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Jamaican cuisine is a vibrant tapestry of flavors, colors, and aromas that reflect the island’s rich cultural heritage. From the boldness of jerk seasoning to the comforting warmth of stews, Jamaican food offers a delightful culinary experience. One dish that stands out in this array of flavors is Authentic Jamaican Curry Chicken. This dish embodies the essence of Jamaican cooking—where spices and fresh ingredients come together to create a symphony of taste that is both comforting and exciting.

Authentic Jamaican Curry Chicken

Discover the vibrant flavors of Jamaica with this authentic curry chicken recipe! Marinated with Jamaican curry powder, allspice, and fresh herbs, this dish is packed with aromatic spices and tender chicken. Sautéed vegetables, coconut milk, and a touch of lime elevate the taste, while Scotch bonnet peppers add just the right amount of heat. Perfect for serving with rice and peas or Jamaican festival dumplings. Dive into a taste of the Caribbean!
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Ingredients
  

2 lbs chicken pieces (preferably bone-in, skin-on for flavor)

3 tbsp Jamaican curry powder

1 tsp allspice (pimento)

1 tsp black pepper

1 tsp salt (or to taste)

1/2 tsp cayenne pepper (optional for heat)

2 tbsp vegetable oil

1 large onion, chopped

4 cloves garlic, minced

1-inch piece fresh ginger, grated

2-3 scallions, chopped

1-2 Scotch bonnet peppers (whole or chopped for heat, depending on preference)

2 large carrots, sliced

1 bell pepper (red or green), sliced

3 medium tomatoes, diced

2 cups chicken broth (or water)

1 can (400ml) coconut milk

Fresh thyme (about 4-5 sprigs) or 1 tsp dried thyme

Juice of 1 lime

Instructions
 

Marinate the Chicken: In a large bowl, combine chicken pieces with Jamaican curry powder, allspice, black pepper, salt, cayenne pepper, and lime juice. Mix well to coat the chicken evenly and allow it to marinate for at least 1 hour, but preferably overnight in the refrigerator.

    Prepare the Base: In a large 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 and grated ginger, cooking until fragrant, about 1 minute.

      Add Vegetables: Add the sliced carrots, bell pepper, and Scotch bonnet peppers to the pot. Sauté for another 3-4 minutes until the vegetables start to soften.

        Brown the Chicken: Increase the heat to medium-high and add the marinated chicken along with all the marinade. Sauté for about 8-10 minutes, allowing the chicken to brown slightly. Stir occasionally to prevent sticking.

          Add Liquids: Pour in the chicken broth and coconut milk, ensuring all the chicken is submerged. Bring the mixture to a gentle boil.

            Simmer the Curry: Reduce the heat to low, cover the pot, and let the curry simmer for about 30-40 minutes or until the chicken is cooked through and tender. Stir occasionally, and add more liquid if necessary.

              Add Fresh Herbs: In the last 10 minutes of cooking, add the diced tomatoes and fresh thyme. Adjust seasoning with salt, if necessary.

                Serve: Remove from heat and let the curry rest for a few minutes. Serve hot with rice and peas, or Jamaican festival dumplings for an authentic experience!

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