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curry chicken recipe

Jamaican Curry Chicken

Patricia Valbrun
Curry Chicken is a popular staple Indian food with masala - a unique spice mixture
4.86 from 21 votes
Course Main Course
Cuisine caribbean
Servings 6 people


  • 10 pieces Chicken 5 thighs 5 drums
  • 1 1/2 tbsp curry powder Betapac
  • 2 tbs epis green seasoning or recaito
  • 2 tbsp olive oil
  • 2 tsp sea salt
  • 2 tsp garlic powder
  • 2 tsp ginger powder
  • 1 tsp allspice
  • 1 tsp black pepper
  • 1 tsp paprika
  • 3 bay leaves
  • 3 garlic cloves
  • 5 small potatoes
  • 2 carrots
  • 1 large spring onion
  • 2 scotch bonnet pepper
  • ½ large onion
  • ½ bell pepper
  • 10 springs fresh thyme
  • 4 cups water


  • Cut and clean the chicken.
  • Add about 1½ tablespoon of curry powder (I used betapac), add a teaspoon of allspice, and some ginger.
  • Add the garlic, pepper, paprika, green seasoning or Epis (this is optional but it will add more flavor to your dish) and salt.
  • Then add the vegetables - bell pepper, onions, thyme, three cloves of garlic and green onion.
  • Mix everything together thoroughly, and cover it to marinate for 20 minutes. If you have more time, I recommend you to marinate it overnight to let all the flavors sip in the chicken.
  • While you wait for the chicken to marinate, cut up some carrots and potatoes.
  • Heat your pot to medium-high and add some oil. Once your pot is hot, start cooking the chicken until it becomes nice and golden brown. Turn it over so it cooks evenly on both sides.
  • Add enough water to cover the chicken then add in the peppers, onions and coconut milk. Cover the pot and let it cook for 20 minutes.
  • After cooking it for 20 minutes, stir it and then add in the potatoes, carrots and some bay leaves. Taste it and make sure you have enough salt, add according to your preference.
  • Cover it for another 20 minutes and you're done!


Keyword caribbean food, chicken recipes, curry chicken
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