Description
This Authentic Jamaican Curry Chicken recipe delivers a rich and flavorful Caribbean classic, featuring tender marinated chicken simmered in a fragrant blend of Jamaican curry spices, coconut milk, and fresh vegetables. Perfectly balanced with a hint of heat from scotch bonnet peppers and aromatic herbs, this dish is ideal for a comforting family dinner or a festive gathering.
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 and cubed
- 2 medium carrots, peeled and chopped
- 1 medium bell pepper, cored, removed and 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 and black pepper, to taste
Instructions
- Marinate the Chicken: In a large bowl, mix the chicken pieces with browning (if using), Jamaican Green Seasoning, sea salt, On Everything All-Purpose Blend, smoked paprika, and 2 tablespoons of Jamaican curry powder. Ensure the chicken is well coated. Cover and refrigerate for at least 3 hours or preferably overnight to develop deep flavors.
- Brown the Chicken: Heat olive oil with organic brown sugar in a large skillet or pot over medium heat. Add the marinated chicken pieces and sear until they turn golden brown on all sides. Remove the browned chicken and set aside.
- Burn the Curry Powder: In the same skillet, add the remaining 2 ½ tablespoons of Jamaican curry powder to the hot oil and toast it, stirring constantly, until it becomes fragrant and slightly darkened. This technique intensifies the curry flavor.
- Make the Curry Sauce: Add the minced garlic, fresh ginger, scotch bonnet peppers, and chopped vegetables (carrots, bell pepper, green onions) to the toasted curry powder. Sauté until aromatic and slightly softened. Then, stir in the ground allspice, Jamaican pepper sauce, full-fat coconut milk, chicken stock, and fresh thyme sprigs. Mix well to combine.
- Simmer the Curry: Return the browned chicken to the pot along with the cubed potatoes. Season the curry sauce with additional sea salt and black pepper to taste. Bring the mixture to a gentle simmer, cover, and cook for 25-30 minutes or until the chicken is fully cooked and the vegetables are tender, stirring occasionally to prevent sticking.
- Serve: Remove thyme sprigs and discard. Serve the curry chicken hot with your favorite side dishes such as rice and peas, steamed vegetables, or fried plantains for an authentic Jamaican meal.
Notes
- For more heat, increase the number of scotch bonnet peppers or add their seeds.
- Marinating overnight significantly enhances the flavor of the chicken.
- Use skinless chicken drumsticks and thighs for the best texture and flavor absorption.
- Adjust the curry powder amount according to your taste preference for spice intensity.
- Be cautious when handling scotch bonnet peppers; use gloves and avoid touching your face.
- Brown sugar helps balance the heat and adds a subtle sweetness to the curry.
- This recipe can be adapted for a slow cooker by transferring all ingredients after browning and cooking on low for 6-8 hours.
