Go Back
Authetic Jamaican Curry Chicken Easy Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Authentic Jamaican Curry Chicken in Your Pressure Cooker

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 723 kcal

Equipment

  • 1 Pressure cooker

Ingredients
  

Chicken and Sauce Ingredients

  • 3-4 lbs organic chicken skin removed, drumsticks and thighs work best
  • 1-2 tablespoons browning optional but adds color
  • 2-3 tablespoons Jamaican green seasoning or all-purpose seasoning works
  • 2 tablespoons Jamaican curry powder
  • 2 teaspoons On Everything All-Purpose Blend my fave but you can make your own!
  • 1 teaspoon sea salt plus more to taste
  • ½ teaspoon smoked paprika
  • 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 cored and chopped
  • 3 garlic cloves minced
  • 2 teaspoons minced fresh ginger or ½ teaspoon ground ginger
  • 1-3 scotch bonnet peppers adjust for heat, habanero is fine too
  • 2 green onions lightly crushed or chopped
  • 2 fresh thyme sprigs
  • 1 cup low sodium organic chicken stock or bone broth
  • 1 tablespoon Jamaican pepper sauce or your favorite hot sauce
  • 1 teaspoon ground allspice
  • Black pepper to taste

Instructions
 

Cooking Instructions

  • In a large mixing bowl, mix your chicken with browning (if using), Jamaican green seasoning, curry powder, On Everything blend, sea salt, smoked paprika, and olive oil. Stir well so every piece’s got flavor. Let it marinate for at least 30 minutes or overnight if you can.
  • Heat your pressure cooker on sauté or medium heat. Brown your marinated chicken pieces on each side till they look golden and a bit crispy. This usually takes 8-10 minutes and adds so much depth.
  • Stir in the brown sugar and coconut milk. You’ll see it start to steam and bubble just a little.
  • Add the potatoes, carrots, bell pepper, garlic, ginger, scotch bonnet peppers, green onions, and thyme sprigs on top.
  • Pour in the chicken stock and stir gently to combine ingredients, careful not to break chicken pieces up.
  • Seal the pressure cooker and bring it to pressure. You’ll hear that hiss and feel the pressure build. Cook on high for 12 minutes.
  • Once cook time’s up, do a slow release for 10 minutes to let it finish tenderizing, then quick release to finish letting the pressure drop.
  • Open carefully and stir in pepper sauce and ground allspice. Taste and adjust salt and pepper. Serve hot over rice for that complete Jamaican vibe.

Notes

Serve hot over rice for that complete Jamaican vibe.