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Jamaican cuisine is a vibrant tapestry woven from the island's diverse cultural influences, with roots tracing back to African, Indian, Spanish, and British culinary traditions. This rich culinary heritage has given rise to a variety of iconic dishes that reflect the unique flavors and ingredients available on the island. Among them, curry chicken stands out as a beloved staple, celebrated for its bold flavors and comforting aroma.

Authentic Jamaican Curry Chicken

Discover the vibrant flavors of Authentic Jamaican Curry Chicken! This easy recipe features tender chicken marinated with fragrant Jamaican curry powder, allspice, and fresh herbs. Cooked in creamy coconut milk and packed with colorful veggies, each bite offers a delightful blend of spice and richness. Perfect for a cozy dinner, serve it over rice to soak up all the delicious sauce. Bring a taste of Jamaica into your kitchen!
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Ingredients
  

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

2 tablespoons Jamaican curry powder

1 tablespoon allspice (pimento)

1 teaspoon thyme (dried or fresh)

1 teaspoon salt (to taste)

1 teaspoon black pepper

1 onion (finely chopped)

2 garlic cloves (minced)

1 inch ginger piece (grated)

2 scotch bonnet peppers (whole, for flavor)

1 bell pepper (sliced, any color)

2 cups coconut milk

1 cup chicken broth (or water)

2-3 tablespoons vegetable oil

2 carrots (sliced)

2 green onions (chopped)

Fresh cilantro (for garnish)

Instructions
 

In a large bowl, combine the chicken pieces with Jamaican curry powder, allspice, thyme, salt, and black pepper. Rub this mixture thoroughly into the chicken and let it marinate for at least 1 hour, preferably overnight in the refrigerator.

    Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and sauté until soft and transparent, about 5 minutes.

      Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

        Add the marinated chicken pieces to the pot and sear until they are golden brown on all sides, about 5-7 minutes.

          Once the chicken is browned, add the coconut milk and chicken broth. Stir well to combine and bring the mixture to a gentle simmer.

            Add the whole scotch bonnet peppers (don't cut them; they'll impart spicy flavor without overwhelming heat), sliced bell pepper, sliced carrots, and green onions into the pot.

              Cover and simmer on low heat for about 30-40 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.

                Taste the curry and adjust seasoning if necessary. If you want more spice, you can puncture the scotch bonnet pepper slightly with a knife.

                  Once done, remove from heat and let it sit for a few minutes before removing the whole scotch bonnet peppers.

                    Garnish with fresh cilantro before serving.

                      Prep Time: 1 hour | Total Time: 1 hour 50 minutes | Servings: 4-6