Irresistible Jamaican Curry Chicken That's Dairy-Free Delight

This Jamaican Curry Chicken is a vibrant, dairy-free dish full of rich flavors and spices, perfect for any dinner table.

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Prep Time 15

Cook Time 45

Marination Time 3

Total Time 4

Servings: 4 servings

Course: Dinner

Cuisine: Jamaican

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken Marinade

3-4 lbs Organic Chicken, skin removed Use drumsticks and thighs for optimal tenderness.
1-2 Tbsp Browning Sauce Optional, omit for a lighter dish.
2-3 Tbsp Jamaican Green Seasoning Can substitute with all-purpose seasoning.
1 tsp Sea Salt

For the Spice Blend

2 Tbsp Jamaican Curry Powder Burn in oil before adding.
2.5 Tbsp Additional Jamaican Curry Powder
0.5 tsp Smoked Paprika

For the Cooking Base

4 Tbsp Extra Virgin Olive Oil Used for sautéing chicken.
2 Tbsp Organic Brown Sugar Adds sweetness.

For the Creamy Sauce

1 can Full-Fat Coconut Milk 14 oz, dairy-free.
1 cup Low-Sodium Chicken Stock Can substitute with vegetable stock.

For the Vegetables

2 Russet Potatoes, peeled and cubed
2 Carrots, peeled and chopped
1 Bell Pepper, chopped

For the Aromatics

3 cloves Garlic, minced
2 tsp Fresh Ginger, minced Ground ginger is a substitute.
1-3 Scotch Bonnet Peppers, adjusted for spice Can replace with habanero or jalapeño.
2 Green Onions, lightly crushed or chopped
2 sprigs Fresh Thyme

For Finishing Touches

1 Tbsp Jamaican Pepper Sauce Can replace with preferred hot sauce.
1 tsp Ground Allspice

Equipment

Large Bowl
Large skillet
measuring cups
Measuring Spoons
Knife
Cutting Board

Method

Step-by-Step Instructions

Marinate the chicken by combining it with browning sauce, Jamaican green seasoning, sea salt, smoked paprika, and curry powder. Refrigerate for at least 3 hours.
Brown the marinated chicken in a skillet with olive oil and brown sugar for 3-4 minutes on each side until golden brown.
In the same skillet, burn the curry powder in oil for 2-3 minutes until dark brown.
Cook minced garlic, ginger, and scotch bonnet peppers with chopped green onions, carrots, and bell pepper for 3-5 minutes.
Pour in the coconut milk and chicken stock, bring to a boil, then add browned chicken, potatoes, and thyme.
Cover and simmer for 20-25 minutes, stirring occasionally until chicken is tender and sauce thickens.
Serve garnished with fresh scallions or red pepper flakes alongside rice or sautéed vegetables.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 200IUVitamin C: 25mgCalcium: 20mgIron: 2mg

Notes

Marinate overnight for better flavor infusion. Adjust spice levels with scotch bonnet peppers and enjoy with rice or sautéed veggies.

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