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Explore the vibrant and rich flavors of the Caribbean with this Authentic Jamaican Curry Chicken recipe. Known for its bold spices and aromatic ingredients, this dish is a staple in Jamaican cuisine, illustrating the island's cultural heritage and culinary traditions. The beauty of Jamaican curry chicken lies not only in its tantalizing taste but also in the story behind it—a fusion of indigenous cooking methods and the influences of various cultures that have graced the island over centuries.

Authentic Jamaican Curry Chicken

Experience the vibrant flavors of Jamaica with this authentic curry chicken recipe! Tender chicken pieces marinated in aromatic spices, including Jamaican curry powder and allspice, are cooked to perfection with fresh vegetables and coconut milk. This dish is perfect for a comforting meal served with rice or roti. Spice it to your preference by adjusting the Scotch bonnet peppers. Enjoy a taste of the Caribbean in your kitchen today!
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Ingredients
  

2 pounds chicken pieces (bone-in, skinless preferred)

2 tablespoons Jamaican curry powder

1 tablespoon allspice (pimento)

1 teaspoon salt

½ teaspoon black pepper

3 tablespoons vegetable oil

1 large onion, chopped

3 cloves garlic, minced

1 inch ginger, grated

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

2-3 scallions (green onions), chopped

1-2 Scotch bonnet peppers (whole for less heat, sliced for more)

2 medium carrots, sliced

1 bell pepper, chopped (any color)

1 can (14 oz) coconut milk

2 cups water or chicken broth

2-3 bay leaves

Fresh cilantro for garnish (optional)

Instructions
 

Marinate the Chicken: In a large bowl, combine the chicken pieces with the Jamaican curry powder, allspice, salt, and black pepper. Mix well to coat the chicken evenly. Cover and refrigerate for at least 1 hour, preferably overnight for more flavor.

    Sauté the Aromatics: In a large heavy pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes. Stir in the minced garlic, grated ginger, and thyme, 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. Sear the chicken for about 5-7 minutes on each side until browned.

        Add Vegetables and Liquids: Once the chicken is browned, stir in the sliced carrots, bell peppers, and the whole or sliced Scotch bonnet peppers, being cautious with the heat level. Pour in the coconut milk and water or chicken broth, ensuring the chicken is mostly submerged. Toss in the bay leaves.

          Simmer: Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 45 minutes to 1 hour, or until the chicken is tender and the sauce has thickened, stirring occasionally.

            Adjust Seasoning: Taste the curry and adjust seasoning if necessary. If you prefer a spicier curry, you can remove the Scotch bonnet and chop it finely, adding it back into the pot.

              Serve: Remove the bay leaves before serving. Garnish with fresh cilantro if desired. Serve hot with steamed rice, rice and peas, or roti to soak up the delicious sauce.

                Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 4-6