Savor the Flavors of Authentic Jamaican Curry Chicken

Experience the vibrant spices and comforting taste of Authentic Jamaican Curry Chicken, a gluten-free and dairy-free dish perfect for any palate.

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Prep Time 3

Cook Time 40

Total Time 3 40

Servings: 6 servings

Course: Lunch

Cuisine: Jamaican

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Marinade

3-4 lbs Organic Chicken Look for skinless drumsticks and thighs for optimal juiciness.
1-2 Tbsps Browning Sauce Optional; adds color and deep flavor.
2-3 Tbsps Jamaican Green Seasoning Enhances flavor; all-purpose seasoning can be substituted.
2 Tbsps Jamaican Curry Powder Essential for that authentic taste; toast for enhanced flavor.
1 tsp Sea Salt Elevates all other flavors.
½ tsp Smoked Paprika Adds a slight smokiness.

For the Sauce

4 Tbsps Extra Virgin Olive Oil Good for cooking and sautéing.
2 Tbsps Organic Brown Sugar Balances spices; optional.
1 can (14 oz) Coconut Milk Use full-fat for a creamier sauce.
2 medium Russet Potatoes Peeled and cubed; thickens sauce.
2 medium Carrots Peeled and chopped.
1 medium Bell Pepper Chopped.

For the Aromatics

3 cloves Garlic Minced.
2 tsps Fresh Ginger Minced; can use dried ginger.
1-3 Scotch Bonnet Peppers Adjust to taste; substitute with jalapeño for milder spice.
2 Green Onions Chopped.
2 Fresh Thyme Sprigs

For the Finishing Touches

1 cup Organic Chicken Stock Low-sodium; adds richness.
1 Tbsp Jamaican Pepper Sauce Optional; use any hot sauce.
1 tsp Ground Allspice Brings warmth.

Equipment

Skillet
Ziplock Bag
measuring spoons
Knife
Cutting Board

Method

Step‑by‑Step Instructions

Combine the organic chicken with browning sauce, Jamaican green seasoning, sea salt, smoked paprika, and Jamaican curry powder in a ziplock bag. Allow to marinate.
Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add brown sugar and dissolve. Sear the marinated chicken for 3-4 minutes on each side.
Remove chicken and toast 2½ tablespoons of Jamaican curry powder in the skillet for 2-3 minutes.
Sauté minced garlic, ginger, Scotch bonnet peppers, green onions, carrots, and bell pepper for 3-4 minutes.
Add coconut milk and chicken stock, bring to a boil.
Reduce heat and add seared chicken, cubed potatoes, thyme, and optional pepper sauce. Simmer for 20-25 minutes.
Serve hot, optionally garnished with green onions or red pepper flakes.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 26gProtein: 28gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 9gCholesterol: 100mgSodium: 500mgPotassium: 700mgFiber: 4gSugar: 5gVitamin A: 300IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Allowing the chicken to marinate overnight enhances the flavors significantly. Serve with rice to enjoy the sauce fully.

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