Description
Traditional Jamaican Curry Chicken is a vibrant, flavorful dish featuring tender chicken pieces simmered in a fragrant blend of Jamaican curry powder, fresh herbs, and spices. This hearty recipe combines the creaminess of coconut milk with the zest of scotch bonnet peppers and warmth from allspice, balanced by root vegetables like potatoes and carrots. Perfect for those seeking an authentic taste of Jamaican comfort food that is both dairy-free and gluten-free.
Ingredients
Scale
Chicken and Marinade
- 3-4 lbs. organic chicken, skin removed (drumsticks and 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 tsp sea salt
- 1/2 tsp 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 (or 1/2 tsp ground ginger)
- 1-3 scotch bonnet peppers (adjust to preferred spiciness, habanero peppers can be used)
- 2 green onions, lightly crushed or chopped (scallions)
- 2 fresh thyme sprigs
- 1 cup organic low-sodium chicken stock (or chicken bone broth)
- 2 1/2 Tbsps Jamaican curry powder
- 1 Tbsp Jamaican pepper sauce
- 1 tsp ground allspice
- Sea salt and black pepper, to taste
Instructions
- Prepare the Chicken: Remove skin from the chicken drumsticks and thighs. Optionally, toss chicken with 1-2 tablespoons of browning to enhance color and flavor. Then marinate the chicken pieces with 2-3 tablespoons of Jamaican green seasoning, 2 tablespoons curry powder, 2 teaspoons all-purpose blend, 1 teaspoon sea salt, and 1/2 teaspoon smoked paprika. Let it sit for at least 15 minutes to absorb the spices.
- Sauté Aromatics and Spices: Heat 4 tablespoons of extra virgin olive oil in a large pot or deep skillet over medium heat. Add minced garlic, minced ginger, and chopped scotch bonnet peppers, cooking until fragrant (about 1-2 minutes). This step builds the spice foundation of the curry.
- Braise the Chicken: Add the marinated chicken pieces to the pot, browning them lightly on all sides for 5-7 minutes. This seals in the juices and enhances flavor.
- Build the Sauce: Stir in 2 tablespoons organic brown sugar, 2 1/2 tablespoons Jamaican curry powder, 1 tablespoon Jamaican pepper sauce, and 1 teaspoon ground allspice. Mix thoroughly to coat the chicken in the flavorful spices.
- Add Liquids and Vegetables: Pour in 1 cup low-sodium chicken stock and 1 (14 oz) can full-fat coconut milk, stirring to combine. Then add peeled, cubed potatoes, chopped carrots, chopped bell pepper, green onions, and fresh thyme sprigs. Stir to evenly distribute all ingredients.
- Simmer the Curry: Bring the mixture to a gentle boil, then reduce heat to low. Cover the pot and let it simmer for 30-40 minutes, or until the chicken is fully cooked, tender, and the vegetables are soft. Stir occasionally to prevent sticking.
- Season and Adjust: Taste the curry and adjust seasoning with sea salt and freshly ground black pepper as desired. Remove thyme sprigs before serving.
- Serve: Serve the Jamaican Curry Chicken hot, ideally over steamed rice or with traditional sides like fried plantains or steamed vegetables to enjoy a complete Jamaican meal.
Notes
- This dish is perfect for those who enjoy bold, spicy flavors, so adjust the amount of scotch bonnet peppers according to your heat tolerance.
- The recipe is completely dairy-free and can easily be gluten-free if using gluten-free chicken stock and seasonings.
- Browning the chicken with browning sauce adds authentic color but is optional if unavailable.
- Leftovers keep well in the fridge for up to 3 days and taste even better the next day.
- For a milder version, substitute scotch bonnet peppers with milder chili or omit them altogether.
- The combination of coconut milk and Jamaican curry powder creates a rich, creamy sauce that is signature to this dish.
Nutrition
- Serving Size: 1 serving
- Calories: 723
- Sugar: 11 g
- Sodium: 973 mg
- Fat: 27 g
- Saturated Fat: 5 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 79 g
- Cholesterol: 240 mg
