Servings
Font
Back
0 from 0 votes

Jamaican Curry Chicken

A Jamaican curry chicken recipe made with coconut milk, potatoes, and everyday spices you can find at any grocery store. Authentic flavor and easy prep!

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 4 servings (about 7 cups)
Calories: 428 kcal
Course: Main Course
Cuisine: Jamaican , Caribbean

Ingredients

  • 1 ¼ pounds boneless, skinless chicken breasts cut into 1-inch pieces (about 2 breasts)
  • 1 teaspoon kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion finely chopped
  • 1 red bell pepper very finely chopped*
  • 2 Jalapeno peppers very finely chopped*
  • 3 cloves garlic minced (about 1 tablespoon)
  • 1 teaspoon minced fresh ginger
  • 3 ½ tablespoons curry powder
  • 1 teaspoon Turmeric
  • ¾ teaspoon allspice
  • ¼ teaspoon cayenne pepper plus additional to taste*
  • 2 medium Yukon Gold potatoes peeled and diced
  • 1 15-ounce can light coconut milk
  • 1 tablespoon Worcestershire sauce 
  • 1 ½ teaspoons white wine vinegar
  • 1 teaspoon hot sauce plus additional to taste*
  • chopped fresh cilantro
  • Prepared brown rice quinoa, or cauliflower rice, for serving

Instructions

    Cup of Yum
  1. Sprinkle the chicken with salt. Set aside.
  2. In a Dutch oven or similar deep, sturdy pot, heat the oil over medium. Once it is hot, add the onions, and cook, stirring occasionally, until the onions begin to soften and turn translucent, 5 to 8 minutes.
  3. Stir in the red bell pepper, jalapeños, garlic, and ginger. Cook, stirring often, for 2 minutes.
  4. Add curry powder, turmeric, allspice, and cayenne. Cooking, stirring constantly, until spices turn deep gold and become ultra fragrant, about 1 minute.
  5. Add the chicken and sauté for 5 minutes, stirring often. It should look golden on the outside but does not need to be completely cooked through.
  6. Add the potatoes. Cook, stirring often, for 3 minutes.
  7. Add the coconut milk, Worcestershire, vinegar, and hot sauce. Stir to combine. Bring to a simmer. Continue to simmer, reducing the heat to low as needed, until the chicken is tender and cooked through, the potatoes are tender, and sauce has slightly reduced, 15 to 20 minutes. Stir every few minutes to keep the sauce from sticking.
  8. Taste and season with additional salt or hot sauce as desired. Serve hot over rice, with a big sprinkle of cilantro.

Notes

  • *Scotch bonnet peppers are the most traditional for Jamaican dishes, so if you can find one (or if you can find habanero peppers which are the closest substitute), use it here and omit the cayenne and red bell pepper and scale the hot sauce back to 1/2 teaspoon to start. Our store doesn’t regularly carry either of these peppers, which is why I adapted the recipe to use a jalapeno pepper, combined with a red bell pepper and cayenne to mimic the fruitiness and heat of scotch bonnet/habanero peppers.
  • TO STORE: Leftover chicken curry can be stored in an airtight storage container in the refrigerator for up to 3 days. 
  • TO REHEAT: Gently reheat leftovers in a Dutch oven on the stovetop over medium-low heat. You can also rewarm this dish in the microwave. 
  • I don't recommend freezing this dish, as the potatoes may become mealy once thawed. 

Nutrition Information

Serving 1(of 4) Calories 428kcal (21%) Carbohydrates 29g (10%) Protein 33g (66%) Fat 19g (29%) Saturated Fat 9g (45%) Cholesterol 91mg (30%) Potassium 1139mg (33%) Fiber 5g (20%) Sugar 4g (8%) Vitamin A 1153IU (23%) Vitamin C 69mg (77%) Calcium 57mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings (about 7 cups)

Amount Per Serving

Calories 428

% Daily Value*

Serving 1(of 4)
Calories 428kcal 21%
Carbohydrates 29g 10%
Protein 33g 66%
Fat 19g 29%
Saturated Fat 9g 45%
Cholesterol 91mg 30%
Potassium 1139mg 24%
Fiber 5g 20%
Sugar 4g 8%
Vitamin A 1153IU 23%
Vitamin C 69mg 77%
Calcium 57mg 6%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.