Jamaican Curry Chicken

original blog post: http://greedygirlcooks.blogspot.com/2016/08/jamaican-curry-chicken.html



10 pc drumsticks

½ teaspoon Black pepper

1 tablespoon ground Allspice

1 tablespoon Onion powder

1 tablespoon Garlic powder

2 tablespoon Oil

1 tablespoon Paprika

2 teaspoon salt

½  green pepper

½ red pepper

1 onion

½ scotch bonnet pepper

2 garlic cloves

2 sprigs thyme

3 tablespoon oil

2 tablespoon curry powder

¼ cup coconut milk powder

2 ½ cups water

½ teaspoon black pepper

½ teaspoon ground allspice


Greedy Tips:

  • I don’t season the meat with the curry powder, we have been told that as the meat marinates the curry powder ferments and causes stomach pains when cooked…don’t know how true it is but I’m not one to go against what my mom says, so I don’t season with the curry. I cook the curry in the oil then add the seasoned meat.
  • I like to heat up a dry dutch/cast iron pot completely before adding the oil. 
  • You will find almost all Jamaican curry recipes adding white potatoes to the mix. While that's traditional I find it a complete waste of potatoes as they act as a sponge and absorb the flavors that the chicken should be absorbing. Use the potatoes to make some roasted potatoes or mashed potatoes and use as a side dish instead. 




  • Chop the drumsticks and season with black pepper, allspice, onion powder, garlic powder, oil, paprika, sand salt
  • Mix and allow it to marinate for at least 8 hours
  • Place a dutch pot/cast iron pot on high heat
  • Slice the onion, peppers, scotch bonnet and shred the garlic
  • Add the oil and curry powder to the hot pot and cook for about a minute
  • Add all the chicken to the pot and stir to coat with the curry oil
  • For the next 15 minutes allow the chicken to lightly brown by stirring every 3 minutes
  • Once the chicken is lightly browned add the water and the coconut milk powder, stir and bring to a boil
  • Reduce the heat to medium/low and Add the onions, peppers, scotch bonnet, thyme and garlic cover and allow it to cook for 45 to 50 minutes
  • Make sure to check on the pot every 15 minutes to stir and make sure the bottom of the pot is not sticking
  • Serve with white rice or roti