cuisine but I will give it a try! Could you tell me how many cloves you’ve added so I can include it in the recipe as an option to make the curry more authentic? Thanks again!

      Reply
    • Pamela says

      October 8, 2015 at 2:26 pm

      This recipe was quick and easy to prepare with bold full flavor. My husband simply loved it and I would definitely make it again!

      ★★★★★

      Reply
      • Caroline Phelps says

        October 8, 2015 at 2:30 pm

        Thank you Pamela, glad you and your husband liked it! My husband usually doesn’t go for curry but also fell in love with this recipe! 🙂

        Reply

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