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The history of curry in Jamaican cuisine is deeply intertwined with the island's colonial past and diverse cultural influences. Originally brought to the Caribbean by Indian indentured laborers in the 19th century, curry quickly became integrated into the local culinary landscape. Over time, it evolved, adopting unique flavors and techniques that reflect the island's rich heritage. Jamaican curry is distinct for its bright yellow hue, which comes from turmeric, and its aromatic profile that sets it apart from other curry varieties.

Authentic Jamaican Curry Chicken

Get ready to spice up your dinner with this authentic Jamaican Curry Chicken! This flavorful recipe features tender chicken marinated in a blend of Jamaican curry and allspice, sautéed with vibrant vegetables like carrots and bell peppers, and simmered in creamy coconut milk. Perfect served with rice and peas, this dish is not only delicious but also easy to prepare. Discover the true taste of Jamaica right in your kitchen!
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Ingredients
  

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

2 tablespoons Jamaican curry powder

1 tablespoon allspice (pimento) powder

1 teaspoon salt (adjust to taste)

1 teaspoon black pepper

1 medium onion, chopped

2-3 cloves garlic, minced

1 teaspoon fresh ginger, grated

1-2 Scotch bonnet peppers (adjust for heat), chopped

2 sprigs fresh thyme (or 1 teaspoon dried thyme)

2 medium carrots, sliced

1 medium potato, cubed (optional)

1 bell pepper (any color), sliced

1-2 cups chicken broth (or water)

2 tablespoons vegetable oil

1 can (14 oz) coconut milk

Fresh cilantro or green onions for garnish (optional)

Instructions
 

Marinate the Chicken: In a large bowl, combine chicken pieces with Jamaican curry powder, allspice, salt, black pepper, chopped onion, garlic, ginger, and Scotch bonnet peppers. Mix well to coat the chicken evenly. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.

    Sear the Chicken: Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Once the oil is hot, add the marinated chicken pieces, spacing them apart. Sear for about 5 minutes on each side until browned. You may need to do this in batches to avoid overcrowding.

      Add Vegetables: Once the chicken is browned, add carrots, potato (if using), and bell pepper to the skillet. Stir well and cook for another 3-4 minutes.

        Add Liquids: Pour in the chicken broth and coconut milk, ensuring the chicken and vegetables are submerged. Add thyme and bring the mixture to a gentle boil.

          Simmer: Reduce the heat, cover, and let it simmer for about 30-40 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking and to ensure even cooking.

            Adjust the Consistency: If you prefer a thicker sauce, remove the lid for the last 10 minutes of cooking to allow it to reduce. If it’s too thick, you can add a bit more broth or water.

              Finish Up: Taste for seasoning and adjust salt and pepper if necessary. Remove from heat.

                Serve: Garnish with fresh cilantro or green onions if desired. Serve hot with rice and peas or your favorite side dish.

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