Name: Authentic Jamaican Curry Chicken Recipe
Prep time: 20 min
Cook time: 40 min
Total time: PT-491932H57M51S
Cuisine: Jamaican
Ingredients: 3-4 lbs. organic chicken (drumsticks and thigh pieces, skin removed); 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; 4 tablespoons extra virgin olive oil (divided); 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 and chopped; 3 garlic cloves, minced; 2 teaspoons minced fresh ginger (or ½ teaspoon ground ginger); 1-3 scotch bonnet peppers (adjust heat level, can substitute habanero peppers); 2 green onions (scallions), lightly crushed or chopped; 2 fresh thyme sprigs; 1 cup organic low-sodium chicken stock or bone broth; 2½ tablespoons Jamaican curry powder; 1 tablespoon Jamaican pepper sauce; 1 teaspoon ground allspice; Sea salt and black pepper, to taste

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Introduction

Authentic Jamaican Curry Chicken is a flavorful, aromatic dish that’s rich with spices and tender chicken simmered in a creamy coconut sauce. This recipe brings the vibrant tastes of Jamaica right into your kitchen, perfect for a comforting meal any day of the week.

A black plate holds a dish with two main layers. The bottom layer is white, fluffy rice spread evenly across the plate. On top, there is a thick stew with pieces of brown meat and yellow potatoes covered in a dark greenish-brown sauce speckled with small bits of red and green herbs and spices. The stew has a glossy, slightly chunky texture. On the left and right edges of the plate, there are two gold forks resting on the plate. The plate is set on a wooden table with some green herbs and an orange cloth nearby, and a glass with a yellow drink and ice is partially visible in the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3-4 lbs. organic chicken, skin removed (drumsticks and thigh pieces work great)
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
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 your spice preference; habanero peppers can be used)
2 green onions, lightly crushed or chopped (also known as scallions)
2 fresh thyme sprigs
1 cup organic chicken stock, low-sodium (or chicken 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

Step 1: In a large bowl, combine the cleaned chicken with browning (if using), Jamaican Green Seasoning, sea salt, All-Purpose Blend, smoked paprika, and 2 tablespoons curry powder. Mix thoroughly until 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 rest at room temperature for 15-20 minutes.
Step 2: Heat 2 tablespoons olive oil in a deep skillet or pot over medium-high heat. Add the brown sugar and stir until it dissolves and becomes wet in texture. Add the marinated chicken and brown it for about 3-4 minutes on each side until seared. Remove and set aside.
Step 3: In the same skillet, heat another 2 tablespoons olive oil over medium-high heat. Add 2 1/2 tablespoons Jamaican curry powder and stir it in the oil. Allow it to cook until it darkens in color and becomes fragrant, about 2-3 minutes. This step is critical for developing the curry’s authentic flavor.
Step 4: Add the minced garlic, ginger, scotch bonnet peppers, green onions, carrots, and bell peppers to the pot. Sauté until the vegetables are golden and fragrant. Stir in ground allspice, salt, and black pepper.
Step 5: Pour in the coconut milk, chicken stock, and Jamaican pepper sauce. Stir to combine and bring the mixture to a gentle boil.
Step 6: Add the browned chicken, cubed potatoes, green onions, and thyme sprigs to the pot. Stir well to incorporate all ingredients. Reduce the heat to a simmer and cook for 20-25 minutes, stirring occasionally, until the sauce thickens and the chicken is tender and cooked through.
Step 7: Remove from heat and serve the curry chicken with your favorite sides such as rice or vegetables. Garnish with extra chopped scallions or a sprinkle of red pepper flakes if desired. Enjoy!

Tips & Variations

For deeper color and authentic flavor, “burn” the curry powder by toasting it briefly in hot oil before adding other ingredients.
Adjust the number of scotch bonnet peppers to control the heat level, or substitute habanero peppers for a similar spicy kick.
Using bone broth instead of chicken stock enhances the richness of the sauce.
Marinating overnight greatly improves the flavor infusion in the chicken.

Storage

Store leftover curry chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, adding a splash of water or stock if the sauce thickens too much. For longer storage, freeze in a sealed container for up to 2 months and thaw overnight in the fridge before reheating.

How to Serve

A black plate holds a bed of white rice as the bottom layer, soft and fluffy with visible separate grains. On top, there is a thick, rich brown stew with chunks of meat, potatoes, and some red pepper pieces, coated in a glossy, herb-speckled sauce. The meal is flanked by two shiny golden forks placed diagonally, one on the left and one on the right side of the plate. The plate sits on a warm wooden table with scattered green chopped scallions and sprigs of herbs nearby. A glass with an orange drink containing ice is positioned at the top left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of chicken?

Yes, you can use bone-in or boneless chicken thighs or drumsticks. These cuts hold up well during simmering and stay moist and flavorful.

What if I don’t have Jamaican Green Seasoning?

If you can’t find Jamaican Green Seasoning, try making a mix of scallions, garlic, ginger, thyme, and Scotch bonnet or habanero peppers blended together. This will give a similar aromatic base for the dish.