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–+ servings

Authentic Jamaican Curry Chicken

A flavorful and spicy dish featuring tender chicken simmered in a fragrant sauce of hot peppers, chicken stock, garlic, and creamy coconut milk.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 723
Ingredients Method Nutrition

Ingredients
  

  • 3-4 lbs organic chicken, skin removed Drumsticks + Thigh pieces work great
  • 1-2 Tbsps browning optional
  • 2-3 Tbsps Jamaican Green Seasoning A flavorful base for the curry
  • 2 Tbsps Jamaican curry powder Essential for that authentic taste
  • 2 tsps On Everything All-Purpose Blend Adds depth to the flavor profile
  • 1 tsp sea salt Enhances all the other flavors
  • 1/2 tsp smoked paprika Gives a slight smokiness to the dish
  • 4 Tbsps Extra virgin olive oil For sautéing ingredients
  • 2 Tbsps organic brown sugar Balances the heat from spices
  • 1 can full-fat coconut milk Creaminess that brings everything together
  • 2 medium russet potatoes, peeled + cubed Adds heartiness to the dish
  • 2 medium carrots, peeled + chopped Offers sweetness and texture
  • 1 medium bell pepper, cored removed + chopped Provides freshness and crunch
  • 3 cloves garlic, minced Aromatic base flavoring
  • 2 tsps minced fresh ginger Brightness that complements the curry well
  • 1-3 scotch bonnet peppers Adjust to your level of spiciness
  • 2 green onions, lightly crushed or chopped Adds a mild onion flavor
  • 2 sprigs fresh thyme Classic herb in Caribbean cooking
  • 1 cup organic chicken stock, low-sodium For braising the chicken
  • 2 1/2 Tbsps Jamaican curry powder To deepen the curry flavor profile
  • 1 Tbsp Jamaican pepper sauce Adds an extra kick if desired
  • 1 tsp ground allspice A warm spice that adds complexity to the dish
  • sea salt + black pepper to taste

Method
 

  1. Marinate the Chicken: Combine organic chicken with Jamaican Green Seasoning and sea salt in a large bowl. Allow it to marinate for at least an hour; overnight is even better.
  2. Sauté Aromatics: In a large pot or Dutch oven over medium heat, add olive oil and sauté minced garlic and ginger until fragrant, about two minutes.
  3. Brown the Chicken: Increase the heat slightly and add marinated chicken pieces into the pot in batches if necessary. Sear until golden brown on all sides.
  4. Add Vegetables and Spices: Once browned, toss in cubed potatoes and carrots along with Jamaican curry powder and smoked paprika, stirring well.
  5. Simmer with Coconut Milk: Pour in full-fat coconut milk along with chicken stock and bring everything to a gentle simmer.
  6. Adjust Seasonings and Serve: After about 30 minutes of simmering on low heat until vegetables are tender, adjust seasoning as needed with salt & pepper, and serve hot.

Nutrition

Serving: 1gCalories: 723kcalCarbohydrates: 40gProtein: 79gFat: 27gSaturated Fat: 5gCholesterol: 240mgSodium: 973mgFiber: 6gSugar: 11g

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