Name: Authentic Jamaican Curry Chicken Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 3 h 55 min
Cuisine: Jamaican
Ingredients: 3-4 lbs. organic chicken, skin removed (drumsticks and thigh pieces work great); 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); 1-3 scotch bonnet peppers (adjust to spiciness preference; habanero peppers can be used as substitute); 2 green onions (scallions), 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

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Introduction

Authentic Jamaican Curry Chicken is a vibrant, flavorful dish that brings the warmth and spice of the Caribbean right to your kitchen. Tender chicken pieces simmer in a rich coconut and curry sauce, infused with fresh herbs and peppers for a truly unforgettable meal.

The image shows a dark plate with a bed of white rice layered underneath a thick, brownish-green stew that includes chunks of meat and diced yellow potatoes mixed with small pieces of red and green bell peppers. The stew looks rich with visible herbs and spices. A gold fork rests on the left side of the plate and another gold fork stands vertically on the right edge. The plate is placed on a wooden surface with scattered green and red peppers, a small bowl with chopped green onions, few sprigs of herbs, and an orange cloth partly visible at the bottom of the frame. There is also a glass of orange juice with ice cubes in the top left corner. The background shows a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3-4 lbs. organic chicken, skin removed (drumsticks and thigh pieces work great)
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)
1-3 scotch bonnet peppers (adjust to your spiciness level; habaneros can be used)
2 green onions, lightly crushed or chopped (aka scallions)
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 tablespoons of Jamaican curry powder. Mix thoroughly until the chicken is fully coated. Transfer the chicken to a sealed ziplock bag and refrigerate for at least 3 hours, preferably overnight. Before cooking, let the chicken sit at room temperature for 15-20 minutes.
Step 2: 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-dissolves. Add the marinated chicken pieces and sear them on each side for 3-4 minutes until browned. Remove the chicken from the pan and set aside.
Step 3: In the same skillet, add the remaining 2 tablespoons of olive oil over medium-high heat. Sprinkle in 2 1/2 tablespoons of Jamaican curry powder and stir it into the oil. Let it cook until the curry powder darkens to a rich brown and becomes fragrant, about 2-3 minutes. This process “burns” the curry powder to enhance its flavor.
Step 4: Add the minced garlic, fresh ginger, scotch bonnet peppers, chopped green onions, carrots, and bell pepper to the skillet. Sauté until the vegetables are fragrant and turning golden.
Step 5: Stir in the ground allspice, salt, and black pepper. Pour in the coconut milk, chicken stock, and Jamaican pepper sauce. Stir well and bring the mixture to a boil.
Step 6: Add the browned chicken, cubed potatoes, additional green onions, and thyme sprigs to the pot. Reduce the heat to a simmer and cook for 20-25 minutes until the sauce thickens and the chicken is tender, stirring occasionally.
Step 7: Remove from heat. Serve the curry chicken hot with your favorite sides like rice or steamed vegetables. Garnish with chopped scallions or a sprinkle of red pepper flakes if desired. Enjoy your authentic Jamaican feast!

Tips & Variations

Using browning sauce adds a rich, deep color but can be omitted if you prefer a lighter sauce.
If you don’t have fresh ginger, ground ginger is an easy substitute.
Adjust the number of scotch bonnet peppers based on your heat tolerance or substitute with milder peppers if preferred.
Burning the curry powder is key to achieving authentic flavor; don’t skip this step for the best taste.

Storage

Store leftover curry chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to maintain the sauce’s richness, adding a splash of chicken stock if it has thickened too much. This dish also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A black bowl filled with a bed of white rice as the base layer, topped with a thick stew of chicken pieces and chunky mixed vegetables like potatoes, carrots, and red peppers in a rich, spicy brown sauce that coats the ingredients. The stew pieces are tender and glossy, spread unevenly over the rice, showing bits of the white grains peeking through. Two golden spoons rest in the bowl on opposite sides, one scooping rice and stew. The bowl sits on a wooden surface with some green and red peppers and herbs around it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of chicken?

Yes, you can use breast meat if you prefer, but drumsticks and thighs stay juicier and absorb flavors better in this curry.

What if I don’t have Jamaican Green Seasoning?

You can substitute with a mix of garlic, green onions, thyme, and bell pepper blended into a paste to mimic the seasoning’s fresh herbaceous taste.