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Authentic Jamaican Curry Chicken Recipe

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4.6 from 10 reviews

Authentic Jamaican Curry Chicken features tender marinated chicken simmered in a rich, spicy curry sauce with traditional Caribbean flavors of scotch bonnet peppers, allspice, and fresh herbs. This dish is perfect served with rice and showcases the unique technique of burning curry powder for maximum depth.

Ingredients

Chicken

  • 3-4 lbs organic chicken, skin removed (drumsticks and thigh pieces)
  • 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, removed and chopped
  • 3 garlic cloves, minced
  • 2 teaspoons minced fresh ginger (or ½ teaspoon ground ginger)
  • 1-3 scotch bonnet peppers (adjust for spiciness)
  • 2 green onions, lightly crushed or chopped (scallions)
  • 2 fresh thyme sprigs
  • 1 cup organic chicken stock, low sodium
  • 2½ tablespoons Jamaican curry powder
  • 1 tablespoon Jamaican pepper sauce (or favorite hot sauce)
  • 1 teaspoon ground allspice
  • Sea salt and black pepper, to taste

Instructions

  1. Marinate the Chicken: In a large bowl, combine cleaned chicken with browning, Jamaican Green Seasoning, sea salt, All-Purpose Blend, smoked paprika, and curry powder. Mix until chicken is fully coated. Transfer to a sealed ziplock bag and refrigerate for a minimum of 3 hours, preferably overnight. Remove from fridge and let sit at room temperature for 15-20 minutes before cooking.
  2. Brown the Chicken: Heat 2 tablespoons of olive oil in a deep skillet or pot over medium-high heat. Add brown sugar and stir until it dissolves and becomes wet in texture. Add marinated chicken and sear each side for about 3-4 minutes until browned. Remove chicken and set aside.
  3. Burn the Curry Powder: In the same skillet, add another 2 tablespoons of olive oil, heat over medium-high. Add Jamaican curry powder and stir continuously until it darkens to a deep brown color and becomes fragrant, about 2-3 minutes. This step intensifies the curry flavor.
  4. Make the Curry Sauce: Add minced garlic, ginger, scotch bonnet peppers, green onions, carrots, and bell pepper to the skillet. Sauté until fragrant and golden. Stir in allspice, sea salt, and black pepper until combined. Pour in coconut milk, chicken stock, and pepper sauce, stirring well. Bring to a boil.
  5. Simmer the Curry: Add browned chicken back to the skillet along with cubed potatoes, crushed scallion, and thyme sprigs. Reduce heat to a simmer and cook uncovered for 20-25 minutes or until the sauce thickens and chicken is fully cooked and tender, stirring occasionally.
  6. Serve: Remove from heat and serve the curry chicken hot with your choice of sides such as rice or steamed vegetables. Garnish with chopped scallion or red pepper flakes if desired.

Notes

  • Using browning is optional but enhances the deeper brown color of the chicken.
  • Marinate overnight for best flavor absorption.
  • Burning the curry powder is essential for an authentic, rich taste; be careful not to burn it too much to avoid bitterness.
  • Adjust scotch bonnet peppers to control the heat level; habaneros are a good substitute.
  • Green Seasoning can be substituted with all-purpose seasoning if unavailable.
  • If you don’t have fresh ginger, use ground ginger as a substitute.
  • The sauce should be thick but still have enough gravy to serve alongside rice or dumplings.

Find it online: https://mealsbykate.com/authentic-jamaican-curry-chicken-recipe/