Description
Experience the vibrant flavors of the Caribbean with this Authentic Jamaican Curry Chicken recipe. Tender drumsticks and thighs are marinated and simmered in a rich, spiced coconut milk sauce infused with scotch bonnet peppers, ginger, garlic, and a fragrant blend of Jamaican curry powder and herbs. Paired with hearty potatoes, carrots, and bell peppers, this dish delivers a perfect balance of heat, spice, and savory comfort that’s both dairy-free and gluten-free.
Ingredients
Scale
Chicken and Marinade
- 3-4 lbs. organic chicken, skin removed (drumsticks and thigh pieces work great!)
- 1-2 Tbsps browning, optional (see notes)
- 2-3 Tbsps Jamaican Green Seasoning
- 2 Tbsps Jamaican curry powder
- 2 tsps On Everything All-Purpose Blend
- 1 tsp sea salt
- 1/2 tsp smoked paprika
Sauce and Vegetables
- 4 Tbsps extra virgin olive oil
- 2 Tbsps 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 tsps minced fresh ginger (or 1/2 tsp ground ginger as substitute)
- 1-3 scotch bonnet peppers (adjust to preferred spiciness; habanero peppers can be substituted)
- 2 green onions, lightly crushed or chopped (scallions)
- 2 fresh thyme sprigs
- 1 cup organic low-sodium chicken stock (or chicken bone broth)
- 2 1/2 Tbsps Jamaican curry powder
- 1 Tbsp Jamaican pepper sauce
- 1 tsp ground allspice
- Sea salt and black pepper, to taste
Instructions
- Prepare the Chicken: Remove the skin from the chicken pieces and place them in a large bowl. Add the browning (if using), Jamaican green seasoning, 2 tablespoons of Jamaican curry powder, all-purpose blend, sea salt, and smoked paprika. Mix well to evenly coat the chicken. Let it marinate for at least 15 minutes to enhance the flavor.
- Sear the Chicken: Heat the extra virgin olive oil in a large heavy-bottomed pot or skillet over medium-high heat. Add the marinated chicken pieces and brown them on all sides, about 5-7 minutes. This step locks in moisture and builds flavor.
- Add Aromatics and Veggies: To the pot with the chicken, add the minced garlic, fresh ginger, scotch bonnet peppers, green onions, and fresh thyme sprigs. Stir and cook for 2-3 minutes until fragrant. Then add the peeled and cubed potatoes, chopped carrots, and bell pepper, stirring to combine.
- Build the Sauce: Stir in the brown sugar, the remaining 2 1/2 tablespoons of Jamaican curry powder, Jamaican pepper sauce, and ground allspice. Mix thoroughly to coat vegetables and chicken. Pour in the can of coconut milk and the chicken stock, scraping any browned bits from the bottom of the pot for extra flavor.
- Simmer the Curry: Bring the mixture to a gentle boil, then reduce heat to low and cover. Let the curry simmer for 30-40 minutes or until the chicken is cooked through, the vegetables are tender, and the sauce thickens slightly. Stir occasionally to prevent sticking and adjust salt and pepper to taste.
- Final Touches: Remove the thyme sprigs and scotch bonnet peppers if desired for less heat. Taste and adjust seasoning as needed. Serve hot with your choice of rice or traditional Jamaican sides.
Notes
- If you have ever had Jamaican food, you know it’s all about flavor and spice! Embrace the heat with this Authentic Jamaican Curry Chicken featuring a fragrant blend of spices and tender chicken simmered in a rich, creamy coconut milk sauce.
- The use of optional browning adds a deep color and slight caramelized flavor but can be omitted for a lighter curry.
- This dish is completely dairy-free and offers a gluten-free option, perfect for those with dietary restrictions.
- Adjust the number of scotch bonnet peppers according to your spice tolerance; habanero peppers are a suitable substitute for similar heat.
- For best results, use fresh organic ingredients and high-quality Jamaican curry powder for authentic flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 723 kcal
- Sugar: 11 g
- Sodium: 973 mg
- Fat: 27 g
- Saturated Fat: 5 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 79 g
- Cholesterol: 240 mg
