Description
This Authentic Jamaican Curry Chicken recipe features tender, flavorful chicken marinated in traditional Jamaican spices, then simmered in a rich, spicy curry sauce with coconut milk and vegetables. This dish offers bold Caribbean flavors with a perfect balance of heat and warmth, ideal for serving with rice or your favorite side.
Ingredients
Scale
Chicken
- 3–4 lbs. organic chicken, skin removed (Drumsticks + Thigh pieces)
- 1–2 Tbsps browning (optional)
- 2–3 Tbsps Jamaican Green Seasoning (or all-purpose seasoning)
- 2 Tbsps Jamaican curry powder
- 2 tsps On Everything All-Purpose Blend (or homemade blend)
- 1 teaspoon sea salt
- ½ teaspoon smoked paprika
Spicy Jamaican Curry Sauce
- 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 ½ tsp ground ginger)
- 1–3 scotch bonnet peppers (adjust for spiciness)
- 2 green onions, lightly crushed or chopped (scallions)
- 2 fresh thyme sprigs
- 1 cup organic chicken stock, low-sodium (or bone broth)
- 2 ½ 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 with browning (if using), Jamaican Green Seasoning, sea salt, On Everything All-Purpose Blend, smoked paprika, and curry powder. Mix thoroughly until the chicken is well coated. Transfer the chicken to a sealed ziplock bag and refrigerate for at least 3 hours, preferably overnight. Allow chicken to sit at room temperature for 15-20 minutes before cooking.
- Brown the Chicken: Heat 2 tablespoons of olive oil in a deep skillet or pot over medium-high heat. Add brown sugar to the oil, stirring until it dissolves and becomes a wet texture. Add the marinated chicken pieces and sear each side for about 3-4 minutes until browned. Remove chicken from skillet and set aside.
- Burn the Curry Powder: In the same skillet, add another 2 tablespoons of olive oil and heat over medium-high. Add curry powder and stir continuously until it darkens and becomes fragrant, about 2-3 minutes. This step enhances flavor and reduces curry potency.
- Make the Curry Sauce: Add minced garlic, ginger, scotch bonnet peppers, green onions, carrots, and bell peppers to the skillet. Sauté until fragrant and vegetables turn golden. Stir in ground allspice, salt, and black pepper until combined.
- Add Liquids and Simmer: Pour in coconut milk, chicken stock, and Jamaican pepper sauce. Stir to combine and bring the mixture to a boil.
- Cook with Chicken and Vegetables: Return browned chicken to the skillet, add cubed potatoes, green onions, and thyme sprigs. Stir gently to combine. Reduce heat to a simmer and cook uncovered for 20-25 minutes until the chicken is tender, potatoes are cooked through, and sauce thickens, stirring occasionally.
- Serve: Remove from heat and serve the curry chicken hot with your favorite side such as rice or vegetables. Garnish with chopped scallion or red pepper flakes if desired. Enjoy!
Notes
- STORAGE: Keep leftovers in a tightly sealed container in the refrigerator for 3-4 days. Reheat in microwave or stovetop with a splash of chicken stock to maintain sauciness.
- TURMERIC: Optional addition of 1 teaspoon turmeric powder adds medicinal properties and an earthy flavor.
- JAMAICAN SEASONINGS: Authentic seasonings can be purchased online or substituted with favorite brands.
- BURNING THE CURRY POWDER: This step reduces digestive issues caused by potent curry and enhances flavor and color.
- GLUTEN-FREE OPTION: Ensure all ingredients are certified gluten-free if required.
- HOMEMADE ALL-PURPOSE SEASONING 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.
