Description
This Authentic Jamaican Curry Chicken recipe features tender chicken in a flavorful and spicy curry sauce, with a perfect blend of Jamaican seasonings and coconut milk.
Ingredients
Units
Scale
Chicken:
- 3–4 lbs. organic chicken, skin removed (Drumsticks + Thigh pieces work great!)
- 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
Spicy Jamaican Curry Sauce:
- 4 Tbsps Extra virgin olive oil
- 2 Tbsps organic brown sugar
- 1 can full-fat coconut milk
- 2 medium russet potatoes, peeled + cubed
- 2 medium carrots, peeled + chopped
- 1 medium bell pepper, cored removed + chopped
- 3 garlic cloves, minced
- 2 tsps minced fresh ginger
- 1–3 scotch bonnet peppers
- 2 green onions, lightly crushed or chopped
- 2 fresh thyme sprigs
- 1 cup organic chicken stock, low-sodium
- 2 1/2 Tbsps Jamaican curry powder
- 1 tablespoon Jamaican pepper sauce
- 1 teaspoon ground allspice
- sea salt + black pepper, to taste
Instructions
- Marinate the Chicken: Combine chicken, browning, green seasoning, curry powder, all-purpose blend, salt, and paprika. Marinate for at least 1 hour.
- Prepare the Spicy Curry Sauce: In a pot, heat olive oil, add sugar, coconut milk, potatoes, carrots, bell pepper, garlic, ginger, peppers, green onions, thyme, stock, curry powder, pepper sauce, allspice, salt, and pepper.
- Cook the Curry Chicken: Add marinated chicken to the sauce. Simmer until chicken is cooked through and sauce thickens.
Notes
- You can adjust the spiciness by adding or reducing the amount of scotch bonnet peppers.
- For authentic flavor, use Jamaican curry powder and pepper sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 90 mg