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Jamaican cuisine is a vibrant tapestry woven from a rich cultural heritage, reflecting the island's diverse history and the influences of various culinary traditions. From the hearty stews to the spicy jerk dishes, Jamaican food is celebrated for its bold flavors and unique combinations of spices. One of the standout dishes in this culinary landscape is Jamaican curry chicken, a beloved staple that showcases the island's affinity for aromatic spices and hearty ingredients.

Authentic Jamaican Curry Chicken

Experience the vibrant flavors of Jamaica with this authentic curry chicken recipe! Marinated in a blend of spices and cooked until tender in creamy coconut milk, this dish is a perfect balance of spice and savoriness. Toss in some veggies for added texture, and you've got a hearty meal that's easy to make. Serve it over rice or with dumplings for a taste of the Caribbean. Perfect for family dinners or to impress guests! Enjoy every delicious bite!
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Ingredients
  

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

2 tablespoons Jamaican curry powder

1 teaspoon allspice

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon thyme, dried or fresh

1/2 teaspoon black pepper

1/2 teaspoon salt (adjust to taste)

1 cup coconut milk

1 large onion, chopped

2 cloves garlic, minced

1-inch piece of ginger, grated

2 scallions, sliced

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

2 medium carrots, sliced

2 medium potatoes, cubed

2 tablespoons vegetable oil

Fresh cilantro or parsley for garnish (optional)

Instructions
 

Marinate the Chicken: In a large bowl, combine the chicken pieces with the curry powder, allspice, smoked paprika, garlic powder, onion powder, thyme, black pepper, and salt. Coat the chicken well, cover, and let it marinate in the refrigerator for at least 1 hour (preferably overnight for richer flavor).

    Sauté Aromatics: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onions, minced garlic, and grated ginger. Sauté for about 5 minutes, until the onions are soft and translucent.

      Brown the Chicken: Increase the heat to medium-high and add the marinated chicken to the pot. Brown the chicken pieces evenly on all sides for about 7-10 minutes.

        Add Coconut Milk and Vegetables: Pour in the coconut milk, adding a little water if needed to cover the chicken. Add the sliced scallions, carrots, potatoes, and the whole or sliced Scotch bonnet peppers. Stir to combine.

          Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30-40 minutes, stirring occasionally, until the chicken is cooked through and tender, and the vegetables are soft.

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

              Serve: Remove the Scotch bonnet peppers before serving (unless you enjoy the heat!). Garnish with fresh cilantro or parsley if desired, and serve the curry over rice or with traditional dumplings.

                Prep Time, Total Time, Servings: 15 mins | 1 hour 15 mins | 4-6 servings