This Chicken Jamaican Curry can be made with just about any cut of chicken and is easy to make and ready in under 30 minutes! You can substitute the sweet potato for a regular if you prefer.
Looking for another popular Jamaican Curry try my Jamaican Shrimp Curry.
WHAT DOES JAMAICAN CURRY CHICKEN TASTE LIKE
I would describe it has having tender pieces of chicken that are simmered in creamy curry flavors.
IS JAMAICAN CURRY CHICKEN SPICY
Yes, it has hints of spice for sure. Because you are cooking it in curry spice and scotch bonnet peppers.
Feel free to use any cut of chicken to make this dish, all types work well.
YOU CAN FIND THE POWDER I USED IN THE LINK BELOW ALONG WITH THE SCOTCH BONNET SAUCE
HOW MAKE CHICKEN JAMAICAN CURRY
There are several options
- 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.
- Slow Cooker: Cook covered on low for 8 hours. – 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 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.
- Find the remaining steps (below) in the recipe card.
Also 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 instead.
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.
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Chicken Jamaican Curry
You can use a sweet potato or potato for this dish!
Ingredients
- 1 tbsp Cooking oil
- 3 tbsp Jamaican Curry Powder
- 6 Chicken drumsticks
- 1 Large Green Pepper
- 1 Medium sweet potato
- 1 Large Onion
- 2 cups Chicken Stock
- 1 tbsp Ginger n Garlic paste
- 1 Cinnamon stick
- MARINADE
- 1 Lemon
- 1 Scotch bonnet pepper
- 1 tbsp Thyme
- 1 tbsp Cardamom
- 1 tsp Cumin
- 2 tbsp Season with salt and pepper
Instructions
- 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 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 sauté till the curry becomes fragrant about 2 minutes or so.
- Then add in the scotch bonnet pepper, or 1 tbsp of the sauce and sauté until fragrant, about 2 minutes.
- Then the marinated chicken, and diced sweet potato 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 chopped green pepper 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
You can use a sweet potato or potato for this dish!
Nutrition Information:
Yield:
3Serving Size:
1Amount Per Serving: Calories: 783Total Fat: 42gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 236mgSodium: 4505mgCarbohydrates: 41gFiber: 9gSugar: 15gProtein: 54g