Jamaican Curry Chicken

Jamaican Curry Chicken

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Adjust Servings:
1 tbsp Cooking oil
2 Breasts Boneless chicken breasts * i used two legs and 3 drumsticks
1 large Green Pepper
1 tbsp Ginger n Garlic paste
1/2 cup Chicken Stock
1 Onion chopped finely
3 tbsp Jamacian Curry Powder
1 Fresh Lemon Juice
1 Cinnamon stick
1 tbsp Cardamom
1 tsp Cumin
1 tsp Season with salt and pepper
1 Scotch bonnet pepper *or 1 tbsp to 2 tbsp of the sauce
1 tsp Thyme
  • Spicy

    Everyting is irie mon, in Jamaica. And now I know why? It's the food!!

    • 80
    • Serves 2
    • Easy


    • Curry:

    • Marinade



    Today I am sharing this delicious Jamaican Chicken Curry recipe that you’re sure to love.  Jamaican Curry Chicken

    This recipe is definitely one of my favorite Jamaican dishes.

    It is sooo good, I could eat it each and every day. 

    Jamaican Curry Chicken

    I was lucky enough to spend some time in Negril, Ocho Rio and Montego Bay a few years back during one of our frigid winters.

    And hope to go back again sometimes soon, the people, landscapes and culture was really amazing.

    Not to mention the food, which is way too good to even explain.

    Jamaican Curry Chicken

    From eating there famous Salty Shrimp, served directly from the ladies who sell it daily on the streets.

    To there famous Jerk Chicken, Curry Goat, Curry Chicken and Roti’s that were all very delicious.

    I never forgot these amazing cuisines. “As most Jamaicans would say, Di chicken eat good!! = “The chicken tastes good”.

    Jamaican Curry Chicken

    All over the island you are sure to find similar chicken curry dishes to the recipe here.

    Just make sure you purchase the correct curry for this recipe, as it’s the most important part when making a Caribbean curry like this.


    This is the sauce I like to use instead of the bonnet pepper

    Image result for grace scotch bonnet sauce

    Notes: Do not pressure cook chicken with the bones on as this may create lose bones in the curry.


    I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!




    Yield: 2
    Cook Time: 30 minutes
    Total Time: 30 minutes

    Very authentic tasting!


    • 1 tbsp Cooking oil
    • 3 tbsp Jamaican Curry Powder
    • 2 Breasts Boneless chicken breasts
    • 1 Large Green Pepper
    • 1 Large onion
    • 1 tbsp Ginger n Garlic paste
    • 1/2 cup Chicken Stock
    • 1 Cinnamon stick


    • 1 Lemon
    • 1 tbsp Cardamom
    • 1 tsp Cumin
    • 2 tbsp Season with salt and pepper
    • 1 Scotch bonnet pepper
    • 1 tsp Thyme


    1. Pressure Cooker: Cook for approx. 10 minutes – after following the initial steps.
    2. Stove Top: Cook covered on low for 60 minutes. – after following the initial steps.
    3. FOR THE MARINADE: In a resealable container, mix together the lemon juice, cardamom, cumin, turmeric, curry, thyme, black pepper. Add the diced chicken and toss to coat then marinate in the refrigerator for a minimum of 1 hour.
    4. FOR THE CURRY: Heat the oil in a large skillet over medium heat or pressure cooker on brown setting. Then add the onions, and cook till fragrant about 3 minutes.
    5. Add in your garlic, ginger along with the curry and saute till the curry becomes fragrant about 2 minutes or so.
    6. Then add in the scotch bonnet pepper, or 1 tbsp of the sauce and saute until fragrant, about 2 minutes.
    7. Then the marinated chicken and cover it on a medium heat, allow it to sweat for about 5 minutes before turning over and covering for another 5 minutes.
    8. Then the chicken stock, cinnamon stick, and stir to combine. Raise the heat to high and bring the mixture to a boil, then lower the heat and simmer for 10 minutes.
    9. Serve alongside some Jasmine rice if desired and enjoy!


    Notes: I like to use boneless skinless chicken, however you can use pretty much any kind of chicken for this recipe

    Nutrition Information:
    Yield: 2 Serving Size: 1
    Amount Per Serving:Calories: 418 Total Fat: 16g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 104mg Sodium: 3816mg Carbohydrates: 30g Fiber: 10g Sugar: 8g Protein: 43g

    Revised:  Published on March 4th, 2018 and updated on November 4th, 2018


    Hi, my name is Jacqueline. I'm so happy you have stopped by! Here on Canadian Cooking Adventures®, you will see that you don't have to be a Chef to make good food. With my easy step - by - step instructions, you too can master just about any dish. I hope you find your time here inspiring, educational and delicious!

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