Description
Experience the rich and vibrant flavors of authentic Jamaican Curry Chicken, a comforting dish that features tender, marinated chicken simmered in aromatic Jamaican curry spices with coconut milk and fresh vegetables. Perfect for a hearty family meal, this recipe offers a delicious taste of Caribbean heritage with a wonderful balance of heat and spice.
Ingredients
Scale
Chicken & Marinade
- 3-4 lbs Organic Chicken (skin removed for a leaner dish)
- 1-2 Tbsps Browning Sauce (optional)
- 2-3 Tbsps Jamaican Green Seasoning (substitute with all-purpose seasoning)
- 1 tsp Sea Salt (adjust based on personal preference)
- 0.5 tsp Smoked Paprika (optional but recommended)
- 2 Tbsps Jamaican Curry Powder (ensure it’s Jamaican style)
Cooking Ingredients
- 2.5 Tbsps Jamaican Curry Powder
- 1 tsp Ground Allspice
- 1 can Coconut Milk (ensure it’s full-fat for best results)
- 1 cup Organic Chicken Stock (can use vegetable broth)
- 1 Tbsp Jamaican Pepper Sauce (substitute with your favorite hot sauce)
- 2 Russet Potatoes (peeled and cubed)
- 2 Carrots (peeled and chopped)
- 1 Bell Pepper (chopped)
- 3 cloves Garlic (minced)
- 2 tsps Fresh Ginger (minced)
- 1-3 Scotch Bonnet Peppers (adjust to taste)
- 2 Green Onions (chopped)
- 2 Fresh Thyme Sprigs (can use dried thyme as a substitute)
- 2 Tbsps Olive Oil
- 1 tsp Brown Sugar
Instructions
- Marinate the Chicken: In a large bowl, combine the cleaned chicken with browning sauce, green seasoning, sea salt, smoked paprika, and 2 tablespoons of Jamaican curry powder. Seal it in a ziplock bag and refrigerate for at least 3 hours, but preferably overnight to maximize flavor infusion.
- Sear the Chicken: Heat olive oil and brown sugar in a large skillet over medium-high heat. Add the marinated chicken pieces and sear for about 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
- Toast Curry Powder: In the same skillet, add a little more olive oil if needed. Sprinkle in the remaining 2.5 tablespoons of Jamaican curry powder and cook for 2-3 minutes until fragrant and aromatic, stirring continuously to prevent burning.
- Sauté Aromatics and Vegetables: Add minced garlic, fresh ginger, chopped carrots, bell pepper, scotch bonnet peppers, and green onions to the skillet. Sauté with the curry powder mixture until the vegetables release their aroma and become tender.
- Add Liquids and Simmer: Slowly pour in the coconut milk, chicken stock, and Jamaican pepper sauce while stirring. Return the browned chicken to the pan, add the cubed potatoes and thyme sprigs. Cover the skillet and gently simmer for 20-25 minutes, allowing the chicken to cook through and the flavors to meld.
- Garnish and Serve: Once cooked, check seasoning and remove the thyme sprigs. Garnish with additional sliced green onions if desired and serve hot with rice or your favorite side.
Notes
- For a leaner dish, use skinless chicken, but bone-in thighs or drumsticks add more flavor and tenderness.
- Browning sauce is optional but adds color and depth to the chicken.
- Adjust the number of Scotch bonnet peppers according to your heat preference; removing seeds reduces spiciness.
- Vegetables can be substituted or added according to availability (e.g., sweet potatoes or bell peppers of different colors).
- Overnight marinating intensifies the flavor but 3 hours minimum is sufficient.
- This dish is delicious served with steamed white rice, rice and peas, or fried plantains.
