Name: Spicy Jamaican Curry Chicken
Prep time: 3 h 15 min
Cook time: 40 min
Total time: PT-488095H1M41S
Cuisine: Jamaican
Ingredients: 3–4 lbs organic chicken (drumsticks and thighs), skin removed; 1–2 tablespoons browning (optional); 2–3 tablespoons Jamaican green seasoning (or all-purpose seasoning); 2 tablespoons Jamaican curry powder; 2 teaspoons all-purpose seasoning blend; 1 teaspoon sea salt; ½ teaspoon smoked paprika; 4 tablespoons extra virgin olive oil (divided); 2 tablespoons organic brown sugar; 1 (14 oz) can full-fat coconut milk; 2 medium russet potatoes, peeled and cubed; 2 medium carrots, peeled and chopped; 1 bell pepper, chopped; 3 garlic cloves, minced; 2 teaspoons minced fresh ginger (or ½ tsp ground); 1–3 scotch bonnet peppers (to taste); 2 green onions (scallions), chopped or crushed; 2 thyme sprigs; 1 cup low-sodium chicken stock or bone broth; 2½ tablespoons Jamaican curry powder; 1 tablespoon Jamaican pepper sauce or hot sauce; 1 teaspoon ground allspice; Sea salt and black pepper, to taste

Description

This Spicy Jamaican Curry Chicken is packed with Caribbean flavor! Tender, marinated chicken is simmered in a rich coconut curry sauce with potatoes, carrots, and scotch bonnet peppers. Comforting, bold, and perfect for any night of the week.

Ingredients

For the Chicken:

3–4 lbs organic chicken (drumsticks and thighs), skin removed

1–2 tablespoons browning (optional)

2–3 tablespoons Jamaican green seasoning (or all-purpose seasoning)

2 tablespoons Jamaican curry powder

2 teaspoons all-purpose seasoning blend

1 teaspoon sea salt

½ teaspoon smoked paprika

For the Curry Sauce:

4 tablespoons extra virgin olive oil (divided)

2 tablespoons organic brown sugar

1 (14 oz) can full-fat coconut milk

2 medium russet potatoes, peeled and cubed

2 medium carrots, peeled and chopped

1 bell pepper, chopped

3 garlic cloves, minced

2 teaspoons minced fresh ginger (or ½ tsp ground)

1–3 scotch bonnet peppers (to taste)

2 green onions (scallions), chopped or crushed

2 thyme sprigs

1 cup low-sodium chicken stock or bone broth

2½ tablespoons Jamaican curry powder

1 tablespoon Jamaican pepper sauce or hot sauce

1 teaspoon ground allspice

Sea salt and black pepper, to taste

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Instructions

Marinate chicken with browning, green seasoning, curry powder, all-purpose blend, salt, and smoked paprika. Refrigerate for at least 3 hours or overnight.
Heat 2 tbsp oil in a deep skillet. Add brown sugar and stir until slightly melted. Add marinated chicken and sear both sides for 3–4 minutes. Remove from pan.
In the same pan, add 2 tbsp oil and curry powder. Cook for 2–3 minutes until dark and fragrant.
Add garlic, ginger, peppers, green onions, carrots, and bell pepper. Cook until fragrant.
Stir in allspice, salt, black pepper, coconut milk, chicken stock, and pepper sauce. Bring to a boil.
Return chicken to pan, add potatoes and thyme. Simmer for 20–25 minutes until sauce thickens and chicken is tender.
Serve hot with rice, roti, or veggies. Garnish as desired.

Notes

For less spice, use fewer scotch bonnet peppers or substitute with a milder chili.
Burning the curry powder is essential for depth of flavor—don’t skip this step.
Browning adds color but is optional if using brown sugar caramelization.

Prep Time: 15 minutes
marinating time: 3 hours (or overnight)
Cook Time: 40 minutes
Category: Main Course
Method: Stovetop
Cuisine: Jamaican, Caribbean