A Taste of Home: Jamaican Curry Chicken

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A spin on my fathers Jamaican Curry Chicken


(Scroll to skip and access recipe below) 

This is the first of many recipes to come, where I will be highlighting my favorite meals from childhood. These are meals that I love to replicate at home and sometimes with a twist.

Because when it comes to my eating style, I am a lot of things:

Growing up in a multicultural household, my childhood was filled with various home-cooked meals ranging from West Indian Cuisine, Spanish Cuisine, Classic American, and Traditional Kosher Food.

So naturally, you can expect to see more of that here…

Today’s recipe is an adaptation of my father’s classic Jamaican Chicken. This recipe uses less heat for those of us who haven’t quite built up our tolerance to the more advanced peppers.

In this recipe, we will also be substituting the classic yellow yam with white russet potatoes as they are more readily available for most of us who live across the U.S. These modifications result in a moderately spiced, thick, and hearty meal… perfect for when you want to kick things up a notch on a cozy weekend at home.


I hope you enjoy it and stay organically opulent,

Goldie Wollman


Daughters Jamaican Curry Chicken Recipe

Serves 4 / Prep Time: 40 Minutes


Shopping List:

Short Grain Organic Brown Rice

1 Can of Organic Coconut Milk

1 lb of Chicken Breast

2 Medium White Russet Potatoes

Ginger Root

1 Scotch Bonnet Pepper*

*if not available, substitute with a scotch bonnet pepper hot sauce*

Green Bell Pepper

Medium Spanish Onion


Oils & Seasonings:

Olive Oil

Coconut Oil

Pink Himalayan Salt

(You can use 2 tbsp of Jamaican Curry Powder or the following spices)

Black Pepper

Cumin Powder

Fenugreek Powder

Turmeric Powder

Coriander Powder

All Spice Powder

Dried Thyme

Garlic Powder

Bay Leaf




 #1 Dutch Oven

Cook brown rice as instructed in coconut oil

#2 Oven-Safe Roasting Dish

1) Heat 4 tablespoons of olive oil and add diced Spanish onion, 1/2 diced scotch bonnet pepper, 2 tsp freshly minced ginger, green bell pepper slivers (we used 1/2 of the pepper), and chopped potatoes.

2) Continue to sautee until ingredients are soft with a hint of brown (about 5 to 7 minutes), and then add in 1 tablespoon of Coconut Oil along with the curry powder or deconstructed spices:

1 tsp pink Himalayan salt, 1/3 tbsp cumin powder, 1 tsp fenugreek powder, 1 tbsp turmeric powder, 1/2 tbsp coriander powder, 1 tsp allspice powder & 1/2 tsp garlic powder, 1/2 tsp of black pepper

3) Once the spices are blended, and the coconut oil becomes a nice brown color, add strips of chicken breast

4) Stir the chicken until there is a nice golden brown color, then add 1 cup of coconut milk (add more as needed), sprinkle a little thyme, and add 1 bay leaf.

5) Stir, then pop into the oven for about 8-12 minutes at 375 degrees until chicken reaches an internal temperature of 165 degrees Farenheight and potatoes are soft.

5) Cool at room temperature and serve warm with rice and a side of mango and/or avocado if desired. And while you are at it… pair this with a nice pure organic ginger ale.



Goldie Wollman