Name: Authentic Jamaican Curry Chicken
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Jamaican
Ingredients: CHICKEN:; 3–4 lbs organic chicken, skin removed (drumsticks + thighs); 1–2 tbsp browning (optional); 2–3 tbsp Jamaican green seasoning; 2 tbsp Jamaican curry powder; 2 tsp all-purpose seasoning blend; 1 tsp sea salt; 1/2 tsp smoked paprika; CURRY SAUCE:; 4 tbsp extra virgin olive oil; 2 tbsp brown sugar; 1 (14 oz) can full-fat coconut milk; 2 russet potatoes, cubed; 2 carrots, chopped; 1 bell pepper, chopped; 3 garlic cloves, minced; 2 tsp fresh ginger, minced; 1–3 scotch bonnet peppers; 2 green onions, crushed or chopped; 2 thyme sprigs; 1 cup chicken stock; 2 1/2 tbsp Jamaican curry powder; 1 tbsp Jamaican pepper sauce; 1 tsp ground allspice; Sea salt + black pepper, to taste

Description

Embrace the heat with this Authentic Jamaican Curry Chicken made with fragrant spices and tender chicken simmered in coconut milk, hot peppers, garlic, and chicken stock. A bold, nostalgic comfort dish packed with island flavor and naturally dairy-free with a gluten-free option.

Ingredients

CHICKEN:
3–4 lbs organic chicken, skin removed (drumsticks + thighs)
1–2 tbsp browning (optional)
2–3 tbsp Jamaican green seasoning
2 tbsp Jamaican curry powder
2 tsp all-purpose seasoning blend
1 tsp sea salt
1/2 tsp smoked paprika
CURRY SAUCE:
4 tbsp extra virgin olive oil
2 tbsp brown sugar
1 (14 oz) can full-fat coconut milk
2 russet potatoes, cubed
2 carrots, chopped
1 bell pepper, chopped
3 garlic cloves, minced
2 tsp fresh ginger, minced
1–3 scotch bonnet peppers
2 green onions, crushed or chopped
2 thyme sprigs
1 cup chicken stock
2 1/2 tbsp Jamaican curry powder
1 tbsp Jamaican pepper sauce
1 tsp ground allspice
Sea salt + black pepper, to taste

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Instructions

Season chicken with browning, green seasoning, salt, all-purpose blend, paprika, and curry powder. Marinate at least 3 hours or overnight.
Heat 2 tbsp oil and brown sugar in a deep pot. Add chicken and sear 3–4 minutes per side. Remove and set aside.
Add remaining oil and burn curry powder for 2–3 minutes until dark and fragrant.
Add garlic, ginger, peppers, green onions, carrots, and bell peppers. Sauté until fragrant.
Stir in coconut milk, chicken stock, pepper sauce, and allspice.
Add chicken, potatoes, scallions, and thyme. Simmer 20–25 minutes until thick and tender.
Serve hot with rice or vegetables. Garnish with scallions if desired.

Notes

Leftovers keep refrigerated 3–4 days.
You may add turmeric for added health benefits.
Burning curry powder improves flavor and digestion.
Ensure all ingredients are gluten-free if needed.
Homemade all-purpose blend: salt, pepper, garlic powder, oregano, thyme, parsley.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dinner, Main Course
Method: Stovetop, Simmering
Cuisine: Jamaican, Caribbean