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Authentic Jamaican Curry Chicken taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Authentic Jamaican Curry Chicken

This Authentic Jamaican Curry Chicken bursts with island flavor thanks to curry powder, scotch bonnet peppers, and a creamy coconut sauce. Made in the pressure cooker for easy tender chicken, it's a bold weeknight comfort meal you'll crave again and again.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Soup
Cuisine Mexican
Servings 4 people
Calories 723 kcal

Equipment

  • 1 Mixing bowl Large
  • 1 Pressure cooker with sealing ring
  • 1 Deep skillet or Dutch oven

Ingredients
  

Main Ingredients

  • 3-4 lbs Organic chicken skin removed, drumsticks and thighs
  • 1-2 tablespoon Browning optional
  • 2-3 tablespoon Jamaican Green Seasoning or all-purpose seasoning
  • 2 tablespoon Jamaican curry powder
  • 2 teaspoon On Everything All-Purpose Blend
  • 1 teaspoon Sea salt
  • 0.5 teaspoon Smoked paprika
  • 4 tablespoon Extra virgin olive oil divided
  • 2 tablespoon Brown sugar
  • 1 can (14 oz) Full-fat coconut milk
  • 2 medium Russet potatoes peeled and cubed
  • 2 medium Carrots peeled and chopped
  • 1 medium Bell pepper chopped
  • 3 cloves Garlic minced
  • 2 teaspoon Fresh ginger minced
  • 1-3 Scotch bonnet peppers to taste
  • 2 Green onions crushed or chopped
  • 2 sprigs Fresh thyme
  • 1 cup Chicken stock low-sodium
  • 2.5 tablespoon Jamaican curry powder
  • 1 tablespoon Jamaican pepper sauce or hot sauce of choice
  • 1 teaspoon Ground allspice
  • Salt and black pepper to taste

Instructions
 

Instructions

  • Clean and prep your chicken by removing skin and trimming fat. Pat it dry well.
  • In a bowl, toss chicken with browning, Jamaican green seasoning, curry powder, all-purpose blend, salt, and smoked paprika. Let marinate at least 1 hour or overnight for best flavor.
  • Heat 2 tablespoon olive oil in pot over medium heat. Add brown sugar and cook until bubbling and caramelized.
  • Add seasoned chicken in batches, browning all sides (about 5–7 minutes). Remove and set aside.
  • Add remaining oil and curry powder to pot. Cook for 2–3 minutes until fragrant and darkened.
  • Stir in garlic, ginger, scotch bonnet, green onions, carrots, and bell pepper. Cook until fragrant. Add allspice, salt and pepper.
  • Pour in coconut milk, chicken stock, and pepper sauce. Bring to a boil. Add browned chicken, potatoes, and thyme. Simmer 20–25 minutes until chicken is tender and sauce thickens. Serve hot.

Notes

Store leftovers in airtight container up to 3-4 days in fridge or 3 months in freezer. Reheat with a splash of chicken stock on stovetop or in microwave until hot.