Back to Recipes List   |    Print Recipe

20171021 Jamaican Curry Chicken

Jamaican Curry Chicken


    • 2 to 5 lbs Chicken, chopped in small pieces (remove skin)
    • 3 tsp Salt
    • 3/4 tsp Black pepper
    • 6 Tbsp Curry Powder
    • 4 Cloves garlic, chopped finely
    • 1 Small red bell pepper, finely chopped
    • 1 Small green bell pepper, finely chopped
    • 1 Large cooking onion, chopped
    • 2 Tbsp Cooking oil
    • 1 tsp Cumin seeds (optional)
    • 1 tsp Dried thyme or 1 sprig fresh thyme
    • 1 Tbsp Tomato ketchup
    • 1 Tbsp West Indian hot pepper sauce (optional)
    • 3 cups Water
    • 2 Medium potatoes, cut in 6 pieces each



  1.  Season chicken with 2 tsp salt, black pepper, 3 Tbsp of curry powder and chopped garlic; put chicken in fridge for 20 minutes to absorb spices.

  2. Add cooking oil to saucepan and heat on high; saute cumin seeds for 1/2 minute then add chopped onion, green and red bell peppers.

  3. Add thyme, pepper sauce, 3 Tbsp curry powder, 1 tsp salt and tomato ketchup; saute onion and peppers until just tender.

  4. Add 1 cup of boiling water and, when sauce is boiling, add chicken. Fold in chicken until it is well covered with sauce and seasonings; add 1 1/2 cups a boiling water; cover and bring to a rolling boil.

  5. Lower heat to medium, add potatoes and add 1/2 cup water, cover and simmer (slow boil) until chicken is tender and sauce thickens (about 1/2 hour).

Serve with rice.


Posted: 2017-21-10