Go Back
–+ servings
Jamaican Curry Chicken

Spicy Jamaican Curry Chicken That Warms the Soul

This Jamaican Curry Chicken is a delicious mix of tender chicken, creamy coconut milk, and Caribbean spices, perfect for any meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Marination Time 3 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Caribbean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 3-4 lbs Organic Chicken Skinless for a healthier option
  • 1-2 Tbsps Browning Optional
  • 1 tsp Sea Salt
  • 2-3 Tbsps Jamaican Green Seasoning Can substitute with all-purpose seasoning
For the Spices
  • 2 Tbsps Jamaican Curry Powder Plus 2.5 Tbsps for sauce
  • 0.5 tsp Smoked Paprika
  • 1 tsp Ground Allspice
  • Black Pepper To taste
For the Sauce and Vegetables
  • 1 can (14 oz) Full-fat Coconut Milk
  • 1 cup Organic Chicken Stock Low-sodium
  • 3 cloves Garlic Minced
  • 2 tsps Fresh Ginger Minced
  • 1-3 Scotch Bonnet Peppers Adjust to taste
For the Vegetables
  • 2 medium Potatoes Peeled and cubed
  • 2 medium Carrots Peeled and chopped
  • 1 medium Bell Pepper Chopped
  • 2 Green Onions Crushed or chopped
  • 2 sprigs Fresh Thyme
Sweet and Savory Elements
  • 2 Tbsps Brown Sugar Optional
  • 1 Tbsp Jamaican Pepper Sauce Feel free to swap with your favorite hot sauce

Equipment

  • Large Mixing Bowl
  • Skillet
  • Measuring cups
  • Measuring spoons
  • Spoon

Method
 

Cooking Instructions
  1. Marinate the chicken with browning, Jamaican green seasoning, sea salt, smoked paprika, and Jamaican curry powder. Refrigerate for at least 3 hours or overnight.
  2. Heat olive oil in a skillet, dissolve brown sugar, and sear the marinated chicken until golden brown. Set aside.
  3. In the same skillet, add more oil and roast additional Jamaican curry powder until fragrant.
  4. Add garlic, ginger, scotch bonnet peppers, green onions, carrots, and bell pepper. Sauté until fragrant.
  5. Pour in coconut milk and chicken stock, bring it to a boil, then add the chicken back.
  6. Simmer with potatoes and thyme until the chicken is cooked through and the sauce thickens.
  7. Serve hot with rice, vegetables, or fried plantains.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 700IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

For best flavor, marinate the chicken overnight. Adjust spice level according to preference. Use fresh herbs for optimal taste.

Tried this recipe?

Let us know how it was!