Description
This Authentic Jamaican Curry Chicken recipe brings the vibrant, bold flavors of Jamaica straight to your kitchen. Featuring tender chicken marinated in a blend of Jamaican green seasoning and curry powder, then seared and simmered with aromatic spices, coconut milk, and fresh vegetables, this dish is a comforting and flavorful stew perfect for a hearty meal. Serve it hot with rice or your favorite sides for an unforgettable Caribbean experience.
Ingredients
Scale
Chicken and Marinade
- 3-4 lbs. organic chicken, skin removed (Drumsticks + 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
- ½ teaspoon smoked paprika
Cooking Base 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, removed and chopped
- 3 garlic cloves, minced
- 2 teaspoons minced fresh ginger
- 1-3 scotch bonnet peppers
- 2 green onions, lightly crushed or chopped
- 2 fresh thyme sprigs
- 1 cup organic chicken stock, low-sodium
- 2 ½ tablespoons Jamaican curry powder
- 1 tablespoon Jamaican pepper sauce
- 1 teaspoon ground allspice
- Sea salt and black pepper, to taste
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken with browning (if using), Jamaican Green Seasoning, sea salt, On Everything All-Purpose Blend, smoked paprika, and 2 tablespoons of Jamaican curry powder. Mix thoroughly, cover, and refrigerate to marinate for at least 3 hours or overnight to allow the flavors to deeply penetrate the meat.
- Sear the Chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add brown sugar to the oil and cook until it melts slightly and begins to caramelize. Add the marinated chicken pieces and sear them until they turn golden brown on all sides. Once browned, remove chicken from the pan and set aside.
- Burn the Curry Powder: In the same pan, add the remaining 2 ½ tablespoons of Jamaican curry powder to the olive oil residue and cook it briefly, stirring constantly, until fragrant and slightly toasted. This enhances the curry’s flavor and aroma.
- Sauté Vegetables and Build the Stew: Add minced garlic, fresh ginger, scotch bonnet peppers, chopped bell pepper, green onions, carrots, and potatoes to the pan. Cook for a few minutes until they start to soften. Stir in the ground allspice, Jamaican pepper sauce, and a pinch of sea salt and black pepper. Pour in the full-fat coconut milk and low-sodium chicken stock. Return the browned chicken and fresh thyme sprigs to the pan. Bring the mixture to a simmer, cover, and let cook for about 25-30 minutes or until the chicken is fully cooked and the potatoes are tender. Adjust seasoning as needed.
- Serve and Enjoy: Remove thyme sprigs before serving. Serve the Jamaican Curry Chicken hot, paired with your favorite sides such as steamed rice, fried plantains, or boiled dumplings. Enjoy the rich, spicy, and comforting flavors of this classic Caribbean dish.
Notes
- For a milder curry, reduce the number of scotch bonnet peppers or remove the seeds before adding.
- Marinating the chicken overnight intensifies the flavors and tenderizes the meat.
- Browning is optional but adds a deeper color and flavor to the chicken.
- You can substitute chicken stock with vegetable stock for a slightly different but still delicious flavor.
- Feel free to add other root vegetables like sweet potatoes or parsnips for variation.
