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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

A bold and flavorful Jamaican curry chicken made with green seasoning, curry powder, coconut milk, and scotch bonnet peppers. Pressure cooker helps tenderize the meat quickly and lock in all the spices for a saucy, delicious dinner you'll crave again and again.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 people
Calories 723 kcal

Equipment

  • 1 Pressure cooker

Ingredients
  

Main ingredients

  • 3-4 lbs Organic chicken pieces drumsticks and thighs, skin removed
  • 2-3 Tbsps Jamaican Green Seasoning or your fave all-purpose seasoning
  • 2 Tbsps Jamaican curry powder
  • 2 tsps On Everything All-Purpose Blend
  • 1 teaspoon Sea salt
  • ½ teaspoon Smoked paprika
  • 4 Tbsps Extra virgin olive oil
  • 2 Tbsps Organic brown sugar
  • 1 can Full-fat coconut milk 14 oz
  • 2 Russet potatoes peeled and cubed
  • 2 Carrots peeled and chopped
  • 1 Bell pepper chopped, core removed
  • 3 cloves Fresh garlic minced
  • 2 tsps Minced fresh ginger or ½ teaspoon ground ginger
  • 1-3 Scotch bonnet peppers adjust to taste
  • 2 Green onions lightly crushed or chopped
  • 2 sprigs Fresh thyme
  • 1 cup Organic chicken stock or chicken bone broth
  • 2 ½ Tbsps Jamaican curry powder for sauce
  • 1 tablespoon Jamaican pepper sauce or favorite hot sauce
  • 1 teaspoon Ground allspice
  • Sea salt to taste
  • Black pepper to taste

Instructions
 

Instructions

  • Clean and trim the chicken. Remove skin and pat dry with paper towels.
  • Marinate chicken with green seasoning, curry powder, On Everything blend, sea salt, and smoked paprika. Chill for at least 30 minutes or overnight.
  • Heat olive oil in a pressure cooker over medium heat. Add brown sugar and let it caramelize until dark golden, about 2–3 minutes.
  • Add marinated chicken and sear each side until browned and fragrant, about 5–7 minutes.
  • Pour in coconut milk and optional browning, stir well. Lower heat to keep gentle simmer.
  • Seal the lid and pressure cook for about 15 minutes. Use quick release or natural release afterward.
  • Open lid, add potatoes, carrots, bell pepper, green onions, thyme, and scotch bonnet peppers. Pressure cook another 5 minutes. Serve hot.

Notes

Marinate the chicken overnight for the most flavorful result. Store leftovers in an airtight container for up to 3 days. Reheat on stove or microwave with a splash of broth to maintain sauciness.