Description
A savory and spicy Jamaican Curry Chicken recipe that packs a punch with flavor.
Ingredients
Scale
- 3–4 lbs Organic Chicken (skin removed)
- 1–2 Tbsps Browning Sauce (optional)
- 2–3 Tbsps Jamaican Green Seasoning (essential for flavor enhancement)
- 2–½ Tbsps Jamaican Curry Powder (specific to Jamaican cuisine)
- 2 tsps On Everything All-Purpose Blend (provides complexity)
- ½ tsp Smoked Paprika (infuses smokiness)
- 1 tsp Sea Salt (balances flavor)
- 1 can Coconut Milk (14 oz.)
- 1 cup Organic Chicken Stock (low-sodium)
- 2 medium Russet Potatoes (peeled and cubed)
- 2 medium Carrots (peeled and chopped)
- 1 medium Bell Pepper (chopped)
- 3 cloves Garlic (minced)
- 2 tsps Fresh Ginger (minced)
- 1–3 Scotch Bonnet Peppers (adjust for spice level)
- 2 Green Onions (chopped)
- 2 Thyme Sprigs (adds herbal quality)
- 1 tsp Ground Allspice (complements the curry)
- 1 Tbsp Jamaican Pepper Sauce (for an extra kick)
- Sea Salt & Black Pepper (to taste)
Instructions
- Marinate the Chicken: In a large bowl, combine the cleaned chicken with browning sauce, Jamaican Green Seasoning, salt, all-purpose blend, smoked paprika, and curry powder. Seal it up in a ziplock and refrigerate for at least 3 hours, preferably overnight, to infuse those mouthwatering flavors.
- Brown the Chicken: Heat olive oil in a deep skillet over medium-high heat. Add brown sugar and let it dissolve slightly. Once it’s wet, add your marinated chicken. Sear for 3-4 minutes on each side until it’s golden brown, then remove and set aside.
- Burn the Curry Powder: In the same skillet, warm additional olive oil and add the curry powder. Stir it until it turns dark brown and fragrant—about 2-3 minutes.
- Create the Sauce: Toss in minced garlic, ginger, scotch bonnet peppers, green onions, carrots, and bell pepper. Sauté everything until you notice those lovely aromas, then season with allspice, salt, and black pepper.
- Combine Ingredients: Pour in the coconut milk and chicken stock/broth, stirring to mix well. Bring it to a gentle boil, then return the seared chicken to the skillet along with cubed potatoes and thyme. Reduce heat and simmer for about 20-25 minutes until the sauce thickens and the chicken turns tender.
- Serve: Garnish your dish with chopped scallions or a sprinkle of red pepper flakes for an extra touch. Serve it hot alongside rice or your favorite sides.
Notes
- This dish can be made with different vegetables according to preference.
- Adjust the number of Scotch Bonnet Peppers based on your spice tolerance.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg