Go Back
–+ servings
Jamaican Curry Chicken

Savory Jamaican Curry Chicken That Dances on Your Taste Buds

No ratings yet
Enjoy a delightful Jamaican Curry Chicken, featuring rich flavors and a comforting aroma.
Print Recipe Pin Recipe
Prep Time 3 hours
Cook Time 25 minutes
Resting Time 30 minutes
Total Time 3 hours 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Jamaican
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 3-4 lbs Organic Chicken, skin removed Drumsticks and thighs yield the best flavor.
  • 1-2 Tbsps Browning Optional, adds color and flavor.
For the Seasoning
  • 2-3 Tbsps Jamaican Green Seasoning Enhances flavor; can substitute with all-purpose seasoning.
  • 5.5 Tbsps Jamaican Curry Powder Signature spicy flavor.
  • 2 tsps On Everything All-Purpose Blend Store-bought or homemade.
  • 1 tsp Sea Salt Essential for seasoning.
  • 0.5 tsp Smoked Paprika Introduces subtle smokiness.
For the Sauce
  • 4 Tbsps Extra Virgin Olive Oil Used for browning chicken and sautéing ingredients.
  • 2 Tbsps Organic Brown Sugar Can be omitted.
  • 14 oz Full-Fat Coconut Milk Provides creaminess.
  • 1 cup Organic Chicken Stock, low-sodium Forms the base of the sauce.
For the Vegetables
  • 2 Russet Potatoes, peeled and cubed Thickens the sauce.
  • 2 Carrots, peeled and chopped Brings sweetness.
  • 1 Bell Pepper, chopped Adds color.
  • 3 cloves Garlic, minced
  • 2 tsps Fresh Ginger, minced
  • 1-3 Scotch Bonnet Peppers Adjust for spice level.
  • 2 Green Onions, chopped Offers freshness.
  • 2 sprigs Fresh Thyme Adds aroma.
For the Spice Blend
  • 1 tsp Ground Allspice
  • Black Pepper & additional sea salt To taste.

Equipment

  • Deep skillet
  • Large Bowl

Method
 

Step-by-Step Instructions
  1. Marinate the Chicken: Combine the chicken with browning sauce, Jamaican green seasoning, sea salt, all-purpose blend, smoked paprika, and Jamaican curry powder in a large bowl. Refrigerate for at least 3 hours.
  2. Brown the Chicken: Heat olive oil, add brown sugar, and dissolve. Add marinated chicken and sear for 3-4 minutes until golden brown.
  3. Burn the Curry Powder: In the same skillet, heat more olive oil and stir in curry powder for 2-3 minutes until fragrant.
  4. Make the Curry Sauce: Sauté garlic, ginger, scotch bonnet peppers, green onions, carrots, and bell pepper. Stir in allspice and add coconut milk and chicken stock. Bring to a gentle boil.
  5. Combine and Simmer: Return browned chicken and potatoes to the skillet. Cover and simmer for 20-25 minutes until sauce thickens.
  6. Serve: Garnish with chopped scallions or red pepper flakes and serve hot with rice or vegetables.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 120mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 6gVitamin A: 240IUVitamin C: 20mgCalcium: 35mgIron: 2mg

Notes

Store leftovers in airtight containers in the fridge for up to 3-4 days or freeze for up to 3 months. Reheat gently on the stovetop or microwave.

Tried this recipe?

Let us know how it was!