Description
Authentic Jamaican Curry Chicken is a flavorful, aromatic dish featuring tender marinated chicken pieces simmered in a spicy coconut curry sauce infused with traditional Jamaican seasonings like scotch bonnet peppers, fresh thyme, and allspice. This recipe balances heat and richness with hearty potatoes and carrots, making it a satisfying and vibrant Caribbean classic perfect served alongside rice or vegetables.
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 (or substitute with all-purpose seasoning)
- 2 Tbsps Jamaican curry powder
- 2 tsps On Everything All-Purpose Blend (or homemade blend: 1 tsp sea salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp dried parsley)
- 1 teaspoon sea salt
- ½ teaspoon smoked paprika
Spicy Jamaican Curry Sauce
- 4 Tbsps extra virgin olive oil (divided)
- 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 ½ tsp ground ginger)
- 1–3 scotch bonnet peppers (adjust spice level; habaneros may be substituted)
- 2 green onions, lightly crushed or chopped (scallions)
- 2 fresh thyme sprigs
- 1 cup organic chicken stock, low-sodium (or chicken bone broth)
- 2½ 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 cleaned chicken pieces with optional browning, Jamaican Green Seasoning, sea salt, On Everything All-Purpose Blend, smoked paprika, and curry powder. Mix thoroughly until each piece is fully coated. Seal the chicken in a ziplock bag and refrigerate for a minimum of 3 hours, preferably overnight. Before cooking, allow chicken to rest 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 brown sugar and stir until wet and partially dissolved. Place the marinated chicken into the skillet and cook each side for about 3-4 minutes until seared and browned. Remove chicken from heat and set aside on a plate. This step develops deep color and flavor, making browning sauce optional.
- Burn the Curry Powder: In the same skillet, add another 2 tablespoons of olive oil and heat over medium-high. Add the 2½ tablespoons of Jamaican curry powder and stir into the oil. Allow the powder to cook undisturbed for 2-3 minutes until it darkens to a rich brown and releases a fragrant aroma. This process mellows the powder’s potency and enhances flavor.
- Prepare the Curry Sauce: Add minced garlic, ginger, scotch bonnet peppers, green onions, carrots, and bell peppers to the skillet. Sauté until the vegetables are golden and fragrant. Stir in ground allspice, sea salt, and black pepper.
- Add Liquids and Simmer: Pour in the coconut milk, chicken stock, and Jamaican pepper sauce. Stir to combine and bring the mixture to a gentle boil.
- Combine Chicken and Vegetables: Add the seared chicken back into the skillet along with cubed potatoes, crushed green onions, and fresh thyme sprigs. Stir well to incorporate all ingredients into the curry sauce.
- Simmer Curry: Reduce the heat to low and simmer uncovered for 20-25 minutes, stirring occasionally, until the sauce thickens, the chicken is thoroughly cooked, and vegetables are tender.
- Finish and Serve: Remove the thyme sprigs. Serve the curry chicken hot with your favorite sides such as rice or steamed vegetables. Garnish with chopped scallion and optional red pepper flakes for additional heat if desired. Enjoy your authentic Jamaican meal!
Notes
- Storage: Store leftovers in a tightly sealed container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop, adding approximately ½ cup chicken stock to maintain sauce consistency.
- Turmeric: Adding 1 teaspoon turmeric to the curry sauce is optional but recommended for its anti-inflammatory and antioxidant benefits.
- Jamaican Seasonings: Authentic Jamaican seasonings such as browning, Green Seasoning, and Jamaican curry powder are available online; otherwise, substitute with your preferred brands.
- Burning Curry Powder: This step is crucial for authentic flavor and to reduce potential digestive discomfort due to the curry’s potency.
- Gluten-Free Option: Use gluten-free certified ingredients to make this recipe suitable for gluten-sensitive diets.
- Homemade All-Purpose Blend: Combine 1 tsp sea salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp dried oregano, 1 tsp dried thyme, and 1 tsp dried parsley for a flavorful substitute.
Nutrition
- Serving Size: 1 serving (approx. 1/4 recipe)
- Calories: 520 kcal
- Sugar: 9 g
- Sodium: 520 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 115 mg
