Why You’ll Love This Dish
If you’ve ever tasted Jamaican food, you know it’s all about bold flavors and spice. This Authentic Jamaican Curry Chicken captures that essence perfectly—juicy chicken simmered in a fragrant sauce of curry powder, scotch bonnet peppers, garlic, ginger, and creamy coconut milk. It’s nostalgic comfort food for many Jamaicans, and now you can bring those flavors to your own kitchen.
- Bursting with authentic Caribbean flavor
- Tender chicken in a rich, spicy sauce
- Customizable heat levels to suit your taste
- Dairy-free and gluten-free friendly
- Perfect with rice, plantains, or veggies
Key Ingredients
Every element plays a role in creating the signature flavor:
- Chicken—Thighs, drumsticks, or a mix, skin removed for better flavor absorption.
- Browning sauce—optional, adds color and depth.
- Green seasoning/all-purpose blend—Traditional Jamaican seasoning base.
- Curry powder—Use authentic Jamaican curry (Blue Mountain or Betapac recommended).
- Scotch bonnet peppers—fiery heat with a touch of sweetness.
- Coconut milk—creamy richness that balances the spice.
- Potatoes and carrots—thicken the sauce and add hearty texture.
- Bell peppers, scallions, and thyme—fresh aromatics for depth.
- Garlic and ginger—bright, pungent notes.
- Chicken stock—Enhances flavor and creates a saucy consistency.
- Allspice (pimento)—Warm, earthy undertone.
Step-by-Step Instructions
1. Marinate the Chicken
- Clean and rinse chicken.
- Coat with browning, green seasoning, curry powder, paprika, salt, and all-purpose blend.
- Refrigerate for at least 3 hours (overnight for best flavor).
2. Brown the Chicken
- Heat olive oil in a deep skillet.
- Add brown sugar and let it melt slightly.
- Sear chicken on each side until golden, 3–4 minutes. Remove and set aside.
3. Burn the Curry Powder
- Heat oil in the same skillet.
- Add Jamaican curry powder and stir until darkened and fragrant (2–3 minutes).
4. Build the Sauce
- Add garlic, ginger, Scotch bonnets, scallions, carrots, and bell peppers. Sauté until fragrant.
- Stir in allspice, salt, and pepper.
- Pour in coconut milk, chicken stock, and pepper sauce. Bring to a boil.
5. Simmer
- Return chicken to the pot. Add potatoes and thyme.
- Reduce heat, cover, and simmer 20–25 minutes until chicken is tender and sauce thickens.
6. Serve
- Spoon curry chicken over rice or alongside plantains/veggies.
- Garnish with scallions or red pepper flakes.
Tips for Success
- Marinate overnight—deepens flavor.
- Remove skin—helps seasoning penetrate.
- Chop chicken small—ensures even cooking.
- Burn curry powder—unlocks flavor and prevents bitterness.
- Simmer slowly—richer sauce and tender chicken.
Serving Suggestions
- Classic: White rice or basmati rice
- Traditional: Fried plantains or steamed veggies
- Modern twist: Brown rice, mashed potatoes, or even orzo
Nutrition (Per Serving)
- Calories: 723 kcal
- Protein: 79 g
- Carbs: 40 g
- Fat: 27 g
- Sodium: 973 mg
- Fiber: 6 g
