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Authentic Jamaican Curry Chicken

Authentic Jamaican Curry Chicken: A Taste of Island Magic

Experience the magic of Authentic Jamaican Curry Chicken with rich spices and creamy coconut milk for a comforting meal.
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Prep Time 30 minutes
Cook Time 25 minutes
Marinating Time 3 hours
Total Time 3 hours 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Jamaican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Marinade
  • 3-4 lbs Organic Chicken Skin removed for flavor
  • 1-2 Tbsps Browning Sauce Optional, for color and flavor
  • 2-3 Tbsps Jamaican Green Seasoning Essential for authentic flavor
  • 1 tsp Sea Salt Enhances all other flavors
  • Black Pepper & Additional Salt Adjust to taste
For the Spice Blend
  • 2 Tbsps Jamaican Curry Powder Signature curry flavor
  • 2 tsps On Everything All-Purpose Blend Adds complexity
  • 0.5 tsp Smoked Paprika For smokiness
  • 1 tsp Ground Allspice Rounds out flavor profile
For the Sauce
  • 4 Tbsps Extra Virgin Olive Oil For sautéing
  • 1 can Coconut Milk Use full-fat for richness
  • 1 cup Organic Chicken Stock Low-sodium, can use bone broth
  • 2 Tbsps Organic Brown Sugar Optional, balances heat
  • 1 Tbsps Jamaican Pepper Sauce Can replace with favorite hot sauce
For the Veggies
  • 2 Russet Potatoes Cubed, thickens the sauce
  • 2 Carrots Chopped
  • 1 Bell Pepper Chopped
  • 3 cloves Garlic Minced
  • 2 tsps Fresh Ginger Minced
  • 2 Green Onions Chopped
  • 2 sprigs Fresh Thyme Can substitute with dried thyme
  • 1-3 Scotch Bonnet Peppers To taste, key for heat

Equipment

  • Large mixing bowl
  • skillet
  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Marinate the chicken with browning sauce, Jamaican green seasoning, sea salt, and spices in a bowl. Cover and refrigerate for at least 3 hours.
  2. Heat olive oil in a skillet. Sear marinated chicken for 3-4 minutes on each side until golden brown. Set aside.
  3. In the same skillet, heat more olive oil if needed and burn the curry powder for 2-3 minutes to release fragrance.
  4. Add garlic, ginger, scotch bonnet, green onions, carrots, and bell pepper. Sauté for 3-4 minutes until vegetables soften.
  5. Stir in coconut milk and chicken stock. Bring to a boil, then add chicken, potatoes, and thyme. Simmer for 20-25 minutes.
  6. Plate the chicken, garnish with scallions, and serve hot with basmati rice or sautéed vegetables.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

Marinate chicken overnight for better flavor. Adjust spice level as desired.

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