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–+ servings
Authentic Jamaican Curry Chicken

Irresistible Authentic Jamaican Curry Chicken You'll Love

Discover the bold flavors of Authentic Jamaican Curry Chicken with Coconut Milk, a hearty, dairy-free, and gluten-free meal.
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Prep Time 3 hours
Cook Time 30 minutes
Total Time 3 hours 30 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Jamaican
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 3-4 lbs Organic Chicken skin removed for better flavor absorption
  • 1-2 Tbsps Browning Sauce optional; adds rich color and depth
For the Seasoning
  • 2-3 Tbsps Jamaican Green Seasoning ensures an authentic flavor
  • 2 + 2.5 Tbsps Jamaican Curry Powder burn before use for enhanced flavor
  • 2 tsps On Everything All-Purpose Blend ideal for seasoning
  • 1 tsp Sea Salt adjust to taste
  • 0.5 tsp Smoked Paprika optional
  • Black Pepper to taste
For the Sauce
  • 4 Tbsps Extra Virgin Olive Oil used for frying
  • 2 Tbsps Organic Brown Sugar balances spice
  • 14 oz Full-Fat Coconut Milk provides creamy texture
  • 1 cup Organic Chicken Stock adds depth
For the Vegetables
  • 2 medium Russet Potatoes cube and cook directly in the curry
  • 2 medium Carrots chop for even cook
  • 1 medium Bell Pepper chop for extra volume
  • 3 cloves Garlic minced
  • 2 tsps Fresh Ginger or substitute with ground ginger (0.5 tsp)
  • 2 Green Onions chopped
  • 2 sprigs Fresh Thyme essential for authenticity
For the Heat
  • 1-3 Scotch Bonnet Peppers adjust based on spice tolerance
  • 1 Tbsp Jamaican Pepper Sauce for an extra kick
  • 1 tsp Ground Allspice important for authenticity

Equipment

  • large bowl
  • heavy skillet

Method
 

Step-by-Step Instructions for Authentic Jamaican Curry Chicken
  1. In a large bowl, combine the cleaned chicken with browning sauce, Jamaican green seasoning, sea salt, all-purpose blend, smoked paprika, and curry powder. Mix well to ensure even coverage, then cover and refrigerate for at least 3 hours, or overnight for maximum flavor.
  2. In a heavy skillet, heat extra virgin olive oil over medium-high heat, adding brown sugar until melted and bubbling. Sear the marinated chicken for 3-4 minutes on each side until browned.
  3. In the same skillet, without cleaning it, add another tablespoon of olive oil and the Jamaican curry powder. Stir frequently for 2-3 minutes until fragrant.
  4. Add minced garlic, ginger, scotch bonnet peppers, chopped green onions, bell peppers, and carrots to the skillet. Sauté for 3-4 minutes until vegetables soften.
  5. Pour in the coconut milk and chicken stock, bring to a gentle boil. Carefully add the browned chicken and cubed potatoes. Toss in fresh thyme, lower the heat to simmer, and cover, cooking for 20-25 minutes until chicken is tender.
  6. Serve hot over steamed rice or desired sides, garnishing with chopped scallions.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 45gProtein: 40gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 120mgSodium: 800mgPotassium: 1000mgFiber: 5gSugar: 8gVitamin A: 2000IUVitamin C: 60mgCalcium: 50mgIron: 3mg

Notes

For best flavor, marinate overnight and use fresh ingredients whenever possible. Adjust spice levels to personal preference and enjoy with a side of fried plantains or rice.

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