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Jamaican cuisine is a vibrant tapestry of flavors, colors, and textures that reflects the island's rich history and cultural influences. From the spicy jerk chicken to the hearty ackee and saltfish, each dish tells a story of its origins, ingredients, and the people who create it. At the heart of this culinary tradition is the use of spices, particularly curry, which is a staple in many Jamaican households. Curry is not just a flavor; it’s a way of life for many Jamaicans, representing a blend of the island's African, Indian, and indigenous Taino heritage.

Authentic Jamaican Curry Chicken

Experience the vibrant flavors of the Caribbean with this delicious Authentic Jamaican Curry Chicken recipe. Packed with tender chicken pieces, aromatic spices, and creamy coconut milk, this dish is a perfect blend of heat and comfort. Ideal for family dinners or gatherings, serve it alongside rice or roti for a satisfying meal. Don’t forget to add a squeeze of lime for that extra zing! Enjoy the taste of Jamaica right in your kitchen!
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Ingredients
  

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

2 tbsp Jamaican curry powder

1 tsp allspice (pimento)

1/2 tsp cayenne pepper (adjust to taste)

1 tsp salt

1/2 tsp black pepper

1 large onion, chopped

3 cloves garlic, minced

1 inch piece of ginger, grated

2-3 scallions, chopped

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

2 medium tomatoes, chopped

1 cup coconut milk

1 cup chicken broth

2 tbsp vegetable oil

Fresh thyme sprigs (about 4-5)

Lime wedges (for serving)

Instructions
 

Marinate the Chicken: In a large bowl, combine the chicken pieces with Jamaican curry powder, allspice, cayenne pepper, salt, and black pepper. Mix well to ensure the chicken is evenly coated. Let it marinate for at least 30 minutes (or overnight for best results).

    Sauté the Aromatics: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onions, garlic, ginger, and scallions. Sauté for about 5 minutes until the onions become translucent and fragrant.

      Brown the Chicken: Add the marinated chicken pieces to the pot. Sear the chicken lightly on each side for about 7-10 minutes, allowing it to brown but not cook through completely.

        Add the Vegetables: Stir in the chopped tomatoes and Scotch bonnet peppers. Cook for an additional 3-4 minutes until the tomatoes begin to break down.

          Simmer: Pour in the coconut milk and chicken broth. Add the thyme sprigs and stir well. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook for about 45 minutes to an hour, or until the chicken is tender and the flavors meld beautifully.

            Adjust Seasoning: Taste and adjust seasoning if necessary; remove the whole Scotch bonnet if you want to reduce the spice level.

              Serve: Discard the thyme sprigs and serve the curry chicken hot with steamed rice, roti, or your favorite sides. Garnish with lime wedges on the side for an extra burst of flavor.

                Prep Time: 30 mins | Total Time: 1 hr 30 mins | Servings: 4-6