Print

Authentic Jamaican Curry Chicken Recipe

Print Recipe

★★★★★

4.5 from 82 reviews

Experience the rich and authentic flavors of Jamaica with this Classic Jamaican Curry Chicken recipe. Featuring tender chicken marinated in a blend of traditional spices, browned to perfection, and simmered in a flavorful coconut curry sauce with hearty vegetables, this comforting dish brings vibrant Caribbean taste to your table. Perfectly spiced with Scotch bonnet peppers and aromatic herbs, it’s ideal served with rice or your favorite sides.

Ingredients

Scale

Chicken and Marinade

  • 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

Sauce and Vegetables

  • 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

Instructions

  1. Marinate the Chicken: In a large bowl, combine 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 Jamaican curry powder. Mix well until the chicken is fully coated. Transfer the coated chicken into a securely sealed ziplock bag and refrigerate for a minimum of 3 hours, preferably overnight. Before cooking, let the chicken rest 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 semi-dissolved. Add the marinated chicken pieces and sear each side for 3-4 minutes until beautifully browned. Remove the chicken from the skillet and set aside on a plate.
  3. Burn the Curry Powder: In the same skillet, heat another 2 tablespoons of olive oil over medium-high heat. Add 2 1/2 tablespoons of Jamaican curry powder to the hot oil. Stir and let it cook until it darkens to a rich brown color and becomes fragrant, approximately 2-3 minutes. This step enhances the curry’s depth of flavor.
  4. Make the Curry Sauce: Add minced garlic, fresh ginger, Scotch bonnet peppers, chopped green onions, carrots, and bell peppers to the skillet. Sauté these ingredients until they are fragrant and golden. Stir in ground allspice, sea salt, and black pepper to combine well.
  5. Add Liquids and Simmer: Pour in the full-fat coconut milk, chicken stock, and Jamaican pepper sauce. Stir well and bring the mixture to a gentle boil. Then, add the browned chicken pieces back into the pot, along with the cubed potatoes, additional chopped scallion, and thyme sprigs. Reduce the heat to a simmer and cook uncovered for 20-25 minutes, stirring intermittently until the sauce thickens and the chicken is tender and fully cooked.
  6. Serve: Once the curry sauce is thick and the chicken is cooked through, remove from heat. Serve the authentic Jamaican curry chicken with your choice of sides such as steamed rice or vegetables. Garnish with extra chopped scallions and optional red pepper flakes for added zest.
  7. Enjoy: Indulge in the warm, spicy flavors of this classic Caribbean dish. Bon Appétit!

Notes

  • Browning sauce is optional and adds a rich dark color to the chicken, but you can skip it if desired.
  • “Burning” the curry powder is crucial for authentic flavor; be careful not to burn it too long to avoid bitterness.
  • Adjust the heat level by varying the number of Scotch bonnet or habanero peppers according to your spice tolerance.
  • Letting the chicken marinate overnight intensifies the flavors and tenderness.
  • Using bone broth instead of chicken stock will add more depth to the curry’s richness.
  • Serve with traditional sides like white rice, steamed vegetables, or fried plantains for an authentic meal experience.

Keywords: Jamaican curry chicken, authentic Caribbean chicken recipe, spicy curry chicken, Jamaican cuisine, scotch bonnet peppers, coconut milk curry

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