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. Slideshow: More Curry Recipes 

Jamaican Chicken and Potato Curry
Photo: © Kate Winslow
Active Time:
20 mins
Total Time:
50 mins
4 to 6


  • 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


  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.

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