Jamaican Curry Chicken


2-4 Servings

4 to 8 boneless chicken thighs


1 teaspoons of thyme(fresh or dried)

2 teaspoons of cayenne pepper

1 tablespoon garam masala

5 tablespoons of curry powder

1 teaspoon cinnamon

1 teaspoon garlic powder

1 teaspoon onion powder

                  Fresh Ingredients 

1/2 cup diced onions

4 garlic cloves

2 large potatoes or 4 small potatoes

4 tablespoons of coconut oil

2 cups of chicken broth


  • heat the coconut oil over medium oil in a sauce pan.
  • cut the thighs into to bite size pieces, and season with the spices
  • rub the chicken with all the spices
  • when the oil is hot, add the onions and garlic. Cook the onions and garlic until the onions are translucent.
  • add the chicken, and increase the heat. Brown the chicken until the curry looks dark.
  • add 2 cups of hot chicken broth to the hot pan and add diced potatoes
  • reduce the heat, cover and let the chicken cook for 25 mins
  • uncover and let the sauce thicken
  • when the chicken is cooked and the sauce is no longer watery, the curry is done.


I recommend eating curry with rice, couscous, flatbread(recipe on earlier post), farro, or barley.

Please ask me any questions you may have. Give it a try, and share it with family and friends.




8 thoughts on “Jamaican Curry Chicken

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