Jamaican Curry Chicken Recipe



14 Chicken Wings

2 Small Russet Potatoes

8 Scallions, chopped

1 Small Green Bell Pepper, chopped

1/2 Medium Onion, chopped

1 Scotch Bonnet Pepper, chopped

1/2 Cup Olive Oil

1/2 Cup Water

2 Chicken Flavored Bouillon Cubes

1 Tbs Minced Garlic

3 Tbs Curry Powder

2 Tsp Salt

1 Tsp Thyme

1/2 Tsp Jamaican All-Spice Seasoning

1/2 Tsp Black Pepper


Jamaican Curry Chicken




1. Sit 14 chicken wings in a bowl. Add 1 tbs salt, 2 tbs lemon juice, and cover with cool water.

Jamaican Curry Chicken

2. Place pepper, onion, scallions, scotch bonnet pepper(optional), and bouillon cubes in a food processor. Blend until bouillon cubes are well minced.

Jamaican Curry Chicken   Jamaican Curry Chicken   Jamaican Curry Chicken

3. Once chicken is thawed out, cut off skin (if any behind drumettes), then chop wings into pieces of 2 or 3.

Jamaican Curry Chicken   Jamaican Curry Chicken   Jamaican Curry Chicken

4. Place chicken parts in a bowl. Season with 2 tbs curry powder, salt, Jamaican All-spice, pepper, thyme, and vegetable paste, then massage seasonings in well.

Jamaican Curry Chicken   Jamaican Curry Chicken   Jamaican Curry Chicken

5. Cover and place in refrigerator to marinate overnight.

6. The next day, peel and dice potatoes into medium shape pieces.

Jamaican Curry Chicken   Jamaican Curry Chicken

7. Place a pot over medium heat.

8. Add olive oil and 1 tbs curry powder then stir.

Jamaican Curry Chicken

9. Add chicken and fry for 15 minutes, stirring occasionally.

Jamaican Curry Chicken

10. Add remaining seasoning left in bowl.

Jamaican Curry Chicken

11. Add your diced potatoes.

Jamaican Curry Chicken

12. Add water (use the water to shake out any seasoning left in the bowl).

Jamaican Curry Chicken

13. Cover with top (optional) and cook, stirring occasionally until gravy thickens…. about 45 minutes to 1 hour.

Jamaican Curry Chicken   Curry Goat

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