Authentic Jamaican Curry Chicken (Print Version)
Fragrant curry with tender chicken, simmered in coconut milk and spices, delivers bold Caribbean flavors.
# Ingredients:
→ Chicken
01 -
3-4 lbs organic chicken, skin removed (drumsticks and thigh pieces)
02 -
1-2 tablespoons browning (optional)
03 -
2-3 tablespoons Jamaican Green Seasoning or all-purpose seasoning substitute
04 -
2 tablespoons Jamaican curry powder
05 -
2 teaspoons all-purpose seasoning blend
06 -
1 teaspoon sea salt
07 -
½ teaspoon smoked paprika
→ Spicy Jamaican Curry Sauce
08 -
4 tablespoons extra virgin olive oil
09 -
2 tablespoons organic brown sugar
10 -
14 oz can full-fat coconut milk
11 -
2 medium russet potatoes, peeled and cubed
12 -
2 medium carrots, peeled and chopped
13 -
1 medium bell pepper, cored and chopped
14 -
3 garlic cloves, minced
15 -
2 teaspoons minced fresh ginger or ½ teaspoon ground ginger
16 -
1-3 scotch bonnet peppers or habanero peppers
17 -
2 green onions (scallions), lightly crushed or chopped
18 -
2 fresh thyme sprigs
19 -
1 cup organic low-sodium chicken stock or chicken bone broth
20 -
2 ½ tablespoons Jamaican curry powder
21 -
1 tablespoon Jamaican pepper sauce or favorite hot sauce substitute
22 -
1 teaspoon ground allspice
23 -
Sea salt and black pepper to taste
# Steps:
01 -
Add freshly cleaned chicken to a bowl with browning, green seasoning, salt, all-purpose blend, smoked paprika, and curry powder. Mix until fully coated. Place in a ziplock bag and refrigerate for at least 3 hours or overnight. Let it sit at room temperature for 15-20 minutes before cooking.
02 -
In a deep skillet over medium-high heat, add 2 tablespoons olive oil. Heat oil, then add brown sugar. Stir until it dissolves. Sear marinated chicken for 3-4 minutes per side. Remove and set aside.
03 -
In the same skillet over medium-high heat, add 2 tablespoons olive oil. Heat oil, then add curry powder. Stir for 2-3 minutes until darkened and fragrant.
04 -
Add garlic, ginger, scotch bonnet peppers, green onions, carrots, and bell peppers to the skillet. Sauté until fragrant. Add allspice, salt, and pepper. Pour in coconut milk, chicken stock, and pepper sauce, stirring to mix. Add chicken, potatoes, crushed scallion, and thyme. Reduce to a simmer and cook for 20-25 minutes until thickened and chicken is tender.
05 -
Serve the curry chicken with your preferred side dish, such as rice or vegetables. Garnish with chopped scallions or red pepper flakes, if desired.
# Helpful Notes:
01 -
Marinate the chicken overnight for best flavor.
02 -
Adjust scotch bonnet pepper quantity based on spice tolerance.
03 -
The sauce should remain thick but still have enough gravy for the side dish.