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Jamaican Curry Chicken Elena Style a favorite in chicken recipes

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.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Jamaican
Keywords: chicken curry recipe indian authentic, chicken curry recipes, chicken recipes, coconut milk, curry chicken recipes jamaican, easy chicken curry recipe, Elena Cooks, Healthy Chicken Curry, Jamaican curry chicken, scotch bonnet, weeknight dinner
Servings: 4 servings
Author: Elena

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

  1. 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

  1. 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

  1. 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

  1. Add garlic ginger scotch bonnet green onions carrots and bell pepper. Stir until fragrant. Season with allspice salt and black pepper.
  2. 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.
  3. 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.

Notes

For a mild pot use one small jalapeno or remove the seeds from the scotch bonnet. For more gravy add one cup stock halfway through the simmer. Potatoes thicken the sauce as they cook. A long rest in the marinade makes the meat tender and full of flavor. Leftovers keep well in the fridge for three to four days in a sealed container. The dish stays dairy free with full fat coconut milk. Serve with rice or warm roti.