Classic Jamaican Curry Chicken Recipe
Ingredients:
3-4 lbs organic chicken (drumsticks and thighs work best)
2-3 tbsp Jamaican Green Seasoning or all-purpose seasoning
2 tbsp Jamaican curry powder
1 tsp sea salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp dried parsley
1 tsp dried thyme
½ tsp smoked paprika
2 tbsp extra virgin olive oil
1 can (14 oz) full-fat coconut milk
2 medium potatoes, peeled and cubed
2 medium carrots, peeled and chopped
1 medium bell pepper, cored and chopped
3 garlic cloves, minced
2 tsp fresh ginger, minced
1-3 Scotch bonnet peppers (adjust heat to taste)
2 green onions, chopped
2 sprigs fresh thyme
1 cup chicken stock
1 tbsp Jamaican pepper sauce (or hot sauce of choice)
1 tsp ground allspice
Instructions:
Marinate the Chicken: Clean and rinse the chicken, then marinate with the Green Seasoning, curry powder, salt, pepper, garlic powder, onion powder, parsley, thyme, and smoked paprika. Refrigerate for at least 3 hours (overnight is best).
Brown the Chicken: Heat olive oil in a large skillet. Add the brown sugar, letting it melt, then sear the marinated chicken for 3-4 minutes per side. Set aside.
Burn the Curry: In the same skillet, add more oil and toast the curry powder until fragrant (about 2 minutes).
Make the Curry Sauce: Sauté garlic, ginger, Scotch bonnet peppers, green onions, carrots, and bell peppers. Add allspice, salt, and pepper. Pour in coconut milk, chicken stock, and pepper sauce. Bring to a boil.
Simmer the Chicken: Add chicken, potatoes, and thyme sprigs. Reduce heat and simmer for 20-25 minutes until the chicken is tender and the sauce thickens.
Serve: Garnish with scallions and serve with rice or your favorite side.