Authentic Jamaican Curry Chicken (Print Version)
# Ingredients:
→ CHICKEN
01 -
3-4 lbs organic chicken, skin removed (drumsticks and thigh pieces preferred)
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 all-purpose seasoning 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 (400ml) 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, adjust to taste)
17 -
2 green onions (scallions), lightly crushed or chopped
18 -
2 fresh thyme sprigs
19 -
250ml organic low-sodium chicken stock
20 -
2½ 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
# Instructions:
01 -
In a large bowl, add freshly cleaned and rinsed chicken along with browning, Green Seasoning, salt, All-Purpose Blend, smoked paprika, and curry powder. Mix thoroughly until chicken is fully coated. Transfer to a sealed ziplock bag and refrigerate for at least 3 hours or overnight for best results. Before cooking, allow chicken to sit at room temperature for 15-20 minutes.
02 -
Heat 2 Tbsps olive oil in a deep skillet or pot over medium-high heat. Add brown sugar and stir until it begins to dissolve and becomes wet in texture. Add marinated chicken and sear on each side for 3-4 minutes until browned. Remove from heat and set aside on a plate. This creates a beautiful brown color, making browning sauce optional.
03 -
In the same pot over medium-high heat, add remaining 2 Tbsps olive oil. Once heated, add curry powder and stir continuously. Allow it to darken and become fragrant, about 2-3 minutes. This important step releases better flavor and color while reducing digestive issues.
04 -
Add minced garlic, ginger, scotch bonnet peppers, green onions, carrots, and bell peppers to the pot. Sauté until fragrant and golden. Incorporate allspice, salt, and black pepper, stirring until combined.
05 -
Pour in coconut milk, chicken stock, and pepper sauce, stirring to combine. Bring to a boil for about a minute. Add the browned chicken, cubed potatoes, crushed scallions, and thyme sprigs, stirring to incorporate. Reduce heat and simmer for 20-25 minutes until sauce thickens and chicken is cooked through and tender, stirring occasionally. The sauce should be thick but with ample gravy for serving.
06 -
Serve curry chicken with your preferred side such as rice or vegetables. Garnish with chopped scallions or red pepper flakes if desired.
# Notes:
01 -
Leftovers can be stored in a sealed container and refrigerated for 3-4 days.
02 -
To reheat, use a microwave or stovetop, adding additional chicken stock if needed to maintain sauce consistency.
03 -
For authentic flavor, use Jamaican curry powder and seasonings or check substitution options.
04 -
Optional: Add 1 tsp turmeric to the curry sauce for additional health benefits and color.
05 -
Homemade all-purpose blend: 1 tsp each of sea salt, black pepper, garlic powder, dried oregano, dried thyme, and dried parsley.