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Jamaican Curry Chicken

Jamaican Curry Chicken


For The Dressing


  • 1-2 Tbsp Oil
  • Onion
  • Garlic Cloves
  • 2 Tbsps Jamaican Curry Powder
  • Thumb Sized Ginger
  • 1 Tsp Thyme
  • 2 Stock Cubes in 250ml Water
  • 1 Can Coconut Milk
  • Chilli Pepper
  • 1 Can Chickpeas (Optional)
  • Potatoes – peeled and diced (Optional)


  • Calories: 287kcal
  • Protein: 40g
  • Carbs: 9g
  • Fats: 10g
  • Fibre: 2g


  1. Dice the chicken breast and place in a large cooking bowl
  2. Add all of the marinade ingredients and mix well with your hands
  3. Cover with cling film and allow marinate between 1 and 24 hours in the fridge.
  4. While the chicken marinates, heat the oil in a pressure cooker (or a saucepan with a lid*) over a medium to high heat.
  5. Once warm add the onions then reduce the temperature and cook until the onions are soft – not coloured.
  6. Add the curry powder and cook off for about 5 minutes.
  7. Toss in the chilli (whole), raise the temperature and tip in the chicken.
  8. Now, pour in the stock, coconut milk, chickpeas and potatoes.
  9. Pop on the lid and keep the curry on high until it begins to steam, then reduce the heat to low and continue to cook for 20-25 minutes.
  10. Once ready, carefully remove the lid of the cooker and crank up the heat again until the curry reduces to your desired thickness.
  11. Serve with freshly steamed rice!
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