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Authentic Jamaican Curry Chicken Recipe

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★★★★★

4.5 from 137 reviews

This Authentic Jamaican Curry Chicken recipe offers a rich and flavorful taste of Jamaica with tender chicken pieces marinated in a blend of spices and slow-cooked in a fragrant coconut milk-based curry sauce. Enhanced with traditional ingredients like scotch bonnet peppers, fresh thyme, and Jamaican curry powder, this dish bursts with Caribbean warmth and is perfect served with rice or vegetables.

Ingredients

Scale

Chicken and Marinade

  • 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

Curry 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)
  • 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

Instructions

  1. Marinate the chicken: In a large bowl, combine the cleaned and rinsed 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 to ensure all pieces are evenly coated. Transfer the chicken to a sealed ziplock bag and refrigerate for at least 3 hours, preferably overnight. Before cooking, allow the chicken to sit at room temperature for 15-20 minutes for even cooking.
  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 begins to moisten and partially dissolve, creating a syrupy texture. Place the marinated chicken pieces in the skillet and sear each side for approximately 3-4 minutes until a golden brown crust forms. Remove the chicken from the skillet and set aside on a plate.
  3. Burn the curry powder: In the same skillet, add the remaining 2 tablespoons of olive oil and heat over medium-high. Add 2 1/2 tablespoons of Jamaican curry powder to the hot oil, stirring constantly. Allow the curry powder to ‘burn’—meaning it should darken in color and release a fragrant aroma—after about 2-3 minutes. This step intensifies the curry’s flavor.
  4. Prepare the curry sauce: Add the minced garlic, fresh ginger, scotch bonnet peppers, green onions, carrots, and bell peppers to the skillet. Sauté these aromatics and vegetables until they become fragrant and the mixture turns golden, about 3-5 minutes. Stir in ground allspice, salt, and black pepper to taste, mixing well.
  5. Add liquids and simmer: Pour in the full-fat coconut milk, chicken stock, and Jamaican pepper sauce. Stir until fully combined and bring the mixture to a gentle boil for about one minute.
  6. Cook chicken and vegetables: Return the browned chicken pieces to the skillet, add the cubed potatoes, crushed scallions, and fresh thyme sprigs. Stir to combine everything evenly. Reduce heat to low to maintain a simmer, and cook uncovered for 20-25 minutes, or until the sauce thickens and chicken is tender and fully cooked through. Stir occasionally to prevent sticking.
  7. Serve: Remove the skillet from heat. Discard thyme sprigs if desired. Serve the curry chicken hot, ideally alongside steamed rice or your choice of vegetables. Garnish with chopped scallions or a sprinkle of red pepper flakes to add extra flavor and brightness.
  8. Enjoy: Dive into this hearty and aromatic Jamaican classic, perfect for sharing with family and friends. Bon Appétit!

Notes

  • Using browning is optional; it helps achieve a deep, rich color but the brown sugar caramelization also contributes significant color and flavor.
  • ‘Burning’ the curry powder by frying it briefly in oil intensifies its aroma and flavor, which is essential for authentic Jamaican curry taste.
  • The amount of scotch bonnet peppers can be adjusted to suit your preferred spice level; habanero peppers are a suitable substitute if unavailable.
  • You can substitute fresh ginger with ground ginger, using about 1/2 teaspoon for 2 teaspoons fresh.
  • Allowing the chicken to marinate overnight yields the most flavorful results.
  • The sauce should be thick but still have enough gravy consistency to serve alongside rice or other side dishes.

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

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