Savory Authentic Jamaican Curry Chicken You'll Crave

Experience the vibrant flavors of Authentic Jamaican Curry Chicken—an aromatic dish that delights the senses and warms the soul.

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Course: Main Dishes

Cuisine: Jamaican

Keyword: Authentic Jamaican Curry Chicken, chicken, comfort food, curry, dinner, Jamaican food

Prep Time: 15

Cook Time: 45

Marinating Time: 3

Total Time: 4

Servings: servings

Calories: 450kcal

3-4 lbs organic chicken Skin removed, drumsticks and thighs are ideal.
1-2 Tbsps browning Adds a rich color and depth of flavor (optional).
2-3 Tbsps Jamaican Green Seasoning A fresh substitute is all-purpose seasoning if needed.
2 Tbsps Jamaican curry powder Essential for that classic, earthy flavor.
2 tsps On Everything All-Purpose Blend A delightful addition for layered seasoning.
1 teaspoon sea salt Enhances all the vibrant flavors.
½ teaspoon smoked paprika Adds a subtle smoky note to the curry.

4 Tbsps extra virgin olive oil For sautéing and adding depth to your dish.
2 Tbsps organic brown sugar Balances the spices and adds sweetness.
1 (14 oz.) can full-fat coconut milk Creates a creamy texture and rich flavor.
2 medium russet potatoes Peeled and cubed for heartiness.
2 medium carrots Peeled and chopped, they add sweetness and color.
1 medium bell pepper Cored and chopped to bring in freshness.
3 cloves garlic Minced for an aromatic kick.
2 tsps minced fresh ginger Use ground ginger as a substitute if fresh isn’t available.
1-3 pcs scotch bonnet peppers Adjust to your level of spiciness.
2 pcs green onions Lightly crushed or chopped for garnish and flavor.
2 sprigs fresh thyme Infuses the dish with an herbal aroma.

Marinate the Chicken: In a large bowl, combine the cleaned chicken pieces with browning, Jamaican Green Seasoning, sea salt, On Everything All-Purpose Blend, smoked paprika, and Jamaican curry powder. Coat well and refrigerate for at least 3 hours or overnight.
Sear the Chicken: Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Add brown sugar, stirring until it becomes semi-dissolved. Add marinated chicken, searing for 3-4 minutes on each side until golden brown.
Toast the Spices: In the same skillet, add the remaining olive oil, then sprinkle in the Jamaican curry powder and toast for 2-3 minutes until fragrant.
Sauté the Aromatics: Add minced garlic, ginger, scotch bonnet peppers, chopped green onions, carrots, and bell peppers. Sauté for 3-5 minutes until vegetables soften.
Add Liquid Ingredients: Stir in ground allspice, additional sea salt, and black pepper. Pour in coconut milk, chicken stock, and Jamaican pepper sauce. Bring to a boil for about 5 minutes.
Simmer the Curry: Incorporate the seared chicken, cubed potatoes, crushed scallions, and thyme sprigs. Reduce heat to low and simmer for 20-25 minutes until thickened.
Serve and Garnish: Once the chicken is cooked and sauce thickened, serve with rice or roti. Garnish with chopped scallions or red pepper flakes.

Allow the chicken to marinate overnight for the best flavor. Adjust spice levels to preference.