Description
- Discover the irresistible flavors of Spicy Jamaican Curry Chicken with Coconut Milk. A rich, aromatic, and easy-to-make recipe.
Ingredients
Scale
- For the Chicken:
- 3–4 lbs organic chicken (drumsticks or thigh pieces work great), skin removed
- 1–2 tbsp browning sauce (optional)
- 2–3 tbsp Jamaican Green Seasoning (or all-purpose seasoning)
- 2 tbsp Jamaican curry powder
- 2 tsp all-purpose seasoning blend (or use a pre-made blend)
- 1 tsp sea salt
- ½ tsp smoked paprika
- For the Spicy Jamaican Curry Sauce:
- 4 tbsp extra virgin olive oil
- 2 tbsp 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, chopped
- 3 garlic cloves, minced
- 2 tsp minced fresh ginger (or ½ tsp ground ginger)
- 1–3 scotch bonnet peppers (adjust to spice level, or use habanero peppers)
- 2 green onions, lightly crushed or chopped
- 2 fresh thyme sprigs
- 1 cup organic chicken stock (or low-sodium bone broth)
- 2 ½ tbsp Jamaican curry powder
- 1 tbsp hot sauce (or your favorite brand)
- 1 tsp ground allspice
- Sea salt and black pepper to taste
Instructions
- Marinate the Chicken:
- In a large bowl, mix the chicken with the browning sauce, Green Seasoning, salt, seasoning blend, smoked paprika, and curry powder. Coat the chicken evenly. Transfer the chicken to a resealable ziplock bag and refrigerate for at least 3 hours (overnight for best results). When ready to cook, remove the chicken from the fridge and let it sit at room temperature for 15-20 minutes before cooking.
- Brown the Chicken:
- Heat 2 tbsp of olive oil in a large pot or skillet over medium-high heat. Add the brown sugar and let it dissolve until it becomes a wet texture. Add the marinated chicken to the pot and sear it for 3-4 minutes on each side. Once browned, remove the chicken and set it aside on a plate.
- Toast the Curry Powder:
- In the same pot, add 2 tbsp of olive oil over medium-high heat. Add the curry powder and stir it, allowing it to darken and become fragrant for about 2-3 minutes.
- Prepare the Curry Sauce:
- Add the garlic, ginger, scotch bonnet peppers, green onions, carrots, and bell peppers to the pot. Sauté until fragrant and the vegetables start to soften. Stir in the allspice, salt, and black pepper.
- Simmer the Curry:
- Pour in the coconut milk, chicken stock, and hot sauce. Stir to combine and bring the mixture to a boil for 1 minute. Add the chicken, potatoes, green onions, and thyme sprigs. Stir everything together, reduce the heat to simmer, and cook for 20-25 minutes, or until the chicken is fully cooked and tender, and the sauce thickens. Stir occasionally to prevent sticking.
- Serve:
- Once the chicken is tender and the sauce has thickened, remove from heat. Serve the curry with your choice of sides, like rice or vegetables. Garnish with extra chopped green onions or red pepper flakes, if desired.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 6 servings
- Calories: 350 kcal per serving
Keywords: #JamaicanCurryChicken #SpicyChickenRecipe #ComfortFood #CoconutMilk #AuthenticJamaicanFlavors #EasyDinner #FlavorfulChicken #HomemadeCurry #HealthyMeals #ComfortFoodRecipe