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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