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 (optional); 30–45 ml Jamaican green seasoning or all-purpose seasoning blend; 16 g Jamaican curry powder (for marinade); 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 (for sauce); 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 dish featuring marinated chicken cooked in a rich curry sauce with vegetables.

Ingredients

Scale

1.5–1.8 kg organic chicken, skinless, preferably drumsticks and thighs
15–30 ml browning sauce (optional)
30–45 ml Jamaican green seasoning or all-purpose seasoning blend
16 g Jamaican curry powder (for marinade)
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 (for sauce)
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. Seal it in a bag and refrigerate for at least 3 hours (overnight is better).
Let the chicken sit at room temperature for 15–20 minutes before cooking.
In a deep skillet, heat 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 browned. Move the chicken to a plate.
In the same skillet, pour in another 30 ml of olive oil. Once hot, add 20 g of curry powder and stir until it darkens and is aromatic (about 2–3 minutes).
Add minced garlic, ginger, scotch bonnet peppers, green onions, carrots, and bell pepper. Sauté until fragrant and lightly golden.
Add allspice, sea salt, and black pepper to the mixture.
Pour in coconut milk, chicken stock, and pepper sauce. Bring to a boil.
Return the chicken to the pot along with potatoes, remaining green onions, and thyme. Mix well.
Lower heat and let it simmer for 20–25 minutes until sauce thickens and chicken is tender, stirring occasionally.
Taste and adjust seasoning as needed. Serve hot, best with rice or veggies, and garnish with chopped green onions or red pepper flakes if desired.

Notes

Marinating the chicken overnight enhances flavor.
Adjust the number of scotch bonnet peppers based on your spice preference.
This dish is best served with steamed rice or vegetables.
You can store leftovers in the refrigerator for up to 3 days.

Prep Time: 15 minutes (plus marinating time)
Cook Time: 40 minutes
Category: Main Course
Method: Stove-top
Cuisine: Jamaican

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 12 g
Sodium: 650 mg
Fat: 30 g
Saturated Fat: 12 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 5 g
Protein: 35 g
Cholesterol: 120 mg