Description
This Authentic Jamaican Curry Chicken recipe features tender, marinated chicken simmered in a rich, flavorful curry sauce with traditional Jamaican spices, vegetables, and creamy coconut milk. Perfectly balanced with a hint of heat from Scotch bonnet peppers, this dish offers an aromatic, comforting experience reminiscent of the Caribbean.
Ingredients
Units
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Chicken Marinade
- 3-4 lbs organic chicken, skin removed (drumsticks and thigh pieces preferred)
- 1-2 tablespoons browning (optional)
- 2-3 tablespoons Jamaican Green Seasoning (or substitute with all-purpose seasoning)
- 2 tablespoons Jamaican curry powder
- 2 teaspoons On Everything All-Purpose Blend (or homemade blend: 1 tsp sea salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp dried parsley)
- 1 teaspoon sea salt
- 1/2 teaspoon smoked paprika
Spicy Jamaican Curry Sauce
- 4 tablespoons extra virgin olive oil (divided use)
- 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 1/2 teaspoon ground ginger)
- 1-3 Scotch bonnet peppers (adjust based on spice preference, can substitute habanero)
- 2 green onions (scallions), lightly crushed or chopped
- 2 fresh thyme sprigs
- 1 cup organic low-sodium chicken stock or bone broth
- 2 1/2 tablespoons Jamaican curry powder
- 1 tablespoon Jamaican pepper sauce (or favorite hot sauce)
- 1 teaspoon ground allspice
- Sea salt and black pepper, to taste
Instructions
- Marinate the Chicken: In a large bowl, combine the cleaned and rinsed chicken with browning (if using), Jamaican Green Seasoning, sea salt, On Everything All-Purpose Blend, smoked paprika, and 2 tablespoons curry powder. Mix thoroughly to coat all pieces evenly. Transfer the chicken to a sealed ziplock bag and refrigerate for at least 3 hours, preferably overnight. Before cooking, let the chicken come to room temperature for 15-20 minutes.
- 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 wet in texture. Add the marinated chicken pieces and sear them for 3-4 minutes on each side until browned. Remove the chicken from the skillet and set aside on a plate.
- Burn the Curry Powder: In the same skillet, heat another 2 tablespoons of olive oil over medium-high heat. Add 2 ½ tablespoons of Jamaican curry powder and stir constantly for 2-3 minutes until the curry powder darkens to a fragrant, rich brown color. This process enhances flavor and reduces potential digestive discomfort.
- Prepare the Curry Sauce: Add minced garlic, ginger, Scotch bonnet peppers, green onions, carrots, and bell peppers to the burnt curry powder. Sauté until fragrant and golden, about 2-3 minutes. Stir in ground allspice, salt, and black pepper.
- Simmer the Curry: Pour in the coconut milk, chicken stock, and Jamaican pepper sauce. Stir to combine and bring to a boil. Add the browned chicken pieces, cubed potatoes, additional crushed scallion, and thyme sprigs. Reduce heat to low and simmer gently, stirring occasionally, for 20-25 minutes until the sauce thickens and the chicken is cooked through and tender.
- Serve: Remove from heat and serve hot with your choice of side, such as rice and vegetables. Garnish with chopped scallions or red pepper flakes if desired. Enjoy your authentic Jamaican curry chicken!
Notes
- Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat using a microwave or stovetop with additional chicken stock to maintain sauce consistency.
- You can add 1 teaspoon of turmeric to the curry sauce to boost flavor and health benefits like anti-inflammatory properties.
- If you cannot find authentic Jamaican seasonings, substitute with your favorite available brands or order online for genuine flavor.
- Burning the curry powder is essential to develop the deep color and rich flavor while minimizing digestive discomfort from the potent spices.
- Ensure all ingredients are certified gluten-free for a gluten-free option.
- The homemade all-purpose blend combines sea salt, black pepper, garlic powder, dried oregano, dried thyme, and dried parsley in equal parts and can be used as a substitute seasoning.
Nutrition
- Serving Size: 1 serving (about 1/4 recipe)
- Calories: 550
- Sugar: 10g
- Sodium: 450mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 110mg
