curry chicken

curry chicken 2

Curry is a very important ingredient in Jamaican cooking since our food is a mixture of various flavors and spices from spanish, british, african, chinese and indian influence.   This dish really highlights the indian influence.  Growing up, curry goat was cooked for special occasions, but curry chicken was enjoyed more regularly.  In Jamaican, many people put to tomatoes in their recipe, but I prefer lots of onion and green pepper.  Like stew chicken, we let the meat in this recipe really stew down in its own juices so it falls of the bone and is really tender.

We make our own curry seasoning, but there are many good brands on the market.  Not all curry is the same.  Jamaican curry has a bit of a different flavor than a pure Indian curry.  To find out more about that, read up on our curry page.  If you are wanting to buy an authentic curry blend, go to our pantry page and see our selections that made the cut.

Two things you must do before you make this and complain that it didn’t work:  1) season the meat 2) stew the meat!  For more on how to season and stew go to our season and stew pages to make sure you get it right!  You got this!

The sweet potatoes in this recipe give it a real hearty touch and you can eat it just how it is with a green salad or some coleslaw, or you can have it with some white rice (yeah mon, I eat white rice) if that works for you…it helps me to “catch up” the gravy that this delicious meal has…mmmm…the gravy…

For this recipe, we used our dutch ovenchef’s knifecutting board, mortar and pestle, and silicone spatula and brush set.

curry chicken

curry chicken
Serves: 4-6
  • 3lb of chicken thighs, legs or breast (skin removed)
  • 6 tbsp. curry powder
  • 1tsp. allspice
  • 1tbsp. thyme
  • 2 tsp. salt
  • 2 tsp. black pepper pepper
  • 2 sweet potatoes (chopped)
  • 1 tbsp. coconut oil
  • 2 cups water
  • 1 onion (chopped)
  • 1 large green pepper (chopped)
  • 3 scallions (chopped)
  • 4 cloves garlic (minced)
  • 1 scotch bonnet pepper (whole)
  1. Season the chicken with all of the ingredients except for the potatoes and water and marinate up to 2 hours or overnight in the fridge.
  2. Add the oil to a Dutch oven and on high heat, fry the only the chicken pieces until it is brown and seared on each side for about 10 minutes.
  3. After the meat is nice and brown on both sides, add the remaining vegetable marinade, scotch bonnet pepper and water to the pot, cover and bring to a boil.
  4. Add the potatoes and lower to a simmer and stew it for about 1 hour until it has a thick consistency.


2 Responsesso far.

  1. Libby says:

    This was amazing! I used chicken stock instead of water, and added a bunch of shredded kale for some extra veggies. Seriously one of the best things I have made in ages.

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