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Jamaican cuisine is a vibrant tapestry woven with flavors, colors, and traditions that reflect the island's rich cultural heritage. Known for its bold and spicy flavors, Jamaican food is a celebration of ingredients that come together to create unforgettable dishes. Among the many culinary delights that Jamaica has to offer, curry chicken holds a special place in the hearts of many. This dish is not just a meal; it is a symbol of the island's history, blending African, Indian, and indigenous influences into a harmonious celebration of taste.

Authentic Jamaican Curry Chicken

Transport your taste buds to Jamaica with this authentic curry chicken recipe! Made with bone-in chicken, vibrant spices like Jamaican curry powder and allspice, this dish is bursting with flavor. The addition of coconut milk gives it a creamy texture while Scotch bonnet peppers add a delightful kick. Perfect for family dinners, serve it over rice or with roti for a satisfying meal. Quick to prep and easy to make, it’s a must-try for curry lovers!
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Ingredients
  

2 lbs chicken (bone-in, skinless, cut into pieces)

2 tablespoons Jamaican curry powder

1 teaspoon allspice (pimento)

1 teaspoon paprika

1 teaspoon salt

½ teaspoon black pepper

2 tablespoons vegetable oil

1 large onion, chopped

3-4 cloves garlic, minced

1 thumb-sized piece of ginger, grated

2-3 sprigs fresh thyme (or 1 teaspoon dried thyme)

2 Scotch bonnet peppers, whole (for flavor, adjust for spice)

1 bell pepper, chopped (red or green)

2-3 medium carrots, sliced

2 medium tomatoes, chopped

1 can (14 oz) coconut milk

1 cup chicken broth (or water)

2 green onions, chopped (for garnish)

Fresh cilantro (for garnish, optional)

Instructions
 

Marinate the Chicken: In a large mixing bowl, combine the chicken pieces with the Jamaican curry powder, allspice, paprika, salt, and black pepper. Mix well to coat the chicken evenly. Allow it to marinate for at least 30 minutes, or preferably overnight in the refrigerator for deeper flavor.

    Sauté Aromatics: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until they are translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.

      Brown the Chicken: Add the marinated chicken to the pot, including any leftover spices from the bowl. Cook for about 10 minutes, turning occasionally until the chicken is brown on all sides.

        Add Vegetables: Stir in the bell pepper, carrots, and chopped tomatoes. Cook for another 5 minutes as the vegetables begin to soften.

          Simmer with Liquids: Pour in the coconut milk and chicken broth, and add the fresh thyme and whole Scotch bonnet peppers. Bring to a simmer, then reduce the heat to low. Cover and let cook for about 30-40 minutes, until the chicken is tender and cooked through.

            Adjust Seasoning: Taste and adjust seasoning if necessary. If you desire more heat, you may puncture the Scotch bonnet peppers to release more flavor.

              Serve: Remove the Scotch bonnet peppers before serving (unless you want to keep them for heat). Serve the curry chicken over steamed rice or with roti and garnish with chopped green onions and cilantro if desired.

                Prep Time: 40 minutes | Total Time: 1 hour 30 minutes | Servings: 4-6