Name: Jamaican Curry Chicken: A Flavorful Island Classic
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Jamaican
Ingredients: 3-4 lbs chicken thighs or drumsticks (bone-in); 1-2 tbsp browning sauce (optional); 2-3 tbsp Jamaican green seasoning; 2 tbsp Jamaican curry powder; 1 tsp sea salt; ½ tsp smoked paprika; 4 tbsp olive oil; 2 tbsp organic brown sugar; 1 (14 oz) can full-fat coconut milk; 2 medium potatoes, cubed; 2 medium carrots, chopped; 1 bell pepper, chopped; 3 cloves garlic, minced; 2 tsp fresh ginger, minced; 1-3 Scotch bonnet peppers (adjust for spice level); 2 scallions, lightly crushed; 2 sprigs thyme; 1 cup low-sodium chicken stock; 2½ tbsp Jamaican curry powder; 1 tbsp Jamaican pepper sauce; 1 tsp ground allspice; Salt and black pepper to taste

Description

Bring the vibrant flavors of the Caribbean to your table with this Jamaican Curry Chicken recipe. Tender, juicy chicken is simmered in a rich, aromatic curry sauce infused with traditional spices, coconut milk, and Scotch bonnet peppers. Perfect for weeknight dinners or special occasions, this dish is a flavorful island classic that everyone will love.

Ingredients

For the Chicken Marinade:

3–4 lbs chicken thighs or drumsticks (bone-in)
1–2 tbsp browning sauce (optional)
2–3 tbsp Jamaican green seasoning
2 tbsp Jamaican curry powder
1 tsp sea salt
½ tsp smoked paprika

For the Curry Sauce:

4 tbsp olive oil
2 tbsp organic brown sugar
1 (14 oz) can full-fat coconut milk
2 medium potatoes, cubed
2 medium carrots, chopped
1 bell pepper, chopped
3 cloves garlic, minced
2 tsp fresh ginger, minced
1–3 Scotch bonnet peppers (adjust for spice level)
2 scallions, lightly crushed
2 sprigs thyme
1 cup low-sodium chicken stock
2½ tbsp Jamaican curry powder
1 tbsp Jamaican pepper sauce
1 tsp ground allspice
Salt and black pepper to taste

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Instructions

1. Marinate the Chicken

Combine chicken with browning sauce, green seasoning, curry powder, salt, and smoked paprika in a large bowl.
Mix thoroughly to coat the chicken.
Cover and refrigerate for at least 3 hours, or overnight for deeper flavor.

2. Brown the Chicken

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the brown sugar and stir until it melts into a syrup.
Add the marinated chicken and sear for 3-4 minutes per side until golden brown. Remove and set aside.

3. Toast the Curry Powder

In the same skillet, heat the remaining olive oil.
Add the curry powder and toast for 2-3 minutes, stirring constantly until aromatic.

4. Build the Curry Sauce

Add garlic, ginger, Scotch bonnet peppers, carrots, and bell pepper to the skillet.
Sauté for 3-5 minutes until softened.
Stir in allspice, salt, and black pepper.
Pour in the coconut milk, chicken stock, and pepper sauce. Stir to combine and bring to a boil.

5. Simmer the Chicken

Return the chicken to the skillet. Add the potatoes, scallions, and thyme sprigs.
Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is tender and the sauce thickens.

6. Serve and Enjoy

Garnish with additional scallions or fresh herbs.
Serve hot with steamed rice, roti, or fried plantains for a complete meal.

Notes

Vegan Jamaican Curry: Replace chicken with tofu, chickpeas, or jackfruit.
Extra Creamy Curry: Add an additional half cup of coconut milk for a richer sauce.
Jamaican Curry Goat: Swap chicken for goat meat for a traditional twist.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Stovetop
Cuisine: Jamaican