Description
Experience the bold and vibrant flavors of the Caribbean with this Authentic Jamaican Curry Chicken recipe. Featuring tender organic chicken simmered in a fragrant blend of Jamaican curry powder, Scotch bonnet peppers, fresh herbs, and creamy coconut milk, this dish delivers a perfect balance of heat, spice, and savory richness. Accompanied by hearty potatoes, carrots, and bell peppers, this comforting one-pot meal embodies the warmth and soul of traditional Jamaican cooking. Perfect for those craving a deeply spiced, dairy-free, and gluten-free Caribbean classic.
Ingredients
Scale
Chicken and Marinade
- 3-4 lbs. organic chicken, skin removed (Drumsticks + Thigh pieces)
- 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
Vegetables and Aromatics
- 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 for spice level; habanero peppers can be used)
- 2 green onions, lightly crushed or chopped (scallions)
- 2 fresh thyme sprigs
Liquids and Spices
- 1 (14 oz.) can full-fat coconut milk
- 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
- Prepare the chicken: Remove skin from the chicken pieces and optionally apply browning to enhance color and flavor. Marinate the chicken with Jamaican green seasoning, 2 tablespoons of Jamaican curry powder, On Everything All-Purpose Blend, sea salt, smoked paprika, and brown sugar. Let it sit for at least 15 minutes to absorb the spices.
- Sauté the aromatics: Heat extra virgin olive oil in a large skillet or pot over medium heat. Add minced garlic, fresh ginger, green onions, and chopped Scotch bonnet peppers. Sauté for 2-3 minutes until aromatic and slightly softened.
- Cook the chicken: Add the marinated chicken pieces to the skillet and brown on all sides for about 5-7 minutes. This helps to seal in the juices and develop flavor.
- Add vegetables and spices: Stir in the chopped potatoes, carrots, and bell pepper, along with fresh thyme sprigs. Sprinkle the remaining 2 1/2 tablespoons of Jamaican curry powder and ground allspice over the mixture. Mix well to coat everything evenly.
- Add liquids and simmer: Pour in the coconut milk and chicken stock, then add Jamaican pepper sauce. Stir gently to combine. Bring the mixture to a boil, then reduce heat to low. Cover and let simmer for 30-40 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender. Season with additional sea salt and black pepper to taste.
- Final touches: Remove from heat and discard thyme sprigs. Adjust seasoning as needed. Serve hot, ideally with steamed rice or traditional Jamaican rice and peas for a complete meal.
Notes
- If you love authentic Jamaican flavors, don’t shy away from the heat of Scotch bonnet peppers; adjust the quantity to suit your preference.
- Using browning is optional but adds a rich color and depth to the curry chicken.
- This recipe is completely dairy-free and gluten-free, making it suitable for those with dietary restrictions.
- Substitute ground ginger with minced fresh ginger to maintain the authentic fresh flavor profile.
- Serve with your favorite side such as rice and peas, fried plantains, or steamed vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 723 kcal
- Sugar: 11 g
- Sodium: 973 mg
- Fat: 27 g
- Saturated Fat: 5 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 79 g
- Cholesterol: 240 mg
