Description
This Jamaican Curry Chicken is a flavorful, bold, and spicy Caribbean classic made with marinated chicken, fiery scotch bonnet peppers, warm spices, and creamy coconut milk. Simmered until tender, this dish brings island flavor straight to your kitchen in every bite.
Ingredients
For the Chicken:
3 to 4 pounds organic chicken, skin removed (drumsticks and thigh pieces recommended)
1 to 2 tablespoons browning (optional)
2 to 3 tablespoons Jamaican Green Seasoning or all-purpose seasoning
2 tablespoons Jamaican curry powder
2 teaspoons all-purpose blend seasoning or On Everything seasoning
1 teaspoon sea salt
½ teaspoon smoked paprika
For the Curry Sauce:
4 tablespoons olive oil, avocado oil, or grapeseed oil
2 tablespoons organic brown sugar (omit if using browning)
1 can (14 ounces) full-fat coconut milk
2 medium russet potatoes, peeled and cubed
2 medium carrots, peeled and chopped
1 bell pepper, chopped
3 cloves garlic, minced
2 teaspoons minced fresh ginger or ½ teaspoon ground ginger
1 to 3 scotch bonnet peppers, chopped (adjust to taste)
2 scallions, crushed or chopped
2 fresh thyme sprigs
1 cup low-sodium chicken stock or 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
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In a large bowl, combine chicken, browning, green seasoning, curry powder, all-purpose blend, salt, and paprika. Mix well and marinate for at least 3 hours or overnight. Remove from fridge 15 to 20 minutes before cooking.
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In a large pot or deep skillet, heat 2 tablespoons of oil over medium heat. Add brown sugar and stir until it melts and darkens slightly. Add the marinated chicken and sear for 3 to 4 minutes on each side. Remove and set aside.
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In the same pot, add remaining 2 tablespoons of oil and burn the curry powder by stirring it for 2 to 3 minutes until it darkens and becomes fragrant.
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Add garlic, ginger, scotch bonnet peppers, scallions, carrots, and bell pepper. Sauté until vegetables are soft. Season with allspice, salt, and black pepper.
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Pour in coconut milk, chicken stock, and hot pepper sauce. Stir and bring to a boil. Return the chicken to the pot, add potatoes and thyme, then reduce heat to a simmer. Cover and cook for 20 to 25 minutes, stirring occasionally, until the sauce thickens and the chicken is tender.
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Remove from heat and garnish with chopped scallions or red pepper flakes if desired. Serve hot with rice, roti, or steamed vegetables.
Notes
For a milder dish, use only one scotch bonnet or substitute with a milder chili. The browning adds rich color but can be omitted. Burning the curry powder is key to developing authentic flavor and reducing bitterness—don’t skip it! Leftovers keep well in the fridge for 3 to 4 days and taste even better the next day.
- Prep Time: 25 minutes (plus marinating time)
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Jamaican