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Authentic Jamaican Curry Chicken – Easy & Spicy Weeknight Favorite

Authentic Jamaican Curry Chicken with Rice
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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.

Ingredients

Scale

CHICKEN:

  • 3-4 lbs. organic chicken, skin removed (Drumsticks + Thigh pieces work great!)
  • 1-2 Tbsps browning, optional
  • 2-3 Tbsps Jamaican Green Seasoning (or all-purpose seasoning)
  • 2 Tbsps Jamaican curry powder
  • 2 tsps On Everything All-Purpose Blend
  • 1 teaspoon sea salt
  • 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 (or ½ teaspoon ground ginger)
  • 1-3 scotch bonnet peppers (or habanero peppers)
  • 2 green onions, lightly crushed or chopped (AKA Scallion)
  • 2 fresh thyme sprigs
  • 1 cup organic chicken stock, low-sodium
  • 2 ½ Tbsps Jamaican curry powder
  • 1 tablespoon Jamaican pepper sauce (or favorite hot sauce)
  • 1 teaspoon ground allspice
  • sea salt + black pepper, to taste

Instructions

1. In a large bowl, add cleaned chicken along with browning, Green Seasoning, salt, All-Purpose Blend, smoked paprika, and curry powder. Mix until fully coated. Marinate for at least 3 hours or overnight in the refrigerator.

2. Remove chicken from fridge and let sit at room temperature for 15–20 minutes before cooking.

3. In a deep skillet over medium-high heat, heat 2 Tbsps of olive oil. Add brown sugar and stir until it becomes wet in texture.

4. Add marinated chicken and sear each side for 3–4 minutes. Remove chicken and set aside.

5. In the same skillet, add 2 more Tbsps of olive oil. Once hot, add curry powder and stir for 2–3 minutes until dark brown and fragrant.

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

7. Add allspice, salt, and black pepper and stir to combine.

8. Pour in coconut milk, chicken stock, and pepper sauce. Stir and bring to a boil for 1 minute.

9. Add the chicken back in along with cubed potatoes and thyme. Reduce heat to a simmer and cook for 20–25 minutes until chicken is tender and sauce has thickened.

10. Serve with rice or favorite side. Garnish with chopped scallion or red pepper flakes if desired.

Notes

For best results, marinate the chicken overnight to enhance the depth of flavor.

Burning the curry powder before cooking helps develop a rich taste and reduce bitterness or digestive discomfort.

To make it gluten-free, ensure all ingredients are certified gluten-free.

Store leftovers in a sealed container in the fridge for 3–4 days. Reheat on the stovetop with added broth if needed.

Homemade All-Purpose Blend: Mix 1 tsp each of sea salt, black pepper, garlic powder, dried oregano, dried thyme, and dried parsley.

Turmeric can be added for extra health benefits and a vibrant color.

Find it online: https://cookingwithramsay.com/authentic-jamaican-curry-chicken/