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!


  • 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)


  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.


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


Keywords: Recipe, chicken, easy, curry, stew

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