Jamaican Curry Chicken Classic (Printable Version)
Juicy chicken in rich curry sauce with coconut, peppers, and fresh herbs, inspired by Jamaican coastal comfort.
# Ingredients:
→ Chicken
01 -
3-4 lbs organic chicken, skin removed (drumsticks and thigh pieces)
02 -
1-2 Tbsps browning, optional
03 -
2-3 Tbsps Jamaican Green Seasoning or all-purpose seasoning
04 -
2 Tbsps Jamaican curry powder
05 -
2 tsps On Everything All-Purpose Blend or homemade blend
06 -
1 tsp sea salt
07 -
½ tsp smoked paprika
→ Spicy Jamaican Curry Sauce
08 -
4 Tbsps extra virgin olive oil
09 -
2 Tbsps organic brown sugar
10 -
1 (14 oz) can full-fat coconut milk
11 -
2 medium russet potatoes, peeled and cubed
12 -
2 medium carrots, peeled and chopped
13 -
1 medium bell pepper, cored and chopped
14 -
3 garlic cloves, minced
15 -
2 tsps minced fresh ginger or ½ tsp ground ginger
16 -
1-3 scotch bonnet peppers or habanero peppers
17 -
2 green onions, lightly crushed or chopped
18 -
2 fresh thyme sprigs
19 -
1 cup organic chicken stock or chicken bone broth
20 -
2 ½ Tbsps Jamaican curry powder
21 -
1 Tbsp Jamaican pepper sauce or preferred hot sauce
22 -
1 tsp ground allspice
23 -
Sea salt and black pepper to taste
# Steps to Follow:
01 -
In a large bowl, mix chicken with browning, Green Seasoning, salt, All-Purpose Blend, smoked paprika, and curry powder until fully coated. Place in a sealed bag and refrigerate for at least 3 hours or overnight. Let chicken sit at room temperature for 15-20 minutes before cooking.
02 -
Heat 2 Tbsps olive oil in a deep skillet over medium-high heat. Add brown sugar and stir until it dissolves and becomes wet in texture. Add marinated chicken and sear each side for 3-4 minutes. Remove and set aside.
03 -
Heat 2 Tbsps olive oil in the same skillet over medium-high heat. Add curry powder and stir until dark brown and fragrant, about 2-3 minutes.
04 -
Add minced garlic, ginger, scotch bonnet peppers, green onions, carrots, and bell peppers to the skillet. Sauté until fragrant and golden. Stir in allspice, salt, and black pepper. Pour in coconut milk, chicken stock, and pepper sauce. Boil briefly, then add chicken, potatoes, scallion, and thyme. Lower heat to simmer for 20-25 minutes, stirring occasionally, until sauce thickens and chicken is tender.
05 -
Enjoy the curry chicken with your choice of side such as rice or vegetables. Garnish with chopped scallion or red pepper flakes if desired.
# Additional Notes:
01 -
To reheat leftovers, microwave or warm on the stovetop with ½ cup chicken stock for additional moisture.
02 -
For a gluten-free option, ensure all ingredients are certified.
03 -
Burning the curry powder enhances the flavor and reduces its potency.