Description
Experience the vibrant flavors of the Caribbean with this Authentic Jamaican Curry Chicken recipe. Bursting with spices and tender chicken simmered in a creamy coconut sauce, this dish is perfect for family dinners or special occasions. With its rich taste profile that includes scotch bonnet peppers, garlic, and fresh herbs, each bite transports you to the sunny shores of Jamaica. Not only is it comforting and satisfying, but it’s also easily customizable to fit your spice preference. Whether served over rice, with roti, or alongside fresh greens, this delightful curry is sure to impress.
Ingredients
Scale
- 3–4 lbs organic chicken, skin removed
- 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 + cubed
- 2 medium carrots, peeled + chopped
- 1 medium bell pepper, cored and chopped
- 3 cloves of garlic, minced
- 2 tsps minced fresh ginger
- 1–3 scotch bonnet peppers
- 2 green onions, lightly crushed or chopped
- 2 fresh thyme sprigs
- 1 cup organic chicken stock, low-sodium
- 2 1/2 Tbsps Jamaican curry powder (for final touches)
- 1 Tbsp Jamaican pepper sauce
- 1 tsp ground allspice
- Sea salt + black pepper, to taste
Instructions
- Start by marinating your chicken. In a large mixing bowl, add the organic chicken pieces.
- Sprinkle in the Jamaican green seasoning, curry powder, On Everything blend, sea salt, smoked paprika, and browning (if using).
- Mix well until all pieces are coated. Let it marinate for at least 30 minutes for deeper flavor.
- In your heavy-bottomed pot or Dutch oven, heat olive oil over medium heat.
- Add minced garlic and ginger; sauté until fragrant—about one minute.
- Toss in chopped bell pepper and sauté for another minute.
- Add marinated chicken to the pot and cook until browned on all sides—about 5–7 minutes.
- Stir occasionally to ensure even cooking.
- Once your chicken is browned, pour in coconut milk and chicken stock.
- Add cubed potatoes, carrots, scotch bonnet peppers (adjust spice level), thyme sprigs, brown sugar, curry powder, pepper sauce, ground allspice, sea salt, and black pepper.
- Stir well to combine everything.
- Cover the pot and reduce heat to low, allowing to simmer for about 30 minutes.
- Check occasionally and stir gently to prevent sticking.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 7g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg