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–+ servings
Authentic Jamaican Curry Chicken

Savor the Flavor of Authentic Jamaican Curry Chicken Tonight

Enjoy Authentic Jamaican Curry Chicken, a gluten-free and dairy-free comfort food highlighting vibrant spices and tender chicken.
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Prep Time 1 hour
Cook Time 25 minutes
Marinating Time 3 hours
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Jamaican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 3-4 lbs Organic Chicken skin removed
  • 1-2 Tbsps Browning Sauce optional
  • 2-3 Tbsps Jamaican Green Seasoning or all-purpose seasoning
  • 1 tsp Sea Salt adjust to taste
  • 2 tsps On Everything All-Purpose Blend or homemade blend
  • ½ tsp Smoked Paprika personalize quantity to taste
For the Sauce
  • 2 Tbsps Jamaican Curry Powder plus 2½ Tbsps for sauce
  • 4 Tbsps Extra Virgin Olive Oil or substitute oil
  • 2 Tbsps Organic Brown Sugar reduce or omit if preferred
  • 1 can (14 oz) Full-Fat Coconut Milk balances heat
  • 1 cup Organic Chicken Stock low-sodium
For the Vegetables
  • 2 medium Potatoes peeled and cubed
  • 2 medium Carrots peeled and chopped
  • 1 medium Bell Pepper chopped
  • 3 cloves Garlic minced
  • 2 tsps Fresh Ginger minced or ½ tsp ground
  • 2 Green Onions lightly crushed
  • 2 Fresh Thyme Sprigs
For the Heat
  • 1-3 Scotch Bonnet Peppers adjust for heat
  • 1 tsp Ground Allspice
  • 1 Tbsp Jamaican Pepper Sauce substitute preferred hot sauce

Equipment

  • Large Bowl
  • Skillet
  • Plastic wrap
  • Measuring Spoons

Method
 

Step-by-Step Instructions
  1. In a large bowl, combine the organic chicken with browning sauce, Jamaican green seasoning, sea salt, On Everything All-Purpose Blend, smoked paprika, and 2 tablespoons of Jamaican curry powder. Cover and refrigerate for at least 3 hours or overnight.
  2. Heat a large skillet over medium-high heat, add olive oil and brown sugar. Once melted, add the marinated chicken and sear on both sides for 3-4 minutes until browned. Set aside.
  3. In the same skillet, lower heat and add another tablespoon of Jamaican curry powder. Toast the spices for 2-3 minutes until fragrant.
  4. Add garlic, ginger, scotch bonnet peppers, green onions, carrots, and bell pepper. Sauté for about 5 minutes until softened.
  5. Stir in ground allspice, adjust salt and add black pepper. Mix thoroughly to meld flavors.
  6. Pour in coconut milk and chicken stock, stir, and bring to a gentle simmer.
  7. Return chicken to the skillet, add cubed potatoes and thyme. Cover and simmer for 20-25 minutes until chicken is tender.
  8. Taste the sauce, adjust seasoning if necessary. Serve with rice or vegetables.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 500mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 300IUVitamin C: 25mgCalcium: 70mgIron: 2mg

Notes

For best flavor, marinate chicken overnight and toast spices to enhance aroma.

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