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Caribbean culinary traditions are a vibrant tapestry of flavors that reflect the region's rich history and cultural diversity. Each island boasts its unique culinary practices, but they often share common elements, such as the use of fresh herbs, bold spices, and locally sourced ingredients. Jamaican cuisine, in particular, is renowned for its robust flavors and aromatic dishes, with curry chicken being a quintessential example.

Authentic Jamaican Curry Chicken

Bring the vibrant flavors of Jamaica to your kitchen with this authentic Jamaican Curry Chicken recipe! Marinated in aromatic spices and simmered in creamy coconut milk, this dish is perfect for family dinners or special gatherings. The blend of curry powder, allspice, and Scotch bonnet peppers adds just the right kick to this savory delight. Serve it over rice and peas, or with warm roti for a truly memorable meal. Enjoy a taste of the islands!
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Ingredients
  

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

2 tablespoons Jamaican curry powder

1 teaspoon allspice (pimento) powder

1 teaspoon salt (or to taste)

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper (optional, for extra heat)

2 tablespoons vegetable oil

1 large onion, sliced

3 cloves garlic, minced

1 inch piece of fresh ginger, grated

2-3 green onions, chopped

1 large carrot, sliced

2 cups coconut milk

1 cup chicken broth

1-2 Scotch bonnet peppers (whole or halved)

Juice of 1 lime

Fresh cilantro or parsley for garnish

Instructions
 

Marinate the Chicken: In a large bowl, combine the chicken pieces with curry powder, allspice, salt, black pepper, cayenne pepper, and lime juice. Mix well to coat the chicken evenly. Cover and let it marinate for at least 1 hour, preferably overnight in the fridge.

    Sauté Aromatics: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the sliced onions, and sauté until they become translucent (about 5-7 minutes). Add minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

      Brown the Chicken: Increase the heat to medium-high and add the marinated chicken pieces to the pot in batches (if necessary). Brown the chicken on all sides for about 5-7 minutes.

        Add Vegetables: Once the chicken is browned, add the sliced carrot, chopped green onions, and whole or halved Scotch bonnet peppers to the pot. Stir to combine.

          Simmer with Liquids: Pour in the coconut milk and chicken broth, stirring well to coat the chicken and vegetables. Bring the mixture to a gentle boil, then lower the heat to simmer. Cover the pot and cook for about 30-40 minutes or until the chicken is tender and fully cooked, stirring occasionally.

            Final Seasoning: Taste and adjust seasoning if necessary. If you prefer a thicker sauce, you can let it simmer uncovered for an additional 10-15 minutes to reduce the liquid.

              Serve: Remove the Scotch bonnet peppers (unless you prefer more heat). Serve the curry chicken hot, garnished with fresh cilantro or parsley. Pair it with rice and peas, cooked white rice, or enjoy it with roti.

                Prep Time, Total Time, Servings: 20 mins | 1 hr 10 mins | 4-6 servings