Jamaican chicken curry is a spicy Caribbean curry dish made with chicken, Jamaican curry powder, allspice, thyme, aromatics (garlic/ginger/onion), and Scotch bonnet pepper. It’s quick and weeknight-friendly and works well for a fast family dinner (especially when you want bold, authentic flavor without a long simmer). Unlike traditional stovetop curry chicken that cooks low-and-slow, this version uses the Instant Pot to deliver that same rich Jamaican curry flavor in about 20 minutes.
Why You'll Love This Curry
- Flavorful and Spicy. Jamaican Chicken Curry is renowned for its rich, bold flavors, derived from a unique blend of spices including curry powder, allspice, thyme, and Scotch bonnet peppers. These ingredients create a deeply savory, slightly sweet, and notably spicy profile that is both invigorating and satisfying.
- Versatility. Jamaican Chicken Curry can be served with a variety of sides, including rice and peas, white rice, roti, or even bread. This versatility makes it a dish that can be enjoyed in many different ways.
- Comfort Food. Like many curry dishes, Jamaican Chicken Curry is often considered comfort food. It's hearty, filling, and warms you up from the inside, making it perfect for family dinners or when you need a bit of culinary cheer.
Overall, Jamaican Chicken Curry is a celebration of flavor, culture, and comfort, making it a beloved dish for many.
What is Jamaican Curry Chicken?
Jamaican Chicken Curry is a favorite standby in Jamaican cuisine. It's a chicken dish that's cooked low and slow to get all the amazing flavors infused in the chicken and vegetables. Using your Instant Pot you can achieve the same flavor profile and all the rich flavor in less than 30 minutes. This Jamaican curried chicken makes an ideal dinner if you are craving some Caribbean flare.
Do Jamaicans Say Curry Chicken or Chicken Curry?
While it may roll off of the tongue easier to say Chicken Curry because of how you you are used to ordering it in your favorite restaurant, traditionally in Jamaica you would refer to this tasty dish as Curry Chicken.
What Kind Of Peppers Do You Use
If you aren't familiar with Scotch Bonnet peppers, they are originally from Jamaica! Therefore, they are prevalent in Caribbean cuisine. They are fruitier and spicy! Scotch Bonnet peppers are cousins to the Habanero and hotter. Habanero peppers may be more commonly found in the grocery store, but I have found Scotch Bonnets at my regular grocery store in Texas.
Ingredients Needed
- 2 tablespoons Oil- Provides the base for sautéing the aromatics and toasting the curry powder, which helps release deeper, richer flavors.
- 1 tablespoon Minced Ginger- Adds a warm, slightly spicy and citrusy note that balances the savory curry flavors.
- 1 tablespoon Minced Garlic- Brings bold, aromatic depth to the curry and enhances the overall flavor of the sauce.
- 1 cup Onions- Forms the flavorful base of the curry, adding sweetness as they soften and meld into the sauce.
- 1.5 tablespoons Jamaican Curry Powder- The star seasoning that defines the dish, adding a vibrant yellow color and layers of spice, earthiness, and warmth.
- 1 Scotch Bonnet Pepper- Contributes authentic heat and fruity flavor. You can leave it whole for a milder spice or slice it for more intensity.
- 3 sprigs Fresh Thyme- Brings herbal, earthy notes that balance the richness of the curry and pair perfectly with the spices.
- 1 teaspoon Salt- Enhances all the flavors in the curry and ensures the chicken and potatoes are well seasoned.
- 1/2 teaspoon Ground Allspice- Adds the signature warm, slightly sweet, and peppery note that is essential in Jamaican cooking.
- 1 pound Boneless Skinless Chicken Thighs- The main protein of the dish. Thighs stay tender, juicy, and flavorful during pressure cooking.
- 1 large Potato- Adds heartiness and natural starch to thicken the curry as it cooks.
- 1 cup Water- Provides the liquid needed for the Instant Pot to come to pressure and creates a rich, flavorful sauce when combined with the spices and vegetables.
Why Is Curry Popular In Jamaica?
Jamaican Curry Chicken is quite popular because of the traditional spices used and how affordable of a dish it is to make.
Not only is it tasty, and affordable, it is filling, easy to make, and the ultimate comfort food.
What's the difference between Jamaican Curry and Indian Curry?
One of the most notable differences between Indian Curry and Jamaican Curry is that Jamaican Curry uses Scotch Bonnet pepper and prepared curry powder. As you know, I never use curry powder in Indian Cooking, but I use it in this Jamaican Chicken Curry. I also use it in Vietnamese Bo Kho and in Japanese Curry Paste in this Japanese Curry without thinking twice!
But I don't use it in Indian cooking. I'm weird like that.
Jamaican curry powder recipes differ but they use some combinations of coriander seeds, cumin seeds, mustard seeds, anise seeds, fenugreek seeds, and allspice berries etc. I buy it readymade and I've found Blue Everest Jamaican Curry Powder to be the best mix out there for this Jamaican curried chicken. Maybe one day I will make my own.
How To Make Jamaican Curry Chicken
- Select sauté and once it is hot, add the oil. Once the oil is hot, add ginger and garlic then stir briefly to toast the spices.
- Add chopped onion and cook until translucent.
- Add the Jamaican curry powder Scotch bonnet pepper, thyme, salt, and allspice.
- Use 1/4-1/3 cup of water to deglaze and then allow the water to evaporate.
- Add chicken, potato, and water. Cook under high pressure.
- Let the pot naturally release for 10 minutes and use a quick release for all remaining pressure.
Tips And Tricks
Making Jamaican chicken curry at home is simple, but a few smart techniques can help you achieve the bold, aromatic flavor and tender chicken that makes this dish so comforting. Here are some helpful tips and tricks:
- Make it low carb. You can make this low carb by leaving the potatoes out of the recipe. Omitting the potatoes reduces carbs by 6 gms per serving.
- Cut the heat. You can serve this with rice to help cut down on the spice. All the heat in this recipe comes from the Scotch bonnet pepper, so reduce this if you need it less spicy.
Variations
Jamaican chicken curry is bold, flavorful, and comforting, but it’s also highly adaptable to suit different tastes and ingredients you may have on hand. Here are some delicious variations to try:
- Heat Level- Add more Scotch bonnet peppers for extra heat, or substitute with jalapeños or red pepper flakes for a milder spice.
- Protein Swap- Replace chicken with goat, beef, shrimp, or even tofu or chickpeas for a vegetarian-friendly version.
- Creamy Twist- Stir in a splash of coconut milk near the end of cooking for a richer, creamier sauce.
- Veggie Boost- Add vegetables like carrots, potatoes, bell peppers, or spinach to make the curry heartier and more colorful.
What To Serve With It
- Well now. How about some Jamaican Peas and Rice? I think those two together make just the perfect meal.
- A rice dish will be a great way to cut the heat of the peppers, you could also try this Perfect Brown Rice recipe.
- Tangy, sweet, spicy Roasted Pearl Onions are a snap to make in your air fryer for an easy, vegan side dish.
How Long Does It Last?
For the best results, use the timeline that your poultry has on the label. If it has a short date, or you froze your chicken on the day of expiration, try to consume this Chicken curry the same day you make it.
If your chicken has a few days before expiring, use that as a guideline for how long to keep leftovers.
This dish will not deteriorate in quality while sitting in the curry. If anything, it will continue to gain flavor.
To keep authentic Jamaican chicken curry from tasting burnt or bitter, focus on how you “bloom” the Jamaican curry powder. Toast it briefly over medium-low heat with a little oil just until fragrant (not dark), then immediately add onions/garlic/ginger or a splash of liquid to stop it from scorching.
Bitter curry chicken also happens when the pot runs too dry while browning or simmering. So, make sure you deglaze the pan.
If it’s already tasting bitter, you can often rescue Jamaican curry chicken with potatoes by thinning and reducing again, adding a small squeeze of lime/vinegar for brightness, and a touch of sweetness to rebalance the sauce without masking the Caribbean flavor.
Jamaican curry chicken can be spicy, but the heat level depends on the Jamaican curry powder you use and whether you add Scotch bonnet pepper (the classic source of real Caribbean heat).
Many “authentic Jamaican chicken curry” recipes are more warm and aromatic than fiery because the curry blend brings flavor from spices like allspice and thyme, while the Scotch bonnet controls the kick.
So, if you want mild Jamaican curry chicken, use a mild curry powder and add the pepper whole (or swap in a small piece of habanero) and remove it before serving.
For a hotter version, chop the Scotch bonnet (seeds included) and let it simmer, then serve with rice and peas or plain rice to balance the spice.
The best substitute for Scotch bonnet peppers in authentic Jamaican chicken curry is usually a habanero pepper. It’s the closest match in heat and fruity aroma, so it works well in Jamaican curry chicken without changing the flavor too much.
If you want mild Jamaican curry chicken, use a small piece of habanero (or leave it whole and remove it after simmering), or swap to a Fresno or serrano for less heat (though they’re less tropical/fruity).
In a pinch, a mix of jalapeño plus a tiny bit of hot sauce can add warmth, but it won’t replicate the Scotch bonnet’s signature Caribbean sweetness.
More Delicious Curry Recipes
- Chicken Vindaloo
- Instant Pot Butter Chicken
- Japanese Chicken Curry
- Slow Cooker Chicken Saag
- Chicken Curry Soup
- Katsu Curry
Pin It!
Now you have all the fixings for a delicious Jamaican Chicken Curry dinner! Make sure to share this recipe with your friends on Pinterest and Facebook so they can enjoy it as well!
Ingredients
- 2 tablespoons (2 tablespoons) Oil
- 1 tablespoon (1 tablespoon) Minced Ginger
- 1 tablespoon (1 tablespoon) Minced Garlic
- 1 cup (160 g) onions, chopped
- 1.5 tablespoons (1.5 tablespoons) Jamaican Curry Powder
- 1 (1) Scotch Bonnet Pepper, sliced
- 3 sprigs (3) Fresh Thyme, or 1/2 teaspoon Dried Thyme
- 1 teaspoon (1 teaspoon) Kosher Salt
- 1/2 teaspoon (0.5 teaspoon) Ground Allspice
- 1 pound (0.45 kg) Boneless Skinless Chicken Thighs, cut into 3 pieces each
- 1 (1) Potatoes, large, cut into 1-inch chunks (omit for keto/low carb)
- 1 cup (250 ml) Water
Instructions
- 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.
Tips And Tricks For Making This Jamaican Curried Chicken
- You can make this low carb by leaving the potatoes out of the recipe. Omitting the potatoes reduces carbs by 6 gms per serving.
- You can serve this with rice to help cut down on the spice.
- All the heat in this recipe comes from the Scotch bonnet pepper, so reduce this if you need it less spicy.
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Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.
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