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Authentic Jamaican Curry Chicken

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4.1 from 36 reviews

Experience the bold and vibrant flavors of the Caribbean with this Authentic Jamaican Curry Chicken recipe. Featuring tender chicken pieces marinated in a fragrant blend of Jamaican spices and simmered in a creamy coconut milk sauce with scotch bonnet peppers, root vegetables, and herbs, this dish delivers a perfect balance of heat and comfort. Dairy-free and gluten-free, it brings a taste of Jamaica’s rich culinary tradition to your table, ideal for a hearty family dinner or a flavorful weeknight meal.

Ingredients

Scale

Chicken

  • 3–4 lbs. organic chicken, skin removed (Drumsticks + Thigh pieces work great!)
  • 1–2 Tbsps browning, optional
  • 2–3 Tbsps Jamaican Green Seasoning (or substitute with all-purpose seasoning)
  • 2 Tbsps Jamaican curry powder
  • 2 tsps On Everything All-Purpose Blend
  • 1 teaspoon sea salt
  • ½ teaspoon smoked paprika

Spicy Jamaican 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 ½ tsp ground ginger)
  • 1–3 scotch bonnet peppers (adjust to taste; can substitute habanero peppers)
  • 2 green onions, lightly crushed or chopped (scallions)
  • 2 fresh thyme sprigs
  • 1 cup organic chicken stock, low-sodium
  • 2 ½ Tbsps Jamaican curry powder
  • 1 tablespoon Jamaican pepper sauce (or favorite hot sauce)
  • 1 teaspoon ground allspice
  • Sea salt and black pepper, to taste

Instructions

  1. Marinate the Chicken: In a large bowl, combine the cleaned chicken pieces with browning (if using), Jamaican Green Seasoning, sea salt, On Everything All-Purpose Blend, smoked paprika, and Jamaican curry powder. Mix thoroughly to coat the chicken evenly. Transfer the coated chicken to a sealed ziplock bag and refrigerate for at least 3 hours, preferably overnight. Prior to cooking, let the chicken rest at room temperature for 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 syrupy. Add the marinated chicken pieces and sear each side for about 3-4 minutes until browned and caramelized. Remove the chicken from the skillet and set aside.
  3. Burn the Curry Powder: In the same skillet, add another 2 tablespoons of olive oil and heat over medium-high. Add 2 ½ tablespoons of Jamaican curry powder and stir continuously, allowing the powder to darken and become fragrant, about 2-3 minutes. This step enhances the curry’s flavor significance.
  4. Prepare the Curry Sauce: Add the minced garlic, ginger, scotch bonnet peppers, green onions, carrots, and bell peppers to the skillet. Sauté until the veggies are fragrant and golden. Stir in ground allspice, salt, and black pepper. Pour in the coconut milk, chicken stock, and Jamaican pepper sauce, mixing well. Bring the mixture to a brief boil.
  5. Simmer the Curry: Add the browned chicken back to the skillet along with cubed potatoes, the crushed green onions, and fresh thyme sprigs. Reduce the heat to low and simmer gently for 20-25 minutes, stirring occasionally, until the sauce thickens and the chicken is fully cooked through and tender.
  6. Serve: Remove from heat when done. Serve the curry chicken hot with your choice of sides like rice or steamed vegetables. Garnish with chopped scallions or red pepper flakes if desired. Enjoy the authentic taste of Jamaica!

Notes

  • Browning the chicken with brown sugar creates a rich color and depth of flavor, making the use of commercial browning sauce optional.
  • “Burning” the curry powder by frying it in oil enhances its aroma and adds complex layers of taste.
  • You can substitute Jamaican Green Seasoning with your favorite all-purpose seasoning blend.
  • Adjust the number of scotch bonnet peppers according to your spice tolerance; habaneros are an alternative.
  • Leftovers can be refrigerated in an airtight container for 3-4 days and reheated on the stovetop or microwave. Add a splash of chicken stock if the sauce thickens too much when reheating.
  • For best flavor, marinate the chicken overnight.

Find it online: https://yumfoodusa.com/authentic-jamaican-curry-chicken/