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Jamaican Curry Chicken

Spicy Jamaican Curry Chicken That'll Ignite Your Taste Buds

This Jamaican Curry Chicken is a vibrant dish bursting with flavor, perfect for comfort food lovers.
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Prep Time 30 minutes
Cook Time 50 minutes
Marinating Time 3 hours
Total Time 4 hours 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Jamaican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 3-4 lbs Organic Chicken removing the skin allows better flavor absorption
  • 1-2 Tbsps Browning Sauce optional seasoning for color and flavor
  • 1 tsp Sea Salt adjust to your taste
For the Marinade
  • 2-3 Tbsps Jamaican Green Seasoning unique blend for depth
  • 2 Tbsps Jamaican Curry Powder key spice for flavor
  • 2.5 Tbsps Jamaican Curry Powder for sauce
  • 0.5 tsp Smoked Paprika adds smokiness
For the Sauce
  • 4 Tbsps Extra Virgin Olive Oil for browning and sautéing
  • 1 can Full-Fat Coconut Milk 14 oz can for creamy base
  • 1 cup Organic Chicken Stock low sodium, boosts flavor
  • 1 tsp Ground Allspice adds warmth
For the Vegetables
  • 2 Russet Potatoes peeled & cubed
  • 2 Carrots peeled & chopped
  • 1 Bell Pepper chopped
For the Aromatics
  • 3 cloves Garlic minced
  • 2 tsps Fresh Ginger minced
  • 1-3 Scotch Bonnet Peppers adjust for spiciness
  • 2 Green Onions chopped
  • 2 Fresh Thyme Sprigs
For Finishing Touches
  • 1 Tbsp Jamaican Pepper Sauce for extra heat
  • 2 Tbsps Organic Brown Sugar optional for sweetness

Equipment

  • large mixing bowl
  • skillet
  • measuring spoons
  • Knife
  • Cutting Board

Method
 

Main Instructions
  1. Combine chicken with browning sauce, Jamaican green seasoning, sea salt, smoked paprika, and Jamaican curry powder. Marinate for at least 3 hours or overnight.
  2. Heat olive oil in a skillet, dissolve brown sugar, and brown chicken for 3-4 minutes on each side.
  3. Add remaining Jamaican curry powder to the skillet, stirring for 2-3 minutes until fragrant.
  4. Sauté garlic, ginger, scotch bonnet peppers, green onions, carrots, and bell pepper for 3-4 minutes, then add allspice, sea salt, coconut milk, and chicken stock. Bring to a gentle boil.
  5. Return chicken, add potatoes, and thyme. Simmer on low for 20-25 minutes until tender.
  6. Adjust seasoning if needed and serve with rice, garnished with green onions.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 90mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 6gVitamin A: 700IUVitamin C: 25mgCalcium: 50mgIron: 2mg

Notes

Allow chicken to marinate overnight for better flavor. Adjust spice levels as needed.

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