jamaican curry chicken

Use your Instant Pot or pressure cooker to make this amazing recipe for Jamaican Chicken Curry. Spicy, authentic, and finished in just 20 minutes!

Jamaican Chicken Curry

Ginger

Garlic

onions, chopped

Jamaican Curry Powder

Scotch Bonnet Pepper (sliced)

Fresh Thyme (or 1/2 teaspoon Dried Thyme)

Kosher Salt

Ground Allspice

Potatoes (large,

Water

Heat the Instant Pot on Sauté and once it is hot, add the oil. When the oil is hot, add ginger and garlic, and stir for 20 seconds.

Add chopped onion and mix well (about 1-2 minutes).

Add the Jamaican curry powder, the sliced scotch bonnet pepper, thyme, salt and allspice and mix well.

At this point, if you have any browning or sticking that has occurred, use 1/4-1/3 cup of water to deglaze, scraping well, and allowing the water to evaporate.

Add chicken, potato, and 1 cup of water and set your Instant Pot to cook on high pressure for 6 minutes. If you are NOT using potatoes, reduce water to 1/2 cup.

Allow the pot to sit undisturbed for 10 minutes and then release all remaining pressure. Stir and serve.

Jamaican curry chicken is a spicy, saucy one-pot main heady with allspice and rich with coconut milk.

Curried Chicken

lb. boneless skinless chicken thighs, cut into 1½-in. pieces

lime juice

Tbsp. curry powder,

coconut oil

salt and black pepper

allspice

garlic cloves, finely chopped

scallions, thinly sliced

thyme

carrots,

chayote squash,

ginger,

russet potato,

coconut milk

Scotch bonnet

white rice,

To a large bowl, add the chicken, lime juice, and 1 tablespoon of the curry powder and turn to coat. Cover and refrigerate for 4–12 hours.

To a large pot set over medium-high heat, add the oil. When the oil is hot and shimmering, transfer half of the chicken to the pot. Cook, stirring occasionally, until golden brown all over, about 8 minutes. Transfer to a plate, then repeat with the remaining chicken.

To the empty pot, add the allspice, garlic, scallions, thyme, carrots, chayote, ginger, and potato and turn the heat to medium. Cook, stirring occasionally, until lightly browned, about 6 minutes. Stir in the coconut milk, chile, and reserved chicken and simmer, stirring occasionally, until the chicken shreds easily when pierced with a fork and the sauce is thickened, about 40 minutes. Serve over rice.

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Top 2 jamaican curry chicken recipes from across the web

The most viewed jamaican curry chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Jamaican Chicken Curry

Curried Chicken

The most viewed jamaican curry chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine