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Jamaican cuisine is renowned for its vibrant flavors, rich heritage, and diverse influences that reflect the island's colorful history. From the spicy jerk chicken to the hearty ackee and saltfish, each dish tells a story of cultural fusion and culinary creativity. Among these beloved dishes, Jamaican curry chicken holds a special place in the hearts and homes of many Jamaicans. This dish is more than just a meal; it represents comfort, family gatherings, and the warmth of shared traditions.

Authentic Jamaican Curry Chicken

Discover the vibrant flavors of Jamaica with this authentic curry chicken recipe! Marinated chicken pieces blend beautifully with aromatic spices like Jamaican curry powder and allspice, creating a mouthwatering dish. Combine with sautéed veggies, creamy coconut milk, and a touch of heat from Scotch bonnet peppers for an unforgettable meal. Perfect served over rice or traditional rice and peas, this comforting dish will transport your taste buds straight to the Caribbean! Enjoy with a garnish of fresh cilantro.
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Ingredients
  

2 lbs chicken pieces (bone-in, skin-on preferred)

2 tablespoons Jamaican curry powder

1 teaspoon allspice (pimento)

1 teaspoon thyme (dried or fresh)

1 teaspoon garlic powder

1 teaspoon ginger (freshly grated)

1 onion (large, chopped)

4 cloves garlic (minced)

1 bell pepper (any color, chopped)

2 medium carrots (sliced)

2-3 stalks green onions (chopped)

1 can (14 oz) coconut milk

1-2 Scotch bonnet peppers (whole, or pierced for extra heat)

2 tablespoons vegetable oil

Salt and pepper to taste

2 cups chicken broth or water

Fresh cilantro (for garnish)

Instructions
 

Marinate Chicken: In a large bowl, add the chicken pieces. Sprinkle with the Jamaican curry powder, allspice, thyme, garlic powder, grated ginger, salt, and pepper. Mix well to coat the chicken evenly. Let it marinate for at least 1 hour, or overnight in the refrigerator for best flavor.

    Sauté Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they are translucent, about 5 minutes. Then add the minced garlic and bell pepper, cooking for another 2-3 minutes until fragrant.

      Brown the Chicken: Increase the heat to medium-high and add the marinated chicken pieces to the pot, skin side down. Sear the chicken until it's browned on all sides (about 5-7 minutes).

        Add Veggies and Liquids: Once the chicken is browned, add the sliced carrots and chopped green onions to the pot. Pour in the coconut milk and chicken broth (or water), making sure the chicken is mostly covered with liquid. Add the whole Scotch bonnet pepper for heat (remember, you can pierce it if you want more spice).

          Simmer: Bring the mixture to a gentle boil, then reduce the heat to low and cover. Let it simmer for 30-40 minutes, or until the chicken is fully cooked and tender, stirring occasionally.

            Adjust Seasoning: Taste the curry and adjust the seasoning with additional salt or pepper if needed. If you prefer a thicker sauce, remove the lid and simmer for an additional 10-15 minutes.

              Serve: Once done, remove the Scotch bonnet pepper if you prefer less heat. Serve the curry chicken hot over white rice or with traditional rice and peas. Garnish with fresh cilantro for a burst of flavor.

                Prep Time: 1 hour (plus marination) | Total Time: 1 hour 30 minutes | Servings: 4-6