Description
A flavorful and authentic Jamaican curry chicken simmered in a spicy, creamy sauce of coconut milk, scotch bonnet peppers, and aromatic seasonings.
Ingredients
- 3–4 chicken drumsticks
- 2 tbsp Jamaican curry powder
- 1 tsp sea salt
- 1–2 tsp Flavo Rice or all‑purpose seasoning (optional)
- 1½ tsp black pepper
- 1 tsp garlic powder
- 1–2 tsp onion powder
- 1 tsp dried parsley
- ½ tsp smoked paprika
- 2 tbsp browning (optional)
- 2 tbsp extra‑virgin olive oil
- 14 oz full‑fat coconut milk (1 can)
- 2 peeled and cubed russet potatoes
- 2 peeled and chopped carrots
- 1 chopped bell pepper
- 3–4 minced garlic cloves
- 1 tsp sea salt ( for sauce)
- 1 tsp black pepper ( for sauce)
- 2 tbsp minced fresh ginger
- 2 chopped green onions
- 1–2 sprigs fresh thyme
- 8 tbsp low‑sodium chicken stock
- 2–3 scotch bonnet peppers (or habanero to substitute)
- 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
- In a large bowl, combine the cleaned chicken drumsticks with 2 tbsp Jamaican curry powder, 1 tsp sea salt, Flavo Rice/all‑purpose seasoning (optional), 1½ tsp black pepper, 1 tsp garlic powder, 1–2 tsp onion powder, 1 tsp dried parsley, ½ tsp smoked paprika, and 2 tbsp browning (optional). 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.
- In a large saucepan or skillet over medium‑high heat, add 2 tbsp 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 (or habanero) peppers, onions, and bell pepper. Sauté until aromatic and golden. Stir in ground allspice, salt, 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
- “Burning” the curry powder in oil deepens flavor and color—a hallmark of authentic Jamaican curry.
- Scotch bonnet peppers add authentic heat; substitute habaneros if needed.
- Optionally use sweet potatoes instead of russet potatoes for a slightly sweeter taste and thicker sauce.
- Serving suggestions: white or brown basmati rice, sautéed vegetables, fried plantains, mashed potatoes, or orzo.
