This is a recipe that I have put together over some various websites, verbal consultations and just experimenting on my own and with my family. Rich and hearty with a great flavor when you can't get the real thing in the islands. Try a variety of hot peppers to change the flavor - even sweet bell peppers give a different taste. Use fresh thyme to really bring out the fresh taste.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Heat vegetable oil in a skillet over medium-high heat; cook and stir onion, tomato, garlic, curry powder, habanero pepper, and thyme until onion is golden, about 7 minutes. Stir in chicken and cook until chicken is lightly browned, about 5 minutes.

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  • 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

210 calories; 15.4 g total fat; 30 mg cholesterol; 322 mg sodium. 6.2 g carbohydrates; 12.5 g protein; Full Nutrition

Reviews (77)

Read More Reviews
106 Ratings
  • 5 star values: 75
  • 4 star values: 24
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/24/2014
great recipe! very simple I cook jamaican curry chicken about 5 times a year. Not often the breast. So I used this recipe just spooned the outed extra oil and simmered down for a longer time so the gravy could thicken. also u could add small pieces of potato to the simmering process. it will help thicken gravy and make it more hearty! Read More
(86)
Rating: 5 stars
05/03/2014
Loved it! I used coconut milk instead of water. Yum! Read More
(48)
Rating: 4 stars
05/18/2014
I added 2 potatoes 2 slices of bacon thyme a bay leaf and a few baby carrots.The recipe itself is great but I wanted to make it hardier and spicier Read More
(34)
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Rating: 4 stars
05/19/2018
just wanted to add that a Jamaican would never make curry using breast meat of the chicken only. The bones give off flavor. Read More
(17)
Rating: 4 stars
08/10/2014
Added extra curry 2 potatoes 2.5 cups of carrots and several pinches of light brown sugar used boneless skinless thighs instead. Yum' Read More
(13)
Rating: 5 stars
10/11/2016
This recipe was delicious! I may say I put a little pepper on the chicken for added seasoning. I added like 4 more tablespoons of curry powder. I also added to bay leaves with the water a little more salt 4 red potatoes peeled and cubed and 4 thin carrots sliced. I took advice from other people here that commented and made my own ( thank you for your comments!!) Read More
(10)
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Rating: 5 stars
06/22/2015
I made it yesterday and ate the whole thing in one sitting it was so good! Next time however I'm going to add that which it so desperately needed- Pineapple chunks! Read More
(7)
Rating: 3 stars
09/10/2018
I added fresh thyme rosemary and curry with spicy peppers. (From my herbal garden) I also added fresh coconut Brown sugar and almond milk. allowed that mixture to simmer then poured over chicken fresh baby carrots and potatoes. Allowed all ingredients ti simmer until chicken potatoes and carrots were cooked. Serves over long grain rice. Read More
(7)
Rating: 4 stars
10/20/2016
Good as is but I made some changes the 2nd time around. Added some potatoes used coconut milk instead of water and added a big handful of golden raisins. Delicious! Read More
(5)