Authentic Jamaican Curry Chicken
Embrace the heat with my Authentic Jamaican Curry Chicken. With a fragrant blend of spices and tender chicken simmered in a sauce of hot peppers, chicken stock, garlic, and creamy coconut milk, this dish is sure to transport your taste buds to the sunny shores of Jamaica. Completely Dairy-free + Gluten-free option.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 3-4 lbs organic chicken skin removed, Drumsticks and Thigh pieces
- 1-2 Tbsps browning optional but adds a deep color and flavor
- 2-3 Tbsps Jamaican Green Seasoning or all-purpose seasoning
- 2-3 Tbsps Jamaican curry powder for that true island taste
- 2 tsps On Everything All-Purpose Blend to boost those spices
- 1 can full-fat coconut milk makes this curry creamy and mellow
- 2 medium russet potatoes peeled and cubed
- 2 medium carrots peeled and chopped
- 1-3 scotch bonnet peppers totally up to you how spicy you want it
Instructions
Instructions
- In a big bowl, toss your chicken with browning, Jamaican Green Seasoning, curry powder, On Everything blend, sea salt, smoked paprika, and olive oil. Make sure every piece is well-coated.
- Cover it up and let it marinate for at least 30 minutes. If possible, overnight in the fridge works wonders to bring the flavors all together.
- Heat up your pressure cooker pot on medium. Throw in the chicken and sear it about 5-7 minutes each side till it gets a nice brown color.
- Add brown sugar and coconut milk to the pot. Stir so the sugar melts and flavors mix well. Let everything get to a gentle simmer.
- Pop the lid on, secure it, and bring it to full pressure. You want to hear that valve hiss as it locks in all those spices and juices. Cook for about 20 minutes.
- Once done, do a slow release to keep the chicken super tender and juicy. Serve hot with rice or your favorite side.
Notes
Store leftovers in airtight containers in the fridge for up to 4 days. Can be frozen for up to 3 months. Reheat low and slow with a bit of stock to maintain moisture.