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Explore the rich and vibrant flavors of Jamaican cuisine with this Authentic Jamaican Curry Chicken recipe. Known for its unique blend of spices and aromatic ingredients, this dish embodies the essence of Caribbean cooking. It’s more than just a meal; it’s an experience that transports you to the sunny shores of Jamaica with each bite. This chicken curry is infused with a variety of flavors that reflect the nation’s diverse cultural influences, making it a beloved staple in Jamaican households. Whether you’re looking to impress guests at a gathering or simply enjoy a comforting meal at home, this recipe will guide you step-by-step to creating a flavorful and satisfying dish.

Authentic Jamaican Curry Chicken

Discover the vibrant flavors of Authentic Jamaican Curry Chicken with this easy recipe! Marinate juicy chicken in a blend of Jamaican curry and allspice, then sauté aromatic onions, garlic, and ginger. Combine with colorful veggies and simmer in rich coconut milk for a comforting dish that's perfect for sharing. Serve it over rice or with roti for a truly delightful meal. Your taste buds will thank you for this spicy Caribbean favorite!
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Ingredients
  

2 lbs (about 900g) chicken parts (bone-in preferred, skin removed)

2 tablespoons Jamaican curry powder

1 tablespoon allspice (pimento) powder

1 teaspoon salt

½ teaspoon black pepper

1 tablespoon vegetable oil

1 medium onion, chopped

3 garlic cloves, minced

1 inch piece of fresh ginger, grated

1 scotch bonnet pepper, whole (for flavor)

2 medium carrots, chopped

2 medium potatoes, diced

1 bell pepper (red or green), sliced

2 cups coconut milk

1 cup chicken broth (or water)

2 green onions, sliced

Fresh cilantro for garnish (optional)

Instructions
 

Marinate the Chicken: In a large bowl, combine chicken parts with Jamaican curry powder, allspice powder, salt, and black pepper. Rub the spices thoroughly into the chicken, cover, and marinate for at least 1 hour (preferably overnight in the refrigerator).

    Sauté Aromatics: In a large pot or Dutch oven over medium heat, add vegetable oil. Once hot, add chopped onions, and sauté until translucent, about 5 minutes. Stir in minced garlic and grated ginger, cooking for an additional minute until fragrant.

      Brown the Chicken: Increase the heat to medium-high and add the marinated chicken to the pot. Brown the chicken on all sides for about 5-7 minutes. Make sure to stir occasionally to prevent burning.

        Add Vegetables: Once the chicken is browned, add in chopped carrots, diced potatoes, and sliced bell pepper. Stir to combine.

          Simmer: Pour in coconut milk and chicken broth (or water). Add the whole scotch bonnet pepper to the pot (don’t cut it, as this will add heat gradually). Stir everything together and bring to a gentle simmer.

            Cook: Cover the pot and reduce heat to low. Let the curry simmer for about 30-40 minutes, or until the chicken is fully cooked and tender, stirring occasionally. If the sauce becomes too thick, add more chicken broth or water as needed.

              Finalize the Dish: Taste and adjust seasoning if needed. If you prefer more heat, you can slice the scotch bonnet pepper and leave it in the pot for an extra kick (be cautious as it's quite spicy!).

                Serve: Once done, remove from heat, discard the scotch bonnet pepper, and stir in sliced green onions. Garnish with fresh cilantro if desired.

                  Enjoy: Serve the curry chicken over steamed rice, with roti, or your favorite sides for a delightful Jamaican meal.

                    Prep Time: 1 hour | Total Time: 1 hour 30 minutes | Servings: 4-6 people