Authentic Jamaican Curry Chicken (Printable Version)
Bold Jamaican flavors meet tender chicken in a comforting coconut sauce infused with heat and aromatic spices.
# What You'll Need:
→ Chicken Preparation
01 -
1.5–1.8 kg organic chicken (drumsticks and thigh pieces), skin removed
02 -
15–30 ml browning sauce, optional
03 -
30–45 ml Jamaican Green Seasoning or all-purpose seasoning
04 -
24 g Jamaican curry powder
05 -
10 g On Everything All-Purpose Blend or equivalent homemade blend
06 -
5 g sea salt
07 -
2 g smoked paprika
→ Spicy Jamaican Curry Sauce
08 -
60 ml extra virgin olive oil
09 -
24 g organic brown sugar
10 -
400 ml full-fat coconut milk
11 -
2 medium russet potatoes, peeled and cubed
12 -
2 medium carrots, peeled and chopped
13 -
1 medium bell pepper, cored, seeded, and chopped
14 -
3 garlic cloves, minced
15 -
10 g freshly minced ginger or 1.5 g ground ginger
16 -
1–3 scotch bonnet peppers, to taste, or habanero peppers
17 -
2 green onions (scallions), chopped or lightly crushed
18 -
2 fresh thyme sprigs
19 -
240 ml low-sodium chicken stock or bone broth
20 -
20 g Jamaican curry powder
21 -
15 ml Jamaican pepper sauce or hot sauce
22 -
3 g ground allspice
23 -
Sea salt and black pepper, to taste
# Steps to Follow:
01 -
In a large bowl, combine cleaned chicken pieces with browning sauce (if using), Jamaican Green Seasoning, sea salt, all-purpose blend, smoked paprika, and Jamaican curry powder. Mix thoroughly to evenly coat the chicken. Transfer to a sealed ziplock bag and marinate in the refrigerator for at least 3 hours or preferably overnight. Before cooking, allow chicken to rest at room temperature for 15–20 minutes.
02 -
Heat 30 ml olive oil in a deep skillet over medium-high heat. Add brown sugar and stir until it begins to dissolve and become syrup-like. Sear the marinated chicken pieces on each side for 3–4 minutes until well browned. Set aside the seared chicken on a plate.
03 -
In the same skillet, add remaining 30 ml olive oil over medium-high heat. Sprinkle in 20 g Jamaican curry powder and stir constantly for 2–3 minutes until the powder becomes fragrant and deep brown in colour.
04 -
Add minced garlic, ginger, scotch bonnet peppers, green onions, carrots, and bell pepper to the skillet. Sauté until vegetables are softened and aromas are released.
05 -
Stir in ground allspice, salt, and black pepper. Pour in coconut milk, chicken stock, and pepper sauce. Stir to combine and briefly bring to a boil.
06 -
Return the browned chicken to the skillet with the sauce. Add cubed potatoes, thyme sprigs, and any remaining green onions. Reduce heat to low, cover, and simmer for 20–25 minutes, stirring occasionally, until chicken is cooked through, potatoes are tender, and sauce is thickened.
07 -
Remove from heat. Serve the curry chicken hot, garnished with additional chopped scallions or red pepper flakes if desired, alongside rice or vegetables.
# Additional Notes:
01 -
For maximum flavour, marinate the chicken overnight and burn the curry powder before using to enhance colour and aroma.
02 -
If using gluten-free diet, ensure all packaged ingredients are certified gluten-free.
03 -
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently with added chicken stock if needed.
04 -
Add 1 teaspoon turmeric to the sauce for depth of flavour and potential health benefits, if desired.