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Authentic Jamaican Curry Chicken Recipe

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★★★★★

4.6 from 102 reviews

Experience the rich, authentic flavors of Jamaican cuisine with this mouthwatering Jamaican Curry Chicken recipe. Tender, marinated chicken pieces are seared to golden perfection, then simmered in a fragrant, spiced curry sauce enriched with coconut milk, fresh vegetables, and bold spices. This traditional dish offers the perfect balance of heat and depth, ideal served with rice or your favorite side, delivering a true taste of Jamaica in every bite.

Ingredients

Scale

Chicken and Marinade

  • 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

Curry Sauce and Vegetables

  • 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

Instructions

  1. Marinate the Chicken: In a large bowl, combine the cleaned and rinsed chicken pieces 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 to fully coat the chicken. Transfer the coated chicken to a sealed ziplock bag and refrigerate for at least 3 hours, ideally overnight. Before cooking, bring the chicken to 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 them for about 3-4 minutes on each side until nicely browned. Remove the chicken from the pan and set aside on a plate.
  3. Burn the Curry Powder: In the same skillet or pot, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add 2½ tablespoons of Jamaican curry powder and stir it into the oil. Let it cook for 2-3 minutes until it darkens in color and releases a fragrant aroma – this is key for authentic Jamaican curry flavor.
  4. Prepare the Curry Sauce: Add the minced garlic, fresh ginger, scotch bonnet peppers, green onions, carrots, and bell pepper to the skillet. Sauté everything until fragrant and slightly golden, about 3-5 minutes. Stir in the ground allspice, sea salt, and black pepper until well combined.
  5. Add Liquids and Vegetables: Pour in the coconut milk, chicken stock (or bone broth), and Jamaican pepper sauce, stirring to blend all ingredients evenly. Bring the mixture to a gentle boil.
  6. Simmer with Chicken and Potatoes: Add the browned chicken back into the skillet along with cubed potatoes, crushed green onions, and fresh thyme sprigs. Reduce heat to low, cover, and simmer gently for 20-25 minutes, stirring occasionally, until the chicken is fully cooked and tender and the sauce has thickened with a rich gravy consistency.
  7. Serve: Remove the thyme sprigs before serving. Serve your authentic Jamaican Curry Chicken hot with rice, steamed vegetables, or your preferred side dish. Optionally, garnish with chopped scallions or a sprinkle of red pepper flakes for extra flavor and color.
  8. Enjoy: Savor the bold, comforting flavors of this traditional Jamaican classic. Bon appétit!

Notes

  • Browning sauce is optional but helps achieve a beautiful dark color and depth of flavor.
  • Authentic Jamaican curry powder should be ‘burned’ or toasted in oil to release its full aroma and flavor before adding other ingredients.
  • Scotch bonnet peppers are very spicy; adjust the quantity according to your heat tolerance or substitute with habanero peppers as desired.
  • Marinate the chicken overnight for best flavor and tenderness.
  • You can substitute ginger powder if fresh ginger is not available.
  • The sauce should be thick but with enough gravy to accompany side dishes like rice or bread.
  • Use low-sodium chicken stock or bone broth to control the saltiness of the dish.

Keywords: Jamaican curry chicken, authentic Jamaican recipe, Caribbean chicken curry, spicy chicken stew, coconut curry chicken

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