Description
Experience the bold, authentic flavors of Jamaican Curry Chicken with this classic recipe featuring tender marinated chicken simmered in a fragrant coconut curry sauce infused with scotch bonnet peppers and fresh herbs. Perfectly balanced with earthy potatoes and vibrant vegetables, this dish offers a rich and satisfying Caribbean meal that’s ideal served alongside rice or your favorite sides.
Ingredients
Scale
Chicken and Marinade
- 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
Curry Sauce
- 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
Instructions
- Marinate the Chicken: In a large bowl, thoroughly combine the cleaned chicken pieces with browning (if using), Jamaican Green Seasoning, sea salt, On Everything All-Purpose Blend, smoked paprika, and 2 tablespoons of Jamaican curry powder, ensuring the chicken is fully coated. Transfer to a sealed ziplock bag and refrigerate for at least 3 hours, preferably overnight. Before cooking, let the chicken sit at room temperature for 15-20 minutes.
- 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 syrupy. Add the marinated chicken and sear for about 3-4 minutes on each side until nicely browned. Remove chicken and set aside.
- Burn the Curry Powder: Using the same skillet, heat another 2 tablespoons of olive oil over medium-high heat. Add 2 1/2 tablespoons of Jamaican curry powder and stir continuously until the powder darkens to a deep brown and becomes fragrant, about 2-3 minutes. This step enhances the curry’s flavor significantly.
- Prepare the Curry Sauce: Add minced garlic, fresh ginger, scotch bonnet peppers, green onions, carrots, and bell peppers to the skillet. Sauté until fragrant and golden. Stir in ground allspice, sea salt, and black pepper until evenly combined.
- Add Liquids and Simmer: Pour in the coconut milk, chicken stock, and Jamaican pepper sauce. Bring the mixture to a boil, then add the browned chicken, cubed potatoes, additional chopped scallions, and thyme sprigs. Stir to combine.
- Simmer to Finish: Reduce heat to low and simmer gently for 20-25 minutes, stirring occasionally, until the sauce thickens and the chicken is thoroughly cooked and tender. The sauce should be thick but still have a good amount of gravy.
- Serve: Remove from heat and serve the curry chicken hot with rice or your preferred side dish. Garnish with chopped scallions and optional red pepper flakes for extra flavor and heat.
- Bon Appétit! Enjoy your authentic Jamaican Curry Chicken.
Notes
- Using browning sauce is optional but adds a beautiful dark color to the chicken.
- ‘Burning’ the Jamaican curry powder by frying it in oil deepens and intensifies the flavor—do not skip this step.
- Adjust the number of scotch bonnet peppers according to your desired spice level.
- Marinating overnight will yield the best flavor and tenderness.
- Serve with steamed white rice, fried plantains, or steamed vegetables for a complete traditional meal.
- Prep Time: 20 minutes (plus minimum 3 hours marinating)
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Jamaican, Caribbean
Keywords: Jamaican curry chicken, Caribbean curry, authentic Jamaican recipe, spicy chicken curry, coconut curry chicken, scotch bonnet curry, traditional Jamaican food
