Jamaican Chicken and Potato Curry

Jamaican curry powder is typically a blend of turmeric, cumin, coriander, mustard seeds, anise seeds, allspice and fenugreek. This flavorful chicken dish requires little hands-on prep time.

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  • Servings: 4 to 6

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  • 2 tablespoons vegetable oil
  • 1 yellow onion, chopped
  • 2 garlic cloves, minced
  • One 1-inch piece fresh ginger, peeled and minced
  • 1 Scotch bonnet or habanero chile, minced
  • 3 tablespoons Jamaican curry powder
  • 1 cup chicken stock
  • One 13 1/2-ounce can coconut milk, well shaken
  • 1 teaspoon salt
  • 1 1/2 pounds potatoes, peeled and cut into 3/4-inch cubes
  • 1 pound boneless, skinless chicken breasts, thinly sliced
  • 2 teaspoons white vinegar
  • Coarsely chopped cilantro leaves, for garnish

How to make this recipe

  1. Heat the vegetable oil in a large saucepan over moderately high heat. Add the onion, garlic and ginger and cook, stirring occasionally, until softened, 5 to 8 minutes.

  2. Add the Scotch bonnet pepper and the curry powder and cook, stirring occasionally, for 2 minutes. Add the chicken stock, coconut milk and salt and bring to a boil. Add the potatoes, reduce the heat to moderate and cook, stirring occasionally, until the potatoes are tender when pierced with a fork, about 15 minutes.

  3. Add the chicken and simmer until it is cooked through, 5 to 8 minutes. Then stir in the vinegar and serve the chicken curry in bowls, garnished with chopped cilantro.

Make Ahead

The chicken curry can be made up to 2 days ahead.

Contributed By Photo © Kate Winslow Published August 2014

1040977 recipes/jamaican-chicken-and-potato-curry 2015-07-29T17:03:41+00:00 Kate Winslow soups-and-stews|caribbean|weeknight-dinner|4||6|web-exclusive|healthy|fall|winter august-2014 recipes,jamaican-chicken-and-potato-curry 1040977

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