Description
Experience the rich and authentic flavors of Jamaican cuisine with this traditional Jamaican Curry Chicken recipe. This dish features tender, marinated chicken pieces simmered in a fragrant sauce made from Jamaican curry powder, fresh herbs, and spices, combined with hearty vegetables and creamy coconut milk. Perfectly balanced with heat from scotch bonnet peppers and sweetness from brown sugar, this curry is a comforting and satisfying meal that embodies the vibrant tastes of the Caribbean.
Ingredients
Scale
Chicken and 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
Curry Sauce and Vegetables
- 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
- 1–3 scotch bonnet peppers (to taste)
- 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, 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 ensure the chicken is thoroughly coated. Cover and refrigerate for at least 3 hours or preferably overnight to allow the flavors to fully penetrate the meat.
- Brown the Chicken: Heat 2 tablespoons of extra virgin olive oil in a large skillet or heavy-bottomed pan over medium-high heat. Add the brown sugar and let it melt slightly, then sear the marinated chicken pieces in the skillet until they develop a golden-brown crust on all sides. Remove the chicken from the skillet and set aside.
- Burn the Curry Powder: In the same skillet, add the remaining 2 tablespoons of olive oil, then add 2 ½ tablespoons of Jamaican curry powder. Stir and cook the curry powder briefly over medium heat until it becomes fragrant and the color deepens slightly, which enhances the flavor – be careful not to burn it.
- Make the Curry Sauce: Add the minced garlic, fresh ginger, scotch bonnet peppers, green onions, and fresh thyme sprigs to the skillet. Sauté for 1-2 minutes until aromatic. Then, add the chopped bell pepper, cubed potatoes, and chopped carrots, stirring to combine. Pour in the can of full-fat coconut milk and 1 cup of low-sodium organic chicken stock. Stir in the Jamaican pepper sauce, ground allspice, and salt and black pepper to taste. Return the browned chicken pieces to the skillet, nestling them into the sauce and vegetables.
- Simmer until Cooked Through: Bring the mixture to a gentle simmer. Reduce heat to medium-low, cover partially, and cook for about 25-30 minutes, or until the chicken is fully cooked and the vegetables are tender. Stir occasionally to prevent sticking and to blend the flavors. Adjust seasoning as needed.
- Serve: Once cooked through and the sauce has thickened to your liking, remove from heat. Serve the authentic Jamaican curry chicken hot with your favorite sides such as steamed rice, fried plantains, or bread. Enjoy the vibrant, spicy, and comforting flavors!
Notes
- For best flavor, marinate the chicken overnight.
- Adjust the amount of scotch bonnet peppers according to your heat preference; they are very spicy.
- Using organic chicken and fresh ingredients enhances the overall taste and quality.
- The optional browning adds color to the chicken but can be omitted if preferred.
- This dish pairs well with steamed white rice or traditional Caribbean side dishes like festival or fried dumplings.
- Make sure not to burn the curry powder when ‘burning’ it, as burnt spices can impart bitterness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Jamaican
