Description
This Authentic Jamaican Curry Chicken recipe offers a rich, flavorful combination of tender chicken simmered in a spiced coconut milk sauce with potatoes and vegetables. Marinated with traditional Jamaican seasonings and curry powder, then browned and slow-simmered to develop deep flavors, this dish is a beloved Caribbean classic perfect for serving with rice or your favorite sides.
Ingredients
Chicken Marinade
- 3-4 lbs organic chicken, skin removed (drumsticks and thigh pieces work great!)
- 1-2 tablespoons browning, optional
- 2-3 tablespoons Jamaican Green Seasoning
- 2 tablespoons Jamaican curry powder
- 2 teaspoons On Everything All-Purpose Blend
- 1 teaspoon sea salt
- 1/2 teaspoon smoked paprika
Searing
- 4 tablespoons extra virgin olive oil (divided)
- 2 tablespoons organic brown sugar
Curry Sauce and Vegetables
- 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, removed, and chopped
- 3 garlic cloves, minced
- 2 teaspoons minced fresh ginger (or substitute 1/2 teaspoon ground ginger)
- 1-3 scotch bonnet peppers (adjust to taste; habanero peppers can be used)
- 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 tablespoons 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 cleaned and rinsed chicken with browning (if using), Jamaican Green Seasoning, sea salt, All-Purpose Blend, smoked paprika, and 2 tablespoons of Jamaican curry powder. Mix thoroughly until every piece is fully coated. Transfer the chicken to a sealed ziplock bag and refrigerate for at least 3 hours, preferably overnight. Before cooking, let the chicken come to room temperature for 15-20 minutes.
- Browning the Chicken: Heat 2 tablespoons of olive oil in a deep skillet or pot over medium-high heat. Add the brown sugar and stir until it dissolves into a wet texture. Place the marinated chicken in the skillet and sear each side for about 3-4 minutes until it develops a beautiful brown color. Remove the chicken from the skillet and set aside on a plate.
- Burn the Curry Powder: In the same skillet, add the remaining 2 tablespoons of olive oil and heat it. Add 2 1/2 tablespoons of Jamaican curry powder and stir into the oil. Allow it to cook for 2-3 minutes until it turns dark brown and becomes fragrant, being careful not to burn it.
- Prepare the Curry Sauce: Add minced garlic, fresh ginger, scotch bonnet peppers, green onions, carrots, and bell peppers to the skillet. Sauté until the mixture is fragrant and golden. Stir in ground allspice, salt, and black pepper.
- Add Liquids and Simmer: Pour in the coconut milk, chicken stock or broth, and Jamaican pepper sauce. Stir well and let the mixture come to a boil for about a minute.
- Combine and Cook: Add the browned chicken back into the skillet along with cubed potatoes, additional crushed scallion, and fresh thyme sprigs. Stir to combine everything. Reduce the heat to low and simmer uncovered for 20-25 minutes, occasionally stirring, until the sauce thickens and the chicken cooks through to tender perfection.
- Serve: Remove from heat and serve the curry chicken hot over rice or with your preferred side dishes. Garnish with chopped scallions or a sprinkle of red pepper flakes if desired.
- Enjoy: Relish this rich and aromatic authentic Jamaican curry chicken, perfect for a flavorful meal that brings the Caribbean to your table.
Notes
- Using browning sauce is optional; searing the chicken with brown sugar helps create a rich color if you skip it.
- “Burning” the curry powder by cooking it in oil until fragrant is essential for authentic flavor development.
- Adjust the number of scotch bonnet peppers depending on your heat tolerance; habaneros are a suitable substitute.
- Marinating overnight yields the best flavor absorption but a minimum of 3 hours is acceptable.
- The curry sauce should be thick but still have enough gravy to serve alongside rice or other sides.
