Authentic Jamaican Curry Chicken
This Authentic Jamaican Curry Chicken features tender marinated chicken simmered in a rich coconut curry sauce with bold Caribbean spices and scotch bonnet heat. Dairy-free, gluten-free, and packed with traditional island flavor, it’s a comforting, unforgettable classic.
Equipment
- large skillet or Dutch oven
- Mixing bowl
- knife
- cutting board
- wooden spoon
Ingredients
- 3–4 lb chicken thighs and drumsticks, skin removed
- 1–2 tbsp browning sauce (optional)
- 2–3 tbsp Jamaican green seasoning
- 2 tbsp Jamaican curry powder
- 2 tsp all-purpose seasoning blend
- 1 tsp sea salt
- 1/2 tsp smoked paprika
- 4 tbsp olive oil or avocado oil
- 2 tbsp brown sugar (optional)
- 1 can (14 oz) full-fat coconut milk
- 2 russet potatoes, peeled and cubed
- 2 carrots, peeled and chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 2 tsp fresh ginger, minced
- 1–3 scotch bonnet peppers
- 2 green onions, chopped
- 2 sprigs fresh thyme
- 1 cup low-sodium chicken stock
- 2 1/2 tbsp Jamaican curry powder
- 1 tbsp Jamaican pepper sauce
- 1 tsp ground allspice
- salt and black pepper, to taste
Instructions
- Combine chicken with browning sauce, green seasoning, curry powder, all-purpose seasoning, paprika, and salt. Cover and refrigerate for at least 3 hours or overnight.
- Heat 2 tablespoons oil in a deep skillet. Add brown sugar if using and cook until syrupy. Sear chicken on all sides until golden, then remove and set aside.
- Add remaining oil to the skillet along with curry powder. Cook for 2–3 minutes until fragrant and darkened.
- Sauté garlic, ginger, scotch bonnet peppers, green onions, carrots, and bell pepper until aromatic. Season with allspice, salt, and pepper.
- Add coconut milk, chicken stock, and pepper sauce. Bring to a boil, then add chicken, potatoes, and thyme.
- Reduce heat and simmer for 20–25 minutes until chicken is tender and sauce thickens.
- Remove thyme sprigs, adjust seasoning, and serve hot with rice or plantains.
Notes
Marinate chicken overnight for best flavor. Burning the curry powder is essential for authentic taste and color. Adjust scotch bonnet peppers carefully to control heat. Serve with rice or plantains for a complete Caribbean meal.