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Jamaican cuisine is a vibrant tapestry of flavors, colors, and cultural influences, reflecting the island's rich history and diverse heritage. From the spicy jerk chicken to the soothing callaloo, each dish tells a story and evokes the warmth of the Caribbean spirit. Among these culinary treasures, Authentic Jamaican Curry Chicken stands out as a beloved staple, celebrated for its distinctive flavor profile and comforting qualities. Whether enjoyed at a family gathering or a festive celebration, this dish captures the essence of Jamaican cooking.

Authentic Jamaican Curry Chicken

Dive into the vibrant flavors of Jamaica with this authentic curry chicken recipe! With tender pieces of chicken marinated in a blend of Jamaican curry powder and allspice, it's sure to please. Cooked in a rich coconut milk sauce alongside fresh vegetables and Scotch bonnet peppers for a perfect kick, this dish is a delicious way to experience Caribbean cuisine. Serve it up with steamed rice or roti for a comforting meal everyone will love!
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Ingredients
  

2 lbs chicken pieces (bone-in, skin-on preferred)

2 tablespoons Jamaican curry powder

1 teaspoon allspice (pimento) powder

1 teaspoon salt (or to taste)

1 teaspoon black pepper

2 tablespoons vegetable oil

1 large onion, diced

4 garlic cloves, minced

1-inch piece ginger, grated

2-3 Scotch bonnet peppers (whole for less heat, sliced for more)

2 large carrots, sliced

1 bell pepper (red or green), chopped

1 can (14 oz) coconut milk

2 sprigs fresh thyme (or 1 teaspoon dried thyme)

2 green onions, chopped

Juice of 1 lime

1 cup water or chicken stock

Instructions
 

Marinate the Chicken: In a large bowl, combine chicken pieces with Jamaican curry powder, allspice, salt, and black pepper. Mix well to coat the chicken evenly. Let marinate for at least 1 hour, preferably overnight in the refrigerator.

    Sear the Chicken: Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Once hot, add the marinated chicken pieces, skin-side down. Sear for about 5-7 minutes until golden brown. Turn and sear the other side for an additional 5 minutes. Remove the chicken and set aside.

      Sauté Aromatics: In the same pot, add the diced onion, garlic, and ginger. Sauté for about 3-4 minutes until onions are translucent and fragrant.

        Add Vegetables: Stir in the Scotch bonnet peppers, carrots, and bell pepper. Cook for another 2-3 minutes.

          Combine Ingredients: Return the seared chicken to the pot. Pour in the coconut milk and water (or chicken stock). Add the thyme and bring to a gentle simmer.

            Cook the Curry: Reduce the heat to low, covering the pot partially, and simmer for about 30-40 minutes, stirring occasionally until chicken is cooked through and tender.

              Finish Up: Stir in the lime juice and green onions during the last 5 minutes of cooking. Taste and adjust seasoning if necessary.

                Serve: Serve hot with steamed rice, rice and peas, or roti. Enjoy the explosion of flavors!

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6