Description
This Authentic Jamaican Curry Chicken recipe delivers a rich and flavorful Caribbean classic, featuring tender chicken marinated in spices, seared to perfection, and simmered in a creamy coconut curry sauce with vegetables. The blend of Jamaican curry powder, scotch bonnet peppers, and fresh herbs creates a warm, aromatic dish perfect for an inviting family dinner.
Ingredients
Scale
Chicken and 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
For Browning and Cooking
- 4 tablespoons extra virgin olive oil
- 2 tablespoons organic brown sugar
- 2 ½ tablespoons Jamaican curry powder (additional)
- 1 tablespoon Jamaican pepper sauce
- 1 teaspoon ground allspice
- Sea salt and black pepper to taste
Vegetables and Flavors
- 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 teaspoons minced fresh ginger
- 1-3 scotch bonnet peppers (depending on heat tolerance)
- 2 green onions, lightly crushed or chopped
- 2 fresh thyme sprigs
- 1 cup organic low-sodium chicken stock
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 2 tablespoons of Jamaican curry powder. Mix well to coat the chicken evenly. Cover and refrigerate for at least 3 hours, preferably overnight, to allow the flavors to deeply infuse.
- Brown the Chicken: Heat 2 tablespoons of olive oil in a large skillet or heavy-bottom pan over medium heat. Add the brown sugar and allow it to melt and caramelize lightly. Add the marinated chicken pieces and sear until golden brown on all sides. Remove the chicken from the skillet and set aside, keeping all the browned bits in the pan to build flavor.
- Burn the Curry Powder: In the same skillet with the reserved oil and browned bits, add the remaining 2 tablespoons plus ½ tablespoon of olive oil. Add the additional 2 ½ tablespoons of Jamaican curry powder and gently cook it by stirring constantly until fragrant and darkened in color, about 1-2 minutes. This step helps deepen the curry flavor.
- Make the Curry Sauce: Add the minced garlic, fresh ginger, scotch bonnet peppers, chopped bell pepper, carrots, and green onions to the skillet. Sauté for about 3-4 minutes until the vegetables begin to soften and aromas develop. Stir in the ground allspice, Jamaican pepper sauce, and season with sea salt and black pepper to taste.
- Simmer with Coconut Milk and Stock: Pour in the full-fat coconut milk and the organic low-sodium chicken stock. Stir well to combine, scraping up any bits stuck to the pan. Return the browned chicken pieces and cubed potatoes to the skillet. Add the fresh thyme sprigs. Bring the curry to a gentle simmer, cover, and cook for 25-30 minutes or until the chicken is fully cooked through, the potatoes are tender, and the sauce has thickened slightly.
- Serve: Once cooked, remove the thyme sprigs. Serve the Jamaican curry chicken hot with your favorite sides such as steamed rice, fried plantains, or roti, and enjoy a vibrant taste of Jamaica at home.
Notes
- Marinating overnight enhances the flavor and tenderness of the chicken.
- Adjust the number of scotch bonnet peppers based on your heat preference—start with one if you prefer mild spice.
- Browning the chicken and burning the curry powder are key steps that develop the signature deep flavor of Jamaican curry.
- Use full-fat coconut milk for a richer, creamier sauce.
- This dish pairs wonderfully with white rice or traditional Caribbean sides like fried plantains.
- The browning sauce is optional but adds color and a subtle depth of flavor to the chicken.
