Description
Experience the rich and vibrant flavors of Authentic Jamaican Curry Chicken, a deeply fragrant and spicy dish featuring marinated and seared chicken simmered in a velvety coconut milk curry sauce with potatoes, carrots, bell peppers, and traditional Jamaican seasonings. Perfectly balanced with a hint of sweetness from brown sugar and a spicy kick from Scotch bonnet peppers, this recipe delivers a classic Caribbean comfort meal bursting with bold aromas and textures.
Ingredients
Chicken Marinade
- 3-4 lbs. organic chicken, skin removed (preferably drumsticks and thigh pieces)
- 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 & Cook
- 4 Tbsps extra virgin olive oil (divided use)
- 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 (adjust for spiciness, can substitute habaneros)
- 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 the cleaned and rinsed chicken 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 until all chicken pieces are well coated. Transfer the chicken to a sealed ziplock bag and refrigerate for at least 3 hours, preferably overnight. Before cooking, allow the chicken to rest 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 the brown sugar and stir until it melts and becomes syrupy. Add the marinated chicken pieces and sear them for about 3-4 minutes on each side until well browned. Remove the chicken and set aside on a plate.
- Burn the Curry Powder: In the same skillet or pot, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add 2 1/2 tablespoons of Jamaican curry powder and stir continuously. Let it cook until the curry powder darkens to a deep brown and releases a fragrant aroma, about 2-3 minutes. This process enhances the depth and flavor of the curry.
- Prepare the Curry Sauce: Add minced garlic, ginger, Scotch bonnet peppers, green onions, carrots, and bell peppers to the skillet. Sauté until the vegetables are fragrant and lightly golden. Stir in ground allspice, sea salt, and black pepper until well combined.
- Add Liquids and Simmer: Pour in the can of full-fat coconut milk, chicken stock or bone broth, and Jamaican pepper sauce. Bring the mixture to a gentle boil, letting the flavors meld for about a minute before adding the browned chicken back into the pot. Add the cubed potatoes, crushed green onions, and fresh thyme sprigs. Stir to combine evenly.
- Simmer the Curry: Reduce the heat to low and let the curry simmer uncovered for 20-25 minutes, stirring occasionally. Cook until the chicken is tender, the potatoes are soft, and the sauce thickens to a rich, gravy-like consistency.
- Serve and Garnish: Once cooked, remove from heat. Serve the authentic Jamaican curry chicken hot alongside your preferred sides such as rice or steamed vegetables. Garnish with chopped scallions and optional sprinkles of red pepper flakes for extra heat.
- Enjoy: Savor this vibrant and comforting Jamaican classic with family and friends. Bon Appétit!
Notes
- Browning the chicken with brown sugar creates a rich color, making the use of browning sauce optional.
- Burning the curry powder is essential for authentic flavor—carefully toast it until dark brown and fragrant to avoid bitterness.
- Adjust Scotch bonnet peppers to your heat tolerance or substitute with habanero peppers for a similar spicy profile.
- Marinating the chicken overnight intensifies the depth of the flavors significantly.
- Serve with traditional Jamaican sides like steamed white rice, fried plantains, or festival bread for a complete meal.
- Prep Time: 10 minutes (plus 3 hours to overnight marinating)
- Cook Time: 40-45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Jamaican
