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Jamaican Curry Chicken

Jamaican Curry Chicken – Bold, Spicy & Packed with Island Flavor
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A flavorful Jamaican dish featuring tender chicken marinated in spices and cooked in a rich coconut curry sauce.

Ingredients

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  • 1.5–1.8 kg organic chicken, skinless (preferably drumsticks and thighs)
  • 15–30 ml browning sauce (if desired)
  • 30–45 ml Jamaican green seasoning or all-purpose seasoning blend
  • 16 g Jamaican curry powder
  • 10 g all-purpose seasoning
  • 5 g sea salt
  • 2 g smoked paprika
  • 60 ml extra virgin olive oil
  • 24 g organic brown sugar
  • 400 ml full-fat coconut milk
  • 2 medium russet potatoes, peeled and cut into cubes
  • 2 medium carrots, peeled and diced
  • 1 medium bell pepper, cored and diced
  • 3 garlic cloves, minced
  • 10 g fresh ginger, minced or 1.5 g ground ginger
  • 1–3 scotch bonnet peppers, finely minced
  • 2 green onions, lightly crushed or chopped
  • 2 sprigs fresh thyme
  • 240 ml organic chicken stock, low-sodium
  • 20 g Jamaican curry powder
  • 15 ml Jamaican pepper sauce or hot sauce
  • 2 g ground allspice
  • Sea salt and black pepper to taste

Instructions

  1. Take the cleaned chicken and mix it with sea salt, curry powder, smoked paprika, all-purpose seasoning, green seasoning, and browning sauce. Seal it in a bag and refrigerate for at least 3 hours, preferably overnight. Let it sit at room temperature for 15–20 minutes before cooking.
  2. In a deep skillet, heat 30 ml of olive oil over medium-high heat. Stir in the brown sugar until melted. Add the marinated chicken and cook for 3–4 minutes on each side until browned. Move the chicken to a plate when done.
  3. Pour in another 30 ml of olive oil into the same skillet. Once hot, add 20 g of curry powder and stir for 2–3 minutes until dark and aromatic.
  4. Add minced garlic, ginger, scotch bonnet peppers, green onions, carrots, and bell pepper. Sauté until fragrant and lightly golden. Season with allspice, sea salt, and black pepper.
  5. Pour in the coconut milk, chicken stock, and pepper sauce. Bring to a boil.
  6. Return the chicken to the pot along with potatoes, remaining green onions, and thyme. Mix well.
  7. Lower the heat and let it simmer for 20–25 minutes until the sauce thickens and chicken is tender, stirring occasionally.
  8. Taste and adjust the seasoning if necessary. Serve hot, best with rice or vegetables, and garnish with chopped green onions or red pepper flakes if desired.

Notes

  • For a spicier dish, add more scotch bonnet peppers.
  • Allowing the chicken to marinate overnight enhances the flavors.
  • This dish pairs beautifully with rice or steamed vegetables.

Nutrition

Find it online: https://www.spiritsdrink.com/jamaican-curry-chicken-recipe-delicious/