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Authentic Jamaican Curry Chicken

Authentic Jamaican Curry Chicken is tender chicken simmered in coconut curry sauce with island spices.
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Prep Time 20 minutes
Course dinner
Cuisine Jamaican, Caribbean

Ingredients
  

For the Chicken

  • 3 –4 lbs chicken drumsticks and thighs skin removed
  • 1 –2 tablespoons browning optional
  • 2 –3 tablespoons Jamaican green seasoning
  • 2 tablespoons Jamaican curry powder
  • 2 teaspoons all-purpose seasoning blend
  • 1 teaspoon sea salt
  • 1/2 teaspoon smoked paprika

For the Spicy Jamaican Curry Sauce

  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons brown sugar
  • 1 14 oz can full-fat coconut milk
  • 2 medium russet potatoes peeled and cubed
  • 2 medium carrots peeled and chopped
  • 1 medium bell pepper chopped
  • 3 garlic cloves minced
  • 2 teaspoons fresh minced ginger
  • 1 –3 scotch bonnet peppers
  • 2 green onions chopped
  • 2 fresh thyme sprigs
  • 1 cup low-sodium chicken stock
  • 2 1/2 tablespoons Jamaican curry powder
  • 1 tablespoon Jamaican pepper sauce or hot sauce
  • 1 teaspoon ground allspice
  • Sea salt and black pepper to taste

Instructions
 

  • In a large bowl, season chicken with green seasoning, curry powder, all-purpose seasoning, sea salt, smoked paprika, and browning if using. Let marinate for at least 1 hour, preferably overnight.
  • Heat olive oil in a large heavy pot over medium heat. Add brown sugar and let it melt slightly to deepen flavor.
  • Stir in curry powder and toast for 30 seconds to bloom the spices.
  • Add seasoned chicken and sear on all sides until lightly browned.
  • Add garlic, ginger, green onions, thyme, scotch bonnet peppers, carrots, potatoes, and bell pepper. Stir well.
  • Pour in coconut milk and chicken stock. Add allspice and pepper sauce.
  • Bring to a gentle boil, then reduce heat and simmer covered for 30–40 minutes until chicken is tender and sauce thickens.
  • Adjust salt and black pepper to taste. Remove thyme sprigs and whole peppers before serving.
  • Serve Authentic Jamaican Curry Chicken hot with rice and peas or steamed white rice.

Notes

• Browning adds deeper color but is optional.