Jamaican Coconut Curry Chicken (Print View)
Juicy chicken bathed in island spices, coconut milk, and hot scotch bonnet peppers for a real Caribbean flavor experience.
# What You'll Need:
→ CHICKEN
01 -
3-4 lbs farm-raised chicken with skin taken off (leg and thigh pieces work best)
02 -
1-2 Tbsps browning (skip if you want)
03 -
2-3 Tbsps Jamaican Green Seasoning (or regular seasoning mix)
04 -
2 Tbsps Jamaican curry powder
05 -
2 tsps mixed seasoning blend
06 -
1 tsp sea salt
07 -
½ tsp smoky paprika
→ SPICY JAMAICAN CURRY SAUCE
08 -
4 Tbsps virgin olive oil
09 -
2 Tbsps natural brown sugar
10 -
1 (400ml) can thick coconut milk
11 -
2 medium russet potatoes, skinned and diced
12 -
2 medium carrots, cleaned and sliced
13 -
1 medium bell pepper, emptied and diced
14 -
3 garlic cloves, finely chopped
15 -
2 tsps fresh ginger, finely chopped (or ½ tsp ginger powder)
16 -
1-3 scotch bonnet peppers (or habaneros, add based on how spicy you like it)
17 -
2 green onions, slightly bruised or cut up
18 -
2 fresh thyme stems
19 -
250ml natural low-salt chicken broth
20 -
2½ Tbsps Jamaican curry powder
21 -
1 Tbsp Jamaican pepper sauce (or any hot sauce you like)
22 -
1 tsp ground allspice
23 -
Sea salt and black pepper as needed
# Directions:
01 -
Clean your chicken pieces and put them in a big bowl. Add browning, Green Seasoning, salt, All-Purpose Blend, smoky paprika, and curry powder. Mix everything well until the chicken is completely covered. Put it in a ziplock bag and stick it in the fridge for at least 3 hours or leave it overnight for tastier results. Let the chicken sit out for 15-20 minutes before you start cooking.
02 -
Pour 2 Tbsps olive oil into a deep pan over medium-high heat. Toss in brown sugar and stir until it gets wet and starts to melt. Add your marinated chicken and cook each side for 3-4 minutes till it turns brown. Take it off the heat and set it aside. This gives the chicken a nice brown color, so you don't really need browning sauce.
03 -
Using the same pot on medium-high heat, add the other 2 Tbsps olive oil. When it's hot, put in curry powder and keep stirring. Let it get darker and smell stronger for about 2-3 minutes. This step makes the curry taste better, look nicer, and won't upset your stomach as much.
04 -
Throw in chopped garlic, ginger, scotch bonnet peppers, green onions, carrots, and bell peppers. Cook until they smell good and turn golden. Add allspice, salt, and black pepper, and stir everything together.
05 -
Pour coconut milk, chicken broth, and pepper sauce into the pot and stir everything up. Let it come to a boil for about a minute. Put in your browned chicken, potato chunks, crushed green onions, and thyme stems. Turn down the heat and let it cook slowly for 20-25 minutes. Stir now and then until the sauce gets thicker and the chicken is tender. You want a thick sauce but still plenty of gravy for serving.
06 -
Dish up your curry chicken with something like rice or veggies. If you want, sprinkle some chopped green onions or red pepper flakes on top.
# Notes:
01 -
You can keep any extras in a closed container in the fridge for 3-4 days.
02 -
To warm it up again, just pop it in the microwave or heat it on the stove, adding a bit more chicken broth if the sauce looks too thick.
03 -
For the real deal flavor, try to get Jamaican curry powder and seasonings, or look up what you can use instead.
04 -
If you want, add 1 tsp turmeric to your curry sauce for extra health perks and color.
05 -
Make your own seasoning mix: mix 1 tsp each of sea salt, black pepper, garlic powder, dried oregano, dried thyme, and dried parsley.