Flavor-Packed Jamaican Curry Chicken You’ll Crave Again!

Experience the vibrant and comforting taste of Jamaican Curry Chicken, a delightful dish that satisfies both body and soul.

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Prep Time 3

Cook Time 30

Resting Time 5

Total Time 3 35

Servings: 4 servings

Course: Dinner

Cuisine: Jamaican

Calories: 550

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

3-4 lbs Organic Chicken, skin removed Thighs or drumsticks work well.
1-2 Tbsps Browning Sauce Optional for color and depth.

For the Seasoning

2-3 Tbsps Jamaican Green Seasoning Authentic flavor enhancer.
2.5 Tbsps Jamaican Curry Powder Use authentic for best taste.
1 tsp Sea Salt Adjust to taste.
½ tsp Smoked Paprika Optional for a smoky flavor.
1 tsp Ground Allspice Classic Jamaican spice.

For the Sauce

4 Tbsps Extra Virgin Olive Oil Can substitute with coconut oil.
2 Tbsps Organic Brown Sugar Balances spiciness.
1 can Full-fat Coconut Milk, 14 oz Can use coconut cream for thickness.
1 cup Chicken Stock, low-sodium Vegetable stock can be used as an alternative.

For the Vegetables

2 medium Russet Potatoes, peeled & cubed Sweet potatoes can be used instead.
2 medium Carrots, peeled & chopped Adds flavor and color.
1 medium Bell Pepper, chopped Can substitute with another pepper.
3 cloves Garlic, minced Fresh is preferred.
2 tsps Fresh Ginger, minced Ground ginger can substitute in a pinch.
2 Green Onions, chopped Optional for milder flavor.
2 sprigs Fresh Thyme Dried thyme works as well.

For the Heat

1-3 Scotch Bonnet Peppers, adjusted to taste For authentic spiciness.
1 Tbsp Jamaican Pepper Sauce Any favorite hot sauce can be used.

Equipment

Large bowl
Skillet

Method

Step-by-Step Instructions

In a large bowl, marinate the chicken with browning sauce, Jamaican green seasoning, sea salt, smoked paprika, and curry powder. Cover and refrigerate for at least 3 hours or overnight.
Heat oil in a skillet, add brown sugar and let it dissolve. Sear marinated chicken for 3-4 minutes on each side until golden. Set aside.
In the same skillet, add additional curry powder and toast for 2-3 minutes.
Add garlic, ginger, Scotch bonnet peppers, bell pepper, carrots, and green onions. Sauté for 3-4 minutes. Stir in coconut milk and chicken stock, bring to a boil.
Return chicken to skillet with potatoes and thyme. Cover and simmer for 20-25 minutes.
Let it rest for a few minutes before serving over rice or with fried plantains.

Nutrition

Serving: 1plateCalories: 550kcalCarbohydrates: 40gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 8gVitamin A: 300IUVitamin C: 25mgCalcium: 40mgIron: 2mg

Notes

Marinating overnight enhances flavors. Toasting curry powder reduces bitterness and maximizes flavor.

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