Fresh from the Kitchen: Recipes & Food Inspiration
- Jackfruit shreds like chicken and soaks up authentic Jamaican curry powder and spices for a meaty, plant-based texture.
- Creamy sauce of full-fat coconut milk, vegetable stock, potatoes, and toasted curry powder creates rich, comforting Caribbean flavor.
- Adjust heat with scotch bonnet peppers, make ahead for deeper flavor, and store refrigerated or frozen for easy meal prep.
This Plant-Based Jamaican Curry Chicken with Jackfruit delivers all the bold, aromatic flavors of traditional Jamaican curry—completely vegan and deeply satisfying. Tender young jackfruit is seasoned with authentic Jamaican curry powder, green seasoning, browning sauce, and warm spices before simmering in a rich coconut curry sauce infused with scotch bonnet peppers, fresh thyme, ginger, scallions, and allspice. Gluten-free and Make Ahead options!
Such a long time coming, but I wanted to make sure that I was sharing something tried and true as well as authentic to what I grew up eating but with a nice vegan twist. This original JPlant-Based Jamaican Curry Chicken with Jackfruit recipe is definitely one of those recipes that is a must-make on any given night, especially with a side of Basmati Rice or coconut rice for a sweet flavor—-whether for an easy weeknight meal or a laidback weekend vibe.
Creamy full-fat coconut milk and vegetable stock create a luscious sauce that coats every bite, while baby potatoes soak up the vibrant Caribbean flavors for a hearty, comforting finish. The jackfruit shreds beautifully, mimicking the texture of chicken while absorbing the fragrant curry and spice blend for an unforgettable plant-based twist on a Jamaican classic.
Whether you”re looking for a vegan Jamaican curry recipe, a flavorful meatless dinner, or a Caribbean-inspired comfort meal, this jackfruit curry is bold, warming, and perfect served over rice or with traditional sides.
I love sharing classic recipes from my roots, and have a ton of amazing Jamaican recipes for you to try like this Authentic Jamaican Brown Stew Chicken, this Creamy Jamaican Cornmeal Porridge, these Spicy Jamaican Beef Patties, or this Baked Jamaican Pineapple Jerk Chicken. This Plant-based Jamaican Oxtail Recipe is the best twist on classic oxtail and It’s full of flavor and comfort and entirely meatless.
Jump to:
What is Jamaican Curry Chicken Made of?
Traditional authentic Jamaican curry chicken with coconut milk recipe is made with scotch bonnet peppers and curry powder, which is what this recipe entails. In addition, I used browning (a ‘coloring’ seasoning often used on meats), ginger root, thyme sprigs, potatoes (which helps to thicken the sauce), carrots, garlic, and herbs + spices for a nice marriage of flavor.
Why You’ll Love This Recipe
- Bold, authentic Jamaican curry flavor — completely plant-based
- Meaty texture without meat
- Creamy, rich coconut curry sauce
- Naturally dairy-free and vegan
- Perfect for meal prep (flavor deepens overnight)
- Easily adjustable spice level
- Comfort food with Caribbean soul
What is Jamaican Curry?
There is no singular recipe for Jamaican curry because all families have their own traditions. However, it is generally a mix of locally-found seasonings. You can find either store-bought mixes or you can season your curry on your own using a variety of flavorings.
How to Prep + Season Jackfruit for this ‘Curry Chicken’ Dish
Cooking canned jackfruit is generally an easy process—in total about 40-45 minutes which includes the entire prep process. You first start by draining and rinsing your jackfruit once removed from the can to ensure that they are clean and ready to be seasoned.
Once your jackfruit is clean, then it’s seasoning time! I’m all about seasoning every “layer” of my food, therefore, the jackfruit gets direct seasoning and so does the sauce. Let everything marinate for 10-15 minutes or at least 1 hour (tightly wrapped in the refrigerator) for the best results.
Then cut and prep your remaining ingredients in the meantime and let the cooking process begin.
How to Make Plant-Based Jamaican Curry Chicken with Jackfruit
Start by draining and rinsing the young green jackfruit, then season it generously with green seasoning, Jamaican curry powder, spices, and optional browning sauce. Let it marinate briefly so the flavors soak in.
In a large pot, sauté olive oil, bell peppers, onion, garlic, ginger, thyme, and scallions until fragrant. Toast the curry powder in the oil to deepen its flavor, then add the seasoned jackfruit and cook until slightly browned. Stir in coconut milk, vegetable stock, scotch bonnet peppers, and potatoes, then simmer gently until the jackfruit becomes tender and shreddable and the sauce thickens into a rich, creamy curry.
Shred the jackfruit with a fork directly in the pot, adjust seasoning to taste, and serve warm over rice or with traditional Jamaican sides.
Ingredients
- Young Green Jackfruit. The star of the dish. Young jackfruit has a neutral flavor and naturally shreds to mimic chicken texture when cooked. It absorbs seasoning beautifully. Always use young green jackfruit in water or brine—not ripe jackfruit in syrup. Substitute: Oyster mushrooms or soy curls for similar texture.
- Browning Sauce (Optional). Adds deep color and subtle caramelized richness that’s common in authentic Jamaican cooking. Substitute: A tiny splash of soy sauce + brown sugar if needed.
- Green Seasoning. A Caribbean herb blend typically made with scallions, thyme, garlic, parsley, and peppers. This builds the base flavor. Substitute: Blend fresh herbs with garlic and olive oil if you don’t have premade green seasoning.
- Jamaican Curry Powder. Authentic Jamaican curry powder is more aromatic and slightly sweeter than Indian curry blends. It often includes turmeric, coriander, fenugreek, and allspice. Toast curry powder in oil before adding liquid to deepen flavor.
- Warm Spices. These round out the flavor profile and give depth to the curry base.
- Scotch Bonnet Peppers. Essential for authentic heat and fruity spice. Substitute: Habanero (similar heat level).
- Full-Fat Coconut Milk. Creates a creamy, luxurious curry sauce that balances the heat. Substitute: Light coconut milk (thinner sauce) or cashew cream or creamy Almond milk (may need to use less).
- Baby Potatoes. Absorb curry flavor and make the dish hearty and filling. Substitute: Sweet potatoes or chickpeas.
- Aromatics. Things like onion, garlic, ginger, thyme, + scallion build layers of flavor and give the dish that unmistakable Jamaican aroma.
What is the Difference between Curry and Jamaican Curry?
The main difference between curry and Jamaican curry is that Jamaican curry is made with actual curry powder. Despite the newest variations of Indian curries, traditionally, it’s usually made as a sauce base and consists of a blend of coconut milk, tomatoes, fresh herbs, and spices.
What is Jamaican Browning Sauce?
Jamaican browning sauce combines brown sugar and hot boiling water to form a syrup-like sauce and it’s used to enhance the flavors of many dishes like stews, gravy, cakes, etc. In addition, it gives a rich color to your dish.
Best ‘Meaty’ Plant-based Substitutes for Jackfruit
While young green jackfruit is the most popular swap for vegan Jamaican curry chicken, there are several other plant-based ingredients that deliver a similarly “meaty” texture and hold up beautifully in bold Caribbean curry sauce.
Oyster Mushrooms
Oyster mushrooms have a naturally fibrous texture that shreds easily, making them one of the best substitutes for jackfruit. When sautéed until golden, they develop deep umami flavor that pairs beautifully with Jamaican curry powder and coconut milk.
Best for: A realistic shredded chicken texture
Tip: Tear into strips and brown well before simmering in sauce.
King Oyster Mushrooms
These are thicker and heartier than regular oyster mushrooms. Slice into chunks or shred with a fork for a “pulled chicken” consistency.
Best for: A chunkier, meatier bite
Texture level: Dense and satisfying
Soy Curls
Made from whole soybeans, soy curls rehydrate into tender strips that closely resemble shredded chicken.
Best for: High-protein, chicken-like texture
How to use: Soak in warm broth, squeeze out excess liquid, then sauté before adding to curry.
Chickpeas
Chickpeas don’t shred like jackfruit, but they provide satisfying texture and plant-based protein while absorbing curry flavor well.
Best for: A whole-food, budget-friendly option
Flavor bonus: Lightly mash some for thicker sauce.
Seitan
Seitan has one of the most realistic “meat-like” textures among plant-based proteins. It’s chewy and hearty, making it excellent in curry.
Best for: High-protein, dense texture
Note: Not gluten-free.
Cauliflower + White Beans Combo
This combination creates both texture and heartiness. Cauliflower adds structure while beans bring creaminess.
Best for: Lighter, veggie-forward curry
Tip: Roast cauliflower first for deeper flavor.
Eggplant
Eggplant becomes tender and absorbs curry beautifully, though softer than jackfruit.
Best for: Creamy texture lovers
Tip: Salt and roast first to remove excess moisture.
How to Choose the Right Substitute
- For shredded texture: Oyster mushrooms or soy curls
- For high protein: Seitan or soy curls
- For whole-food plant-based: Chickpeas or cauliflower
- For bold curry absorption: Mushrooms or eggplant
Each option keeps your vegan Jamaican curry rich, hearty, and deeply flavorful while allowing flexibility based on dietary needs and availability.
Vegan Curry Troubleshooting Tips
My curry tastes flat.
- Add more salt gradually.
- Toast additional curry powder in a small pan and stir in.
- Add a squeeze of lime to brighten.
- Stir in a pinch of brown sugar to balance.
My jackfruit didn’t shred well.
- Simmer longer until tender.
- Use a fork to gently pull apart while cooking.
- Make sure you’re using young green jackfruit.
My sauce is too thin.
- Simmer uncovered to reduce.
- Slightly mash some potatoes to thicken naturally.
- Add a cornstarch slurry if needed.
My sauce is too thick.
- Add vegetable stock or water gradually until desired consistency.
The coconut flavor is too strong.
- Add more curry powder and a pinch of salt.
- Stir in a squeeze of lime juice to balance.
Spice Level Adjustment Tips
For Mild Curry:
- Use half a scotch bonnet (seeds removed).
- Add extra coconut milk.
- Reduce curry powder slightly.
For Medium Heat:
- Use one whole scotch bonnet.
- Leave some seeds in.
For Extra Spicy:
- Add two scotch bonnets.
- Add a pinch of cayenne.
- Stir in hot pepper sauce at the end.
Always taste as you go—heat builds as it simmers.
Make-Ahead + Storage Guide
Make-Ahead Tips
This curry actually tastes better the next day as the spices deepen and the jackfruit absorbs more flavor.
- Prep the jackfruit and seasoning mixture up to 24 hours ahead.
- Chop aromatics in advance and store in airtight containers.
- You can fully cook the curry 1–2 days ahead and reheat gently before serving.
Slightly undercook potatoes if reheating later to prevent over-softening.
Refrigerator Storage
- Store in an airtight container for up to 4–5 days.
- The sauce will thicken as it cools—add a splash of water or vegetable stock when reheating.
- Reheat gently on stovetop over medium-low heat.
Freezer Storage
- Allow curry to cool completely.
- Store in freezer-safe containers for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
- Stir well when reheating to restore creamy texture.
Coconut milk may slightly separate when frozen, but it smooths out once reheated.
Traditional Jamaican Sides to Serve With It
To make this a full Jamaican-inspired meal, serve with:
Common Q + A’s for Plant-Based Jamaican Curry Chicken with Jackfruit
Young green jackfruit has a very mild, neutral flavor. It absorbs curry spices beautifully and mimics shredded chicken in texture.
Yes. Jamaican curry powder is typically more aromatic and slightly sweeter, often containing turmeric, coriander, fenugreek, and allspice (pimento).
Yes. Sauté aromatics in vegetable broth instead of oil, and omit browning sauce if desired.
Absolutely. Oyster mushrooms or king oyster mushrooms work best for a meaty texture.
It can be! Scotch bonnet peppers bring authentic heat. Adjust the amount to suit your spice tolerance.
Yes. Use cashew cream or reduce the coconut milk and add more vegetable stock for a lighter sauce.
After simmering, gently pull apart pieces with two forks. It will naturally break into strands.
Yes! Chickpeas make a hearty protein addition and complement the curry flavor beautifully.
More Delicious Plant-based Recipes
If you thoroughly enjoyed this Plant-Based Jamaican Curry Chicken with Jackfruit recipe, don’t forget to add these delicious creations to your “must-make” list:
MADE OUR RECIPE(S)?
If you tried my Plant-Based Jamaican Curry Chicken with Jackfruit recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don’t forget to tag me @shanikagrahamwhite on Instagram. I love hearing from you!
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Serves: 4 servings
PLANT-BASED CHICKEN [AKA JACKFRUIT]:
- 2 cans young jackfruit, drained + rinsed
- 1 tablespoon browning sauce, optional (See Notes!)
- ¼ cup green seasoning, homemade or store-bought
- 1 tablespoon Jamaican curry powder (See Amazon Shop for authentic brand)
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 tsp garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
JAMAICAN CURRY SAUCE:
- 2 Tbsps Extra virgin olive oil + 2 Tbsps
- 2 Tbsps organic brown sugar
- 1 medium bell pepper, cored removed + chopped
- ½ onion, chopped
- 3 garlic cloves, minced
- 1-2 scotch bonnet, minced (You can increase the amount or reduce, depending on desired spicy level; You can also use habanero peppers)
- 2 tsps minced fresh ginger (You can sub with ½ teaspoon ground ginger)
- 2 fresh thyme sprigs
- 2 green onions, lightly crushed or chopped (AKA Scallion)
- 1 (14 oz.) can full-fat coconut milk
- 1 cup organic vegetable stock + ½ cup if needed (You can also substitute with water)
- 2 ½ Tbsps Jamaican curry powder (See Amazon Shop for authentic brand)
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon ground allspice
- 1 cup baby or creamer potatoes, halved (You can peel the skin or keep it on after washing)
MARINATE THE JACKFRUIT:
-
In a bowl, add the jackfruit along with browning sauce (if using), green seasoning, and seasonings: curry powder, salt, black pepper, garlic powder, onion powder, smoked paprika, parsley, and basil, stirring everything together until combined and the jackfruit are coated. Let it sit for 10-15 minutes covered in the refrigerator. NOTE: Best when marinated for at least an hour.
BROWN THE JACKFRUIT:
-
In a deep skillet or pot over medium-high heat, add 2 Tbsps of olive oil and once fully heated, add the brown sugar. Stir the brown sugar in oil and let it sit until it becomes wet like in texture in semi-dissolves. Now, add in the marinated jackfruit and cook on each side until seared, about 3-4 minutes each side. Remove from heat and set aside on a plate. NOTE: This creates a beautiful “brown” color which makes using the browning sauce optional.
BURN THE CURRY POWDER:
-
If using authentic Jamaican curry powder, it’s super important to first “burn” your powder. SEE NOTES FOR MORE.
-
In the same deep skillet or pot over medium-high heat, add another 1 tablespoon olive oil and once fully heated, add curry powder. Stir curry powder in oil and let it sit until it becomes a dark brown and becomes fragrant, about 2-3 minutes.
TO MAKE THE PLANT-BASED CURRY CHICKEN:
-
Add the minced garlic, onions, ginger, scotch bonnet peppers, and bell peppers, sautéing until fragrant and golden. Add the allspice, salt, and black pepper, stirring until combined.
-
Pour in the coconut milk and vegetable stock/broth, stirring until combined. Let the mixture boil for a minute or so before adding the jackfruit, halved baby potatoes, crushed scallion (aka green onions), and thyme sprigs, stirring to incorporate. Reduce the heat to simmer for about 20-25 minutes or until sauce thickens and the jackfruit is cooked through and jackfruit becomes tender enough to shred slightly with a fork by pulling it apart—–stirring occasionally. Remove from heat once done.
-
Towards the FINAL 10 minutes of cooking or so, add the remaining 1 tablespoon of olive oil and any additional veggie stock (if things dry out too much). NOTE: You want to have a good amount of gravy to serve over the rice, therefore, an additional ½ cup or so of veggie stock might be needed.
-
To serve, enjoy the curry jackfruit with your favorite side (i.e. rice, veggies, fried dumpling, etc.). Garnish with a bit of chopped scallion and/or sprinkles of red pepper flakes, if desired.
-
Bon Appétit!
- STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days. To reheat, add leftovers in a skillet over the stovetop and add a splash of veggie stock is needed to create a velvety sauce and cook until fully heated through.
- SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in flavor, so feel free to adjust based on your tastebuds.
- TURMERIC: You can add 1 teaspoon of turmeric to the curry sauce, if desired. While adding turmeric is optional, it definitely has benefits: powerful medicinal properties, natural anti-inflammatory ingredient, increases antioxidant activity in the body, and more.
- JAMAICAN SEASONINGS: If authentic Jamaican seasonings (i.e. browning, Green seasoning, curry powder, Flavo Rice, etc.) aren’t readily available near you, they are available for purchase on my Amazon Shop. Otherwise, substitute with your favorite brand.
- BURNING THE CURRY POWDER: When using Jamaican curry powder, it’s important to burn the powder first to avoid digestive issues for some people because of it’s potency. In addition, the “burning” process releases better flavor + color.
- GLUTEN-FREE OPTION: Ensure that all ingredients are GF-certified.
- AUTHENTIC JAMAICAN CURRY CHICKEN: If you’d love to make the traditional dish, check out my Authentic Jamaican Curry Chicken recipe!
View the full recipe or story from the original source
