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Easy Jamaican-Style Curry Chicken Quick Stew

Janis loves to occasionally post original recipes, influenced by the creative cooking skills inherited from her mother and aunts.

A hot and steamy pot of curry chicken stew will comfort a hungry belly in no time.

A hot and steamy pot of curry chicken stew will comfort a hungry belly in no time.

Curry Chicken Quick Stew: An Easy Recipe

It was a long day that led to a late Sunday evening when I found myself just starting to prepare dinner. I thought about my mother as I cleaned, cut up, and seasoned some chicken for this recipe. It has all the elements of an authentic curry chicken except for the coconut milk (because I didn't have any). So if you think you don't have enough time or all the ingredients needed to prepare a tasty Caribbean meal, think again. Try this curry chicken quick stew and enjoy the meal!

A Classic Comfort Food

My mother was gifted with the ability to whip up a hearty dinner for our family with whatever she could pull together in her kitchen. The right ingredients seemed to always be at her fingertips.

She was able to stay true to the techniques and authentic flavors of her homeland, Jamaica, West Indies, while preparing meals in no time.

Our favorites were stew chicken and curry chicken which represented yummy comfort food in our Jamaican-American household.

She had various recipes and methods of preparation, depending on how much time she had or for who and for how many people she was cooking.

I offer this curry chicken quick stew recipe in memory of my dear mother who poured her love into every meal.

Try a Quick Curry Chicken Recipe


  • 3 whole chicken legs, cut into 12 pieces with cleaver to cut bone
  • 3 medium potatoes
  • 2 teaspoons sea salt, or low sodium seasonings
  • 3 garlic cloves chopped
  • 2 teaspoons thyme leaves
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/2 cup onions chopped
  • 1/4 cup red pepper chopped
  • 3 Tablespoons curry powder
  • 1 teaspoon Jamaica allspice
  • canola oil


  1. Rinse chicken with water and lemon juice. Cut up chicken into pieces by using a cleaver of other knife to break the bone. Season with salt, black pepper, garlic powder, onion powder, allspice, thyme leaves and garlic cloves. Coat chicken well with seasonings adding curry powder, one tablespoon at a time until chicken is well coated. Set aside.
  2. Wash, peel, and cut potatoes into small pieces. Cut up onions to fill half a cup. Chop red peppers to fill 1/4 cup. Add to chicken and mix well to blend with seasonings.
  3. Heat frying pan with about 1/4 inch canola oil for browning chicken. Place chicken pieces in pan on high heat, brown on both sides, turning once after about 4 minutes on each side. Place browned pieces of chicken into large pot (dutch oven style). Add hot water to pot, about 2 inches high making sure not to completely cover chicken with water. Cover, turn heat to low.
  4. Saute potatoes, onions, and red peppers in same pan on high heat, browning slightly for about 4 minutes. Add to chicken, cover and continue cooking on low for 35 minutes. Stir occasionally. (Add small amount of flour or corn starch mixed with water to thicken texture if desired.) Taste and prepare to your liking altering amounts of salt, pepper and curry powder. Serve with white rice and/or vegetables.

Cook Time

Prep timeCook timeReady inYields

20 min

45 min

1 hour 5 min

3 servings

Rate This Recipe

Serving Suggestion

Curry chicken stew pairs well with steamed cabbage.

Curry chicken stew pairs well with steamed cabbage.

Jamaican-American Heritage

This recipe is offered in honor and memory of my dearly departed mother.

This recipe is offered in honor and memory of my dearly departed mother.

© 2013 Janis Leslie Evans


Janis Leslie Evans (author) from Washington, DC on March 01, 2015:

Ha ha, you're welcome, Dim. It is pretty easy. I hope it turns out well for you. Thanks for stopping by.

Dim Flaxenwick from Great Britain on March 01, 2015:

Wow! This sounds idiot proof. I will definitely try it. I can almost smell it already. Thank you so much for sharing.

Janis Leslie Evans (author) from Washington, DC on September 17, 2014:

You're welcome, JM. It works well with all cuts of chicken. Legs were all I had that night. Thank you for stopping by. I hope it turns out well.

JM on September 16, 2014:

Wondering if it would work as well with breast with rib meat (with skin on) with or without the wing? The 1st time I made Jamaican curried chicken (not your recipe :-( ) it was so complicated...but it did taste delicious. ...this sounds good and easy! Thank you...will try it soon! :-)

Janis Leslie Evans (author) from Washington, DC on July 25, 2014:

Glad it appealed to you, KL Klein. Thank you for the scrumptious comment.

Krissa Klein from California on July 25, 2014:

My mouth is watering just looking at this recipe. I shall be trying it very soon!

Janis Leslie Evans (author) from Washington, DC on May 21, 2014:

Great news, CeCe! You made my day with those comments. I appreciate you taking he time to try it and let me know the outcome. Continue to enjoy it and thanks for again. Blessings to you, too.

CeCe on May 21, 2014:

Awesome recipe! Turned out delish! Will be a staple in my cooking cycles now. Actually making it for the 2nd time this month.

Great pics, beautiful story, easy directions. Hats off to you Janshares!!! :o)

Glad for your share.

~Be Blessed~.

Janis Leslie Evans (author) from Washington, DC on January 21, 2014:

Hello Susan, very nice of you to stop by and read my recipes. I hope it turns out okay. It took me two tries before it came out the way I wanted. It is pretty easy, though. Thank you so much for liking this recipe and good luck to you. Edit: no this one is one of my regulars, it took only one try :-) Thought I was replying to the curry kabobs, lol.

Susan on January 21, 2014:

I am just about to try this dish , my daughter married a Jamaican man whom we love dearly and she got me on curry dishes I just seen this sight today and yours is he easiest I have seen to make .I truly hope I can impress her with my dishes thank you so much for all the great dishes

Janis Leslie Evans (author) from Washington, DC on June 27, 2013:

You're very welcome, gladiols. You will love it. Thanks for visiting and reading this hub.

Gladys Ayala from United States on June 27, 2013:

This recipe sounds great and easy!!! I'll make it, thank you.

Janis Leslie Evans (author) from Washington, DC on June 08, 2013:

Sounds great, glad it appealed to you, WhatToCook. Thank you for your comments and visit.

Brenda from Springfield, MO on June 07, 2013:

I love curry and this looks really yummy, and easy. I'm going to be making this soon maybe in the next day or two. Thanks for sharing.

FatCatAnna on May 18, 2013:

I'm going to give your recipe a go - since I have some curry that I picked up while in the Bahamas a few months ago. Instead of making it the fast way tho' -going to plop everything in a crock pot - and let it simmer away - I may have neighbours knocking on my door - since today - it's warm enough here in Montreal to have the windows open. Bob Marley - I hear I come!

Janis Leslie Evans (author) from Washington, DC on May 12, 2013:

No problem, looking forward to hearing from you.

Carrie L Cronkite from Maine on May 12, 2013:

Oh silly me, I was thinking drum sticks. LOL Thank you for explaining that you used the whole leg with the thigh! I can't wait to make this, I'll let you know how it turns out!

Janis Leslie Evans (author) from Washington, DC on May 12, 2013:

Yes, three whole chicken legs which includes the thigh; each drumstick and each thigh is cut at the bone yielding 12 to 14 pieces, depending on how you cut it. Glad you liked this recipe, creativelycc. I hope it turns out well for you. I appreciate your visit.

Carrie L Cronkite from Maine on May 12, 2013:

This looks delicious and easy to make. It sure is healthy. Did you really just use three chicken legs? The picture looks like more chicken is used. Thank you for this great recipe, I will definitely be trying this one!

Janis Leslie Evans (author) from Washington, DC on May 11, 2013:

Thanks, Tony. I looked at your curry hub (India), too, and it looks amazing with the spice combinations. I could learn a few things from you :-)

Tony Mead from Yorkshire on May 11, 2013:


this looks an interesting dish. Anything with the word curry in it gets my attention, I'll give it a try.



Janis Leslie Evans (author) from Washington, DC on April 19, 2013:

You should try it, really simple and full of flavor. Thank you for stopping by, Ilona1. :-)

Ilona from Ohio on April 19, 2013:

I love curry chicken, and this recipe sounds like something I want to make-today!

Janis Leslie Evans (author) from Washington, DC on March 07, 2013:

You're right, lemonkerdz, the longer the better, for the marination as well when you're not in a hurry. Thank you for your comment and taking the time to stop by.

lemonkerdz from LIMA, PERU on March 07, 2013:

Hey i like the idea of a curry stew. I would imagine the more you leave it to simmer the better the taste as well. Curry is great the next day after sitting in the fridge, i guess the same with this.

Janis Leslie Evans (author) from Washington, DC on March 07, 2013:

Hi Denise! Good to see you, glad this caught your eye. I hope you enjoy it. Thanks for stopping by and for the votes.

Denise Handlon from North Carolina on March 07, 2013:

I was wondering what to have for dinner tonight and this fits the bill. I love curry anything...

Thanks for sharing this recipe-now all I need is to go out shopping for the chicken legs. :) UP/U/A

Janis Leslie Evans (author) from Washington, DC on February 22, 2013:

I hope you enjoy it, Cyndi10. It really is the easier method when you don't have a lot of time and you're hungry :-) Thank you for stopping by and commenting.

Cynthia B Turner from Georgia on February 22, 2013:

I love curry recipes. I will try your recipe for the curry chicken stew. I looks wonderful and you included the magic word - easy!

Thanks for giving us the recipe.

Janis Leslie Evans (author) from Washington, DC on February 16, 2013:

So glad you like it, let me know how it turns out. I had one reader who shared it with her friend and she was pleased with her result. Thank you for stopping by.

Melissa from Canada on February 16, 2013:

Looks so delicious, I'm going to have to make this sometime.

Janis Leslie Evans (author) from Washington, DC on January 25, 2013:

Oh my CrisSp, so glad you liked this one. I hope you have a good time on the island where you will definitely get the real deal. Thank you sooo much for your rating and for sharing. I appreciate the follow and fanmail, too.

CrisSp from Sky Is The Limit Adventure on January 25, 2013:

Woah, I'm drooling! Yes, please. Spicy and with white rice. This look so delish. Very appealing presentation and with only 4-easy steps to plate it. I will certainly work on this to please my family (hopefully). (:

Rating it 5 star! Way to go Jan! Sharing the goodness.

P.S. I'll be in Montego Bay next month, so hopefully I'll get to taste the original version from there.

Janis Leslie Evans (author) from Washington, DC on January 25, 2013:

Lol, thanks Rosetta. :-)

Rosetta on January 25, 2013:

Now you know that I don't or can't cook, but I certainly thank you for these easy recipes. So glad I can read and follow directions.

Janis Leslie Evans (author) from Washington, DC on January 22, 2013:

Thank you so much for stopping by, shiningirisheyes, and taking the time to appreciate this hub. Your comments can never be too long because they are always meaningful and supportive. I have a fried dumpling that mom used to make for breakfast. Mine are never as good as hers. Let me know how your dish turns out. Thanks again.

Shining Irish Eyes from Upstate, New York on January 22, 2013:

Jan - This looks divine. Your description of your Mom reminded me of my Grandma's house. She also had a large family and was always serving up some excellent meal from the leftovers. These recipes ended up making it to all of our personal recipe files.

My Dad would have loved this recipe. I spent many hours in the kitchen with him and learned quite a bit about different cultures through his cooking. He always cooked dishes from different cultures and taught me about their origin while he prepared. He was especially fond of curry as well as an amazing "fried dumplins" dish.

I can not wait to try this recipe and will be thinking of Dad when I do.

Sorry for the long comment. Thanks for the share.

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