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Jamaican Chicken Curry

Curry is one of my favorite dishes to cook, especially on the weeknights because as long as you have a good curry mix and some spices, it doesn't take much preparation. Just throw in your favorite meats and vegetables, spices, broth, and coconut milk into one pot and that's it. If you want to make curries completely from scratch without using store bought or pre made curry powders or paste, then the process requires more prep. For my curry recipes however, I use my favorite curry powder blends that I know taste amazing and only need a couple of spices added to them to make delicious and quick curry that is ready in under 30 minutes.

Now, since a few years ago I've been getting more into curry and into researching curries from different cultures and trying to make them at home. Jamaican curry is among one of my favorite curries that I've tried and like to cook along with Thai curries, Indian curries, and Japanese curry. Jamaican curry is one of the best curries to make when you're in the mood for a curry full of chicken, carrots, potatoes, and cabbage. The curry is usually mild but the hotter version is tasty also. Similar to some Indian curries, Jamaican curry uses a lot of turmeric and unlike other curries Jamaican curry uses thyme which adds an earthy flavor to accompany the turmeric and the otherwise savory and mildly sweet and salty flavor of the curry. The next time you're in the mood for a hearty and easy curry to make, why not try this one? My other curry recipes are here.


-1 or 2 cups chopped boneless skinless chicken breasts

-2 russet potatoes (chopped and peeled)

-1/2 cup chopped red onions

-1/2 cup chopped carrots

-1 cup chopped green cabbage

-1 cup chopped cauliflower (opt)

-3 tbs. Blue Mountain Country Hot Jamaican Curry Powder

-3 tbs. olive oil

-3 tbs. margarine or butter

-1 can coconut milk

-2 cups chicken broth

-1 tsp. ground ginger

-1 tbs. lemon juice

-3 tbs. minced garlic

-1 tsp. dried thyme

-1 tsp. salt

-1/4 tsp. black pepper

-1 tbs. sugar


  1. Heat the oil and margarine in a pot. Mix in curry powder and then add all ingredients. Bring to a boil then simmer covered on low heat for 15 minutes. Serve with rice. Enjoy!

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