Authentic Jamaican Curry Chicken Recipe

Try Authentic Jamaican Curry Chicken, where fiery peppers and smooth coconut milk blend in a traditional feast of flavours.

Authentic Jamaican Curry Chicken

This traditional dish combines fiery Scotch bonnet peppers with the velvetiness of coconut milk, enveloped around tender chunks of chicken. It’s a vivid tapestry of flavours that reflects the island’s spirited culture. Each forkful is a testament to the depths of Jamaican cuisine, inviting you on a flavorful escape with every bite.

INGREDIENTS

CHICKEN:

• 3-4 lbs. organic chicken, skin removed (Drumsticks + Thigh pieces work great!)
• 1-2 Tbsps browning, optional (See Notes!)
• 2-3 Tbsps Jamaican Green Seasoning (You can substitute with all-purpose seasoning!)
• 2 Tbsps Jamaican curry powder
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• 1 teaspoon dried thyme
• ½ teaspoon smoked paprika

SPICY JAMAICAN CURRY SAUCE

• 4 Tbsps Extra virgin olive oil
• 2 Tbsps organic brown sugar
• 1 (14 oz.) can full-fat coconut milk
• 2 medium russet potatoes, peeled + cubed
• 2 medium carrots, peeled + chopped
• 1 medium bell pepper, cored removed + chopped
• 3 garlic cloves, minced
• 2 tsp minced fresh ginger (You can sub with ½ teaspoon ground ginger)
• 1-3 scotch bonnet peppers (Adjust to your level of spiciness; You can also use habanero peppers)
• 2 green onions, lightly crushed or chopped (AKA Scallion)
• 2 fresh thyme sprigs
• 1 cup organic chicken stock, low-sodium (You can also use chicken bone broth)
• 2 ½ Tbsps Jamaican curry powder (See Amazon Shop for authentic brand)
• 1 tablespoon Jamaican pepper sauce (You can substitute with your favorite brand of hot sauce)
• 1 teaspoon ground allspice
• sea salt + black pepper, to taste

INSTRUCTIONS

MARINATE THE CHICKEN

• In a large bowl, add your freshly cleaned + rinsed chicken along with browning, Green Seasoning, salt, black pepper, garlic powder, onion powder, smoked paprika, parsley, thyme, and curry powder, mixing everything until chicken is fully coated.
• Add coated chicken to a securely sealed ziplock bag and place in the refrigerator for 3 hours (minimum). NOTE: Best if marinaded overnight. When ready to use, let the chicken sit at room temperature for 15-20 minutes before cooking.

BROWN THE CHICKEN:

• In a deep skillet or pot over medium-high heat, add 2 Tbsps of olive oil, and once fully heated, add the brown sugar.
• Stir the brown sugar in oil and let it sit until it becomes wet like in texture in semi-dissolves. Now, add in the marinated chicken and cook on each side until seared, about 3-4 minutes on each side.
• Remove from heat and set aside on a plate. NOTE: This creates a beautiful “brown” color which makes using the browning sauce optional.

BURN THE CURRY POWDER:

• If using authentic Jamaican curry powder, it’s super important to first “burn” your powder. SEE NOTES FOR MORE.
• In the same deep skillet or pot over medium-high heat, add another 2 Tbsps olive oil, and once fully heated, add curry powder. Stir curry powder in oil and let it sit until it becomes dark brown and becomes fragrant about 2-3 minutes.

TO MAKE THE CURRY SAUCE

• Add the minced garlic, ginger, scotch bonnet peppers, green onions, carrots, and bell peppers, sautéing until fragrant and golden. Add the allspice, salt, and black pepper, stirring until combined.
• Pour in the coconut milk, chicken stock/broth, and pepper sauce, stirring until combined.
• Let the mixture boil for a minute or so before adding the chicken, cubed potatoes, crushed scallion (aka green onions), and thyme sprigs, stirring to incorporate.
• Reduce the heat to simmer for about 20-25 minutes or until the sauce thickens and the chicken is cooked through and tender, stirring occasionally. Remove from heat once done.
• To serve, enjoy the curry chicken with your favorite side (i.e. rice, veggies, etc.). Garnish with a bit of chopped scallion and/or sprinkles of red pepper flakes, if desired.
• Bon Appétit!

Serving Suggestions

• Rice and Peas
• Jamaican Fried Dumplings
• Coconut Rice
• Steamed Vegetables
• Fried Plantains
• Sweet Potato Mash
• Corn on the Cob
• Jamaican Festival
• Salad with Mango Vinaigrette
• Bammy (Cassava Flatbread)

Tips and Tricks

Marinate the Chicken: For depth of flavor, marinate the chicken overnight with the seasoning blend in the fridge.
Remove the Skin: Removing the skin allows the flavors to penetrate the meat more effectively during marination.
Chop Chicken into Smaller Pieces: This ensures even cooking and easier eating.
Sear the chicken first for a crispy exterior and to lock in juices.