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Jamaican cuisine is a vibrant tapestry of flavors, colors, and textures that reflects the rich history and diverse culture of the island. It is a culinary journey that showcases an array of spices, fresh produce, and cooking techniques that have been influenced by the indigenous Taino, African, Indian, and European cultures. One dish that stands out as a quintessential representation of this culinary heritage is Jamaican Curry Chicken.

Authentic Jamaican Curry Chicken

Dive into the tropical flavors of Jamaica with this Authentic Jamaican Curry Chicken recipe! Juicy chicken pieces marinated in aromatic spices like Jamaican curry and allspice are sautéed to perfection, then simmered with colorful veggies and creamy coconut milk. A whole Scotch bonnet pepper adds just the right kick of heat. Serve this mouthwatering dish over steamed rice or traditional rice and peas for a delightful meal that serves 4-6. Perfect for family dinners or special occasions!
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Ingredients
  

2 lbs chicken pieces (bone-in, skinless)

2 tablespoons Jamaican curry powder

1 teaspoon allspice (pimento)

1 teaspoon salt (to taste)

½ teaspoon black pepper

3 tablespoons vegetable oil

1 medium onion, finely chopped

2 cloves garlic, minced

1-inch piece fresh ginger, grated

2-3 scallions, chopped (green parts only)

1 Scotch bonnet pepper (whole, for heat)

2 medium carrots, sliced

1 bell pepper (red or green), chopped

1 can (14 oz) coconut milk

1-2 cups water (as needed)

Fresh thyme sprigs (5-6)

1 lime (juiced)

Instructions
 

In a large bowl, season the chicken pieces with Jamaican curry powder, allspice, salt, and black pepper. Mix well and marinate for at least 30 minutes or up to overnight for deeper flavor.

    In a large skillet or Dutch oven, heat the vegetable oil over medium heat.

      Add the onion, garlic, and ginger, sautéing until the onion becomes translucent (about 5 minutes).

        Stir in the marinated chicken pieces and cook until they are browned on all sides (about 10 minutes).

          Add the chopped scallions, Scotch bonnet pepper, carrots, and bell pepper to the pot. Stir well to combine.

            Pour in the coconut milk and enough water to cover the chicken pieces. Bring to a gentle simmer.

              Add fresh thyme sprigs and squeeze in the fresh lime juice. Taste and adjust seasoning if needed.

                Cover the skillet and reduce the heat to low, allowing the curry to simmer for about 30-40 minutes or until the chicken is tender and the sauce thickens.

                  Remove the Scotch bonnet pepper before serving for a milder flavor; it has already infused the dish with heat.

                    Serve hot over steamed rice or with traditional rice and peas for a complete authentic Jamaican meal.

                      Prep Time, Total Time, Servings: 30 mins | 1 hour 10 mins | 4-6 servings