Description
This Authentic Jamaican Curry Chicken recipe features tender chicken marinated in a flavorful blend of Jamaican spices, then seared and simmered in a rich curry sauce with coconut milk and fresh vegetables. A comforting and spicy Caribbean classic, perfect served hot with your favorite sides.
Ingredients
Scale
Chicken Marinade
- 3-4 lbs. organic chicken, skin removed (Drumsticks + Thigh pieces work great!)
- 1-2 Tbsps browning (optional)
- 2-3 Tbsps Jamaican Green Seasoning
- 2 Tbsps Jamaican curry powder
- 2 tsps On Everything All-Purpose Blend
- 1 teaspoon sea salt
- ½ teaspoon smoked paprika
Cooking Ingredients
- 4 Tbsps extra virgin olive oil
- 2 Tbsps organic brown sugar
- 1 (14 oz.) can full-fat coconut milk
- 2 medium russet potatoes, peeled + cubed
- 2 medium carrots, peeled + chopped
- 1 medium bell pepper, cored, removed + chopped
- 3 garlic cloves, minced
- 2 tsps minced fresh ginger
- 1-3 scotch bonnet peppers
- 2 green onions, lightly crushed or chopped
- 2 fresh thyme sprigs
- 1 cup organic chicken stock, low-sodium
- 2 ½ Tbsps Jamaican curry powder
- 1 tablespoon Jamaican pepper sauce
- 1 teaspoon ground allspice
- Sea salt + black pepper, to taste
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken with browning (if using), Jamaican Green Seasoning, sea salt, On Everything All-Purpose Blend, smoked paprika, and 2 tablespoons of Jamaican curry powder. Mix well to coat the chicken thoroughly. Cover and refrigerate for at least 3 hours or preferably overnight to allow the flavors to penetrate the meat.
- Brown the Chicken: Heat extra virgin olive oil in a large skillet over medium-high heat. Add the brown sugar and let it begin to caramelize slightly. Sear the marinated chicken pieces in the oil and sugar mixture until they develop a golden-brown crust on all sides. Remove the chicken from the skillet and set aside.
- Burn the Curry Powder: In the same skillet, add the remaining olive oil if needed and add 2 ½ tablespoons of Jamaican curry powder. Stir continuously over medium heat until the curry powder becomes fragrant and releases its aroma, which usually takes about 1-2 minutes. This step enhances the curry’s flavor depth.
- Make the Curry Sauce: Add minced garlic, fresh ginger, scotch bonnet peppers, bell pepper, carrots, and green onions to the skillet. Sauté the mixture until softened and aromatic. Stir in the ground allspice and mix well. Pour in the full-fat coconut milk and low-sodium chicken stock, stirring to combine. Return the browned chicken along with cubed potatoes and fresh thyme sprigs to the skillet. Bring the curry to a gentle simmer, reduce the heat to medium-low, cover, and cook until the chicken is fully cooked and tender, and the potatoes are soft, about 25-30 minutes. Adjust seasoning with sea salt, black pepper, and Jamaican pepper sauce to taste.
- Serve: Remove the thyme sprigs and scotch bonnet peppers for serving if desired. Serve the curry chicken hot with your favorite side dishes such as rice and peas, fried plantains, or steamed vegetables. Enjoy the rich, spicy flavors of this Jamaican classic!
Notes
- For less heat, reduce the number of scotch bonnet peppers or remove seeds before cooking.
- Marinating overnight intensifies the flavor but 3 hours is sufficient if short on time.
- Use skinless chicken to keep the dish lighter and reduce grease.
- Brown sugar helps create a nice caramelization during searing but can be omitted for a less sweet dish.
- Adjust salt and pepper seasoning at the end depending on your taste preference and type of chicken stock used.
- Serve with traditional Jamaican sides like rice and peas or boiled green bananas for an authentic experience.
