Authentic Jamaican Curry Chicken

Ingredients:

For the Chicken:

• 3-4 lbs organic chicken (skin removed, drumsticks & thighs work great)
• 1-2 tablespoons browning (optional)
• 2-3 tablespoons Jamaican Green Seasoning (or substitute with all-purpose seasoning)
• 2 tablespoons Jamaican curry powder
• 2 teaspoons On Everything All-Purpose Blend (or use the homemade version, see notes)
• 1 teaspoon sea salt
• ½ teaspoon smoked paprika

For the Spicy Jamaican Curry Sauce:

• 4 tablespoons extra virgin olive oil
• 2 tablespoons organic brown sugar
• 1 (14 oz.) can full-fat coconut milk
• 2 medium russet potatoes (peeled and cubed)
• 2 medium carrots (peeled and chopped)
• 1 medium bell pepper (chopped)
• 3 garlic cloves (minced)
• 2 teaspoons minced fresh ginger (or ½ teaspoon ground ginger)
• 1-3 scotch bonnet peppers (adjust based on desired spice level; can substitute with habanero)
• 2 green onions (lightly crushed or chopped)
• 2 fresh thyme sprigs
• 1 cup organic chicken stock (low-sodium or bone broth)
• 2½ tablespoons Jamaican curry powder
• 1 tablespoon Jamaican pepper sauce (or substitute with your favorite hot sauce)
• 1 teaspoon ground allspice
• Sea salt and black pepper, to taste

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Instructions:

Marinate the Chicken:

1. In a large bowl, combine the cleaned and rinsed chicken with the browning, Green Seasoning, salt, All-Purpose Blend, smoked paprika, and curry powder. Mix until the chicken is well-coated.
2. Transfer the chicken to a ziplock bag and refrigerate for at least 3 hours (overnight is best).
3. When ready to cook, let the chicken sit at room temperature for 15-20 minutes.

Brown the Chicken:

1. Heat 2 tablespoons olive oil in a deep skillet or pot over medium-high heat. Add brown sugar and let it dissolve, becoming wet and slightly dissolved.
2. Add the marinated chicken and cook on each side for 3-4 minutes, until seared and brown. Remove the chicken and set it aside.

Burn the Curry Powder:

1. In the same skillet, add 2 more tablespoons olive oil over medium-high heat. Once hot, add the curry powder. Stir and let it cook for 2-3 minutes until it turns dark brown and releases a fragrant aroma.

Make the Curry Sauce:

1. Add the minced garlic, ginger, scotch bonnet peppers, green onions, carrots, and bell pepper to the skillet. Sauté until fragrant and golden.
2. Stir in the allspice, salt, and black pepper.
3. Pour in the coconut milk, chicken stock, and pepper sauce. Stir and bring the mixture to a boil for a minute.
4. Add the browned chicken, cubed potatoes, crushed green onions, and thyme. Stir to combine.
5. Reduce the heat to simmer and cook for 20-25 minutes until the chicken is tender, and the sauce thickens. Stir occasionally. The sauce should be rich with enough gravy for a side dish.

Serve:

1. Once cooked, serve your curry chicken with your favorite side (rice, veggies, etc.).
2. Garnish with chopped scallions or a sprinkle of red pepper flakes, if desired.

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Tips & Tricks:

• Storage: Leftovers can be stored in a sealed container for 3-4 days. Reheat in the microwave or stovetop with a splash of chicken stock if necessary.
• Turmeric: You can add 1 teaspoon of turmeric to the curry sauce for added health benefits, like anti-inflammatory properties.
• Jamaican Seasonings: Authentic Jamaican seasonings are available online or in specialty stores. If unavailable, feel free to substitute with your favorite brand.
• Burning the Curry Powder: It’s essential to burn the curry powder first to enhance its flavor and avoid digestive discomfort.
• Gluten-Free Option: Ensure all ingredients are GF-certified if needed.

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This Jamaican curry chicken will have an incredible balance of heat, creaminess, and savory flavors. Enjoy your meal!