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Jamaican cuisine is a vibrant tapestry woven with a rich history, cultural significance, and an array of bold flavors that tantalize the taste buds. Among the many culinary treasures that Jamaica offers, curry chicken stands out as a beloved dish found in households across the island. This dish is not just a meal; it’s a celebration of heritage, family, and the warmth of Jamaican hospitality. The delightful combination of spices that infuses every bite of curry chicken promises a burst of flavor that dances on the palate, making it a staple at family gatherings, festive occasions, and Sunday dinners alike.

Authentic Jamaican Curry Chicken

Experience the vibrant flavors of Jamaica with this authentic curry chicken recipe! Marinated in a flavorful mix of Jamaican curry powder, allspice, and spices, this dish is bursting with island spirit. Sauté tender chicken with onions, garlic, and ginger before adding colorful vegetables and a hint of heat from Scotch bonnet peppers. Simmer until everything is tender and serve with rice for a delicious meal that brings warmth and spice to your table. Perfect for family dinners or special occasions!
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Ingredients
  

2 lbs chicken pieces (preferably bone-in with skin)

2 tablespoons Jamaican curry powder

1 teaspoon allspice (pimento)

1 teaspoon salt (to taste)

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper (optional for heat)

3 tablespoons vegetable oil

1 large onion, chopped

3 cloves garlic, minced

1-inch piece ginger, grated

1-2 Scotch bonnet peppers (whole for mild heat or chopped for more heat)

2 medium carrots, sliced

2 medium potatoes, peeled and cubed

1 red bell pepper, sliced

4 cups chicken broth or water

1/2 cup coconut milk (optional for creaminess)

Fresh thyme sprigs (3-4)

2 green onions, chopped (for garnish)

Fresh cilantro or parsley (for garnish)

Instructions
 

Marinate the Chicken:

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

      Heat the Oil:

        In a large pot, heat the vegetable oil over medium heat. Add the marinated chicken pieces (reserve any leftover marinade) and brown them on all sides for about 5-7 minutes. Remove the chicken and set aside.

          Cook the Aromatics:

            In the same pot, add the chopped onion, minced garlic, and grated ginger. Sauté for about 2-3 minutes until the onions are translucent and fragrant.

              Add Vegetables and Chicken:

                Pour the reserved marinade into the pot. Then, add the whole or chopped Scotch bonnet peppers (beware of the heat!), sliced carrots, cubed potatoes, and sliced bell pepper. Stir well to combine all ingredients.

                  Return the Chicken to the Pot:

                    Add the browned chicken back into the pot and pour in the chicken broth or water. If using coconut milk, stir it in at this stage. Toss in the fresh thyme sprigs.

                      Simmer:

                        Bring the mixture to a simmer, cover the pot, and let it cook on medium-low heat for about 30-40 minutes or until the chicken is cooked through and the vegetables are tender. Stir occasionally, and adjust seasoning if necessary.

                          Final Touches:

                            Once cooked, remove the Scotch bonnet peppers if you prefer a milder taste. Garnish with chopped green onions and fresh cilantro or parsley before serving.

                              Serve:

                                Serve hot with steamed rice, rice and peas, or traditional festival dumplings for a complete Jamaican meal!

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