Description
This Authentic Jamaican Curry Chicken recipe brings the vibrant flavors of Jamaica right to your kitchen. Featuring tender skinless organic chicken simmered in a rich, spicy curry sauce with potatoes, carrots, and bell pepper, this hearty dish is infused with Jamaican curry powder, scotch bonnet peppers, fresh thyme, and a blend of aromatic spices. The sauce uses coconut milk and a touch of brown sugar for a creamy, slightly sweet balance of heat and depth. Perfect for a comforting meal that bursts with Caribbean flair.
Ingredients
Scale
Chicken:
- 3–4 lbs. organic chicken, skin removed
- 1–2 tablespoons browning (optional)
- 2–3 tablespoons Jamaican Green Seasoning
- 2 tablespoons Jamaican curry powder
- 2 teaspoons On Everything All-Purpose Blend
- 1 teaspoon sea salt
- ½ teaspoon smoked paprika
Spicy Jamaican Curry Sauce:
- 4 tablespoons extra virgin olive oil
- 2 tablespoons organic brown sugar
- 1 (14 oz.) can full-fat coconut milk
- 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 teaspoons minced fresh ginger
- 1–3 scotch bonnet peppers (adjust to heat preference)
- 2 green onions, lightly crushed or chopped
- 2 fresh thyme sprigs
- 1 cup organic chicken stock, low-sodium
- 2 ½ tablespoons Jamaican curry powder
- 1 tablespoon Jamaican pepper
- 1 teaspoon ground allspice
- Sea salt and black pepper, to taste
Instructions
- Prepare the Chicken: Rinse the organic chicken pieces and pat them dry. In a large bowl, combine the chicken with 2-3 tablespoons Jamaican Green Seasoning, 2 tablespoons Jamaican curry powder, 2 teaspoons On Everything All-Purpose Blend, 1 teaspoon sea salt, and ½ teaspoon smoked paprika. If using, add 1-2 tablespoons browning to deepen color. Mix thoroughly to coat the chicken evenly with the spices and seasoning. Let it marinate for at least 30 minutes to allow flavors to penetrate.
- Sauté the Aromatics: Heat 4 tablespoons of extra virgin olive oil in a large skillet or heavy-bottomed pot over medium heat. Add the minced garlic, 2 teaspoons fresh ginger, chopped green onions, and scotch bonnet peppers (start with 1 and add more for desired heat). Sauté until fragrant, about 2-3 minutes, being careful not to burn the garlic.
- Add Spices to the Sauce: Stir in 2 tablespoons organic brown sugar, 2 ½ tablespoons Jamaican curry powder, 1 tablespoon Jamaican pepper, and 1 teaspoon ground allspice. Cook this spice mixture with the aromatics for another 2 minutes, stirring frequently to bloom the spices and develop flavor.
- Incorporate Liquids and Vegetables: Pour in 1 cup low-sodium organic chicken stock and the full (14 oz.) can of coconut milk. Stir to combine. Add the peeled and cubed potatoes, chopped carrots, and diced bell pepper. Bring the sauce to a gentle simmer.
- Cook the Chicken in the Sauce: Add the marinated chicken pieces to the simmering curry sauce. Nestle them into the sauce and cover the skillet or pot. Reduce heat to low and let it simmer gently for 45-60 minutes, stirring occasionally, until the chicken is fully cooked and tender, and the vegetables are soft. Stir in the two fresh thyme sprigs during the last 15 minutes of cooking for added aroma.
- Season and Serve: Remove the thyme sprigs. Taste the curry sauce and adjust seasoning with additional sea salt and black pepper if needed. Serve the Jamaican curry chicken hot, ideally over steamed rice or with traditional fried dumplings for an authentic experience.
Notes
- Adjust scotch bonnet peppers according to your preferred spice level. Use gloves when handling peppers to avoid irritation.
- Removing the chicken skin helps keep the dish leaner but you can leave it on for richer flavor.
- For deeper color and flavor, the optional browning adds caramelization but can be omitted.
- This dish tastes great the next day as flavors deepen, making it ideal for meal prep.
- Serve with steamed white rice, coconut rice, or traditional Jamaican bread dumplings.
Keywords: Jamaican Curry Chicken, Caribbean curry, spicy chicken curry, Jamaican recipe, coconut milk chicken, spicy stew