What’s Cookin’ Wednesday: Jamaican Chicken Curry


I’m so excited to announce the start this new series where I’ll share one quick, healthy, family friendly recipe on the 1st and 3rd Wednesday of every month.

To kick off the series, we made a simple and delicious Jamaican curry!

I went to a Caribbean restaurant last week and ordered the goat curry which came with beans and rice, stewed cabbage, and sweet plantains. OMFG. It was amazing and Little Miss Rue loved it so much she was laughing each time she took a bite. It was so stinking cute.


Later that night I went to the grocery store and bought Jamaican curry powder and a Caribbean habanero hot sauce so I could make this dish at home using chicken.


This is how I made it and oh my goodness…I could not keep my spoon out of the pot while it was cooking! Rue loved it so much she ate two bowls!

Disclaimer: If you like my recipe, click the links below and I’ll get a little dough. (When you click on the affiliate links below, I will receive an itty bitty commission from Amazon.com.)


(c=cup; t=teaspoon; T=tablespoon)
Serves 4


1 t unrefined coconut oil
1 onion, diced
4 cloves garlic, minced
1″ piece of ginger, grated
6 boneless skinless chicken thighs, cut into 1″ pieces
2 T Jamaican curry powder
4 Yukon Gold potatoes, diced
2 c homemade coconut milk
2 c diced tomatoes
1-2 t caribbean habanero hot sauce (optional)
Salt to taste


1.) Heat pan and melt coconut oil. Saute onion until translucent (about 2 minutes). Add garlic & ginger and saute until aromatic (30-60 seconds).

2.) Salt chicken and add to pan with curry powder. Toss to coat and cook for 1-2 minutes.

3.) Add coconut milk, tomatoes, potatoes, and a pinch of salt and bring to a slight boil. Turn down to low and simmer until potatoes are fork tender and chicken is cooked through (30-45 minutes). Taste and season with more salt if needed.

4.) Garnish with cilantro and serve alongside a big green salad.

NOTE: The habanero sauce is more for flavor than spice. Add more to your bowl if you want it spicy. If you don’t have habanero hot sauce, add a squeeze of lemon or lime juice to the pot at the very end to brighten up the curry. Got extra veggies laying around? Throw in one zucchini and half a red bell pepper to add even more nutrients and flavor!

Turmeric, one of the main ingredients in curry powder, is a natural anti-inflammatory that is high in antioxidants and can attack free radicals in the body.  Natural anti-inflammatory foods may help treat heart disease, cancer, and arthritis.





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