Description

Experience the vibrant flavors of Jamaica with this Authentic Jamaican Curry Chicken recipe. Featuring tender chicken pieces marinated in a fragrant blend of spices and Jamaican green seasoning, then simmered in a rich curry sauce made from coconut milk, scotch bonnet peppers, and fresh herbs. This classic Caribbean dish delivers the perfect balance of heat, aroma, and comfort, ideal for a satisfying lunch or dinner that transports your taste buds to the Caribbean islands. The recipe is dairy-free and gluten-free, making it suitable for a range of dietary preferences.

Ingredients

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Chicken

3–4 lbs. organic chicken, skin removed (Drumsticks and Thigh pieces work great!)
1–2 tablespoons browning, optional
2–3 tablespoons Jamaican Green Seasoning (substitute: all-purpose seasoning)
2 tablespoons Jamaican curry powder
2 teaspoons On Everything All-Purpose Blend (or homemade equivalent)
1 teaspoon sea salt
½ teaspoon smoked paprika

Spicy Jamaican Curry Sauce

4 tablespoons extra virgin olive oil
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, removed and chopped
3 garlic cloves, minced
2 teaspoons minced fresh ginger (or ½ teaspoon ground ginger)
1–3 scotch bonnet peppers (adjust to heat preference; habanero peppers optional)
2 green onions, lightly crushed or chopped (scallions)
2 fresh thyme sprigs
1 cup organic chicken stock, low-sodium (or chicken bone broth)
2½ tablespoons 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 chicken with browning (if using), Jamaican Green Seasoning, sea salt, On Everything All-Purpose Blend, smoked paprika, and 2 tablespoons of Jamaican curry powder. Stir thoroughly until the chicken pieces are fully coated with the marinade. Seal the chicken in a ziplock bag and refrigerate for a minimum of 3 hours, ideally overnight. Before cooking, allow the chicken to rest 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 and stir until it dissolves into the oil and forms a syrupy texture. Add the marinated chicken pieces to the skillet and sear each side for 3-4 minutes until nicely browned. Remove the chicken from the skillet and set aside.
Burn the Curry Powder: In the same skillet, heat an additional 2 tablespoons of olive oil over medium-high heat. Add 2½ tablespoons of Jamaican curry powder and stir it into the oil, allowing it to cook until it darkens to a rich brown color and releases a fragrant aroma, about 2-3 minutes. This step intensifies the curry’s flavor.
Prepare the Curry Sauce: Add minced garlic, fresh ginger, scotch bonnet peppers, green onions, carrots, and bell pepper to the skillet. Sauté the vegetables until golden and fragrant. Stir in ground allspice, sea salt, and black pepper, blending well.
Add Liquids and Simmer: Pour in the full-fat coconut milk, chicken stock, and Jamaican pepper sauce. Stir to combine and bring the mixture to a boil.
Cook the Chicken and Vegetables: Return the browned chicken pieces to the skillet along with the cubed potatoes, crushed green onions, and thyme sprigs. Reduce heat to low and simmer for 20-25 minutes, stirring occasionally until the sauce thickens, the chicken is cooked through, and the vegetables are tender.
Serve: Remove from heat and serve the curry chicken hot with your preferred side such as rice or steamed vegetables. Garnish with chopped scallions or red pepper flakes if desired.

Notes

The optional browning sauce enhances the chicken’s color but can be skipped if preferred.
Burning the curry powder is essential for authentic flavor—carefully watch it to avoid burning it too much.
Adjust the number of scotch bonnet peppers based on your heat tolerance; habaneros make a good substitute.
Leftovers keep well in a sealed container in the refrigerator for 3-4 days. Reheat gently on the stovetop or microwave, adding a little chicken stock to loosen the sauce if needed.
For savory authenticity, use an authentic Jamaican curry powder and green seasoning blend.