Jamaican Curry Chicken
A comforting and flavorful dish featuring succulent pieces of chicken marinated in vibrant spices and simmered in rich coconut milk.
Ingredients
For the chicken marinade
- 3-4 pieces chicken drumsticks
- 2 tbsp Jamaican curry powder
- 1 tsp sea salt
- 1-2 tsp Flavo Rice or all-purpose seasoning (optional) Optional seasoning for added flavor
- 1.5 tsp black pepper
- 1 tsp garlic powder
- 1-2 tsp onion powder
- 1 tsp dried parsley
- 0.5 tsp smoked paprika
- 2 tbsp browning (optional) Optional for color
- 2 tbsp extra-virgin olive oil For cooking
For the sauce and vegetables
- 14 oz full-fat coconut milk (1 can) Provides rich flavor
- 2 pieces russet potatoes Peeled and cubed
- 2 pieces carrots Peeled and chopped
- 1 piece bell pepper Chopped
- 3-4 cloves garlic Minced
- 1 tsp sea salt (for sauce)
- 1 tsp black pepper (for sauce)
- 2 tbsp minced fresh ginger
- 2 pieces green onions Chopped
- 1-2 sprigs fresh thyme
- 8 tbsp low-sodium chicken stock
- 2-3 pieces scotch bonnet peppers (or habanero to substitute) Adjust for spice level
- 1 tbsp low-sodium soy sauce
- 3 tbsp Jamaican curry powder (additional for sauce)
- 1 tbsp Jamaican hot sauce (or preferred brand)
- 1 tsp ground allspice
Instructions
Marinating the chicken
- In a large bowl, combine the cleaned chicken drumsticks with Jamaican curry powder, sea salt, optional seasoning, black pepper, garlic powder, onion powder, dried parsley, smoked paprika, and optional browning. Stir well to coat the chicken.
- Place the coated chicken in an airtight bag and refrigerate to marinate for at least 3 hours, preferably overnight. Before cooking, let the chicken rest at room temperature for 15-20 minutes.
Cooking the curry
- In a large saucepan or skillet over medium-high heat, add olive oil and 'burn' the curry by stirring in curry powder until it turns dark brown and becomes aromatic (about 2-3 minutes).
- Add the minced garlic, fresh ginger, scotch bonnet peppers, onions, and bell pepper. Sauté until aromatic and golden. Stir in ground allspice, salt, and black pepper.
- Add the marinated chicken pieces and sear for 3-4 minutes on each side, until browned.
- Pour in soy sauce, chicken stock, hot sauce, and coconut milk. Stir to combine.
- Add the diced potatoes and carrots. Drop in thyme sprigs. Reduce heat to simmer, cover, and cook for about 20 minutes, stirring occasionally, until the sauce thickens and the chicken is cooked through and tender.
- Once done, remove from heat. Serve with sides like white rice, vegetables, fried plantains, or plantain chips, and garnish as desired with dried parsley or red pepper flakes.
Notes
For best texture, avoid overbaking and ensure to simmer sufficiently for sauce thickening. Prepare ingredients in advance for a seamless cooking experience. Leftovers can be frozen and reheated.