Authentic Jamaican Curry Chicken

A delightful Caribbean dish featuring tender chicken marinated in spices and cooked with coconut milk, vegetables, and flavorful seasonings. Perfect for a comforting family meal.

Course: Dinner, Main Course

Cuisine: Caribbean, Jamaican

Keyword: Caribbean Cuisine, Chicken Recipe, Comfort Food, Curry Chicken, Jamaican Curry

Prep Time: 30

Cook Time: 40

Total Time: 1 10

Servings: servings

Calories: 500kcal

Ingredients

For the Chicken Marinade

3-4 lbs organic chicken, skin removed Drumsticks + 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
½ tsp smoked paprika
4 Tbsps Extra virgin olive oil
2 Tbsps organic brown sugar

For the Curry

1 can full-fat coconut milk (14 oz.)
2 medium russet potatoes, peeled + cubed
2 medium carrots, peeled + chopped
1 medium bell pepper, cored and chopped
3 cloves garlic, minced
2 tsps minced fresh ginger
1-3 pieces scotch bonnet peppers adjust for spice level; can use habanero peppers
2 pieces green onions, lightly crushed or chopped
2 sprigs fresh thyme
1 cup organic chicken stock, low-sodium
2 ½ Tbsps Jamaican curry powder
1 Tbsp Jamaican pepper sauce
Sea salt + black pepper to taste

Instructions

Marinate the Chicken

In a large bowl, mix the chicken with Jamaican Green Seasoning, brown sugar, Jamaican curry powder, On Everything All-Purpose Blend, sea salt, smoked paprika, and browning (if using). Let the chicken marinate for at least 30 minutes.
For deeper flavor, you can keep it in the fridge for up to 24 hours.

Brown the Chicken

Heat 4 tablespoons of olive oil in a large pot over medium heat.
Add the marinated chicken pieces and brown them on all sides.
Once browned, remove the chicken and set it aside.

Burn the Curry Powder

In the same pot, add 2 ½ tablespoons of Jamaican curry powder.
Stir it for about 30 seconds until it becomes fragrant.

Make the Curry Sauce

Add minced garlic, ginger, scotch bonnet peppers, and chopped bell pepper to the pot. Stir for another minute.
Add the chicken back to the pot along with the coconut milk, chicken stock, cubed potatoes, and chopped carrots. Mix well.
Bring the pot to a gentle simmer, cover it, and cook for 30-40 minutes or until the chicken is tender.
Stir occasionally and add water if it becomes too thick.
Taste and adjust the seasoning with sea salt, black pepper, and Jamaican pepper sauce.

Notes

Serve the curry chicken over cooked rice or with warm flatbreads, and sprinkle chopped green onions on top for extra flavor. Store leftovers in an airtight container in the fridge for about 3-4 days or freeze for up to 3 months.

Nutrition