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Jamaican cuisine is a vibrant tapestry woven from the island’s rich history, diverse cultures, and bountiful natural resources. With roots that trace back to indigenous Taino peoples, African influences from the slave trade, and European colonialism, Jamaican food reflects a unique combination of flavors and techniques that make it truly distinct. Among the various culinary treasures of Jamaica, curry chicken stands out as a beloved dish, cherished for its bold flavors and comforting essence.

Authentic Jamaican Curry Chicken

Dive into the flavors of Jamaica with this Authentic Jamaican Curry Chicken. This dish features tender chicken marinated in a blend of aromatic spices, simmered with fresh vegetables and creamy coconut milk for a rich and satisfying meal. Perfect over rice or with traditional hard dough bread, it’s a feast for the senses. Easy to make and packed with taste, this recipe is sure to impress family and friends. Enjoy a taste of the Caribbean at home!
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Ingredients
  

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

2 tablespoons Jamaican curry powder

1 teaspoon allspice

1 teaspoon thyme (fresh or dried)

1 onion (large, diced)

3 cloves garlic (minced)

1-inch piece ginger (grated)

2-3 scallions (chopped)

1 bell pepper (sliced, any color)

1-2 Scotch bonnet peppers (whole, for spice)

2 medium tomatoes (diced)

1 cup coconut milk

2 cups chicken broth

2 tablespoons vegetable oil

Salt and black pepper to taste

Fresh cilantro or parsley for garnish (optional)

Instructions
 

Marinate the Chicken: In a large bowl, combine the chicken pieces with Jamaican curry powder, allspice, thyme, salt, and black pepper. Mix well, cover, and let marinate for at least 1 hour (or overnight in the refrigerator for best flavor).

    Sauté Aromatics: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.

      Add Chicken: Add the marinated chicken pieces to the pot, cooking until they are browned on all sides, about 7-10 minutes.

        Incorporate Vegetables: Stir in the bell pepper, scallions, and diced tomatoes. Cook for another 5 minutes to soften the vegetables.

          Simmer: Pour in the coconut milk and chicken broth, then add the whole Scotch bonnet peppers. Bring the mixture to a gentle simmer. Reduce heat to low, cover, and allow the curry to cook for about 30-40 minutes, or until the chicken is tender and cooked through.

            Adjust for Flavor: Once cooked, taste the curry. Adjust seasoning with more salt or black pepper if needed. If you want more heat, you can puncture the Scotch bonnet pepper for extra spice.

              Serve: Remove the Scotch bonnet peppers before serving. Garnish the curry with freshly chopped cilantro or parsley if desired. Serve hot over rice or with traditional hard dough bread.

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