Jamaican Curry Chicken Recipe
A flavorful and aromatic Jamaican Curry Chicken recipe featuring tender chicken drumsticks and thighs simmered in a rich sauce made with Jamaican curry powder, fresh herbs, coconut milk, and vegetables. This dish brings authentic Caribbean spices together for a comforting and hearty meal perfect for any occasion.
- Prep Time: 15 minutes (plus 3 hours marinating)
- Cook Time: 40 minutes
- Total Time: 3 hours 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Jamaican
Ingredients
Scale
Chicken and Marinade
- 3–4 lb chicken drumsticks and thighs (skin removed)
- 2 tbsp Jamaican curry powder
- 2 tbsp green seasoning or all-purpose seasoning
- 1 tsp salt
- 1/2 tsp black pepper
Sauce and Vegetables
- 2 tbsp olive oil
- 1 tbsp brown sugar
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 scotch bonnet pepper, finely chopped
- 3 green onions, chopped
- 3 sprigs fresh thyme
- 2 medium russet potatoes, peeled and cubed
- 2 carrots, peeled and sliced
- 1 bell pepper, chopped
- 1 cup full-fat coconut milk
- 1 cup low-sodium chicken stock
- 1 tsp allspice
Instructions
- Marinate the Chicken: Combine the Jamaican curry powder, green or all-purpose seasoning, salt, and black pepper with the chicken drumsticks and thighs. Toss well to coat evenly. Cover and refrigerate for at least 3 hours, allowing the flavors to deeply infuse the meat.
- Brown the Chicken: Heat olive oil in a large pot over medium heat. Add the brown sugar and allow it to caramelize slightly, then add the marinated chicken pieces. Brown them on all sides until golden and crispy. Remove chicken and set aside.
- Toast the Curry Powder: In the same pot with the remaining oil and browned bits, add extra Jamaican curry powder and toast it gently until it becomes fragrant and deepens in color, enhancing its flavor.
- Sauté Aromatics and Vegetables: Add garlic, fresh ginger, scotch bonnet peppers, green onions, and fresh thyme to the pot. Sauté until the aromatics are soft and fragrant. Then add the potatoes, carrots, and bell pepper, cooking until slightly softened.
- Prepare the Sauce: Pour in the full-fat coconut milk and low-sodium chicken stock. Add allspice and stir well to combine all ingredients into a smooth sauce.
- Simmer the Chicken: Return the browned chicken pieces to the pot, ensuring they are submerged in the sauce. Cover and simmer on low heat for 30-40 minutes until the chicken is tender and the sauce has thickened into a rich, flavorful curry.
Notes
- For milder heat, reduce or omit the scotch bonnet pepper.
- Use skinless chicken to reduce fat content.
- Serve with steamed rice or traditional Jamaican rice and peas for an authentic meal.
- Leftovers keep well refrigerated for up to 3 days and taste even better after the flavors meld.
- Adjust seasoning after cooking if needed, adding extra salt or black pepper to taste.
Keywords: Jamaican curry chicken, Caribbean chicken recipe, curry chicken thighs, spicy chicken stew, coconut milk curry
Find it online: https://tastybella.com/jamaican-curry-chicken-recipe/
