Description
This Authentic Jamaican Curry Chicken recipe delivers a rich, flavorful Caribbean classic using organic chicken marinated in a vibrant blend of Jamaican spices and green seasoning. The chicken is browned to perfection and simmered in a luscious, spicy coconut curry sauce with potatoes, carrots, bell peppers, and traditional scotch bonnet peppers to create a hearty, aromatic dish perfect for a satisfying meal.
Ingredients
Units
Scale
Chicken
- 3-4 lbs. organic chicken, skin removed (Drumsticks + Thigh pieces work great!)
- 1-2 Tbsps browning, optional
- 2-3 Tbsps Jamaican Green Seasoning (or substitute all-purpose seasoning)
- 2 Tbsps Jamaican curry powder
- 2 tsps On Everything All-Purpose Blend (see notes for homemade blend)
- 1 teaspoon sea salt
- 1/2 teaspoon smoked paprika
Spicy Jamaican Curry Sauce
- 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 and chopped
- 3 garlic cloves, minced
- 2 tsps minced fresh ginger (or 1/2 teaspoon ground ginger)
- 1-3 scotch bonnet peppers (adjust to spice preference; habanero can substitute)
- 2 green onions, lightly crushed or chopped (scallions)
- 2 fresh thyme sprigs
- 1 cup organic chicken stock, low-sodium (or chicken bone broth)
- 2 1/2 Tbsps Jamaican curry powder
- 1 tablespoon Jamaican pepper sauce (or favorite hot sauce)
- 1 teaspoon ground allspice
- Sea salt and black pepper, to taste
Instructions
- Marinate the Chicken: In a large bowl, combine the cleaned and rinsed chicken with browning (if using), Jamaican Green Seasoning, sea salt, All-Purpose Blend, smoked paprika, and curry powder. Mix thoroughly to fully coat the chicken. Transfer the coated chicken into a sealed ziplock bag and refrigerate for at least 3 hours, ideally overnight. Before cooking, let the chicken sit at room temperature for 15-20 minutes.
- Brown the Chicken: Heat 2 tablespoons of olive oil in a deep skillet or pot over medium-high heat. Add the brown sugar and stir until it dissolves slightly and becomes wet in texture. Add the marinated chicken pieces and sear each side for about 3-4 minutes until browned. Remove the chicken and set aside on a plate.
- Burn the Curry Powder: In the same skillet or pot, heat another 2 tablespoons of olive oil over medium-high heat. Add the Jamaican curry powder and stir continuously, allowing it to darken to a rich brown color and become fragrant, about 2-3 minutes. This process intensifies the flavor and color.
- Make the Curry Sauce: Add minced garlic, ginger, scotch bonnet peppers, green onions, carrots, and bell pepper to the burnt curry powder. Sauté until fragrant and golden. Stir in ground allspice, salt, and black pepper.
- Add Liquids and Simmer: Pour in the full-fat coconut milk, chicken stock, and Jamaican pepper sauce, stirring to combine. Let the mixture come to a brief boil.
- Cook the Curry Chicken: Add the browned chicken back into the pot along with the cubed potatoes, crushed scallion, and thyme sprigs. Stir everything together, reduce the heat to a simmer, and cook for 20-25 minutes until the sauce thickens and the chicken is tender and cooked through, stirring occasionally.
- Serve: Remove from heat and serve the curry chicken with your favorite sides such as rice or vegetables. Garnish with chopped scallion or red pepper flakes if desired. Enjoy!
Notes
- Storage: Leftovers can be refrigerated in a sealed container for 3-4 days. Reheat in the microwave or on the stovetop, adding up to ½ cup of chicken stock to maintain sauce consistency.
- Turmeric: Adding 1 teaspoon of turmeric to the curry sauce is optional but offers anti-inflammatory and antioxidant benefits.
- Jamaican Seasonings: If authentic Jamaican ingredients like browning, green seasoning, and curry powder are unavailable locally, brands can be purchased online or substituted with similar seasonings.
- Burning the Curry Powder: This step is essential to mellow the curry powder’s potency, improve flavor, and add a richer color to the dish.
- Gluten-Free Option: Confirm all ingredients are certified gluten-free to accommodate gluten intolerance.
- Homemade All-Purpose Blend: Combine 1 teaspoon each of sea salt, black pepper, garlic powder, dried oregano, dried thyme, and dried parsley if making your own blend.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 110 mg
