Authentic Jamaican Curry Chicken

• servings: 4 servings
• active time: 15 minutes
• total time: 55 minutes

Ingredients

3-4 lbs. organic chicken, skin removed (Drumsticks + Thigh pieces work great!)

1-2 Tbsps browning, optional (See Notes!)

2-3 Tbsps Jamaican Green Seasoning

2 Tbsps Jamaican curry powder

1 tsp sea salt

1 tsp black pepper

1 tsp garlic powder

1 tsp onion powder

1 tsp dried parsley

1 tsp dried thyme

1/2 tsp smoked paprika

4 Tbsps Extra virgin olive oil

2 Tbsps organic brown sugar

1 (14 oz.) can full-fat coconut milk

2 medium russet potatoes, peeled + cubed

2 medium carrots, peeled + chopped

1 medium bell pepper, cored removed + chopped

3 garlic cloves, minced

2 tsps minced fresh ginger (You can sub with 1/2 tsp ground ginger)

1-3 scotch bonnet peppers (Adjust to your level of spiciness; You can also use habanero peppers)

2 green onions, lightly crushed or chopped (AKA Scallion)

2 fresh thyme sprigs

1 cup organic chicken stock, low-sodium (You can also use chicken bone broth)

2 1/2 Tbsps Jamaican curry powder

1 Tbsp Jamaican pepper sauce

1 tsp ground allspice

sea salt + black pepper, to taste

Directions

MARINATE THE CHICKEN:

In a large bowl, add your freshly cleaned + rinsed chicken along with browning, Green Seasoning, salt, black pepper, garlic powder, onion powder, smoked paprika, parsley, thyme, and curry powder, mixing everything together until chicken is fully coated. Add coated chicken to a securely sealed ziplock bag and place in the refrigerator for 3 hours (minimum). NOTE: Best if marinaded overnight. When ready to use, let chicken sit at room temperature for 15-20 minutes before cooking.

BROWN THE CHICKEN:

In a deep skillet or pot over medium-high heat, add 2 Tbsps of olive oil and once fully heated, add the brown sugar. Stir the brown sugar in oil and let it sit until it becomes wet like in texture in semi-dissolves. Now, add in the marinated chicken and cook on each side until seared, about 3-4 minutes each side. Remove from heat and set aside on a plate. NOTE: This creates a beautiful "brown" color which makes using the browning sauce optional.

BURN THE CURRY POWDER:

If using authentic Jamaican curry powder, it's super important to first "burn" your powder. SEE NOTES FOR MORE.

In the same deep skillet or pot over medium-high heat, add another 2 Tbsps olive oil and once fully heated, add curry powder. Stir curry powder in oil and let it sit until it becomes a dark brown and becomes fragrant, about 2-3 minutes.

TO MAKE THE CURRY SAUCE:

Add the minced garlic, ginger, scotch bonnet peppers, green onions, carrots, and bell peppers, sautéing until fragrant and golden. Add the allspice, salt, and black pepper, stirring until combined.

Pour in the coconut milk, chicken stock/broth, and pepper sauce, stirring until combined. Let the mixture boil for a minute or so before adding the cubed potatoes and thyme sprigs, stirring to incorporate. Reduce the heat to simmer for about 20-25 minutes or until sauce thickens and the chicken is cooked through and tender, stirring occasionally. Remove from heat once done. NOTE: The sauce should be thick, but with a good amount of gravy for the side dish.

To serve, enjoy the curry chicken with your favorite side (i.e. rice, veggies, etc.). Garnish with a bit of chopped scallion and/or sprinkles of red pepper flakes, if desired.

Bon Appétit!

Nutrition

• Calories: 723 kcal
• Total Fat: 27 g
• Saturated Fat: 5 g
• Unsaturated Fat: 19 g
• Cholesterol: 240 mg
• Sodium: 973 mg
• Total Carbohydrate: 40 g
• Dietary Fiber: 6 g
• Total Sugars: 11 g
• Protein: 79 g