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Authentic Jamaican Curry Chicken Recipe

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★★★★★

4.5 from 148 reviews

Experience the vibrant flavors of the Caribbean with this Authentic Jamaican Curry Chicken recipe. Tender organic chicken is marinated with Jamaican curry powder and green seasoning, then simmered in a rich, spicy coconut milk curry sauce loaded with potatoes, carrots, bell peppers, and the fiery kick of scotch bonnet peppers. This hearty and aromatic dish captures the essence of traditional Jamaican cooking.

Ingredients

Scale

Chicken Marinade

  • 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 teaspoon sea salt
  • ½ teaspoon smoked paprika

Spicy Jamaican Curry Sauce

  • 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, stem removed, and chopped
  • 3 garlic cloves, minced
  • 2 tsps minced fresh ginger
  • 1–3 scotch bonnet peppers (adjust according to preferred heat)
  • 2 green onions, lightly crushed or chopped
  • 2 fresh thyme sprigs
  • 1 cup organic low-sodium chicken stock
  • 2 ½ Tbsps Jamaican curry powder
  • 1 tablespoon Jamaican pepper
  • 1 teaspoon ground allspice
  • Sea salt and black pepper, to taste

Instructions

  1. Prepare the Chicken Marinade: In a large bowl, combine the Jamaican green seasoning, Jamaican curry powder, On Everything all-purpose blend, sea salt, smoked paprika, and optional browning. Add the skinless organic chicken and mix well to ensure the chicken is evenly coated. Let it marinate for at least 1 hour, preferably overnight in the refrigerator, for the best flavor penetration.
  2. Heat the Oil and Brown the Chicken: In a large heavy-bottomed pot or deep skillet, heat the extra virgin olive oil over medium-high heat. Remove the chicken from the marinade, shaking off excess, and brown the pieces in batches until golden on all sides. This seals in juices and builds depth of flavor. Remove browned chicken and set aside.
  3. Prepare the Curry Base: In the same pot, lower the heat slightly. Add the organic brown sugar and stir until dissolved. Add the minced garlic, fresh ginger, scotch bonnet peppers, and green onions. Sauté for about 2-3 minutes until fragrant.
  4. Add Spices and Liquids: Stir in Jamaican curry powder, Jamaican pepper, and ground allspice. Toast spices for about 1 minute, then pour in the can of full-fat coconut milk and the organic chicken stock. Stir to combine.
  5. Add Vegetables and Chicken: Return the browned chicken pieces to the pot. Add the cubed russet potatoes, chopped carrots, and bell peppers. Toss gently to coat everything with the curry sauce.
  6. Simmer the Curry: Add the fresh thyme sprigs and season the curry with sea salt and black pepper to taste. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 45-60 minutes, stirring occasionally, until the chicken is cooked through and tender, and the vegetables are soft.
  7. Adjust and Serve: Remove thyme sprigs and scotch bonnet peppers if preferred for less heat. Taste the curry and adjust seasoning as necessary. Serve hot with steamed rice or traditional Jamaican side dishes.

Notes

  • Use organic chicken and fresh ingredients for the most authentic and healthful flavor.
  • Adjust the amount of scotch bonnet peppers according to your heat preference; they are very spicy.
  • Browning the chicken is optional but recommended for richer flavor.
  • Allow the chicken to marinate overnight if possible for maximum flavor absorption.
  • This dish pairs excellently with rice and peas or fried plantains.
  • Leftovers taste even better the next day as flavors continue to meld.

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

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