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Jamaican cuisine is a vibrant tapestry of flavors, deeply rooted in the island's rich history and cultural influences. This culinary tradition reflects a blend of African, European, Indian, and indigenous Taino cooking techniques and ingredients. Each dish tells a story, and one of the most beloved staples in Jamaican households is curry chicken. This dish not only showcases the unique flavors of the Caribbean but also serves as a symbol of community and family gatherings, often enjoyed during special occasions and Sunday dinners.

Authentic Jamaican Curry Chicken

Discover the rich flavors of Jamaica with this Authentic Jamaican Curry Chicken recipe! This hearty dish features marinated chicken simmered to perfection with aromatic spices, carrots, and potatoes in a creamy coconut milk sauce. Ideal served over rice or with roti, this recipe is sure to impress your family and friends. Perfect for any occasion, let the vibrant tastes of this Caribbean classic take you on a culinary journey! Enjoy the spice, enjoy the flavor!
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Ingredients
  

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

2 tablespoons curry powder (preferably Jamaican curry)

1 teaspoon allspice (pimento)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon black pepper

2 teaspoons salt (to taste)

1 teaspoon thyme (fresh or dried)

1 tablespoon soy sauce

2 tablespoons vegetable oil

1 medium onion, chopped

2 cloves garlic, minced

1-inch piece ginger, minced

2-3 scallions, chopped

2-3 sprigs fresh thyme

1-2 Scotch bonnet peppers (whole or sliced, adjust to taste)

1 large carrot, sliced

2 medium potatoes, diced

3 cups chicken broth or water

1 can (14 oz) coconut milk

Fresh cilantro (optional, for garnish)

Instructions
 

Marinate the Chicken: In a large bowl, combine chicken pieces, curry powder, allspice, garlic powder, onion powder, black pepper, salt, thyme, and soy sauce. Mix well, ensuring each piece is coated. Cover and marinate for at least 1 hour (preferably overnight in the fridge for maximum flavor).

    Sauté Aromatics: In a large pot or Dutch oven, heat vegetable oil over medium heat. Add chopped onions and sauté until translucent, about 3-4 minutes. Stir in minced garlic and ginger, cooking for another 1-2 minutes until fragrant.

      Brown the Chicken: Increase the heat to medium-high and add the marinated chicken pieces to the pot. Brown the chicken on all sides, approximately 5-7 minutes.

        Add Vegetables and Liquids: Once the chicken is browned, add the chopped scallions, whole Scotch bonnet peppers, sliced carrots, and diced potatoes to the pot. Pour in the chicken broth (or water) and coconut milk. Stir gently to combine.

          Simmer the Curry: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 45 minutes, or until the chicken is cooked through and tender, stirring occasionally. Adjust the seasoning with salt if needed.

            Final Touches: Once the chicken is tender, remove the whole Scotch bonnet for less heat (optional). If you prefer a thicker sauce, let it simmer uncovered for an additional 10-15 minutes until desired consistency is reached.

              Serve: Garnish with fresh cilantro if desired and serve hot over rice, with roti, or alongside fried plantains.

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