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Authentic Jamaican Curry Chicken

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This Authentic Jamaican Curry Chicken recipe is a flavorful and aromatic dish that combines tender chicken pieces with a rich, spicy curry sauce, accented by a blend of island seasonings.

Ingredients

2 lbs chicken (cut into pieces, bone-in or boneless)

2 tbsp curry powder (preferably Jamaican curry powder)

1 tbsp all-purpose seasoning

1 tbsp ginger (minced)

3 garlic cloves (minced)

1 onion (diced)

1 bell pepper (diced)

2 tbsp vegetable oil

1 tbsp soy sauce

1 scotch bonnet pepper (or habanero, chopped, seeds removed for less heat)

1 can coconut milk (14 oz)

1 potato (peeled and cubed)

2 sprigs thyme

2 cups chicken broth or water

Salt and pepper to taste

1 tbsp brown sugar (optional, for balancing flavor)

Instructions

  1. In a large bowl, season the chicken pieces with the curry powder, all-purpose seasoning, ginger, garlic, and a pinch of salt. Let it marinate for at least 30 minutes, preferably a few hours, to allow the flavors to penetrate the meat.
  2. Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the seasoned chicken and brown on all sides, approximately 5-7 minutes. You may need to do this in batches, depending on the size of your pan.
  3. Once the chicken is browned, remove it from the skillet and set it aside. In the same pan, add the diced onion and bell pepper, sautéing until they soften, about 3-4 minutes.
  4. Add the chopped scotch bonnet pepper and thyme to the pan, followed by the soy sauce, and let it cook for another minute.
  5. Pour in the chicken broth (or water), stirring to combine, and scrape up any browned bits from the bottom of the pan for extra flavor.
  6. Return the chicken to the skillet along with the coconut milk, potatoes, and brown sugar (if using). Stir everything together and bring to a simmer. Cover the pan and cook for 25-30 minutes, or until the chicken is fully cooked and tender, and the potatoes are soft.
  7. Taste the curry and adjust the seasoning with salt and pepper as needed. Remove the thyme sprigs before serving.
  8. Serve the curry chicken over rice, with bread, or with your favorite sides.

Notes

  • Leftover curry chicken can be stored in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it for up to 3 months.
  • To reheat, gently warm the curry chicken in a saucepan over low heat on the stove. If frozen, allow it to thaw overnight in the refrigerator before reheating. You may need to add a little water or chicken broth to maintain the sauce's consistency.
  • If you prefer a lighter sauce, stick with coconut milk instead of coconut cream.
  • Jamaican curry powder provides an authentic flavor; using regular curry powder will yield a different taste.
  • This recipe is naturally gluten-free as it doesn’t use any wheat-based ingredients.

Nutrition

Find it online: http://recipesbyjanet.com/authentic-jamaican-curry-chicken/