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Curry chicken in a black plate with two forks and a side of drink.
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4.68 from 40 votes

Authentic Jamaican Curry Chicken

If you have ever had Jamaican food, you know it’s all about flavor + spice! Embrace the heat with my Authentic Jamaican Curry Chicken. With a fragrant blend of spices and tender chicken simmered in a sauce of hot peppers, chicken stock, garlic, and creamy coconut milk, this dish is sure to transport your taste buds to the sunny shores of Jamaica. A real nostalgic comfort food dish for many Jamaicans. Completely Dairy-free + Gluten-free option. 
Prep Time15 minutes
Cook Time40 minutes
Marinate:3 hours
Total Time55 minutes
Course: Main Course
Keyword: caribbean, chicken, comfort foods, curry, dinner, easy, Jamaican, lunch, spicy
Servings: 4 servings
Calories: 723kcal
Author: Shanika

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 tsps 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 together 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 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 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 a 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 sauce thickens and the chicken is cooked through and tender, stirring occasionally. Remove from heat once done. NOTE: The sauce should be thick, but with a good amount of gravy for the side dish.
  • 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!

Notes

  • STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days. To reheat, you can do this easily in the microwave or over the stovetop (adding ½ cup or so of chicken stock if needed) until warmed through and saucy.
  • TURMERIC: You can add 1 teaspoon of turmeric to the curry sauce, if desired. While adding turmeric is optional, it definitely has benefits: powerful medicinal properties, natural anti-inflammatory ingredient, increases antioxidant activity in the body, and more.
  • JAMAICAN SEASONINGS: If authentic Jamaican seasonings (i.e. browning, Green seasoning, curry powder, Flavo Rice, etc.) aren't readily available near you, they are available for purchase on my Amazon Shop. Otherwise, substitute with your favorite brand. 
  • BURNING THE CURRY POWDER: When using Jamaican curry powder, it's important to burn the powder first to avoid digestive issues for some people because of it's potency. In addition, the "burning" process releases better flavor + color.
  • GLUTEN-FREE OPTION: Ensure that all ingredients are GF-certified. 

Nutrition

Calories: 723kcal | Carbohydrates: 40g | Protein: 79g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Cholesterol: 240mg | Sodium: 973mg | Potassium: 1634mg | Fiber: 6g | Sugar: 11g | Vitamin A: 6519IU | Vitamin C: 61mg | Calcium: 131mg | Iron: 7mg