I learned this pot by watching aunties who cook with care and humor. I brown the chicken, toast the curry, then let coconut milk slide in and calm the fire. The kitchen smells warm. The spoon taps the pot and I grin, since dinner comes closer with each small bubble. I keep the sauce simple and bold. Potatoes give body. Carrots give a soft bite. A bell pepper joins for color. Ginger wakes the garlic. A scotch bonnet brings heat and a little sweet edge. I test a piece, nod, and let the stew rest a minute so the flavors settle. Rice waits. Roti waits. We wait, not very well. You might search for chicken recipes or even want ideas that match curry chicken recipes jamaican. Some friends ask for chicken curry recipe indian authentic. Others type chicken curry recipes or Chicken curry recipes. Many want an easy chicken curry recipe. Health minded cooks smile at Healthy Chicken Curry. My take stays simple and bright, with clear steps and a calm pace.
Table of Contents
- 1) Key Takeaways
- 2) Easy Jamaican Curry Chicken Recipe
- 3) Ingredients for Jamaican Curry Chicken
- 4) How to Make Jamaican Curry Chicken
- 5) Tips for Making Jamaican Curry Chicken
- 6) Making Jamaican Curry Chicken Ahead of Time
- 7) Storing Leftover Jamaican Curry Chicken
- 8) Try these chicken recipes next
- 9) Jamaican Curry Chicken
- 10) Nutrition
1) Key Takeaways
I cook Jamaican Curry Chicken for people I love. I keep the steps short. I season with care. I build heat with a light hand. I stir, taste, and adjust. I lean on rice to catch the sauce. I learned this rhythm by practice.
The curry smells warm and bright. Coconut milk turns the edge soft. Potato turns the sauce rich. A scotch bonnet gives life. I stop when every bite makes sense. I serve with a calm smile.
On Elena Cooks I write clear notes for home cooks. I use tools most kitchens hold. I share swaps that work. I add timing that fits a busy day. Find more help on Elena Cooks.
2) Easy Jamaican Curry Chicken Recipe
I reach for chicken recipes when time feels tight. I reach for chicken recipes when family asks for comfort. This pot gives both. I brown the chicken. I bloom the curry. I pour in coconut milk. The sauce builds, fast and kind.
A pot and a spoon are enough. The cook time stays short. The steps stay neat. I give you a path for a weeknight. This reads like easy one pot chicken curry, with bright spice and clean heat that lingers in a good way.
Fans of curry chicken smile here. Lovers of Jamaican curry nod here. If you crave authentic Jamaican curry chicken, this bowl lands close. I keep the method simple so the cook stays relaxed and the plate stays full.
3) Ingredients for Jamaican Curry Chicken
Chicken pieces tender bone in pieces or boneless thighs work well and hold flavor in the sauce.
Jamaican curry powder a warm blend that brings color and a gentle bite when you toast it in the pot.
Coconut milk full fat gives body and a round finish that keeps the spice friendly.
Onion chopped small so it melts into the sauce and sweetens each spoon.
Garlic minced fresh so it blooms when it hits warm oil.
Ginger grated or minced to wake the curry with a clean snap.
Scotch bonnet one small pepper adds heat and fruit. Remove seeds for less fire.
Potato cubes that soften and help the sauce thicken as they cook.
Carrot sliced so each bite brings color and a soft crunch.
Bell pepper diced for a sweet lift that plays well with the spice.
Green onion added near the end for a fresh top note.
Fresh thyme small sprigs that simmer and leave a gentle wood note.
Brown sugar a spoon to round the edge and help the sear.
Oil a neutral choice or olive oil to toast the curry and start the sauce.
Sea salt and black pepper added in small shakes as you go for balance.
Ground allspice a small pinch to echo island flavor.
Chicken stock a splash to thin the sauce if you want more gravy.
4) How to Make Jamaican Curry Chicken
Step 1. Pat the chicken dry. Season with curry powder salt and pepper. Add a touch of allspice. Rub to coat. Let the bowl rest while you chop the veg.
Step 2. Warm oil in a deep pot on medium. Add brown sugar and let it melt. Lay in the chicken. Sear both sides until golden. Move to a plate.
Step 3. Sprinkle in more curry powder. Stir until the color deepens and the scent rises. This bloom makes the base sing.
Step 4. Add onion garlic and ginger. Stir for a short minute. Add scotch bonnet potato carrot and bell pepper. Season with a pinch of salt.
Step 5. Pour in coconut milk and a splash of stock. Return the chicken. Add thyme and green onion. Keep a soft simmer. Stir now and then.
Step 6. Cook until the chicken turns tender and the sauce coats the spoon. Taste. Add salt or pepper if you need it. Rest the pot for a minute.
Step 7. Serve over rice. Spoon extra sauce on top. This works well for weeknight chicken recipes and for a slow Sunday table.
5) Tips for Making Jamaican Curry Chicken
Toast the curry in the pot. The spice opens and the color turns deep. A short bloom changes the whole dish in a good way.
Use coconut milk from a can. Shake it first so the cream and liquid join. The sauce then turns smooth and steady.
Keep a small seed count on the scotch bonnet. You get spark without shock. For healthy chicken recipes, load up on veg and keep the oil light.
6) Making Jamaican Curry Chicken Ahead of Time
I marinate the chicken in the morning. Curry and ginger settle in and make the meat gentle. The rest moves fast at dinner.
Cook the sauce and chill it. Reheat with a splash of stock. Add the chicken and simmer to finish. This path fits easy chicken recipes that save time.
Rice holds well in the fridge. Warm it with a spoon of water. Stir and cover. The grains wake up and stay soft.
7) Storing Leftover Jamaican Curry Chicken
Cool the pot. Spoon into a tight container. Keep in the fridge for three to four days.
For longer storage use the freezer. Pack in flat bags for quick thaw. Warm on the stove with a splash of stock.
Leftover sauce loves rice or flatbread. It also pairs with soft eggs in the morning. Fans of coconut chicken enjoy that move.
8) Try these chicken recipes next
9) Jamaican Curry Chicken
Jamaican Curry Chicken Elena Style a favorite in chicken recipes
Ingredients
Chicken
- three to four pounds organic chicken with skin removed drumsticks and thighs work well
- one to two tablespoons browning optional
- two to three tablespoons Jamaican green seasoning or all purpose seasoning
- two tablespoons Jamaican curry powder
- two teaspoons all purpose blend or your blend
- one teaspoon sea salt
- one half teaspoon smoked paprika
Spicy Jamaican Curry Sauce
- four tablespoons extra virgin olive oil
- two tablespoons brown sugar
- one can full fat coconut milk fourteen ounces
- two medium russet potatoes peeled and cubed
- two medium carrots peeled and chopped
- one medium bell pepper cored and chopped
- three garlic cloves minced
- two teaspoons minced fresh ginger or one half teaspoon ground ginger
- one to three scotch bonnet peppers adjust to taste or use habanero
- two green onions lightly crushed or chopped
- two fresh thyme sprigs
- one cup low sodium chicken stock or bone broth
- two and one half tablespoons Jamaican curry powder
- one tablespoon Jamaican pepper sauce or your hot sauce
- one teaspoon ground allspice
- sea salt and black pepper to taste
Instructions
Marinate The Chicken
- Pat the chicken dry. Add browning green seasoning curry powder all purpose blend salt and smoked paprika. Rub to coat every piece. Refrigerate for at least three hours. Overnight makes a deeper flavor. Bring the chicken to room temp for a short rest before cooking.
Brown The Chicken
- Warm two tablespoons oil in a deep pot on medium high. Add the brown sugar and stir until it looks wet and starts to darken. Lay in the chicken. Sear on each side for three to four minutes. Move the chicken to a plate.
Burn The Curry Powder
- In the same pot add the remaining oil. Sprinkle in the curry powder. Stir until the color deepens and the scent blooms. This quick toast wakes the spice.
Make The Curry Sauce
- Add garlic ginger scotch bonnet green onions carrots and bell pepper. Stir until fragrant. Season with allspice salt and black pepper.
- Pour in coconut milk stock and pepper sauce. Let it reach a gentle boil. Return the chicken. Add potatoes crushed green onion and thyme. Lower the heat. Simmer for twenty to twenty five minutes until the chicken turns tender and the sauce thickens. Stir now and then.
- Taste. Add salt or pepper if needed. Rest the pot for a minute. Serve with rice roti or cooked veggies. Garnish with chopped green onion or a pinch of red pepper flakes.
10) Nutrition
One serving gives about five hundred twenty calories with a firm share of protein and a warm spice glow.
Carbs sit near mid range from potato and rice. Fiber shows up from veg. The sauce stays dairy free with coconut milk.
Sodium depends on stock and salt. Heat level shifts with seed count. For a lighter bowl use skinless meat and more veg for healthy coconut milk chicken.
Leave a Comment