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Authentic Jamaican Curry Chicken Recipe

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4 from 7 reviews

Experience the rich and vibrant flavors of Authentic Jamaican Curry Chicken, a hearty and aromatic dish featuring tender marinated chicken simmered in a spiced coconut milk and curry sauce. Enhanced with fresh vegetables and traditional Jamaican seasonings, this recipe delivers a perfect balance of heat, sweetness, and depth, ideal for a comforting family meal.

  • Total Time: 55 minutes (excluding marinating time)
  • Yield: 4 servings

Ingredients

Chicken and 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

Sauce and Vegetables

  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons 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 teaspoons minced fresh ginger (or 1/2 teaspoon ground ginger)
  • 1-3 scotch bonnet peppers (adjust to preferred spice level; habaneros can be used)
  • 2 green onions, lightly crushed or chopped (scallions)
  • 2 fresh thyme sprigs
  • 1 cup organic low-sodium chicken stock (or chicken 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

  1. Marinate the Chicken: In a large bowl, combine the cleaned and rinsed chicken with browning sauce (if using), Jamaican Green Seasoning, sea salt, On Everything All-Purpose Blend, smoked paprika, and 2 tablespoons of Jamaican curry powder. Mix well until the chicken is fully coated. Transfer the seasoned chicken into a sealed ziplock bag and refrigerate for a minimum of 3 hours, ideally overnight. Before cooking, allow the chicken to rest at room temperature for 15-20 minutes.
  2. Brown the Chicken: Heat 2 tablespoons of extra virgin olive oil in a deep skillet or pot over medium-high heat. Add the brown sugar and stir until it becomes moist and partially dissolved. Add the marinated chicken pieces and sear each side for about 3-4 minutes until well browned. Remove the chicken from the skillet and set aside on a plate.
  3. Burn the Curry Powder: In the same skillet, add another 2 tablespoons of olive oil and heat over medium-high heat. Add 2 1/2 tablespoons of Jamaican curry powder and stir continuously, allowing the curry powder to darken and become fragrant, approximately 2-3 minutes. This “burning” step intensifies the flavor of the curry.
  4. Prepare the Curry Sauce: Add minced garlic, fresh ginger, scotch bonnet peppers, green onions, carrots, and bell pepper to the skillet. Sauté until the vegetables are fragrant and begin to turn golden. Stir in ground allspice, salt, and black pepper until evenly distributed.
  5. Simmer the Curry: Pour in the full-fat coconut milk, chicken stock, and Jamaican pepper sauce, stirring to combine. Bring the mixture to a boil for about a minute. Add the browned chicken pieces back to the skillet along with the cubed potatoes, additional crushed scallion, and fresh thyme sprigs. Reduce heat to low and simmer gently for 20-25 minutes, stirring occasionally, until the sauce thickens and the chicken is tender and cooked through.
  6. Serve: Remove from heat and serve the authentic Jamaican curry chicken hot, paired with your choice of sides like rice or steamed vegetables. Garnish with chopped scallions or a sprinkle of red pepper flakes if desired.
  7. Enjoy: Relish the bold, vibrant flavors of this traditional Jamaican dish. Bon Appétit!

Notes

  • Marinating the chicken overnight yields the best flavor absorption and tenderness.
  • Burning the curry powder releases essential oils and deepens the flavor; do this carefully to avoid burning it too much.
  • Browning the chicken with brown sugar and olive oil creates a rich color and caramelized taste but can be omitted if using browning sauce.
  • Adjust the number of scotch bonnet peppers according to your preferred spice level or substitute with habanero peppers.
  • The sauce should be thick but still have enough gravy to accompany side dishes like rice.
  • Author: Olivia
  • Prep Time: 15 minutes (plus 3 hours to overnight marinating)
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Jamaican

Find it online: https://yourdailycook.com/authentic-jamaican-curry-chicken-recipe/