Name: Authentic Jamaican Curry Chicken Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 3 h 20 min
Cuisine: Jamaican
Ingredients: 3-4 lbs. organic chicken, skin removed (drumsticks and thigh pieces recommended); 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; 4 Tbsps extra virgin olive oil; 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 to taste; habanero can be substituted); 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

Ingredients

3-4 lbs. organic chicken, skin removed (drumsticks and thigh pieces work great)

1-2 tablespoons browning (optional, see Notes)

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

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 your spice level; habaneros can be used)

2 green onions, lightly crushed or chopped (aka scallions)

2 fresh thyme sprigs

1 cup organic low-sodium chicken stock or 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

Step 1: In a large bowl, combine the cleaned chicken with browning (if using), green seasoning, sea salt, all-purpose blend, smoked paprika, and 2 tablespoons of curry powder. Mix thoroughly to coat the chicken well. Place the chicken in a sealed ziplock bag and marinate in the refrigerator for at least 3 hours, preferably overnight. Before cooking, let the chicken sit at room temperature for 15-20 minutes.

Step 2: Heat 2 tablespoons of olive oil in a deep skillet or pot over medium-high heat. Add the brown sugar and stir until it becomes wet and partially dissolves. Add the marinated chicken and sear each side for 3-4 minutes until browned. Remove the chicken from the skillet and set aside.

Step 3: In the same skillet, add another 2 tablespoons of olive oil over medium-high heat. Add 2 1/2 tablespoons of Jamaican curry powder and stir it into the oil. Allow it to cook until it darkens and becomes fragrant, about 2-3 minutes. This step, called “burning” the curry, enhances the flavor.

Step 4: Add the minced garlic, ginger, scotch bonnet peppers, green onions, carrots, and bell pepper to the skillet. Sauté until fragrant and golden, about 3-5 minutes. Stir in the ground allspice, salt, and black pepper.

Step 5: Pour in the coconut milk, chicken stock, and pepper sauce. Stir to combine and bring the mixture to a boil for about one minute.

Step 6: Add the browned chicken, cubed potatoes, remaining green onions, and thyme sprigs to the pot. Stir gently to combine. Reduce the heat to low and simmer for 20-25 minutes, stirring occasionally, until the sauce thickens and the chicken is fully cooked and tender.

Step 7: Remove from heat. Serve the curry chicken hot with your choice of rice, vegetables, or other favorite sides. Garnish with chopped scallions or a sprinkle of red pepper flakes for extra heat if desired.

Tips & Variations

Marinate the chicken overnight for deeper flavor and more tender meat.

Burning the curry powder is essential for authentic Jamaican flavor — don’t skip this step.

Adjust the number of scotch bonnet peppers to control the heat level or substitute with milder peppers.

If you prefer a thicker sauce, simmer longer to reduce the liquid before adding the chicken.

Serve with traditional Jamaican sides like rice and peas or fried plantains for a complete meal.

Storage

Store leftover curry chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave until warmed through. The flavors often deepen after resting overnight. For longer storage, freeze in a freezer-safe container for up to 3 months and thaw in the refrigerator before reheating.

FAQs

What if I can’t find Jamaican green seasoning?

You can substitute with a mix of fresh herbs like parsley, thyme, scallions, garlic, and a bit of hot pepper for a close approximation.

Can I use other cuts of chicken?

Yes, bone-in chicken thighs or drumsticks work best for moist, flavorful results, but you can use boneless chicken breasts if preferred—just reduce cooking time to avoid drying out.