Transport your taste buds to the sunny shores of Jamaica with this Authentic Jamaican Curry Chicken dish! Packed with spicy flavors, tender chicken, and creamy coconut milk, it's sure to be a crowd pleaser. This dish is a nostalgic comfort food for many Jamaicans and is completely dairy free and gluten free.

Full Recipe:

Ingredients

For the Chicken:

• 3–4 lbs organic chicken (drumsticks and thighs work great), skin removed

• 1–2 tbsp browning (optional)

• 2–3 tbsp Jamaican Green Seasoning (or all purpose seasoning)

• 2 tbsp Jamaican curry powder

• 2 tsp On Everything All-Purpose Blend (optional)

• 1 tsp sea salt

• ½ tsp smoked paprika

For the Spicy Jamaican Curry Sauce:

• 4 tbsp extra virgin olive oil

• 2 tbsp organic brown sugar

• 1 (14 oz) can full fat coconut milk

• 2 medium russet potatoes, peeled and cubed

• 2 medium carrots, peeled and chopped

• 1 medium bell pepper, cored and chopped

• 3 garlic cloves, minced

• 2 tsp minced fresh ginger (or ½ tsp ground ginger)

• 1–3 scotch bonnet peppers (adjust to desired spiciness; can substitute with habanero peppers)

• 2 green onions, lightly crushed or chopped (scallions)

• 2 fresh thyme sprigs

• 1 cup organic chicken stock (low-sodium)

• 2½ tbsp Jamaican curry powder

• 1 tbsp Jamaican pepper sauce (or substitute with your favorite hot sauce)

• 1 tsp ground allspice

• Sea salt and black pepper, to taste

Directions

1. Marinate the Chicken:

   • In a large bowl, combine the chicken with the Jamaican Green Seasoning, curry powder, On Everything All-Purpose Blend, sea salt, smoked paprika, and browning (if using).

   • Mix thoroughly to ensure the chicken is evenly coated.

   • Cover and refrigerate for at least 3 hours, preferably overnight, to allow the flavors to meld.

2. Prepare the Curry Sauce:

   • In a large pot or Dutch oven, heat the olive oil over medium-high heat.

   • Add the brown sugar and stir until it begins to dissolve and bubble.

   • Carefully add the marinated chicken pieces to the pot, browning them on all sides for about 5–7 minutes.

   • Remove the chicken and set aside.

3. Cook the Vegetables:

   • In the same pot, add the minced garlic, ginger, chopped onions, and bell pepper.

   • Sauté until the onions become translucent and fragrant, about 3–4 minutes.

4. Combine Ingredients:

   • Return the browned chicken to the pot.

   • Add the chopped tomatoes, scotch bonnet peppers, thyme sprigs, and green onions.

   • Stir in the Jamaican curry powder, ground allspice, and season with sea salt and black pepper.

   • Pour in the chicken stock and bring the mixture to a boil.

5. Simmer the Curry:

   • Reduce the heat to low, cover, and let the curry simmer for about 20–25 minutes, or until the chicken is tender and cooked through.

   • Add the cubed potatoes and carrots, stirring them into the sauce.

   • Cover and continue to simmer for an additional 15–20 minutes, or until the vegetables are tender and the sauce has thickened.

6. Finish and Serve:

   • Remove the pot from heat.

   • Discard the thyme sprigs and adjust seasoning with additional salt and pepper if needed.

   • Serve the curry hot with steamed white rice, rice and peas, or your preferred side dish.

Nutritional Information (per serving)

• Calories: Approximately 450 kcal

• Protein: 35g

• Fat: 25g

• Carbohydrates: 30g

• Fiber: 5g

• Sugar: 6g

• Sodium: 800mg