Authentic Jamaican Curry Chicken
A vibrant and flavorful dish infused with aromatic spices, coconut milk, and juicy chicken, perfect for any occasion.
Ingredients
Main Ingredients
- 3-4 lbs. organic chicken, skin removed Juicy drumsticks and tender thigh pieces
- 1-2 tablespoons browning Optional for deepening color
- 2-3 tablespoons Jamaican green seasoning Unique blend for Caribbean flavor
- 2 tablespoons Jamaican curry powder
- 2 teaspoons All-Purpose Blend
- to taste sea salt Add to taste
- to taste smoked paprika Add to taste
- 4 tablespoons extra virgin olive oil
- 2 tablespoons organic brown sugar
- 14 oz. can of full-fat coconut milk For a creamy texture
- 2 medium russet potatoes, peeled and cubed For heartiness
- 2 medium carrots, chopped Adds color and crunch
- 1 medium bell pepper For color
- 3 minced garlic cloves Enhances flavor
- 2 teaspoons minced fresh ginger Elevates the dish
- 1-3 scotch bonnet peppers Adjust according to spice preference
- 2 lightly crushed green onions
- 2 sprigs fresh thyme
- 1 cup low-sodium organic chicken stock
- 2½ tablespoons Jamaican pepper sauce
- 1 teaspoon ground allspice
- to taste additional sea salt and black pepper Adjust to taste
Instructions
Preparation
- In a large bowl, add your freshly cleaned and rinsed chicken along with the browning, Jamaican green seasoning, sea salt, All-Purpose Blend, smoked paprika, and curry powder. Mix everything together until coated.
- Place the coated chicken in a sealed ziplock bag and refrigerate for a minimum of 3 hours; overnight is ideal. Let it sit at room temperature for about 15-20 minutes before cooking.
Browning the Chicken
- In a deep skillet or pot over medium-high heat, add 2 tablespoons of olive oil. When hot, add the brown sugar and stir gently until semi-dissolved.
- Carefully add the marinated chicken and cook for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
Burning the Curry Powder
- In the same skillet, add another 2 tablespoons of olive oil. Once heated, add the curry powder, stirring continuously until dark brown and fragrant, about 2-3 minutes.
Sautéing Aromatics
- Add the minced garlic, ginger, scotch bonnet peppers, green onions, carrots, and bell peppers into the skillet. Sauté until fragrant and golden.
- Add allspice, sea salt, and black pepper, stirring until well combined.
Combining Ingredients
- Pour in the coconut milk, chicken stock, and Jamaican pepper sauce, stirring to combine. Allow to boil for about a minute.
- Add the browned chicken, cubed potatoes, crushed scallion, and thyme sprigs. Stir to ensure the chicken is coated.
Simmering and Finishing
- Reduce the heat to a simmer, cover the pot, and let it cook for 20-25 minutes until the sauce thickens and chicken is tender.
- Stir occasionally to prevent sticking.
Serving
- Serve the Authentic Jamaican Curry Chicken over rice or alongside vegetables. Garnish with chopped scallion or red pepper flakes if desired.
Notes
Marinate chicken overnight for maximum flavor infusion. Balance heat from scotch bonnet peppers with lime juice before serving. Experiment with vegetables for variations.