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Explore the vibrant and aromatic world of Jamaican cuisine with this authentic Curry Chicken recipe. Known for its rich flavors and spices, Jamaican Curry Chicken is a staple in many households, showcasing the island's culinary heritage. This dish is not just a meal; it’s an experience steeped in history, flavor, and cultural significance, making it a beloved part of Jamaican gatherings and everyday life alike.

Authentic Jamaican Curry Chicken

Transport your taste buds to Jamaica with this authentic curry chicken recipe! Bursting with vibrant flavors, this dish combines tender chicken marinated in Jamaican curry powder, allspice, and ginger, then simmered in coconut milk and chicken broth for a creamy finish. Spice it up with Scotch bonnet peppers or keep it mild! Perfectly paired with rice and peas or roti, this easy-to-make meal is sure to impress your family and friends. Enjoy a taste of the Caribbean today!
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Ingredients
  

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

2 tablespoons Jamaican curry powder

1 teaspoon allspice

1 teaspoon ground ginger

1 tablespoon soy sauce

1 teaspoon salt (or to taste)

½ teaspoon black pepper

3 tablespoons vegetable oil

1 large onion (sliced)

4 garlic cloves (minced)

1-inch piece of fresh ginger (grated)

2-3 Scotch bonnet peppers (whole or sliced, depending on heat preference)

1 medium bell pepper (chopped)

2 medium tomatoes (chopped)

2 cups chicken broth

1 cup coconut milk

2 green onions (chopped for garnish)

Fresh cilantro (for garnish)

Instructions
 

Marinate the Chicken: In a large bowl, combine chicken pieces with curry powder, allspice, ground ginger, soy sauce, salt, and black pepper. Mix well to coat the chicken, cover, and let marinate in the refrigerator for at least 1 hour (preferably overnight).

    Heat Oil: In a large pot or Dutch oven, heat vegetable oil over medium heat.

      Sauté Aromatics: Add sliced onion and sauté until translucent. Stir in minced garlic and grated ginger, cooking for an additional minute until fragrant.

        Brown the Chicken: Add the marinated chicken pieces to the pot, ensuring each piece is browned on all sides (about 5-7 minutes).

          Add Veggies and Liquids: Stir in chopped bell pepper, tomatoes, and the whole or sliced Scotch bonnet peppers. Pour in chicken broth and coconut milk, stirring to combine.

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

              Adjust Flavors: Taste and adjust for any additional salt or spices as needed. If you prefer a thicker sauce, you can simmer uncovered for an additional 10-15 minutes.

                Garnish and Serve: Remove from heat and garnish with chopped green onions and fresh cilantro. Serve hot with rice and peas, roti, or your choice of sides.

                  Prep Time: 15 minutes | Total Time: 1 hour 30 minutes | Servings: 4-6