Jamaican Chicken Curry
A bright yellow, gently spicy curry with chicken thighs and potato, served on rice for an easy family dinner.
- Time1 hr 10
- LevelEasy
- Costabout £1.75 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Toss the chicken with half the turmeric, cumin, coriander, allspice, the pepper and the garlic. Leave for 20 minutes if you have time.
- 2
Heat the oil in a large pan. Fry the onion and ginger for 5 minutes. Stir in the rest of the spices and cook for 1 minute, until fragrant.
5 min - 3
Add the chicken and brown for 5 minutes, stirring so the spice does not catch.
- 4
Pour in the water. Add the thyme, whole scotch bonnet and potatoes. Bring to the boil, then simmer with the lid half on for 30 minutes, until the chicken is cooked through and the potatoes are soft.
30 min - 5
Remove the scotch bonnet and thyme stalks. Squeeze in the lime juice and season with black pepper. The sauce should coat the back of a spoon.
- 6
Serve with rice and peas or plain rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.