Jamaican Curry Chicken

Are you going to Jamaica this week? Me neither… I wish I was, in light of more snowfall today. I’m ready for some sunshine. Beyond ready. But a vacation is not in the cards right now, so I’ll bring Jamaica into our kitchens with this recipe. It’s authentic and delicious, and not too hard to make, I promise.


What you’ll need:

  • 1 whole chicken, cut into pieces
  • 6 tbsp jamaican curry
  • 2 potatoes, cut into small cubes
  • 1 1/2 tbsp canola oil
  • 2 cups water
  • 1 onion, chopped
  • 3 stalks scallion, chopped
  • 5 sprigs fresh thyme
  • 4 cloves garlic, minced
  • 2 hot peppers, chopped
  • 2 tsp salt
  • 2 tsp pepper


Chop the onion, scallions, hot peppers and garlic into small pieces. Combine with the chicken in a bowl. Add curry, thyme, salt and pepper and allow to marinade for 2 hours in the refrigerator.

Heat the canola oil and fry the chicken in a Dutch oven for 5 to 10 minutes. Add water and potatoes and cover the pot. Simmer for 90 minutes on low to medium flame. Serve with white rice or traditional rice and peas.


Bon Appétit!

Leave a Reply