Authentic Jamaican Curry Chicken Recipe

Introduction

Authentic Jamaican Curry Chicken is a flavorful and hearty dish packed with vibrant spices and tender chicken. Infused with traditional seasonings and coconut milk, this recipe delivers a deliciously rich and comforting meal perfect for any occasion.

Ingredients

• 3-4 lbs. organic chicken, skin removed (drumsticks and thigh pieces work great)
• 1-2 Tbsps browning, optional
• 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
• 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)
• 1-3 scotch bonnet peppers (adjust to your spice preference; habanero peppers can be used)
• 2 green onions, lightly crushed or chopped (scallions)
• 2 fresh thyme sprigs
• 1 cup organic chicken stock, low-sodium (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

1. Step 1: In a large bowl, combine the cleaned chicken with browning (if using), Jamaican Green Seasoning, sea salt, All-Purpose Blend, smoked paprika, and 2 tablespoons of curry powder. Mix well until the chicken is fully coated. Place the chicken in a sealed ziplock bag and refrigerate for at least 3 hours, preferably overnight. Before cooking, let the chicken sit at room temperature for 15-20 minutes.
2. Step 2: Heat 2 tablespoons of olive oil in a deep skillet or pot over medium-high heat. Add the brown sugar and stir until it dissolves into a wet texture. Add the marinated chicken and cook for about 3-4 minutes on each side until seared and browned. Remove the chicken and set aside.
3. Step 3: In the same skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the 2 1/2 tablespoons of Jamaican curry powder and stir it into the oil. Let it cook until dark brown and fragrant, about 2-3 minutes. This process is known as “burning” the curry powder and enhances its flavor.
4. Step 4: Add minced garlic, minced ginger, scotch bonnet peppers, green onions, carrots, and bell peppers to the skillet. Sauté until fragrant and the vegetables start to soften and turn golden.
5. Step 5: Stir in the ground allspice, sea salt, and black pepper until well combined. Pour in the coconut milk, chicken stock, and Jamaican pepper sauce. Stir everything together and let it come to a boil.
6. Step 6: Add the seared chicken, cubed potatoes, additional green onions, and thyme sprigs into the skillet. Stir gently to combine all ingredients. Reduce heat to a simmer and cook for 20-25 minutes, or until the sauce thickens and the chicken is tender and cooked through. Stir occasionally to prevent sticking.
7. Step 7: Remove from heat. Serve your Jamaican Curry Chicken with rice or your favorite side dish. Garnish with chopped scallions or a sprinkle of red pepper flakes, if desired.
8. Step 8: Enjoy your flavorful and authentic Jamaican meal!

Tips & Variations

• Marinating the chicken overnight develops deeper flavors, so plan ahead when possible.
• If you prefer less heat, reduce or omit the scotch bonnet peppers and substitute with mild peppers.
• Using browning sauce enhances the color and richness but can be omitted if unavailable.
• Swap fresh ginger with ground ginger in smaller quantities if fresh is not on hand.
• For a thicker sauce, simmer gently for a longer period, stirring regularly.

Storage

Store leftover curry chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. The flavors deepen after resting, making leftovers delicious. For longer storage, freeze for up to 2 months and thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of drumsticks and thighs?

Yes, chicken breasts can be used, but they may become drier during cooking. Dark meat like thighs and drumsticks stay juicier and retain more flavor.

What can I substitute if I don’t have Jamaican Green Seasoning?

If Jamaican Green Seasoning is unavailable, you can blend fresh herbs like green onions, thyme, garlic, and Scotch bonnet peppers to create a similar flavor profile.

Authentic Jamaican Curry Chicken Recipe

Print Recipe

★★★★★

4.9 from 712 reviews

This Authentic Jamaican Curry Chicken recipe brings the vibrant and bold flavors of Jamaica right to your kitchen. Featuring tender chicken pieces marinated in aromatic spices and slow-cooked in a rich coconut milk curry sauce with scotch bonnet peppers, fresh herbs, and hearty vegetables, this dish is perfect served with rice or your favorite sides. The recipe includes a traditional technique of ‘burning’ the curry powder to develop a deep, complex flavor characteristic of Jamaican cuisine.

• Author: Dylan
• Prep Time: 15 minutes plus 3 hours marinating (preferably overnight)
• Cook Time: 35 minutes
• Total Time: 3 hours 50 minutes (including marinating)
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Jamaican

Ingredients

Scale 1x2x3x

For the Chicken Marinade

• 3–4 lbs organic chicken, skin removed (drumsticks + thigh pieces recommended)
• 1–2 Tbsps browning (optional)
• 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

For Cooking

• 4 Tbsps extra virgin olive oil, divided
• 2 Tbsps organic brown sugar

For the Curry Sauce and Vegetables

• 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)
• 1–3 scotch bonnet peppers, whole (adjust to taste; habanero peppers can be substituted)
• 2 green onions (scallions), lightly crushed or chopped
• 2 fresh thyme sprigs
• 1 cup organic chicken stock, low-sodium (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

1. Marinate the Chicken: In a large bowl, combine the cleaned and rinsed chicken with browning (if using), Jamaican Green Seasoning, sea salt, On Everything All-Purpose Blend, smoked paprika, and 2 tablespoons of Jamaican curry powder. Mix thoroughly until the chicken is fully coated with the marinade. Transfer to a sealed ziplock bag and refrigerate for at least 3 hours, preferably overnight. Before cooking, allow the chicken to sit at room temperature for 15-20 minutes.
2. Brown the Chicken: Heat 2 tablespoons of olive oil in a deep skillet or pot over medium-high heat. Add the brown sugar and stir until it dissolves and becomes a wet-like texture. Add the marinated chicken pieces and sear on each side for about 3-4 minutes until nicely browned. Remove chicken from skillet and set aside on a plate.
3. Burn the Curry Powder: In the same skillet, add the remaining 2 tablespoons of olive oil and heat over medium-high heat. Add 2 1/2 tablespoons of Jamaican curry powder to the hot oil. Stir and let the curry powder cook until it darkens to a deep brown and becomes very fragrant, about 2-3 minutes. This step helps develop the authentic, deep flavor of the curry.
4. Make the Curry Sauce: Add minced garlic, minced ginger, whole scotch bonnet peppers, green onions, carrots, and chopped bell pepper to the skillet. Sauté the vegetables and aromatics until fragrant and golden. Stir in ground allspice, sea salt, and black pepper until evenly combined.
5. Add Liquids and Simmer: Pour in the full-fat coconut milk, chicken stock or bone broth, and Jamaican pepper sauce. Stir everything thoroughly and bring the mixture to a gentle boil. Once boiling, add the browned chicken back into the skillet along with the cubed potatoes, the remaining crushed scallion, and thyme sprigs. Stir to combine well.
6. Simmer to Finish Cooking: Reduce heat to a simmer and cook uncovered for 20-25 minutes, stirring occasionally, until the sauce thickens and the chicken is fully cooked and tender. The sauce should be thick with a good amount of gravy to accompany the chicken and vegetables.
7. Serve and Garnish: Remove from heat and discard thyme sprigs and whole scotch bonnet peppers if preferred. Serve the curry chicken hot with your preferred side such as rice or steamed vegetables. Garnish with chopped scallions and a sprinkle of red pepper flakes if desired.
8. Enjoy: Relish the authentic Jamaican flavors and warm spices of this hearty Curry Chicken. Bon Appétit!

Notes

• Browning is optional and used for color; the brown sugar caramelization during browning replaces the need for commercial browning sauce.
• Burning the curry powder is essential for authentic flavor; do not skip this step as it significantly enhances depth and aroma.
• Adjust the number of scotch bonnet peppers according to your heat preference; they are very spicy.
• If fresh ginger is unavailable, ground ginger can be used, but fresh offers better flavor.
• The curry sauce should be thick but still saucy with enough gravy to serve over rice or side dishes.
• Allowing the chicken to marinate overnight significantly improves the flavor penetration.
• You can substitute habanero peppers for scotch bonnets for easier availability but expect slight flavor differences.
• Serve with plain white rice, coconut rice, or steamed vegetables for a complete meal.

Keywords: Jamaican curry chicken, Caribbean chicken curry, authentic Jamaican recipe, spicy curry chicken, coconut curry chicken, scotch bonnet curry