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–+ servings
Jamaican Curry Chicken

Soul-Warming Jamaican Curry Chicken That'll Spice Up Dinner

Discover the enticing flavors of Jamaican Curry Chicken, a comforting and aromatic dish that combines spicy and creamy notes, perfect for dinner.
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Prep Time 3 hours
Cook Time 25 minutes
Total Time 3 hours 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Jamaican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 3-4 lbs Organic Chicken Remove skin for better flavor absorption
  • 1-2 Tbsps Browning Optional for color
For the Marinade
  • 2-3 Tbsps Jamaican Green Seasoning Substitute with all-purpose seasoning if needed
  • 2 Tbsps Jamaican Curry Powder Plus 2½ Tbsps for sauce
  • 1 tsp Sea Salt Adjust according to preference
  • ½ tsp Smoked Paprika Optional for smokiness
For the Sauce
  • 4 Tbsps Extra Virgin Olive Oil Adds richness
  • 2 Tbsps Brown Sugar Optional for sweetness
  • 1 can (14 oz) Full-Fat Coconut Milk Essential for richness
For the Vegetables
  • 2 medium Potatoes Cubed
  • 2 medium Carrots Chopped
  • 1 medium Bell Pepper Chopped
Aromatic Additions
  • 3 cloves Garlic Minced
  • 2 tsps Fresh Ginger Minced or ½ tsp ground
  • 1-3 Scotch Bonnet Peppers Adjust for spice
  • 2 Green Onions Chopped
  • 2 Thyme Sprigs
For the Broth
  • 1 cup Organic Chicken Stock Low-sodium options work well
  • 1 Tbsp Jamaican Pepper Sauce Or any preferred hot sauce
  • 1 tsp Ground Allspice

Equipment

  • Skillet
  • Mixing bowl
  • Plastic Wrap

Method
 

Marinate the Chicken
  1. Clean and pat dry the organic chicken. In a bowl, combine chicken with browning, Jamaican green seasoning, sea salt, smoked paprika, and curry powder. Cover and refrigerate for at least 3 hours.
Brown the Chicken
  1. In a skillet, heat olive oil and brown sugar over medium heat. Add marinated chicken and sear for 3-4 minutes on each side until golden brown.
Toast the Curry Powder
  1. In the same skillet, add oil if necessary and sprinkle in curry powder. Stir continuously for 2-3 minutes until aromatic.
Prepare the Curry Sauce
  1. Add minced garlic, ginger, and scotch bonnet peppers to the skillet. Sauté for 1-2 minutes, then add chopped carrots and bell pepper, cooking for another 3 minutes.
Combine Ingredients
  1. Pour in coconut milk, chicken stock, and pepper sauce. Stir and return the browned chicken, potatoes, and thyme to the skillet.
Simmer the Curry
  1. Reduce heat to low, cover, and simmer for 20-25 minutes until chicken is tender and sauce thickens.
Serve the Dish
  1. Remove from heat and garnish with chopped green onions. Serve hot with rice or sides.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

For best flavor, marinate chicken overnight. Adjust spice levels to taste and consider adding more coconut milk for a creamier sauce.

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