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Curry has become synonymous with Jamaican cuisine, thanks to the island's historical ties to India and the introduction of curry spices through trade. The vibrant yellow hue of Jamaican curry powder is a staple in many households, representing warmth and comfort. Unlike its Indian counterpart, Jamaican curry tends to be milder yet still packs a punch with its unique blend of spices that create a complex flavor profile. This dish not only showcases the culinary prowess of the island but also reflects the rich cultural exchanges that have shaped Jamaican identity.

Authentic Jamaican Curry Chicken

Dive into the vibrant flavors of Jamaica with this authentic curry chicken recipe! Made with tender chicken thighs marinated in a blend of Jamaican curry and allspice, this dish bursts with bold spices and creamy coconut milk. Infused with fresh herbs, garlic, and a kick of Scotch bonnet peppers, it's perfect served over jasmine rice or with rice and peas. Easy to follow and deliciously satisfying, this recipe is a must-try for any home cook! 🌶️🍗🥥
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Ingredients
  

2 lbs chicken thighs, bone-in and skin-on

2 tablespoons Jamaican curry powder

1 tablespoon allspice powder

1 teaspoon salt

½ teaspoon black pepper

2 tablespoons vegetable oil

1 large onion, chopped

3 cloves garlic, minced

1 thumb-sized piece of fresh ginger, grated

2-3 fresh Scotch bonnet peppers (whole for mild heat, sliced for more spice)

2 medium tomatoes, diced

2 cups chicken broth

1 cup coconut milk

2 medium carrots, sliced

1 bell pepper (any color), diced

1/4 cup fresh cilantro or parsley for garnish

Juice of 1 lime

Instructions
 

Marinate the Chicken: In a large bowl, combine the chicken with the Jamaican curry powder, allspice, salt, and black pepper. Massage the spices into the chicken and let it marinate for at least 1 hour or overnight in the refrigerator for deeper flavor.

    Sauté Aromatics: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion, garlic, and ginger, sautéing until the onion becomes translucent, about 5-7 minutes.

      Brown the Chicken: Increase the heat to medium-high and add the marinated chicken pieces to the pot, skin side down. Allow the chicken to brown for about 5-6 minutes on each side.

        Add Vegetables and Liquids: Once the chicken is browned, add the diced tomatoes, chicken broth, coconut milk, sliced carrots, and whole or sliced Scotch bonnet peppers to the pot. Stir to combine.

          Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 45 minutes, or until the chicken is tender and fully cooked through.

            Final Adjustments: Stir in lime juice to brighten the flavors. Taste and adjust seasoning if necessary, adding more salt or pepper as desired.

              Serve: Remove the Scotch bonnet peppers if they were sliced in for extra spice. Serve the curry chicken hot, garnished with fresh cilantro or parsley, alongside jasmine rice or traditional rice and peas.

                Prep Time: 15 min | Total Time: 1 hr 15 min | Servings: 6