Print

Authentic Jamaican Curry Chicken Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 42 reviews

Experience the bold and vibrant flavors of the Caribbean with this Authentic Jamaican Curry Chicken recipe. Featuring tender, juicy chicken pieces simmered in a spicy, aromatic curry sauce enriched with coconut milk and traditional Jamaican seasonings, this dish brings the island’s heat and heartiness straight to your table. Perfectly paired with potatoes and carrots, it’s a comforting and flavorful meal that captures Jamaica’s culinary spirit.

Ingredients

Chicken

  • 3-4 lbs. organic chicken, skin removed (Drumsticks + Thigh pieces work great!)
  • 1-2 tablespoons browning, optional
  • 2-3 tablespoons Jamaican Green Seasoning (substitute with all-purpose seasoning, if desired)
  • 2 tablespoons Jamaican curry powder
  • 2 teaspoons On Everything All-Purpose Blend (or make your own blend)
  • 1 teaspoon sea salt
  • ½ teaspoon smoked paprika

Spicy Jamaican Curry Sauce

  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons 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 teaspoons minced fresh ginger (or ½ teaspoon ground ginger)
  • 1-3 scotch bonnet peppers (adjust for spiciness, habanero peppers can be used)
  • 2 green onions, lightly crushed or chopped (scallion)
  • 2 fresh thyme sprigs
  • 1 cup organic low-sodium chicken stock (or chicken bone broth)
  • 2½ tablespoons Jamaican curry powder
  • 1 tablespoon Jamaican pepper sauce (or preferred hot sauce)
  • 1 teaspoon ground allspice
  • Sea salt and black pepper, to taste

Instructions

  1. Prepare the Chicken: Start by cleaning the chicken pieces, removing the skin, and patting them dry. In a large mixing bowl, combine the chicken with Jamaican green seasoning, Jamaican curry powder, On Everything All-Purpose Blend, sea salt, smoked paprika, and optional browning. Mix well to ensure all pieces are evenly coated. Let the chicken marinate for at least 30 minutes to infuse the flavors.
  2. Cook the Aromatics and Sauce: Heat the extra virgin olive oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the minced garlic, fresh ginger, scotch bonnet peppers, green onions, and thyme sprigs. Sauté until fragrant and aromatic, about 2-3 minutes. Stir in the brown sugar and allow it to melt slightly, creating a base for the curry sauce.
  3. Add Curry Powders and Liquids: Sprinkle in the additional 2½ tablespoons of Jamaican curry powder and ground allspice. Stir continuously to toast the spices gently without burning them. Slowly pour in the full-fat coconut milk and chicken stock while stirring to combine all ingredients into a rich sauce.
  4. Cook the Chicken in the Sauce: Add the marinated chicken pieces along with their juices into the sauce. Stir gently to coat the chicken well. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and allow it to cook for about 30-40 minutes, stirring occasionally to prevent sticking, until the chicken is tender and cooked through.
  5. Add Vegetables and Adjust Seasonings: Halfway through cooking the chicken, add the cubed potatoes, chopped carrots, and bell pepper to the curry. Stir to combine and continue cooking covered until the vegetables are tender and flavors meld. Adjust the seasoning with sea salt, black pepper, and Jamaican pepper sauce to taste.
  6. Final Touches and Serve: Remove the thyme sprigs before serving. Taste once more and adjust spice levels as desired. Serve your authentic Jamaican curry chicken hot with steamed rice, roti, or your favorite side dish to enjoy a true Caribbean feast.

Notes

  • Browning is optional; it enhances the color and depth of flavor in the chicken but can be omitted if unavailable.
  • On Everything All-Purpose Blend is a custom Jamaican-style seasoning typically made with a mix of herbs and spices – you can find recipes online or purchase premade blends for an authentic taste.
  • Scotch bonnet peppers are very hot; adjust the quantity according to your tolerance or substitute with milder peppers if preferred.
  • Using full-fat coconut milk adds richness and creaminess to the curry sauce, but light coconut milk can be used for a lighter dish.
  • Leftover curry chicken tastes even better the next day once the flavors have melded further.
  • Serve with rice and peas or steamed white rice for a complete traditional Jamaican meal.

Find it online: https://justsosavory.com/authentic-jamaican-curry-chicken-recipe/