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Authentic Jamaican Curry Chicken Recipe

Authentic Jamaican Curry Chicken Recipe
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★★★★★

5.1 from 21 reviews

Authentic Jamaican Curry Chicken is a flavorful and aromatic dish featuring tender chicken pieces marinated in traditional Jamaican seasonings and simmered in a rich coconut milk-based curry sauce. This recipe balances spicy Scotch bonnet peppers, warm allspice, and earthy curry powder, enhanced by fresh vegetables like potatoes, carrots, and bell peppers. Perfect served with rice or steamed veggies, it offers a delicious taste of Caribbean cuisine in your home kitchen.

Ingredients

Scale

Chicken Marinade

  • 3–4 lbs organic chicken, skin removed (drumsticks and thigh pieces recommended)
  • 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
  • 1/2 teaspoon smoked paprika

Curry Sauce and Vegetables

  • 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, seeded, and chopped
  • 3 garlic cloves, minced
  • 2 teaspoons minced fresh ginger (or 1/2 teaspoon ground ginger)
  • 1–3 Scotch bonnet peppers (adjust for spiciness; habanero peppers as substitute)
  • 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
  • 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 curry powder. Mix thoroughly to coat all chicken pieces evenly. Transfer the coated chicken to a sealed ziplock bag and refrigerate for at least 3 hours, preferably overnight, to allow flavors to develop. Before cooking, let the chicken sit at 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 becomes wet and partially dissolves. Add the marinated chicken and sear each side for 3-4 minutes until nicely browned. Remove chicken from the skillet and set aside on a plate. This step helps create a rich color and flavor; using browning sauce becomes optional after.
  3. Burn the Curry Powder: In the same skillet, add the remaining 2 tablespoons of olive oil and heat over medium-high. Add 2 1/2 tablespoons of Jamaican curry powder and stir continuously for 2-3 minutes until the powder darkens and becomes fragrant, taking care not to burn it excessively. This enhances the curry’s depth and authenticity.
  4. Prepare the Curry Sauce: Add minced garlic, fresh ginger, chopped Scotch bonnet peppers, green onions, carrots, and bell peppers to the skillet. Sauté until fragrant and the vegetables turn slightly golden. Stir in ground allspice, salt, and black pepper to season.
  5. Add Liquids and Simmer: Pour in the full-fat coconut milk, chicken stock or broth, and Jamaican pepper sauce. Stir to combine and bring the mixture to a boil. Once boiling, add the browned chicken pieces, cubed potatoes, additional crushed scallions if desired, and fresh thyme sprigs. Stir gently to incorporate.
  6. Simmer and Cook: Reduce heat to low and let the curry simmer uncovered for 20-25 minutes, stirring occasionally. Cook until the sauce thickens into a rich gravy-like consistency and the chicken is fully cooked and tender, with vegetables soft but intact.
  7. Serve: Remove from heat, discard thyme sprigs if preferred, and serve the curry chicken hot. Pair with rice, steamed vegetables, or your favorite side dish. Garnish with chopped scallions or a sprinkle of red pepper flakes for extra color and heat if desired.
  8. Enjoy: Dig into this authentic Jamaican Curry Chicken and savor the spicy, creamy, and aromatic flavors straight from the Caribbean!

Notes

  • Marinating the chicken overnight yields the best flavor and tenderness.
  • Browning sauce is optional; browning chicken with brown sugar helps develop color and depth.
  • “Burning” the curry powder is essential for authentic flavor, but be careful not to burn it too much as it might become bitter.
  • Adjust the number of Scotch bonnet peppers according to your tolerance for heat; habanero peppers can be used as a substitute.
  • If fresh ginger is unavailable, ground ginger can be used as a substitute (use half the amount).
  • The sauce should be thick but still have enough gravy to serve alongside rice or side dishes.
  • Use organic and fresh ingredients wherever possible for optimal taste.

Nutrition

Keywords: Jamaican curry chicken, Caribbean chicken curry, authentic Jamaican recipe, curry chicken with coconut milk, Scotch bonnet peppers, Jamaican cuisine

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