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Jamaican Curry Chicken

Unleash Flavor with Authentic Jamaican Curry Chicken Recipe

This Jamaican Curry Chicken recipe combines tender chicken in a creamy coconut sauce with Scotch bonnet peppers and aromatic herbs for a delightful meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Marinating Time 3 hours
Total Time 4 hours
Servings: 4 people
Course: Dinner
Cuisine: Jamaican
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 3-4 lbs Organic Chicken, skinless thighs and drumsticks
  • 1-2 tbsp Browning, optional
For the Seasoning
  • 2-3 tbsp Jamaican Green Seasoning can be replaced with all-purpose seasoning
  • 2 tbsp Jamaican Curry Powder choose a quality brand
  • 2 tsp On Everything All-Purpose Blend available for purchase or homemade
  • 1 tsp Sea Salt adjust to taste
  • 0.5 tsp Smoked Paprika adds depth and smokiness
For the Sauce
  • 4 tbsp Extra virgin olive oil or any preferred oil
  • 2 tbsp Organic Brown Sugar remove if desiring less sugar
  • 1 can Canned Full-Fat Coconut Milk, 14 oz
  • 1 cup Low-Sodium Chicken Stock consider bone broth as an alternative
For the Vegetables
  • 2 pcs Russet Potatoes, peeled and cubed experiment with sweet potatoes
  • 2 pcs Carrots, peeled and chopped
  • 1 pc Bell Pepper, chopped
  • 3 pcs Garlic Cloves, minced
  • 2 tsp Fresh Ginger (or 0.5 tsp ground)
  • 1-3 pcs Scotch Bonnet Peppers, to taste substitute with milder peppers if desired
  • 2 pcs Green Onions, chopped
  • 2 pcs Fresh Thyme Sprigs
For the Finishing Touches
  • 1 tbsp Jamaican Pepper Sauce substitute with favorite hot sauce
  • 1 tsp Ground Allspice

Equipment

  • large bowl
  • Skillet
  • Plastic wrap
  • Measuring spoons
  • Knife
  • Cutting board

Method
 

Step-by-Step Instructions
  1. In a large bowl, combine chicken, browning, Jamaican Green Seasoning, sea salt, All-Purpose Blend, smoked paprika, and curry powder. Marinate for at least 3 hours or overnight.
  2. Heat olive oil and brown sugar in a skillet over medium-high heat. Sear marinated chicken on all sides until golden brown. Remove and set aside.
  3. In the same skillet, add oil if needed and burn the curry powder for 2-3 minutes until fragrant.
  4. Add garlic, ginger, Scotch bonnet peppers, green onions, carrots, and bell pepper. Sauté for 3-4 minutes until softened.
  5. Pour in coconut milk and chicken stock, stirring to combine. Bring to a boil, then return chicken and add potatoes and thyme. Simmer.
  6. Cover and simmer for 20-25 minutes until chicken is tender. Adjust consistency with stock if needed.
  7. Garnish with green onions and serve over rice or with veggies.

Nutrition

Serving: 1plateCalories: 420kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 90mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 7gVitamin A: 1500IUVitamin C: 15mgCalcium: 60mgIron: 2.5mg

Notes

Marinate the chicken for deeper flavor. Toasting spices enhances flavor and comfort. Adjust spice levels as desired.

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