Savor the Flavor with Authentic Jamaican Curry Chicken

Enjoy the authentic taste of Jamaican Curry Chicken with Coconut Milk, a comforting, dairy-free, and gluten-free dish bursting with flavor.

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Prep Time 30

Cook Time 45

Marination Time 3

Total Time 4 15

Servings: 4 servings

Course: Dinner

Cuisine: Jamaican

Calories: 375

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

3-4 lbs Organic Chicken Skinless drumsticks and thighs are ideal for moistness and flavor.
1-2 Tbsps Browning Sauce Optional but adds a rich color and flavor.

For the Seasoning

2-3 Tbsps Jamaican Green Seasoning This blend creates depth; can substitute with all-purpose seasoning.
2 Tbsps + 2½ Jamaican Curry Powder Vital for warmth; burning enhances flavor.
2 tsps All-Purpose Blend Balances flavors; homemade mix with garlic, oregano, and thyme optional.
1 tsp Sea Salt Enhances seasoning; adjust to taste.
½ tsp Smoked Paprika Adds smokiness.

For the Sauce

4 Tbsps Extra Virgin Olive Oil Used for sautéing.
2 Tbsps Organic Brown Sugar Provides subtle sweetness; omit for less sweetness.
1 can, 14 oz Full-Fat Coconut Milk Adds creaminess.
1 cup Organic Chicken Stock Low-sodium broth forms sauce base.

For the Veggies and Heat

2 medium Russet Potatoes Peeled and cubed; thickens sauce.
2 medium Carrots Peeled and chopped; adds sweetness.
1 medium Bell Pepper Cored and chopped; contributes flavor.
3 cloves Garlic Minced.
2 tsps Fresh Ginger Minced; aromatic flavor.
1-3 Scotch Bonnet Peppers Main heat source; adjust to taste.
2 Green Onions Lightly crushed for garnish.
2 Fresh Thyme Sprigs Provides aromatic freshness.

For Extra Heat

1 Tbsp Jamaican Pepper Sauce For an extra kick; or use favorite hot sauce.

Equipment

large mixing bowl
skillet
Zip-Top Bag

Method

Step-by-Step Instructions

Marinate the Chicken: Combine the organic chicken pieces with brown sugar, Jamaican green seasoning, and 2 tablespoons of Jamaican curry powder. Seal and refrigerate for at least 3 hours.
Brown the Chicken: Heat olive oil, add brown sugar, and sear the chicken for 3-4 minutes on each side until golden brown. Remove and set aside.
Burn the Curry Powder: In the same skillet, add more olive oil and the additional curry powder. Stir for 2-3 minutes until dark brown and fragrant.
Prepare the Sauce: Add garlic, ginger, and Scotch bonnet peppers, stirring for about 1 minute. Introduce potatoes, carrots, and bell pepper, sauté for an additional 3-4 minutes.
Build the Curry Sauce: Pour in coconut milk and chicken stock, return chicken, and thyme. Simmer on medium, then reduce heat and cook for 20-25 minutes.
Serve and Garnish: Adjust seasoning, serve over rice or with vegetables, and sprinkle with green onions.

Nutrition

Serving: 1servingCalories: 375kcalCarbohydrates: 28gProtein: 30gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 85mgSodium: 450mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 2500IUVitamin C: 20mgCalcium: 30mgIron: 2mg

Notes

Marinate chicken for enhanced flavor. Proper browning creates richer flavor and texture. Adjust spice levels based on preference.

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