Description
This Authentic Jamaican Curry Chicken recipe features tender chicken marinated in vibrant Jamaican spices, seared to perfection, and simmered in a rich coconut milk curry sauce with potatoes, carrots, and Scotch bonnet peppers. A perfect blend of heat and flavor, this traditional dish is hearty and bursting with Caribbean zest.
Ingredients
Chicken Marinade
- 3-4 lbs. organic chicken, skin removed (drumsticks and thigh pieces preferred)
- 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
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 (or 1/2 tsp ground ginger)
- 1-3 scotch bonnet peppers, adjusted for spiciness
- 2 green onions (scallions), lightly crushed or chopped
- 2 fresh thyme sprigs
- 1 cup organic low-sodium chicken stock or 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
- Marinate the Chicken: In a large bowl, combine cleaned 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. Toss thoroughly to coat all pieces. Transfer the chicken to 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 brown sugar, stirring until it dissolves into a syrupy texture. Add the marinated chicken pieces and sear each side for 3-4 minutes until browned. Remove chicken and set aside.
- Burn the Curry Powder: In the same skillet, heat another 2 tablespoons of olive oil over medium-high heat. Add the remaining 2 1/2 tablespoons of Jamaican curry powder and stir continuously for 2-3 minutes until it darkens and becomes aromatic. This step deepens the curry flavor.
- Prepare the Curry Sauce: Add minced garlic, fresh ginger, scotch bonnet peppers, green onions, carrots, and bell pepper to the skillet. Sauté until fragrant and vegetables start to soften and turn golden. Stir in ground allspice, sea salt, and black pepper.
- Add Liquids and Simmer: Pour in the coconut milk, chicken stock, and Jamaican pepper sauce, stirring to combine. Bring to a light boil. Add the browned chicken, cubed potatoes, green onions, and fresh thyme sprigs. Stir well to combine all ingredients.
- Cook the Curry: Reduce heat to low and simmer gently for 20-25 minutes, stirring occasionally. Cook until the sauce thickens and the chicken is fully cooked and tender. The potatoes and carrots should be soft but intact.
- Serve: Remove from heat and discard thyme sprigs if desired. Serve the curry hot with your favorite sides such as steamed rice or steamed vegetables. Garnish with chopped scallions and optional red pepper flakes for extra heat.
- Enjoy your meal: Savor the rich, spicy flavors of this traditional Jamaican dish. Bon Appétit!
Notes
- Using browning sauce is optional but adds a rich color and depth to the chicken.
- Burning the curry powder is an essential technique for authentic Jamaican flavor and helps bring out the spice's aroma.
- Adjust the amount of Scotch bonnet or habanero peppers based on your heat preference.
- Letting the chicken marinate overnight intensifies the flavor.
- If unable to find Jamaican Green Seasoning, a blend of fresh herbs such as thyme, scallions, garlic, and Scotch bonnet peppers can be substituted.
- The sauce should be thick with enough gravy to enjoy with rice or dumplings.
- For less heat, remove the seeds from the Scotch bonnet peppers before adding.
- Prep Time: 15 minutes (plus 3 hours marinating time)
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Jamaican
