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When it comes to Caribbean cuisine, few dishes are as beloved and celebrated as Jamaican Curry Chicken. This vibrant and aromatic dish not only showcases the rich flavors of the island but also reflects the deep cultural heritage of Jamaica. With its roots deeply embedded in the fusion of Indian spices and traditional Jamaican cooking, Curry Chicken stands as a symbol of the island's culinary history and diversity.

Authentic Jamaican Curry Chicken

Dive into the bold flavors of Jamaica with this Authentic Jamaican Curry Chicken recipe! Marinated chicken simmered in a rich coconut milk sauce, seasoned with aromatic spices, fresh herbs, and Scotch bonnet peppers for a kick. Perfect for a family dinner or impressing guests, this dish pairs beautifully with rice or rice and peas. In just about an hour, you can enjoy a comforting, hearty meal bursting with Caribbean flair. Get ready to savor every bite!
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Ingredients
  

2 lbs chicken (cut into pieces, bone-in preferred)

2 tablespoons Jamaican curry powder

1 teaspoon allspice (pimento)

1/2 teaspoon salt (to taste)

1/2 teaspoon black pepper

1 large onion (sliced)

3 cloves garlic (minced)

1-inch piece of fresh ginger (grated)

2 scallions (green onions, chopped)

1-2 Scotch bonnet peppers (whole or halved, depending on spice preference)

2 medium potatoes (peeled and diced)

1 can (14 oz) coconut milk

2 tablespoons vegetable oil

1 cup chicken broth or water

Fresh thyme (a few sprigs)

Juice of 1 lime

Instructions
 

Marinate the Chicken: In a large bowl, combine the chicken pieces with the Jamaican curry powder, allspice, salt, black pepper, lime juice, garlic, and ginger. Mix well to ensure all the chicken is coated in the spices. Allow to marinate for at least 1 hour, or overnight in the refrigerator for more intense flavor.

    Sauté Aromatics: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the sliced onions and cook until translucent, about 5 minutes. Stir in the scallions and Scotch bonnet peppers, cooking for an additional 2 minutes until fragrant.

      Brown the Chicken: Add the marinated chicken to the pot, searing it until golden brown on all sides, about 5-7 minutes.

        Add Potatoes and Liquids: Once the chicken is browned, add the diced potatoes, coconut milk, chicken broth (or water), and fresh thyme sprigs. Stir to combine all the ingredients.

          Simmer the Curry: Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for about 45 minutes. Stir occasionally to prevent sticking, and cook until the chicken is tender and the potatoes are cooked through. Adjust the seasoning if necessary.

            Serve: Once done, remove the Scotch bonnet peppers (if whole) before serving. Serve the curry chicken hot with steamed rice or traditional Jamaican rice and peas. Enjoy!

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