Marinate the Chicken

In a large bowl, combine cleaned chicken with browning (if using), green seasoning, salt, all-purpose seasoning, smoked paprika, and curry powder. Mix thoroughly until evenly coated.

Transfer to a sealed bag or covered bowl and refrigerate for at least 3 hours, preferably overnight. Before cooking, allow the chicken to sit at room temperature for 15–20 minutes.

Brown the Chicken

In a deep skillet or heavy pot over medium-high heat, add 2 tablespoons olive oil. Once hot, add brown sugar and stir until it dissolves and darkens slightly.

Add marinated chicken and sear on each side for 3–4 minutes until browned. Remove and set aside. This step enhances the rich color and flavor of Authentic Jamaican Curry Chicken.

Burn the Curry Powder

In the same pot, add 2 tablespoons olive oil. Once heated, add the curry powder and stir continuously for 2–3 minutes until fragrant and slightly darkened. This traditional step deepens the authentic flavor.

Make the Curry Sauce

Add garlic, ginger, scotch bonnet peppers, green onions, carrots, and bell peppers. Sauté until fragrant and lightly softened.

Stir in allspice, salt, and black pepper.

Pour in coconut milk, chicken stock, and pepper sauce. Bring to a gentle boil.

Return the browned chicken to the pot. Add cubed potatoes, thyme sprigs, and additional scallions if desired. Stir well.

Reduce heat to low and simmer for 20–25 minutes until chicken is tender and sauce thickens to a rich gravy consistency. Stir occasionally.

Remove thyme sprigs before serving.

Serve hot with rice and peas, white rice, or steamed vegetables.