Description
This Authentic Jamaican Curry Chicken recipe delivers a rich and flavorful Caribbean classic using a blend of spices, marinated chicken, and creamy coconut milk. The dish is hearty with tender chicken simmered alongside potatoes, carrots, bell pepper, and scotch bonnet peppers for a perfect balance of heat and savory goodness.
Ingredients
Scale
Chicken Marinade
- 3-4 lbs. organic chicken, skin removed (drumsticks and thigh pieces recommended)
- 1-2 tablespoons browning (optional)
- 2-3 tablespoons Jamaican Green Seasoning
- 1 teaspoon sea salt
- 2 teaspoons On Everything All-Purpose Blend
- ½ teaspoon smoked paprika
- 2 tablespoons Jamaican curry powder
Curry Preparation
- 4 tablespoons extra virgin olive oil
- 2 tablespoons organic brown sugar
- 2 ½ tablespoons Jamaican curry powder
- 1 tablespoon Jamaican pepper sauce
- 1 teaspoon ground allspice
Vegetables and Aromatics
- 3 garlic cloves, minced
- 2 teaspoons minced fresh ginger
- 1-3 scotch bonnet peppers (adjust to heat preference)
- 2 green onions, lightly crushed or chopped
- 2 fresh thyme sprigs
- 2 medium russet potatoes, peeled and cubed
- 2 medium carrots, peeled and chopped
- 1 medium bell pepper, cored and chopped
Liquids
- 1 (14 oz.) can full-fat coconut milk
- 1 cup organic low-sodium chicken stock
Seasoning
- Sea salt and black pepper, to taste
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken pieces with browning (if using), Jamaican Green Seasoning, sea salt, On Everything All-Purpose Blend, smoked paprika, and curry powder. Mix well to ensure the chicken is evenly coated. Cover and refrigerate for at least 3 hours or preferably overnight for maximum flavor infusion.
- Brown the Chicken: Heat olive oil in a large skillet or pot over medium-high heat. Add brown sugar and stir until it begins to caramelize. Add the marinated chicken pieces and sear on all sides until they develop a golden brown crust. Remove the chicken from the pan and set aside.
- Burn the Curry Powder: In the same skillet, add additional olive oil if necessary. Add the remaining 2 ½ tablespoons of Jamaican curry powder and cook, stirring continuously, until the curry powder becomes fragrant and slightly toasted. This quick technique enhances the depth of flavor.
- Make the Curry Sauce: Add the minced garlic, fresh ginger, scotch bonnet peppers, green onions, and thyme sprigs to the skillet. Sauté briefly until aromatic. Then add the chopped bell pepper, potatoes, and carrots, stirring for a couple of minutes to combine.
- Add Liquids and Simmer: Pour in the coconut milk and organic chicken stock. Stir in Jamaican pepper sauce and ground allspice. Return the browned chicken to the skillet. Bring the mixture to a gentle simmer, cover, and cook for about 30-40 minutes, or until the chicken is cooked through and the vegetables are tender. Stir occasionally and adjust salt and black pepper to taste during cooking.
- Serve: Remove the thyme sprigs and discard. Serve the Jamaican curry chicken hot with your choice of sides such as rice and peas, steamed vegetables, or fried plantains. Enjoy the authentic Caribbean flavors!
Notes
- Marinating overnight enhances the flavor and tenderness of the chicken.
- Adjust the number of scotch bonnet peppers according to your desired heat level—use gloves when handling for safety.
- Browning the chicken creates flavorful crusts and adds depth to the curry sauce.
- Burning the curry powder briefly intensifies its flavor, a key step in authentic Jamaican curry.
- You can substitute chicken thighs and drumsticks with other cuts, but bone-in pieces add more flavor.
- Serve with traditional sides like white rice, rice and peas, or steamed vegetables.
