Today I am sharing this delicious Jamaican Chicken Curry recipe that you’re sure to love. It is not only easy to make, it also takes less than 30 minutes to prepare.
This recipe is definitely one of my favorite Jamaican dishes. Well that is next to curry goat, both are prepared the pretty much the exact same way too.
It is sooo good, I could eat it each and every day. And sometimes will make enough so that I can enjoy it over a few days.
I was lucky enough to spend some time in Negril, Ocho Rio and Montego Bay a few years back during one of our frigid Canadian 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. So as soon as I had the chance to prepare it myself, I did.
I hope you like this dish as much as we do.
Another recipe, I remember eating was Salty Shrimp.
Which is often served directly from the ladies who sell it daily on the streets in and around many Jamaican towns.
Oh, and of course. I cannot forget their delicious Roti’s. Which have either Chicken or Goat meat in it!
I never forgot these amazing foods. “As most Jamaicans would say, Di chicken eat good!! = “The chicken tastes good”. So please give it a try for yourself!
You are sure to become a fan!
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. Of course you can use fresh scotch bonnet peppers.
Just be careful as those peppers are fire hot and you can burn your eyes if your not careful.
Notes: Do not pressure cook chicken with the bones on as this may create lose bones in the curry. Rather use Chicken Breasts instead.
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!
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- 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
- Pressure Cooker: Cook for approx. 10 minutes – after following the initial steps.
- Stove Top: Cook covered on low for 60 minutes. – after following the initial steps.
- 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.
- 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.
- Add in your garlic, ginger along with the curry and saute till the curry becomes fragrant about 2 minutes or so.
- Then add in the scotch bonnet pepper, or 1 tbsp of the sauce and saute until fragrant, about 2 minutes.
- 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.
- 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.
- 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: 418Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 104mgSodium: 3816mgCarbohydrates: 30gFiber: 10gSugar: 8gProtein: 43g
Revised: Published on March 4th, 2018 and updated on November 4th, 2018