Description

Experience the bold and authentic flavors of Jamaican cuisine with this classic Jamaican Curry Chicken recipe. Tender chicken marinated in traditional Jamaican seasonings, browned to perfection, and simmered in a rich, spicy coconut curry sauce with fresh vegetables like potatoes, carrots, and bell peppers. This hearty and flavorful dish is perfect served over rice or with your favorite side, offering a taste of the Caribbean in every bite.

Ingredients

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Chicken

3-4 lbs. organic chicken, skin removed (Drumsticks + Thigh pieces work great!)
1-2 Tbsps browning (optional, see notes)
2-3 Tbsps Jamaican Green Seasoning (or substitute with all-purpose seasoning)
2 Tbsps Jamaican curry powder
2 tsps On Everything All-Purpose Blend (homemade or store-bought)
1 teaspoon sea salt
½ teaspoon smoked paprika

Spicy Jamaican Curry Sauce

4 Tbsps extra virgin olive oil
2 Tbsps 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 tsps minced fresh ginger (or ½ tsp ground ginger)
1-3 scotch bonnet peppers (adjust to spice preference; habanero can be used as substitute)
2 green onions, lightly crushed or chopped
2 fresh thyme sprigs
1 cup organic low-sodium chicken stock or bone broth
2½ Tbsps Jamaican curry powder
1 tablespoon Jamaican pepper sauce (or favorite hot sauce)
1 teaspoon ground allspice
Sea salt and black pepper, to taste

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Instructions

Marinate the Chicken: In a large bowl, combine the cleaned and rinsed chicken pieces with browning (if using), Jamaican Green Seasoning, sea salt, All-Purpose Blend, smoked paprika, and 2 tablespoons of Jamaican curry powder. Mix thoroughly until the chicken is fully coated. Transfer the coated chicken into a sealed ziplock bag and refrigerate for at least 3 hours, preferably overnight. When ready to cook, let the chicken sit at 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 to the hot oil and stir until it dissolves and becomes wet in texture. Add the marinated chicken pieces and sear each side for 3-4 minutes until browned. Remove the browned chicken and set aside on a plate. This browning step creates deep color and flavor and may make browning sauce optional.
Burn the Curry Powder: In the same skillet or pot, add another 2 tablespoons of olive oil and heat over medium-high. Add the remaining 2½ tablespoons of Jamaican curry powder, stirring in the oil. Let it cook undisturbed until the curry powder darkens and becomes fragrant, about 2-3 minutes. This enhances flavor and color while reducing potential digestive issues.
Make the Curry Sauce: Add minced garlic, fresh ginger, scotch bonnet peppers, green onions, carrots, and bell peppers to the burnt curry powder mixture. Sauté until the vegetables become fragrant and golden. Stir in ground allspice, sea salt, and black pepper. Pour in coconut milk, chicken stock, and pepper sauce, stirring to combine. Bring the mixture to a boil for about a minute.
Simmer with Chicken and Vegetables: Add the browned chicken back into the pot along with cubed potatoes, crushed scallions, and thyme sprigs. Stir to incorporate all ingredients well. Lower the heat to a simmer and cook uncovered for 20-25 minutes, stirring occasionally, until the chicken is tender and the sauce thickens but still has a good amount of gravy.
Serve: Remove from heat and serve your authentic Jamaican Curry Chicken hot with your preferred sides such as rice or steamed vegetables. Garnish with chopped scallions or red pepper flakes if desired.

Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Reheat on the stovetop or microwave, adding about ½ cup chicken stock if needed to loosen the sauce.
Turmeric: Adding 1 teaspoon turmeric to the curry sauce is optional but beneficial for its anti-inflammatory and antioxidant properties.
Jamaican Seasonings: For authentic flavor, use traditional Jamaican seasonings like browning, Green seasoning, and curry powder, available online or in specialty stores. Otherwise, substitute with your favorite brands.
Burning Curry Powder: This essential step enhances flavor, color, and digestion by gently toasting the cumin-based curry powder in oil before adding other ingredients.
Gluten-Free Option: Ensure all ingredients used are certified gluten-free if this is a concern.
Homemade All-Purpose Blend: Combine 1 teaspoon each of sea salt, black pepper, garlic powder, dried oregano, dried thyme, and dried parsley for a homemade version.

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 8 g
Sodium: 680 mg
Fat: 28 g
Saturated Fat: 15 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 4 g
Protein: 40 g
Cholesterol: 110 mg