Authentic Jamaican Curry Chicken (Print Version)
# Ingredients:
→ Chicken Preparation
01 -
3-4 lbs organic chicken, skin removed (drumsticks and thigh pieces)
02 -
1-2 Tbsps browning, optional
03 -
2-3 Tbsps Jamaican Green Seasoning or substitute with all-purpose seasoning
04 -
2 Tbsps Jamaican curry powder
05 -
2 tsps On Everything All-Purpose Blend or see notes for homemade blend
06 -
1 tsp sea salt
07 -
½ tsp smoked paprika
→ Spicy Jamaican Curry Sauce
08 -
4 Tbsps extra virgin olive oil
09 -
2 Tbsps organic brown sugar
10 -
1 (14 oz) can full-fat coconut milk
11 -
2 medium russet potatoes, peeled and cubed
12 -
2 medium carrots, peeled and chopped
13 -
1 medium bell pepper, cored and chopped
14 -
3 garlic cloves, minced
15 -
2 tsps minced fresh ginger or ½ tsp ground ginger
16 -
1-3 scotch bonnet peppers or substitute with habanero peppers
17 -
2 green onions, lightly crushed or chopped
18 -
2 fresh thyme sprigs
19 -
1 cup organic chicken stock, low-sodium or substitute with chicken bone broth
20 -
2 ½ Tbsps Jamaican curry powder
21 -
1 Tbsp Jamaican pepper sauce or substitute with hot sauce
22 -
1 tsp ground allspice
23 -
Sea salt and black pepper, to taste
# Instructions:
01 -
In a large bowl, mix cleaned chicken with browning, Green Seasoning, salt, All-Purpose Blend, smoked paprika, and curry powder. Coat chicken thoroughly. Place in a ziplock bag, seal, and refrigerate for at least 3 hours or overnight. Before cooking, allow chicken to sit at room temperature for 15-20 minutes.
02 -
In a deep skillet or pot over medium-high heat, heat 2 Tbsps olive oil. Add brown sugar and let it dissolve until it becomes wet in consistency. Add marinated chicken and sear for 3-4 minutes on each side. Remove from skillet and set aside.
03 -
In the same skillet or pot over medium-high heat, heat 2 Tbsps olive oil. Add the curry powder and stir continuously for 2-3 minutes until it turns dark brown and becomes fragrant.
04 -
Add garlic, ginger, scotch bonnet peppers, green onions, carrots, and bell pepper to the skillet. Sauté until fragrant and golden. Season with allspice, salt, and black pepper. Stir in coconut milk, chicken stock, and pepper sauce. Let it boil briefly. Add seared chicken, potatoes, crushed green onions, and thyme sprigs. Stir to combine, reduce heat, and simmer for 20-25 minutes until sauce thickens and chicken is tender. Stir occasionally.
05 -
Serve hot with your choice of side dish such as rice or vegetables. Garnish with chopped scallion or a sprinkle of red pepper flakes, if desired.
# Notes:
01 -
Burning curry powder enhances its flavor and color while reducing potential digestive issues.
02 -
Leftovers can be refrigerated for up to 3-4 days and reheated with additional chicken stock if necessary.
03 -
Adding turmeric to the curry is optional but provides medicinal benefits and enhanced flavor.