Description
This Authentic Jamaican Curry Chicken recipe features succulent chicken pieces marinated in traditional Jamaican herbs and spices, then simmered in a rich, flavorful coconut milk curry sauce with vegetables. Perfectly balanced with heat from scotch bonnet peppers and aromatic ingredients like fresh thyme and allspice, this dish offers a true taste of Jamaican cuisine.
Ingredients
Scale
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
- 1 teaspoon sea salt
- 2 teaspoons On Everything All-Purpose Blend
- ½ teaspoon smoked paprika
- 2 tablespoons Jamaican curry powder
For Cooking
- 4 tablespoons extra virgin olive oil
- 2 tablespoons organic brown sugar
- 3 garlic cloves, minced
- 2 teaspoons minced fresh ginger
- 1-3 scotch bonnet peppers
- 2 green onions, lightly crushed or chopped
- 2 fresh thyme sprigs
- 1 tablespoon Jamaican pepper sauce
- 1 teaspoon ground allspice
- Sea salt and black pepper, to taste
- 2 ½ tablespoons Jamaican curry powder (for curry sauce)
Vegetables & Liquids
- 2 medium russet potatoes, peeled and cubed
- 2 medium carrots, peeled and chopped
- 1 medium bell pepper, cored, deseeded, and chopped
- 1 (14 oz) can full-fat coconut milk
- 1 cup organic low-sodium chicken stock
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 thoroughly to coat the chicken evenly. Cover and refrigerate for at least 3 hours, ideally overnight, to allow the flavors to penetrate the meat.
- Brown the Chicken: Heat 2 tablespoons of olive oil in a large skillet or heavy-bottomed pan over medium-high heat. Add the brown sugar and the marinated chicken pieces. Sear the chicken until golden brown on all sides, about 5-7 minutes per side. Remove the chicken and set aside.
- Burn the Curry Powder: In the same skillet, add the remaining 2 tablespoons of olive oil and the additional 2 ½ tablespoons of Jamaican curry powder. Cook the curry powder over medium heat, stirring continuously, until it becomes fragrant and slightly darker — this step helps develop a deep, rich 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 curry mixture. Sauté for 2-3 minutes until aromatic. Then add the chopped bell pepper, cubed potatoes, and chopped carrots. Stir well to coat the vegetables in the curry mixture.
- Simmer the Chicken and Vegetables: Pour in the full-fat coconut milk and chicken stock, stirring to combine everything smoothly. Add the ground allspice, Jamaican pepper sauce, and season with sea salt and black pepper to taste. Return the browned chicken pieces to the pan. Reduce the heat to low, cover, and simmer gently for 30-35 minutes or until the chicken is cooked through and the vegetables are tender.
- Serve: Remove the thyme sprigs and scotch bonnet peppers if desired for less heat. Serve the curry chicken hot, accompanied by your favorite sides such as rice and peas, steamed vegetables, or fried plantains. Enjoy the bold, authentic flavors of Jamaican cuisine!
Notes
- Adjust the number of scotch bonnet peppers according to your spice tolerance; they are very hot.
- Browning is optional but adds an authentic deep color and slight flavor enhancement.
- The curry powder burning step is critical for developing the signature Jamaican curry flavor; don’t skip or rush it.
- If you prefer a thicker curry sauce, reduce the coconut milk slightly or simmer uncovered for the last 10 minutes.
- This recipe can be made ahead and tastes even better the next day as flavors meld.
