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Authentic Jamaican Curry Chicken

Savor Authentic Jamaican Curry Chicken: A Comforting Delight

Experience the vibrant flavors of Authentic Jamaican Curry Chicken, a comforting dish that combines spices and creamy coconut sauce.
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Prep Time 20 minutes
Cook Time 30 minutes
Marination Time 3 hours
Total Time 3 hours 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Jamaican
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 3-4 lbs Organic Chicken, skin removed Drumsticks and thighs add moisture.
  • 1-2 Tbsps Browning Sauce Optional for depth of flavor.
For the Spices and Seasoning
  • 2-3 Tbsps Jamaican Green Seasoning Substitute with all-purpose seasoning if needed.
  • 2 Tbsps + 2½ Jamaican Curry Powder Key spice for curry flavor.
  • 1 tsp Sea Salt Adjust according to taste.
  • ½ tsp Smoked Paprika Optional but recommended.
For the Sauce and Vegetables
  • 4 Tbsps Extra Virgin Olive Oil Coconut oil is a great alternative.
  • 2 Tbsps Organic Brown Sugar Optional for balancing spice.
  • 1 can (14 oz) Full-fat Coconut Milk Essential for creaminess.
  • 2 Russet Potatoes, peeled and cubed Enhances texture.
  • 2 Carrots, peeled and chopped Adds sweetness.
  • 1 Bell Pepper, chopped Contributes crunch.
  • 3 cloves Garlic, minced Essential aromatics.
  • 2 tsps Fresh Ginger, minced Adds warmth.
  • 1-3 Scotch Bonnet Peppers, chopped Adjust for spice preference.
  • 2 Green Onions, chopped Enhances freshness.
  • 2 Fresh Thyme Sprigs Infuses earthy flavor.
  • 1 cup Organic Chicken Stock, low-sodium Base for the sauce.
  • 1 Tbsp Jamaican Pepper Sauce Adds complexity.
  • 1 tsp Ground Allspice Complements curry.

Equipment

  • Large Bowl
  • skillet
  • Measuring spoons
  • Knife
  • cutting board

Method
 

Step-by-Step Instructions
  1. In a large bowl, combine organic chicken with browning sauce, Jamaican green seasoning, sea salt, smoked paprika, and Jamaican curry powder. Mix well to coat.
  2. In a skillet, heat olive oil over medium-high heat. Add brown sugar, dissolving completely. Sear chicken for 3-4 minutes per side until golden brown.
  3. In the same skillet, add olive oil and Jamaican curry powder. Cook for 2-3 minutes until fragrant and dark in color.
  4. Add garlic, ginger, scotch bonnet peppers, green onions, carrots, and bell pepper. Sauté for 3-5 minutes until fragrant.
  5. Pour in coconut milk and chicken stock, stir to combine. Return browned chicken to skillet, add potatoes and thyme. Simmer for 20-25 minutes.
  6. Serve hot, garnished with scallions or red pepper flakes, alongside rice or sautéed greens.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 4gVitamin A: 150IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

For best results, marinate chicken overnight and adjust spice according to preference.

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