Jamaican Chicken Curry

Marsha Gardner


Curry is very popular in Jamaica. Their cuisine has been influenced by India. This is another dish we ate while in Jamaica at the home of a friend. Clovis was gracious enough to share the recipe with me.


★★★★★ 1 vote



  • 2 Tbsp
    canola oil
  • 4 large
    bone-in, skinless chicken breast halves, halved crosswise
  • ·
    kosher salt and freshly ground black pepper to taste
  • 1 large
    onion, chopped
  • 1 clove
    garlic, minced
  • 1 tsp
    cumin, ground
  • 3 Tbsp
    curry powder, preferably jamaican
  • 1/2 tsp
    thyme, dried
  • 4 large
    carrots, sliced thinly
  • 4 large
    potatoes, diced
  • 13 1/2 oz
    can coconut milk
  • 10 oz
    peas, frozen petite, thawed
  • ·
    cooked white rice for serving

How to Make Jamaican Chicken Curry


  1. In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper. Working in two batches, brown chicken, 3 to 4 minutes per side.

    Transfer to a plate.
  2. Reduce heat to medium. Add onion, garlic, cumin, curry, thyme, and 1/2 cup water and season with salt. Cook, stirring occasionally, until onion has softened, 3 to 5 minutes.
  3. Add carrots, potatoes, coconut milk, 1/2 cup water, and chicken with any accumulated juices. Bring to a boil. Reduce to a simmer, cover partially, and cook until chicken is cooked through and carrots are tender, about 20 minutes. Remove from heat and stir in peas. Serve curry over rice.

Printable Recipe Card

About Jamaican Chicken Curry

Course/Dish: Chicken

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