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Jamaican Curry Chicken Recipe

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4.3 from 6 reviews

This Jamaican Curry Chicken recipe is a rich and flavorful dish featuring marinated organic chicken simmered in a fragrant curry sauce made with authentic Jamaican curry powder, coconut milk, fresh vegetables, and spices. The chicken is first marinated for deep flavor, browned with brown sugar for a caramelized crust, then simmered with potatoes, carrots, and peppers in a thick, aromatic curry gravy. Perfectly paired with rice or vegetables, this traditional Caribbean dish offers a comforting and spicy meal that captures the essence of Jamaican cuisine.

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

Ingredients

Chicken and Marinade

  • 3-4 lbs. organic chicken, skin removed (Drumsticks + Thigh pieces work great!)
  • 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

Searing and Curry Base

  • 4 Tbsps extra virgin olive oil (divided)
  • 2 Tbsps organic brown sugar
  • 2 1/2 Tbsps Jamaican curry powder (for burning)

Vegetables and Aromatics

  • 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 to desired spiciness; habaneros can be substituted)
  • 2 green onions (scallions), lightly crushed or chopped
  • 2 fresh thyme sprigs

Liquids and Spices

  • 1 (14 oz) can full-fat coconut milk
  • 1 cup organic chicken stock, low sodium (or chicken bone broth)
  • 1 Tbsp Jamaican pepper sauce
  • 1 tsp ground allspice
  • Sea salt and black pepper to taste

Instructions

  1. Marinate the Chicken: In a large bowl, combine cleaned and rinsed chicken with browning (if using), Jamaican Green Seasoning, sea salt, On Everything All-Purpose Blend, smoked paprika, and Jamaican curry powder. Mix thoroughly, ensuring each piece is evenly coated. Transfer coated chicken to a securely sealed ziplock bag and refrigerate for at least 3 hours, preferably overnight. Before cooking, allow the chicken to rest at room temperature for about 15-20 minutes.
  2. 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 dissolves and becomes wet in texture. Place the marinated chicken into the pot and sear each side for 3-4 minutes until well browned. Remove the chicken from the heat and set aside on a plate. This step develops a caramelized exterior, enhancing color and flavor.
  3. Burn the Curry Powder: In the same pot, add the remaining 2 tablespoons of olive oil and heat over medium-high. Add 2 1/2 tablespoons of Jamaican curry powder to the hot oil. Stir continuously and let the curry powder cook until it darkens significantly and becomes fragrant, about 2-3 minutes. This technique intensifies the curry’s flavor and authenticity.
  4. Prepare the Curry Sauce: Add the minced garlic, fresh ginger, scotch bonnet peppers, green onions, carrots, and bell peppers to the burnt curry powder. Sauté the mixture until the vegetables are fragrant and golden, about 3-5 minutes. Stir in ground allspice, sea salt, and black pepper to taste.
  5. Add Liquids and Simmer: Pour in the coconut milk, chicken stock, and Jamaican pepper sauce. Stir well to combine. Bring the mixture to a gentle boil. Then, add the browned chicken pieces, cubed potatoes, additional crushed scallion, and thyme sprigs. Stir to incorporate all ingredients evenly. Reduce heat to low and simmer, uncovered, for 20-25 minutes or until the sauce thickens and the chicken is fully cooked and tender. Stir occasionally to prevent sticking and ensure even cooking.
  6. Serve: Once the curry sauce has thickened to the desired consistency and the chicken is tender, remove from heat. Serve hot alongside your favorite side dishes such as steamed rice or sautéed vegetables. Garnish with chopped scallions and optional red pepper flakes for extra heat and color.

Notes

  • Browning sauce is optional but adds a beautiful rich color to the chicken. If you choose not to use it, the brown sugar searing step will still provide good caramelization.
  • ‘Burning’ the curry powder is an authentic technique that deeply enhances the flavor profile of Jamaican curry. However, be careful not to burn it too much to avoid bitterness.
  • Adjust the number of scotch bonnet peppers based on your preferred spice level. Use gloves when handling to avoid irritation.
  • Marinating the chicken overnight yields the best flavor absorption but a minimum of 3 hours still works well.
  • You can substitute chicken stock with bone broth for added nutrition and depth.
  • Author: Olivia
  • Prep Time: 15 minutes (plus 3 hours to overnight marinating)
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Caribbean, Jamaican

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