This spicy chicken curry recipe will hit the spot if you are looking for strong and assertive flavors!
Let me start off by saying that this is not an authentic Jamaican curry recipe. While I do love Jamaican food, I am not educated on how to cook it. I called this recipe Jamaican curry simply because I am using Jamaican curry powder.
If you are familiar with my blog you know how much I love curries. I make all types of curries; sweet Japanese curry, creamy Thai curry, spicy Indian curry, and curries that are on the drier side like kheema curry, or this one.
This Jamaican curry 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 to make this recipe; thyme, sliced chicken, jalapeno, potatoes, onions, green bell pepper, chicken broth, vinegar, Jamaican 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!
Too Spicy? Try drinking 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.
Did you like this 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!
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Jamaican Chicken Curry
- Prep Time: 10 minutes
- Cook Time: 38 minutes
- Total Time: 48 minutes
- Yield: 4 people 1x
- Category: Main
- Method: Stove top
- Cuisine: Jamaican
- Diet: Gluten Free
Description
This Jamaican chicken curry recipe is spicy and hits the spot if you are looking for strong and assertive curry flavors!
Ingredients
- 2 tablespoons vegetable 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 Jamaican 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
- Cook the chicken: In a pot over high heat, add oil, thyme and chicken and cook for 3 minutes or until chicken is cooked through.
- Cook the vegetables: Add potatoes, onion, bell pepper, jalapeño and curry powder and stir well. Cook for 5 minutes.
- Add the seasonings: Add the remaining ingredients, except for the balsamic vinegar.
- Let it simmer: 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).
- Add the balsamic vinegar: Turn the heat off, add a dash of balsamic vinegar (about 1/2 tsp) and stir.
- Serve: Serve the Jamaican chicken curry with a side of rice and a dollop of plain yogurt.
Notes
This Jamaican Curry Chicken Recipe will keep refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 299
- Sugar: 3.6g
- Sodium: 907mg
- Fat: 10.8g
- Saturated Fat: 1.1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 21.2g
- Fiber: 7.7g
- Protein: 5.8g
- Cholesterol: 82mg
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.
Just made this for me and my family!! Everyone loves it! thanks for the recipe (:
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?
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.
I would love to try this what brand of curry did you use!?
Hi Christina, I use Simply Organic curry powder but you can use any type 🙂
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.
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!
Thank you Jen, I hope you like it!
I’m currently on a health kick. This curry looks delicious, but is it healthy?
Thank you in advance.
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 🙂
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. 😉
That’s so great Amanda! I also love using lots of veggies and sometimes I completely omit the chicken and use shrimp instead 🙂
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!
Thank you Amanda!
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
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).
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!
Thank you Amber! 🙂
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
Wow Rashidah, your recipe is making my mouth water! I will definitely be trying your version next time – sounds amazing! Thank you for sharing!
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?
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!
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.
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!
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!
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!
Made this tonight…absolutely delicious!
Thank you Dee!
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?
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/
Is the vinegar red or whire. I am assuming white but?????????????
Hi Jake! Yes it’s white vinegar 🙂
This looks scrumptious, i love spicy chicken. Thanks for sharing this.
Simon
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!
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.
Thanks MellowD, I’ll do that!
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.
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.
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!
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!
This recipe was quick and easy to prepare with bold full flavor. My husband simply loved it and I would definitely make it again!
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! 🙂