Authentic Jamaican Curry Chicken Recipe

Begin by removing the skin from the chicken pieces to reduce excess fat. If desired, coat the chicken with 1-2 tablespoons of browning to enhance color and flavor. Season the chicken by rubbing it with Jamaican Green Seasoning, Jamaican curry powder, On Everything All-Purpose Blend, sea salt, and smoked paprika. Set aside to marinate for at least 30 minutes to allow the flavors to penetrate.

In a large heavy-bottomed pot or Dutch oven over medium heat, warm the extra virgin olive oil. Add the minced garlic and ginger, cooking until fragrant, about 1-2 minutes. Stir in the brown sugar and allow it to dissolve into the oil mixture, which helps balance the heat and acidity.

Pour in the coconut milk and low-sodium chicken stock, followed by the Jamaican curry powder, Jamaican pepper, and ground allspice. Stir thoroughly to create a well-blended sauce. Add the fresh thyme sprigs, green onions, and scotch bonnet peppers, adjusting the number used depending on your desired spice level.

Add the peeled and cubed potatoes, chopped carrots, and bell peppers into the curry sauce. Carefully nestle the seasoned chicken pieces into the sauce, ensuring they are mostly submerged. Bring the mixture to a gentle simmer.

Cover the pot and reduce the heat to low. Allow the chicken and vegetables to cook gently for 45-60 minutes, stirring occasionally. The chicken should be tender, and the potatoes and carrots cooked through. Adjust seasoning with sea salt and black pepper to taste at the end of cooking.

Remove the thyme sprigs and green onions if desired. Serve the Jamaican Curry Chicken hot over steamed rice or with traditional side dishes such as fried plantains, steamed vegetables, or flatbread to enjoy an authentic taste of Jamaica.