Authentic Jamaican Curry Chicken Recipe

Ingredients

• 3-4 lbs. organic chicken, skin removed
• 1-2 Tbsps browning (optional)
• 2-3 Tbsps Jamaican Green Seasoning
• 2 Tbsps Jamaican curry powder
• 2 tsps On Everything All-Purpose Blend
• 1 teaspoon sea salt
• 1/2 teaspoon smoked paprika
• 4 Tbsps extra virgin olive oil
• 2 Tbsps 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 medium bell pepper, cored and chopped
• 3 garlic cloves, minced
• 2 tsps minced fresh ginger
• 1-3 scotch bonnet peppers (adjust heat level to preference)
• 2 green onions, lightly crushed or chopped
• 2 fresh thyme sprigs
• 1 cup organic low-sodium chicken stock
• 2 1/2 Tbsps Jamaican curry powder
• 1 tablespoon Jamaican pepper
• 1 teaspoon ground allspice
• Sea salt and black pepper, to taste

Instructions

1. 1

   Prepare the Chicken: Begin by removing the skin from the chicken pieces to reduce excess fat. If desired, coat the chicken with 1-2 tablespoons of browning to enhance color and flavor. Season the chicken by rubbing it with Jamaican Green Seasoning, Jamaican curry powder, On Everything All-Purpose Blend, sea salt, and smoked paprika. Set aside to marinate for at least 30 minutes to allow the flavors to penetrate.

2. 2

   Make the Curry Sauce Base: In a large heavy-bottomed pot or Dutch oven over medium heat, warm the extra virgin olive oil. Add the minced garlic and ginger, cooking until fragrant, about 1-2 minutes. Stir in the brown sugar and allow it to dissolve into the oil mixture, which helps balance the heat and acidity.

3. 3

   Add Aromatics and Spices: Pour in the coconut milk and low-sodium chicken stock, followed by the Jamaican curry powder, Jamaican pepper, and ground allspice. Stir thoroughly to create a well-blended sauce. Add the fresh thyme sprigs, green onions, and scotch bonnet peppers, adjusting the number used depending on your desired spice level.

4. 4

   Incorporate Vegetables and Chicken: Add the peeled and cubed potatoes, chopped carrots, and bell peppers into the curry sauce. Carefully nestle the seasoned chicken pieces into the sauce, ensuring they are mostly submerged. Bring the mixture to a gentle simmer.

5. 5

   Simmer the Curry Chicken: Cover the pot and reduce the heat to low. Allow the chicken and vegetables to cook gently for 45-60 minutes, stirring occasionally. The chicken should be tender, and the potatoes and carrots cooked through. Adjust seasoning with sea salt and black pepper to taste at the end of cooking.

6. 6

   Serve: Remove the thyme sprigs and green onions if desired. Serve the Jamaican Curry Chicken hot over steamed rice or with traditional side dishes such as fried plantains, steamed vegetables, or flatbread to enjoy an authentic taste of Jamaica.