Jamaican Curry Chicken (Instant Pot Recipe)
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Get ready to fall in love with the taste of Jamaican Curry Chicken recipe and be inspired to make it at home.
You may not think of curry powder when you hear Jamaican cuisine. But Jamaica has a rich curry history. Make this delicious curry dish for dinner tonight!
This Jamaican Curry Chicken recipe will make your mouth water. It’s easy to prepare with ingredients you can find in most grocery stores. The spices are what really take this dish from ordinary to extraordinary, so don’t skip them! They make the flavor of this dish.
What Is Jamaican Curry Powder?
While both types of curry powder can vary greatly from region to region, curry powder as we know it here in the states is pretty standard. Particularly if you purchase it from a grocery store.
What Is The Difference Between Jamaican Curry And Regular Curry?
Mostly, it has to do with the blend of spices. Curries are generally a reflection of the surrounding region and the spices that are available there. Some areas may use mustard or fenugreek, coriander, or cumin. But for this Americanized version, the specific difference is the level of heat and the soft tones of sweetness paired with the allspice.
What Is The Secret Ingredient For Curry?
The secret ingredient for curry is love… and maybe a little bit of patience.
The term “curry” itself has a very loose definition in English. There are many different types of Indian curries and I believe the more appropriate question would be to ask: what type of curry do you mean?
Types Of Curry
- Chicken Curry
- Lamb curry
- Goat Curry
- Buttered Chicken Curry
- Beef Curry
- Prawn (Shrimp) Curry
- Spicy Curried Pork
- Tofu and Eggplant Curry
- Fish Curry
- Shrimp in Coconut Milk
And many more! Each type will have its own secret ingredients for making the dish unforgettable.
Is Jamaican Curry Powder Different Than Indian Curry Powder?
Jamaican curry powder is definitely different than Indian curry powder. It uses different, often local spices, and most notably contains Scotch Bonnet pepper.
In general, Jamaican curry powder also has higher amounts of turmeric and allspice than regular curry, depending on what local spices are most available.
How Do You Thicken Jamaican Curry?
If the broth turns out a bit watery, you can easily thicken it by either making a slurry with starch (such as cornstarch or arrowroot powder) and then mixing that in, or you can stir in a bit of flour to help thicken it. But overall, this shouldn’t be too watery unless the chicken you purchased was pumped with a lot of water (which many stores do these days).
Can I Make Jamaican Curry In A Slow Cooker Or Crockpot?
You can! You will just need to do the sautéing in a skillet and then combine everything in the slow cooker. Set to the low setting and cook for approximately 4-5 hours.
Can I Use Other Meats for Jamaican Curry?
You can! But while Jamaican curry is often made with other meats, I do not suggest a substitution in this particular recipe.
What Do You Serve With Jamaican Curry Chicken?
Rice would be a perfect side dish. Garlic bread or a green salad would be great as well. Beans and veggies such as peas are also good accompaniments.
What Is The Best Cut Of Chicken To Use?
For this recipe, boneless, skinless chicken breasts are best, but boneless, skinless chicken thighs run a close second and are often more affordable cuts of meat.
How Do You Cut Chicken For Jamaican Curry?
In this case, you’ll simply want to cut it like stew meat. Large chunks work well here.
1 batch Jamaican curry powder – Find the recipe here, or if purchased, use a ¼ cup.
2 cups chopped red onion – Chop small. Yellow onion can be used if red isn’t available.
2 tbsp. oil – I used coconut, but use whatever oil you are comfortable with. Olive oil or another vegetable oil would work well here.
2 cups sliced carrots – Slice them on the thinner side. Approximately a ¼ inch.
2 cups diced potatoes – You can use Russet, gold, or sweet potatoes. Cut into larger chunks, approximately 1 to 1½ inches.
1½ lbs. boneless skinless chicken breasts – You can sub with chicken thighs if you wish.
1 tbsp. garlic granules – Garlic powder works too. If you want to use fresh garlic, mince 6 cloves garlic and sauté them with the onions and carrots in the last minute of sautéing.
2 tsp. ground ginger
13.5 oz. can full-fat coconut milk – Use canned with no sugar added, not the stuff from the refrigerator section.
1 tbsp. lemon juice – Fresh or jarred.
3 tbsp. granular sweetener – Try Sucanat, coconut sugar, or monk fruit.
Rice or riced cauliflower – As much as you like to serve this over if you wish. This is optional.
How To Make Jamaican Curry Chicken
Press the Sauté button on your Instant Pot. Heat oil in the Instant Pot insert, and then sauté the onions and carrots until the onions are translucent.
Add in everything else to the Instant Pot, stir, secure the lid and close the vent. Press the manual button, and adjust to 25 minutes on high pressure.
When the cooking time is up, turn off the Instant Pot and open the steam valve for a quick release. When the steam is completely gone, open the lid.
Serve over brown rice or riced cauliflower. Make sure to get some of the sauce over your rice! Yum!
Stove Top Directions
Sauté the vegetables as called for, in a large pot. Add in all the rest of the ingredients, and simmer over medium heat until the chicken and potatoes are cooked through.
How To Store Jamaican Curry Chicken
Store this in an airtight container, in the fridge, for up to 4 days.
How To Freeze Jamaican Curry Chicken
Store in a freezer-safe, airtight container and freeze for up to 4 months.
More Great Chicken Recipes
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Jamaican Chicken Curry Recipe
Jamaican Chicken Curry
- Instant Pot
- 1 batch jamaican curry powder (see recipe link above – If purchased, use a ¼ cup)
- 2 cups chopped red onion (Chop small. Yellow onion can be used if red isn’t available.)
- 2 tbsp. oil
- 2 cups sliced carrots (Slice them on the thinner side. Approximately a ¼ inch.)
- 2 cups diced potatoes (You can use Russet, gold, or sweet potatoes. Cut into larger chunks, approximately 1 to 1½ inches.)
- 1½ lbs. boneless skinless chicken breasts
- 1 tbsp. garlic granules (or garlic powder)
- 2 tsp. ground ginger
- 13.5 oz. can full fat coconut milk (Use canned with no sugar added, not the stuff from the refrigerator section.)
- 1 tbsp. lemon juice
- 3 tbsp. granular sweetener (Try Sucanat, coconut sugar, or monk fruit.)
- rice or riced cauliflower for serving
- Press the Sauté button on your Instant Pot. Add the oil, and sauté the onions and carrots until the onions are translucent.
- Add in everything else to the Instant Pot, stir, secure the lid and close the vent. Press the manual button, and adjust to 25 minutes on high pressure.
- When the cooking time is up, turn off the Instant Pot and open the steam valve for a quick release. When the steam is completely gone, open the lid.
- Serve over brown rice or riced cauliflower.
Hi, am going to make this tonight so can’t yet comment. But thought I would point out that the potatoes are dropped from the printable recipe. They are clearly present in the pictures, but not in the recipe. Tks!
Pete – Thanks for the heads up! All fixed. 🙂