Looking for curry chicken recipe ideas? This is the recipe that I developed after looking at many websites, speaking with others, and just conducting my own and family’s own tests. It has a flavor that is fantastic when you can’t find the real thing in the islands and is rich and robust. To alter the flavor, experiment with different hot peppers; even sweet bell peppers have a distinctive flavor. To fully bring out the fresh flavor, use fresh thyme.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
Ingredients
- ¼ cup vegetable oil
- 1 onion, chopped
- 1 tomato, chopped
- 2 slices habanero pepper (Optional)
- 1 garlic clove, chopped
- 2 tablespoons Jamaican-style curry powder
- ¼ teaspoon ground thyme
- 2 skinless, boneless chicken breast halves, cut into 1 1/2-inch pieces
- 1 cup water
- ½ teaspoon salt, or to taste
Instructions
- Heat vegetable oil in a skillet over medium-high heat. Add onion, tomato, habanero pepper, garlic, curry powder, and thyme and cook, stirring, until onion is golden, about 7 minutes.
- Stir in chicken and cook until chicken is lightly browned, about 5 minutes.
- Pour water into the skillet. Reduce heat to low, cover, and simmer until chicken is no longer pink at the center, about 30 minutes. Season with salt.
Nutrition Facts
| Calories | 210 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 30 mg |
| Dietary Fiber | 2 g |
| Protein | 13 g |
| Saturated Fat | 3 g |
| Sodium | 322 mg |
| Sugars | 2 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
delicious, nice kick to it.
This recipe was so easy and it was so good
I felt it was simultaneously bland and over-seasoned at the same time, which honestly I’ve never quite encountered before. The habanero and curry powder combined overpowered any other flavors in the dish. I also thought the chicken turned out somewhat overcooked. If I were to make this again, I’d decrease the habanero, or perhaps substitute it out for a less spicy variety of pepper. It also could stand to thicken up the sauce a touch, but I’m not as well-versed myself on how exactly to go about that. Could be really good with a few tweaks.
I enjoyed this recipe. It was easy to make. I will definitely try it again. Thanks!
I made it a little bland but good my wife loved it like I said bland but spicy hot spicy
I marinated the chicken in the Jamaican spices for a couple of hours before adding to the pan, it was beautiful.
Delicious, my store didn’t have habanero so I got Serrano peppers but I used 3 instead of 2, used 2 red bell peppers, 1 cup of pineapples, 2 teaspoons of brown sugar, I also marinated my chicken with 2 tablespoons olive oil, 2 tablespoons jerk seasoning, 1teaspoon smoked paprika, 1teaspoon garlic powder and let it sit in fridge for 2 hour taking it out another hour to reach room temp before adding to pan to cook.
It was PERFECT following recipe as is. Just added a tad of cornstarch to thicken at the end. Hubby loved it and he has always said he hates curry. Made me happy. It is now a regular meal for us
Delicious! The curry was just right. Will definitely use this recipe again.
Lots of curry does not make a Jamaican meal. It was bland and watery. Salting made no difference.
I love this recipe. I increased the spices, added carrots and potatoes and red pepper seasoning. It tasted like curried chicken I order in the restaurants.
I really like this one. We cooked it several times and it is delicious.
I cut the oil down to a third of the recipe added red pepper and half and half hot Jamaican curry powder and regular Jamaican curry powder. This turned out delicious!
Delicious curry chicken… just what I needed! I did switch things up a little bit: I used fresh thyme, and chicken pieces with bone for added flavor. Also, i skipped the habaneros.
This recipe has become a staple in our home. I make it at least once a week. It’s delicious!!
I had all ingredients on hand, so I thought I’d give it a try. WOW! This recipe is going towards the top of my file. I used standard curry powder then added 1/4 cup of milk and 2tsp of corn starch at the end to thicken the sauce a little bit. Served over rice. Excellent recipe. I might try it next time with a little bit of grilled pineapple chunks.
A little plan by itself. Jasmine rice cooked on the side which the dish was served with. Added a 3rd tablespoon of Curry, 1/2 tbs cumin, and a pinch of cayenne pepper.
This turned out to be very good! I am not a big curry fan but I recently bought some Blue Mountain Jamaican curry powder on a whim and the containers are big so I decided I needed to put them to use. This is my first time making curry. I only had 1.5lb of chicken breasts but decided to put more potatoes than called for and a bit more carrot to make for not having enough chicken. I subtracted a whole tsp of salt as I read others reviews and figured I could add more at the end if needed but it came out perfectly for my taste. I used 1/2 homemade chicken broth & 1/2 water. I decided to slow cook it in my One Pot but after 5 hours the potatoes were still too hard & I was impatient so I switched to pressure cooker mode and put it on high pressure for 15 min and then let it come down for 10 min before releasing pressure. Delish over white rice. Next time I will use chicken breast and thighs. I like how healthy & tasty this dish is.
Definitely has liquid at the end but still good over rice..I added potatoes and carrots and extra curry. I used chicken breast but will do thighs next time because they tend to be moister. I used chicken stock instead of water and want to try coconut milk next time.
The dish was delicious with a few changes. I added 3 chopped red potatoes, and half of red and green peppers.I didn’t have fresh tomatoes, used 13.5oz can fire roasted tomatoes. Based on others reviews i used 3tbsp Curry and can of coconut cream instead of water.
Loved this recipe. Super easy and quick. Served over rice. Next time will add few more peppers for the heat.