How the Real Jamacian Curry Chicken Is Made
Use your Instant Pot or pressure cooker to make this amazing Jamaican Chicken Curry. This Jamaican curried chicken is spicy, authentic, and finished in just 20 minutes!
What is Jamaican Chicken Curry?
Jamaican Chicken Curry is a favorite standby in Jamaican cuisine. It's a chicken dish that's cooked low and slow to get all the amazing flavors infused in the chicken and vegetables. Using your Instant Pot you can achieve the same flavor profile and all the rich flavor in less than 30 minutes. This Jamaican curried chicken makes an ideal dinner if you are craving some Caribbean flare.
How To Make Jamaican Curried Chicken
- Heat the Instant Pot on Sauté and once it is hot, add the oil. When the oil is hot, add ginger and garlic, and stir for 20 seconds.
- Add chopped onion and mix well (about 1-2 minutes).
- Add the Jamaican curry powder, the sliced scotch bonnet pepper, thyme, salt and allspice and mix well.
- At this point, if you have any browning or sticking that has occurred, use 1/4-1/3 cup of water to deglaze, scraping well, and allowing the water to evaporate.
- Add chicken, potato, and 1 cup of water and set your Instant Pot to cook on high pressure for 6 minutes. If you are NOT using potatoes, reduce water to 1/2 cup.
- Allow the pot to sit undisturbed for 10 minutes and then release all remaining pressure. Stir and serve.
What's the difference between Jamaican Curry and Indian Curry?
One of the most notable differences between Indian Curry and Jamaican Curry is that Jamaican Curry uses Scotch Bonnet pepper and prepared curry powder. As you know, I never use curry powder in Indian Cooking, but I use it in this Jamaican Chicken Curry. I also use it in Vietnamese Bo Kho and in Japanese Curry Paste in this Japanese Curry without thinking twice!
But I don't use it in Indian cooking. I'm weird like that.
Jamaican curry powder recipes differ but they use some combinations of coriander seeds, cumin seeds, mustard seeds, anise seeds, fenugreek seeds, and allspice berries etc. I buy it readymade and I've found Blue Everest Jamaican Curry Powder to be the best mix out there for this Jamaican curried chicken. Maybe one day I will make my own.
What's the difference between Jamaican Curry and Indian Curry?
Yeah, those didn't make it. I tried those in the first batch. I tried Worcestershire, tomato paste, coconut milk--and ended up with something super sweet and just weird. So I went back and made it with the simplest of ingredients and it was perfect.
If you aren't familiar with Scotch Bonnet peppers, they originally from Jamaica! Therefore, they are very common in Caribbean cuisine. They are fruiter and are spicy! Scotch Bonnet peppers are cousins to the Habanero, and actually hotter. Habanero peppers may be more commonly found in the grocery store, but I have found Scotch Bonnets at my regular grocery store in Texas.
Tips And Tricks For Making This Jamaican Curried Chicken
- You can make this low carb by leaving the potatoes out of the recipe. Omitting the potatoes reduces carbs by 6 gms per serving.
- You can serve this with rice to help cut down on the spice.
- All the heat in this recipe comes from the Scotch bonnet pepper, so reduce this if you need it less spicy.
What can I serve with this Instant Pot Jamaican Chicken Curry?
- Well now. How about some Jamaican Peas and Rice? I think those two together make just the perfect meal.
- A rice dish will be a great way to cut the heat of the peppers, you could also try this Perfect Brown Rice recipe.
- Tangy, sweet, spicy Roasted Pearl Onions are a snap to make in your air fryer for an easy, vegan side dish.
Now you have all the fixings for a delicious Jamaican Chicken Curry dinner! Make sure to share this recipe with your friends on Pinterest and Facebook so they can enjoy it as well!
Jamaican Chicken Curry
Use your Instant Pot or pressure cooker to make this amazing recipe for Jamaican Chicken Curry. Spicy, authentic, and finished in just 20 minutes!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Main Courses
Cuisine: Jamaican
Keyword: Chicken Curry Recipe, Jamaican Curry Chicken
Servings: 4
Calories: 364 kcal
Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe
- 2 tablespoons (2 tablespoons) Oil
- 1 tablespoon (1 tablespoon) Minced Ginger
- 1 tablespoon (1 tablespoon) Minced Garlic
- 1 cup (160 g) onions, chopped
- 1.5 tablespoons (1.5 tablespoons) Jamaican Curry Powder
- 1 (1 ) Scotch Bonnet Pepper, sliced
- 3 sprigs (3 ) Fresh Thyme, or 1/2 teaspoon Dried Thyme
- 1 teaspoon (1 teaspoon) Kosher Salt
- 1/2 teaspoon (0.5 teaspoon) Ground Allspice
- 1 pound (0.45 kg) Boneless Skinless Chicken Thighs, cut into 3 pieces each
- 1 (1 ) Potatoes, large, cut into 1-inch chunks (omit for keto/low carb)
- 1 cup (250 ml) Water
-
Heat the Instant Pot on Sauté and once it is hot, add the oil. When the oil is hot, add ginger and garlic, and stir for 20 seconds.
-
Add chopped onion and mix well (about 1-2 minutes).
-
Add the Jamaican curry powder, the sliced scotch bonnet pepper, thyme, salt and allspice and mix well.
-
At this point, if you have any browning or sticking that has occurred, use 1/4-1/3 cup of water to deglaze, scraping well, and allowing the water to evaporate.
-
Add chicken, potato, and 1 cup of water and set your Instant Pot to cook on high pressure for 6 minutes. If you are NOT using potatoes, reduce water to 1/2 cup.
-
Allow the pot to sit undisturbed for 10 minutes and then release all remaining pressure. Stir and serve.
Tips And Tricks For Making This Jamaican Curried Chicken
- You can make this low carb by leaving the potatoes out of the recipe. Omitting the potatoes reduces carbs by 6 gms per serving.
- You can serve this with rice to help cut down on the spice.
- All the heat in this recipe comes from the Scotch bonnet pepper, so reduce this if you need it less spicy.
Calories: 364 kcal | Carbohydrates: 12 g | Protein: 20 g | Fat: 26 g | Fiber: 2 g | Sugar: 2 g
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Originally Published February 9, 2018
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How the Real Jamacian Curry Chicken Is Made
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