Jamaican Curry Chicken and Potatoes Recipe (2024)

As a Jamaican, I encourage you to use an Indian curry: The flavor & color is better. The ckn will taste better if you season it the day before with curry also. Also 1st step is to “cook” the curry in oil to bloom the flavor & prevent GI upset from undercooked curry & add grated ginger after. You don't need cornstarch. The starch from the potatoes is enough. You dont need chicken stock; water is fine. Don't cover the ckn w/water or you’ll have soup. Just put enough to cover the potatoes.

If you are watching your carb intake I would consider substituting cubed butternut squash, carrots or sweet potatoes, especially if serving with rice. These are, in order, lower in carbs and higher in nutritional value than regular potatoes.

Add a touch of grated fresh ginger to add light to the recipe. It is amazing the difference it makes

As a Jamaican I will say that Cornstarch is not needed. Add some fresh ginger and please chop up the chicken in smaller pieces. Also best to season the chicken at least an hour (longer if you can) ahead of cooking. In Jamaica we don't use chicken stock; we use water and some coconut milk. Add some of the curry powder to you oil.

Where can I get Jamaican curry powder or what can I substitute? Chicago NW suburbs.

This should be titled 'Jamaica-inspired' curry. Jamaicans do not post add curry powder to seared chicken. They either season the chicken with curry or add the curry to the hot oil first, then add the chicken. Also, Jamaicans cut the chicken into smaller pieces and will not serve an intact chicken leg quarter.

To make it vegan: substitute extra-firm tofu for chicken. Use one or two blocks. Drain and press. Heat oil in frying pan on medium heat. Cook until golden - about 10 to 15 minutes. Flip and do the other side. Yum!

An nice healthy pinch or two of allspice would lend an addt'l Jamaican flavor element here....

As a Jamaican, I encourage you to use an Indian curry: The flavor & color is better. The ckn will taste better if you season it the day before with curry also. Also 1st step is to “cook” the curry in oil to bloom the flavor & prevent GI upset from undercooked curry & add grated ginger after. You don't need cornstarch. The starch from the potatoes is enough. You dont need chicken stock; water is fine. Don't cover the ckn w/water or you’ll have soup. Just put enough to cover the potatoes.

As written, the order of the steps just didn't make sense to me. I browned the seasoned (salt, pepper, garlic powder) chicken first then removed to a plate. Next went in the onions til they were browned slightly, then the garlic and some ginger followed by the curry powder. Cooked the curry for a few minutes then added the potatoes, the browned chicken, chicken stock, and herbs. Brought to the boil then simmered for 35 minutes; one of the best curries I've ever made.

Can someone explain to me why a recipe would call for "bone-in skin-on chicken thighs and legs, skin removed"?! This makes absolutely no sense to me.

This was exactly what I was hoping for yearning for some island fare 12 months into the pandemic and travel/dining restrictions in place. Followed MrsMitch's advice and it turned out great. I also added a couple carrots, and mashed some of the carrot and potatoes with a spoon to thicken rather than adding cornstarch. Served with rice and peas and roasted yams, listened to a reggae playlist and had a stay at home holiday for the night.

Not only did I love this dish, but Jamaican neighbor pronounced me an "honorary Jamaican" when they tasted it. I used Jamaican curry (1/2 on chicken for 24 hr marinade & 1/2 in the pan with the onions to bloom); used white sweet potatoes in place of regular potatoes; added pinch of allspice & some grated ginger per commenters' rec; added sliced carrot; and for the broth used 1/2 unsalted chicken stock and 1/2 coconut milk. A punctured habanero was genius = perfect heat level. Will make again.

Add tumeric and grated ginger to regular curry powder

@saray Probably because the average US grocery store sells "bone-in skin-on" chicken or "boneless skinless" chicken but never "bone-in skinless" chicken

Perfect recipe as-is!

Just made this and it turned out great with a few tweaks. I seared the chicken first and the sautéed the onions. I followed the ingredient list but added a few things. I only did chicken thighs (bone in)Added ginger and all spice Soy sauce and umami seasoningFlour instead of corn starch I did one qt of chicken broth and 1/2 can of coconut milk I found at the end that it was lacking a depth of flavor. Which is why i added the soy sauce and umami seasoning. And a pinch of sugar.

For any Brits, this is chip shop curry on steroids - absolutely delicious, sauce doesn’t need thickened at the end, enjoy!

Only use one pound of chicken2 tablespoons 1 tsp of curry powder 4 potatoes

Made this curry for the first time. I am an experienced home cook with 40 years of experimentation in just about every cuisine out there. I never thought I could replicate the beautiful curry that I have available to me locally but this is very good. Used my own pepper hot sauce in lieu of scotch bonnets as I could not get any. Cut the mild curry powder I had wit a bit more turmeric. Very happy with the results.

I found this recipe to be bland as it’s missing key elements of Jamaican cooking. Scallion (green or spring onions,) coconut milk, and pimento/allspices are requirements for a Jamaican Curry, as far as I’m concerned. Smaller pieces of chicken, as other comments have mentioned, along with carrots would also be more traditional.If you are looking for a plain, thin curry, it is okay. Flavour will be very dependent on the quality of your powder.

This was my first time ever making Chicken Curry and me and my kids absolutely loved it. I just added a little extra Curry and "BOOM"!!! Straight perfection! I will definitely be making it again.

Pleasantly surprised by how Caribbean this dish smelled and tasted. I also used a combination of hot curry, Indian curry, and madras curry as a substitute for the Jamaican curry. Turned out delicious.

need to use a little less turmeric next time. also added green beans and it was delicious with a little crunch.

Excellent. Couple of procedural changes. Seasoned chicken with garlic powder, S&P, Indian hot curry powder. Sautéed onion but added minced garlic to potatoes. Browned chicken, removed from pan. Layered onions, thyme, habanero, potatoes, garlic. Stirred well. Chicken on top of veggies. Poured chicken stock to cover most of potatoes but not chicken. Covered and cooked for 40 minutes. Tender and chocked full of flavor. Thanks Ms. Peatree.

Based on comments here, prepared this recipe somewhat differently with successful results. Toasted spices in the oil after frying off the chicken. Pulverised the onion, garlic, and habanero in a food processor which I poured on the hot spices and layered in the chicken on top. This helped deglaze the pan and create a thick gravy like sauce without starch (apart from the potatoes). Also replaced stock and garlic powder with a Maggi cube and water. Fabulously easy weeknight curry

Substituted the potatoes with bell peppers and it was very tasty! Also used Indian curry with cayenne pepper to give it a kick.

Surprisingly bland!

High-glycemic-index potatoes along with a serving of white rice sounds likes carbohydrate bomb to me (type 1 diabetic). Never mind the diabetes, it would probably be better for everyone to cut down on the potatoes.

If you plan on reheating this dish, don't use the cornstarch. The thickening agent in cornstarch does not reactive upon reheating. Instead, make a roux using 1/8 cup butter and 1/8 cup flour. Heat in pan until flour cooks and smells buttery instead of floury again, and darkens a little. Then add roux to curry.