Name: Jamaican Curry Chicken
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Jamaican
Ingredients: 1.5–1.8 kg organic chicken, skinless (preferably drumsticks and thighs); 15–30 ml browning sauce (if desired); 30–45 ml Jamaican green seasoning or all-purpose seasoning blend; 16 g Jamaican curry powder; 10 g all-purpose seasoning; 5 g sea salt; 2 g smoked paprika; 60 ml extra virgin olive oil; 24 g organic brown sugar; 400 ml full-fat coconut milk; 2 medium russet potatoes (peeled and cut into cubes); 2 medium carrots (peeled and diced); 1 medium bell pepper (cored and diced); 3 garlic cloves (minced); 10 g fresh ginger (minced, or 1.5 g ground ginger); 1–3 scotch bonnet peppers (finely minced); 2 green onions (lightly crushed or chopped); 2 sprigs fresh thyme; 240 ml organic chicken stock (low-sodium); 20 g Jamaican curry powder; 15 ml Jamaican pepper sauce or hot sauce; 2 g ground allspice; Sea salt and black pepper (to taste)

Description

A delicious and aromatic Jamaican Curry Chicken that is easy to prepare and packed with flavor.

Ingredients

Scale

1.5–1.8 kg organic chicken, skinless (preferably drumsticks and thighs)
15–30 ml browning sauce (if desired)
30–45 ml Jamaican green seasoning or all-purpose seasoning blend
16 g Jamaican curry powder
10 g all-purpose seasoning
5 g sea salt
2 g smoked paprika
60 ml extra virgin olive oil
24 g organic brown sugar
400 ml full-fat coconut milk
2 medium russet potatoes (peeled and cut into cubes)
2 medium carrots (peeled and diced)
1 medium bell pepper (cored and diced)
3 garlic cloves (minced)
10 g fresh ginger (minced, or 1.5 g ground ginger)
1–3 scotch bonnet peppers (finely minced)
2 green onions (lightly crushed or chopped)
2 sprigs fresh thyme
240 ml organic chicken stock (low-sodium)
20 g Jamaican curry powder
15 ml Jamaican pepper sauce or hot sauce
2 g ground allspice
Sea salt and black pepper (to taste)

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Instructions

Take the cleaned chicken and mix it with sea salt, curry powder, smoked paprika, all-purpose seasoning, green seasoning, and brown sauce. Make sure it’s well coated. Seal it in a bag and refrigerate for at least 3 hours, preferably overnight. Let it sit at room temperature for 15–20 minutes before cooking.
In a deep skillet, heat up 30 ml of olive oil over medium-high heat. Stir in the brown sugar until it melts. Add the marinated chicken and cook for 3–4 minutes on each side until it’s browned. Move the chicken to a plate when done.
In the same skillet, pour in another 30 ml of olive oil. Once it’s hot, add 20 g of curry powder and stir it around until it turns dark and the aroma fills the air, which should take about 2–3 minutes.
Throw in the minced garlic, ginger, scotch bonnet peppers, green onions, carrots, and bell pepper. Sauté until everything is fragrant and lightly golden. Add allspice, sea salt, and black pepper to the mixture.
Pour in the coconut milk, chicken stock, and pepper sauce. Bring it to a boil. Put the chicken back into the pot along with the potatoes, remaining green onions, and thyme. Mix it well.
Lower the heat and let it simmer for 20–25 minutes until the sauce thickens and the chicken is tender, stirring occasionally.
Taste your dish and adjust the seasoning if necessary. Serve it hot, best with rice or veggies, and optionally sprinkle with chopped green onions or red pepper flakes.

Notes

For a milder flavor, reduce the amount of scotch bonnet peppers.
Allowing the chicken to marinate overnight enhances the flavor.
This dish pairs well with steamed rice or a fresh salad.

Prep Time: 15 minutes (plus marinating time)
Cook Time: 40 minutes
Category: Main Dish
Method: Skillet
Cuisine: Jamaican

Nutrition

Serving Size: 1 serving
Calories: 620
Sugar: 10 g
Sodium: 600 mg
Fat: 39 g
Saturated Fat: 12 g
Unsaturated Fat: 23 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 5 g
Protein: 34 g
Cholesterol: 110 mg