Jamaican Chicken and Potato Curry

Now after making Jamaican beef patties at home I was stoked to try more Jamaican recipes. They’re so full of flavor and herbs and is becoming one of my favorite cuisines. I decided to make this Jamaican chicken and potato curry served over a bed of white rice and it was so delicious. And trust me, it just gets better the next day. I ended up shredding the chicken the next day and placing the leftover curry into puff pastry and it was heavenly. I adapted this recipe from the famous Chef Fowles who is legendary in Jamaican cuisine.


  • 1/2 cup garlic chives (can substitute green onions)
  • 2 cups diced onions
  • 6 Thai green chilies
  • 1 scotch bonnet
  • 1 tbsp fresh thyme
  • 1 lb chicken breast cut into thin slices
  • 1 tbsp white vinegar
  • 1 tbsp minced garlic
  • 1 tbsp pureed ginger
  • 1 tbsp vegetable oil
  • 2 tbsp Jamaican curry
  • 1 tsp black pepper
  • 1 tsp all spice
  • 1 tbsp vegan chicken-less seasoning salt (can substitute for chicken bouillon powder)
  • 2 tbsp oil
  • 1 tbsp Jamaican curry powder
  • 2 cups water
  • 1 tbsp fresh thyme
  • 1 russet potato cut into 1 inch cubes
  • 1 tsp salt


  1. In a food processor blend garlic chives, onions, Thai green chilies, scotch bonnet and fresh thyme.
  2. In a bowl add chicken, vinegar and then rinse and drain the chicken. Pat dry.
  3. Place chicken in a large ziploc bag, add half of the food processed green mixture, 1 tbsp minced garlic, 1 tbsp pureed ginger, 1 tbsp vegetable oil, 2 tbsp Jamaican curry powder, 1 tsp black pepper, 1 tsp all spice, 1 tbsp vegan chicken-less seasoning salt and mix well.
  4. Marinate chicken for 4 hours or even better, overnight.
  5. In a large pot heat 2 tbsp oil on medium high heat.
  6. Add 1 tbsp Jamaican curry powder and toast for about 1 minute.
  7. Add in the chicken with all the marinade and cook until the chicken is brown. (Cover with lid and cook)
  8. Add in 2 cups of water, mix well and cook for 1 min.
  9. Remove chicken, add in the rest of the food processed green marinade, 1 tbsp fresh thyme, and cubed russet potato.
  10. Boil mixture, then reduce heat to medium low and cook uncovered until potatoes are fork tender.
  11. Add the chicken back in once potatoes are cooked. Taste test for seasoning (I added 1 tsp of salt).
  12. If you want it to be more of a looser sauce you can add some water (I added ~ 1/4 cup water)
  13. Cover and cook for 5 minutes.
  14. Pair with rice or paratha and enjoy!

Recipe adapted from: https://www.vice.com/en/article/v7gezy/easy-jamaican-chicken-curry-recipe

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