Description
Experience the bold flavors of Authentic Jamaican Curry Chicken with tender chicken simmered in a rich, spicy coconut milk sauce. Infused with Jamaican seasonings, scotch bonnet peppers, and hearty vegetables, this flavorful dish brings the heat and comfort together in every bite. Perfect for spice lovers, it’s an easy, comforting meal to enjoy with rice or bread. A true taste of Jamaica in every dish!
Ingredients
For the Chicken:
3–4 lbs organic chicken, skin removed (Drumsticks & Thigh pieces work great!)
1–2 tbsp browning (optional, see notes)
2–3 tbsp Jamaican Green Seasoning (or all-purpose seasoning)
2 tbsp Jamaican curry powder
2 tsp On Everything All-Purpose Blend (homemade blend, see notes)
1 tsp sea salt
½ tsp smoked paprika
For the Spicy Jamaican Curry Sauce:
4 tbsp extra virgin olive oil
2 tbsp organic brown sugar
1 can (14 oz) 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 tsp minced fresh ginger (or ½ tsp ground ginger)
1–3 scotch bonnet peppers (adjust spice level to taste, can use habanero)
2 green onions, lightly crushed or chopped
2 fresh thyme sprigs
1 cup organic chicken stock, low-sodium (or chicken bone broth)
2½ tbsp Jamaican curry powder
1 tbsp Jamaican pepper sauce (or hot sauce of choice)
1 tsp ground allspice
Sea salt & black pepper, to taste
Instructions
- Marinate the Chicken:
- In a large bowl, combine cleaned chicken with browning, Green Seasoning, salt, On Everything All-Purpose Blend, smoked paprika, and curry powder. Mix until chicken is fully coated. Seal in a ziplock bag and refrigerate for at least 3 hours (overnight preferred). Allow chicken to come to room temperature for 15-20 minutes before cooking.
- Brown the Chicken:
- Heat 2 tbsp olive oil in a deep skillet or pot over medium-high heat. Add brown sugar and stir until it becomes slightly wet and dissolves. Add marinated chicken and sear for 3-4 minutes per side until browned. Set the chicken aside.
- Burn the Curry Powder:
- In the same skillet, add remaining 2 tbsp olive oil. Once hot, add Jamaican curry powder and cook for 2-3 minutes, allowing it to darken and become fragrant.
- Make the Curry Sauce:
- Add garlic, ginger, scotch bonnet peppers, green onions, carrots, and bell peppers to the skillet, sautéing for 2-3 minutes. Stir in allspice, salt, and black pepper. Add coconut milk, chicken stock, and pepper sauce, mixing to combine. Bring to a boil for about 1 minute.
- Simmer the Chicken:
- Add the browned chicken, potatoes, thyme sprigs, and stir well. Reduce heat to simmer and cook for 20-25 minutes, stirring occasionally, until sauce thickens and chicken is tender.
- Serve:
- Remove from heat, discard thyme sprigs, and stir in lemon juice. Garnish with fresh thyme. Serve over rice, with vegetables, or bread to soak up the delicious curry sauce.
Notes
- Jamaican Seasonings: Authentic Jamaican seasonings can be found at specialty stores or on Amazon. If unavailable, substitute with your favorite all-purpose seasoning.
- Burning the Curry Powder: This is an essential step as it enhances flavor and prevents digestive discomfort from raw curry powder.
- Gluten-Free Option: Ensure all ingredients are gluten-free certified to maintain a gluten-free dish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: chicken
- Method: Stovetop
- Cuisine: Jamaican
