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Jamaican cuisine is a vibrant tapestry woven from the island's rich cultural heritage. The fusion of African, European, Indian, and indigenous Taino influences has birthed a culinary tradition that is as diverse as the people who inhabit the island. The heart of Jamaican cooking lies in its bold flavors, colorful presentation, and the use of fresh, locally-sourced ingredients. One dish that exemplifies this culinary artistry is Authentic Jamaican Curry Chicken.

Authentic Jamaican Curry Chicken

Bring the flavors of Jamaica to your kitchen with this authentic curry chicken recipe! Marinated in Jamaican curry and allspice, the tender chicken is simmered with sautéed aromatics, colorful veggies, and rich coconut milk for a dish that's full of flavor. Perfect over rice or rice and peas, this recipe is easy to follow and makes 4-6 servings. Enjoy a taste of the Caribbean that's sure to impress your family and friends!
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Ingredients
  

2 lbs chicken pieces (preferably bone-in, skinless)

2 tablespoons Jamaican curry powder

1 teaspoon allspice (pimento) powder

1 tablespoon brown sugar

1 teaspoon salt (or to taste)

½ teaspoon black pepper

3 tablespoons vegetable oil

1 large onion, diced

4 cloves garlic, minced

1-inch piece of fresh ginger, grated

2-3 scallions (green onions), chopped

2 medium carrots, sliced

1 bell pepper (any color), sliced

1-2 Scotch bonnet peppers, whole (for heat, do not chop)

1 can (14 oz) coconut milk

2 cups chicken broth

Fresh thyme sprigs (or 1 teaspoon dried thyme)

Juice of 1 lime

Instructions
 

Marinate the Chicken:

    In a large bowl, combine the chicken pieces with the curry powder, allspice, brown sugar, salt, black pepper, and lime juice. Toss well to coat and let it marinate for at least 1 hour (preferably overnight in the refrigerator).

      Heat the Oil:

        In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat.

          Sauté Aromatics:

            Add the diced onion, minced garlic, and grated ginger to the pot. Sauté for about 5 minutes or until the onions become translucent and fragrant.

              Brown the Chicken:

                Add the marinated chicken to the pot, browning it on all sides for about 8-10 minutes. This helps to lock in the flavors.

                  Add Vegetables:

                    Stir in the chopped scallions, sliced carrots, and sliced bell pepper. Cook for another 5 minutes until the vegetables start to soften.

                      Incorporate Liquids:

                        Pour in the coconut milk and chicken broth. Toss in the Scotch bonnet peppers (for flavor without the heat) and thyme. Stir everything together once more.

                          Simmer:

                            Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 35-40 minutes, or until the chicken is tender and fully cooked, stirring occasionally.

                              Serve:

                                Taste the curry and adjust seasoning if necessary. Serve hot over a bed of rice or with traditional rice and peas, garnished with fresh thyme or a slice of lime.

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