Name: Authentic Jamaican Curry Chicken Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 3 h 50 min
Cuisine: Jamaican
Ingredients: 3-4 lbs. organic chicken, skin removed (drumsticks and thigh pieces preferred); 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; 1/2 tsp smoked paprika; 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 1/2 tsp ground ginger as substitute); 1-3 Scotch bonnet peppers (adjust to spice preference; habanero can be used); 2 green onions (scallions), lightly crushed or chopped; 2 fresh thyme sprigs; 1 cup organic chicken stock, low-sodium; 2 1/2 Tbsps Jamaican curry powder; 1 Tbsp Jamaican pepper sauce; 1 tsp ground allspice; Sea salt and black pepper, to taste

Ingredients

3-4 lbs. organic chicken, skin removed (drumsticks and thigh pieces recommended)

1-2 Tbsps browning (optional, see notes)

2-3 Tbsps Jamaican green seasoning

2 Tbsps Jamaican curry powder

2 tsps On Everything All-Purpose Blend

1 tsp sea salt

1/2 tsp smoked paprika

4 Tbsps extra virgin olive oil, divided

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 1/2 tsp ground ginger)

1-3 scotch bonnet peppers (adjust to spice preference, habanero can be substituted)

2 green onions, lightly crushed or chopped

2 fresh thyme sprigs

1 cup organic chicken stock, low-sodium (or chicken bone broth)

2 1/2 Tbsps Jamaican curry powder

1 Tbsp Jamaican pepper sauce

1 tsp ground allspice

Sea salt and black pepper, to taste

Instructions

Step 1: In a large bowl, combine the cleaned chicken with browning (if using), Jamaican green seasoning, sea salt, On Everything All-Purpose Blend, smoked paprika, and 2 Tbsps of curry powder. Mix thoroughly until the chicken is fully coated. Transfer to a sealed ziplock bag and refrigerate for at least 3 hours, ideally overnight. Before cooking, let the chicken come to room temperature for 15-20 minutes.

Step 2: Heat 2 Tbsps of olive oil in a deep skillet or pot over medium-high heat. Add the brown sugar and stir until wet and slightly dissolved. Add the marinated chicken and sear each side for 3-4 minutes until browned. Remove chicken and set aside.

Step 3: In the same skillet, add the remaining 2 Tbsps of olive oil. Add 2 1/2 Tbsps Jamaican curry powder and stir for 2-3 minutes, allowing the powder to darken and become fragrant. This process, known as “burning” the curry powder, enhances its flavor.

Step 4: Add minced garlic, ginger, scotch bonnet peppers, green onions, carrots, and bell peppers to the curry oil. Sauté until fragrant and golden.

Step 5: Stir in ground allspice, sea salt, and black pepper. Then pour in the coconut milk, chicken stock, and Jamaican pepper sauce. Bring to a gentle boil.

Step 6: Add the seared chicken back to the pot along with the cubed potatoes, remaining green onions, and thyme sprigs. Stir to combine.

Step 7: Reduce heat to a simmer and cook uncovered for 20-25 minutes, stirring occasionally, until the sauce thickens and the chicken is tender and fully cooked.

Step 8: Remove from heat. Serve hot with your choice of sides such as rice or vegetables. Garnish with chopped green onions or a sprinkle of red pepper flakes, if desired.

Tips & Variations

Marinating overnight intensifies the flavors and tenderizes the chicken for best results.

Burning the curry powder carefully is key; do not let it burn black or it will taste bitter.

For a milder dish, reduce the number of scotch bonnet peppers or substitute with milder chili peppers.

Use chicken thighs and drumsticks for juicier meat that holds up well in the curry.

Swap potatoes for sweet potatoes for a subtle sweetness.

FAQs

Can I make this curry chicken without scotch bonnet peppers?

Yes, you can omit or substitute scotch bonnet peppers with milder peppers or simply use less to control the heat. The dish will still be flavorful thanks to the other spices.

What is the purpose of burning the curry powder?

Burning the curry powder in oil releases its essential oils and deepens the flavor, creating a rich and authentic taste that is characteristic of Jamaican curry dishes.