Jamaican-Style Chicken Curry

Jamaican-style chicken curry is inspired by Jamaican flavours. This version is cooked on a charcoal BBQ which adds a smoky flavour as well.

Bowl of Jamaican style chicken curry with rice

This one pot dish is creamy, hot and full of flavour. The stew like consistency of this curry makes it a great comfort food year round, but this recipe is made on the BBQ so it is great for summer time.

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Ingredients For Jamaican-Style Chicken Curry

This recipe is simple to make with a dozen ingredients that are easy to find. The recipe is also made in one pan on the BBQ.

  • Chicken Breasts. For this dish, we use boneless, skinless chicken breasts.
  • Mini Potatoes. These potatoes cook faster and don’t need to be peeled before cooking.
  • Onion. A large cooking onion is used to make this chicken dish.
  • Jalapeno Pepper. Traditionally a scotch bonnet pepper is used in Jamaican curry. A diced jalapeno is used in this recipe.
  • Garlic. Fresh garlic is minced to add to this recipe.
  • Coconut Milk. This makes the curry creamy and adds a touch of sweetness that balances out the flavours in the dish.
  • Chicken Broth. Reduced-sodium broth is our go-to for this recipe. The broth is needed to create the sauce and keep the chicken tender as it cooks.
  • Curry Powder. A Jamaican Curry Powder works best for this recipe because it contains more turmeric and it is spicier than regular curry powder.
  • All-Spice. Again we use Jamaican All-spice because it is made from pimentos, not cinnamon, cloves and nutmeg. But regular all-spice can be used since the flavour is similar.
  • Kosher Salt.
  • Black Pepper.
  • Fresh Thyme. For this ingredient we use fresh thyme sprigs and add them on top of the chicken while it cooks. It is removed before serving.
  • Cilantro or green onions. These are optional but they are great for topping the chicken in bowls when serving for colour and contrast.

Tips For Making This Recipe

When making this chicken curry, we like to use a disposable aluminum pan to cook in. The pan is great for the BBQ because it withstands the heat and it makes for easy clean up.

A large enameled cast iron pan or pot can also be used. Make sure if placing a pot or pan on the BBQ that it is high heat resistant.

Can This Recipe Be Made Without A BBQ?

Yes, this recipe can also be made in a slow cooker or in the oven. The directions are similar.

If making in a slow cooker, all the ingredients get added to the pot and cooked on low for 8 hours or high for 4 hours. Additional liquid may be needed in a slow cooker. Usually we add just enough extra chicken broth to cover the chicken and potatoes in the crock pot.

To cook this dish in the oven, place all ingredients in a large baking dish and cook at 350°F covered for 30 minutes. Remove cover and cook additional 15-20 minutes or until sauce is thickened and chicken is thoroughly cooked.

How To Serve This Curry Chicken Dish

This dish should be served hot and can be served on its own or with a side dish.

  • Rice. Serve the chicken and potatoes over cooked rice. This is our favourite way to serve this chicken. It is a quick and easy.
  • Roti or flat bread. Since this dish is a type of stew, roti or flat bread is perfect for scooping up the chicken and potatoes. It is also great for getting all the sauce from the bowl.
  • Fried Plantains. A side of fried plantains is great with this curry.

Storing Leftover Jamaican Style Chicken Curry

After cooling, this curry dish should be stored in an air-tight container in the fridge for up to 3 days.

Freezing this curry is also an option. It can be stored in an air-tight container in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.

Bowl of Jamaican inspired chicken curry over rice.

Jamaican-Style Chicken Curry

Jamaican-style chicken curry is inspired by Jamaican flavours. This version is cooked on a charcoal BBQ which adds a smoky flavour as well.
Prep Time 15 minutes
Course Main Course
Cuisine Jamaican


  • 2 pounds boneless, skinless chicken breasts, cut into 1 inch cubes
  • 1 pound mini potatoes, quartered
  • 1 large onion, diced
  • 1 jalapeno, seeded and diced
  • 4 garlic cloves, minced
  • 1 can coconut milk, 398ml
  • cups reduced-sodium chicken broth
  • 6 Tbsp Jamaican curry powder
  • 2 Tbsp Jamaican all-spice
  • 2 Tbsp Kosher salt
  • 1 Tbsp black pepper
  • 2-3 fresh thyme sprigs


  • Preheat BBQ to 375℉ and set it up for indirect heat.
  • Stir all ingredients, except thyme sprigs in a 9" by 13" deep pan.
  • Add thyme sprigs to top of the chicken mixture.
  • Cover with foil.
  • Place on BBQ on opposite side of the heat.
  • Cook 20 minutes.
  • Stir and rotate the pan, then cook additional 20 minutes.
  • Uncover, stir and cook uncovered for additional 15 minutes or until chicken reaches internal temperature of 165℉
  • Serve hot over rice with cilantro or green onions sprinkled on top.
Keyword Chicken

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