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Authentic Jamaican Curry Chicken Recipe

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★★★★★

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.

Ingredients

Scale

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

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