Jamaican Curry Chicken

This Jamaican Curry Chicken is a flavorful, comforting dish filled with the richness of spices, coconut milk, and tender chicken. A perfect meal for any occasion, especially paired with rice for a fulfilling dinner. The mix of scotch bonnet peppers, curry powder, garlic, and fresh herbs makes it a truly unique, vibrant dish that will transport your taste buds to the Caribbean.

Ingredients

• 3-4 lbs organic chicken (drumsticks and thighs recommended)
  
  

• 1-2 tbsp browning sauce (optional)
  
  

• 2-3 tbsp Jamaican green seasoning (or all-purpose seasoning)
  
  

• 2 tbsp Jamaican curry powder
  
  

• 2 tsp On Everything All-Purpose Blend
  
  

• 1 tsp sea salt
  
  

• ½ tsp smoked paprika
  
  

• 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, chopped
  
  

• 3 garlic cloves, minced
  
  

• 2 tsp minced fresh ginger
  
  

• 1-3 scotch bonnet peppers (adjust spice level)
  
  

• 2 green onions, chopped
  
  

• 2 fresh thyme sprigs
  
  

• 1 cup organic chicken stock (low-sodium)
  
  

• 1 tbsp Jamaican pepper sauce (or your preferred hot sauce)
  
  

• 1 tsp ground allspice
  
  

• Sea salt and black pepper, to taste
  
  

Directions

1. Marinate the chicken in browning, green seasoning, salt, all-purpose blend, smoked paprika, and curry powder. Refrigerate for 3 hours or overnight.
   
   

2. Heat 2 tbsp olive oil in a skillet and add brown sugar. Stir until it becomes semi-dissolved. Add marinated chicken and cook on each side for 3-4 minutes until seared. Set aside.
   
   

3. In the same skillet, add 2 tbsp olive oil and curry powder. Toast the curry powder until dark brown and fragrant, about 2-3 minutes.
   
   

4. Add garlic, ginger, scotch bonnet peppers, green onions, carrots, and bell pepper. Sauté until fragrant.
   
   

5. Stir in allspice, salt, black pepper, coconut milk, chicken stock, and pepper sauce. Bring to a boil for 1-2 minutes.
   
   

6. Add the chicken, cubed potatoes, thyme, and stir. Simmer on low heat for 20-25 minutes until the chicken is tender and the sauce thickens.
   
   

7. Remove from heat, garnish with chopped scallion, and serve with rice or your favorite side dish.
   
   

Nutritional Value

• Calories: 723 kcal
  
  

• Carbohydrates: 40g
  
  

• Protein: 79g
  
  

• Fat: 27g
  
  

• Saturated Fat: 5g
  
  

• Polyunsaturated Fat: 5g
  
  

• Monounsaturated Fat: 14g
  
  

• Cholesterol: 240mg
  
  

• Sodium: 973mg
  
  

• Potassium: 1634mg
  
  

• Fiber: 6g
  
  

• Sugar: 11g
  
  

• Vitamin A: 6519 IU
  
  

• Vitamin C: 61mg
  
  

• Calcium: 131mg
  
  

• Iron: 7mg