Description
Authentic Jamaican Curry Chicken is a vibrant and flavorful dish showcasing tender chicken simmered in a spicy, aromatic curry sauce infused with traditional Jamaican herbs and spices. This recipe combines earthy curry powder with fresh ginger, scotch bonnet peppers, and thyme for a rich, soulful experience. Perfectly complemented by vegetables like potatoes, carrots, and bell pepper, the dish offers a harmonious balance of heat and savory depth that brings the Caribbean right to your table.
Ingredients
Scale
Chicken
- 3–4 lbs organic chicken, skin removed
- 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
- 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, seeded, and chopped
- 3 garlic cloves, minced
- 2 teaspoons minced fresh ginger
- 1–3 scotch bonnet peppers (adjust to heat preference)
- 2 green onions, lightly crushed or chopped
- 2 fresh thyme sprigs
- 1 cup organic low-sodium chicken stock
- 2 ½ tablespoons Jamaican curry powder
- 1 tablespoon Jamaican pepper
- 1 teaspoon ground allspice
- Sea salt and black pepper, to taste
Instructions
- Prepare the Chicken: In a large mixing bowl, combine the organic chicken pieces with Jamaican green seasoning, Jamaican curry powder, On Everything All-Purpose Blend, sea salt, smoked paprika, and optional browning. Toss well to evenly coat all chicken pieces. Marinate for at least 30 minutes or up to overnight in the refrigerator for best flavor penetration.
- Heat the Oil and Brown the Chicken: In a large heavy-bottomed pot or Dutch oven, heat the extra virgin olive oil over medium-high heat. Add the marinated chicken pieces and sear them until golden brown on all sides, about 5-7 minutes. Remove the browned chicken and set aside.
- Sauté Aromatics and Spices: In the same pot, add the minced garlic, fresh ginger, scotch bonnet peppers, green onions, and brown sugar. Sauté for 2-3 minutes until fragrant and the sugar begins to caramelize.
- Add Curry Powders and Spices: Stir in Jamaican curry powder, Jamaican pepper, and ground allspice, cooking for an additional minute to release their aromas.
- Add Liquids and Vegetables: Pour in the full-fat coconut milk and low-sodium chicken stock, stirring to combine. Add the peeled and cubed potatoes, chopped carrots, chopped bell pepper, and fresh thyme sprigs. Bring the mixture to a gentle boil.
- Simmer the Curry: Return the browned chicken to the pot. Reduce heat to low, cover, and simmer gently for 45-60 minutes, or until the chicken is cooked through, tender, and the vegetables are soft.
- Adjust Seasoning and Serve: Remove thyme sprigs and taste the curry. Adjust seasoning with sea salt and black pepper as needed. Serve hot with steamed white rice or traditional Caribbean sides like fried plantains or breadfruit.
Notes
- Marinating the chicken for several hours or overnight enhances the depth of flavor significantly.
- Adjust the number of scotch bonnet peppers according to your heat tolerance; they are very spicy.
- If you cannot find Jamaican green seasoning, a mixture of scallions, thyme, garlic, and Scotch bonnet can be substituted.
- For a richer sauce, use full-fat coconut milk and be sure to brown the chicken well before simmering.
- This dish pairs wonderfully with rice and peas or simple steamed rice to soak up the curry sauce.
Keywords: Jamaican curry chicken, Caribbean chicken curry, spicy chicken curry, authentic Jamaican recipe, easy curry dish