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Jamaican cuisine is a vibrant tapestry of flavors, colors, and aromas that reflect the island's rich cultural heritage. Known for its bold seasonings and unique cooking methods, Jamaican food encapsulates the essence of the Caribbean. One dish that stands out in this culinary landscape is Jamaican curry chicken. This beloved recipe is a staple in many Jamaican households, often served during festive occasions, family gatherings, and Sunday dinners. The combination of tender chicken, aromatic spices, and a rich sauce makes Jamaican curry chicken not just a meal but an experience that transports you straight to the heart of Jamaica.

Authentic Jamaican Curry Chicken

Discover the vibrant flavors of Jamaica with this Authentic Jamaican Curry Chicken recipe! Perfectly marinated chicken simmers in a rich coconut milk sauce infused with aromatic spices, fresh veggies, and a kick of Scotch bonnet heat. Ideal for family dinners or impressing guests, serve it over rice or alongside traditional fried dumplings. Easy to make and bursting with flavor, this dish will transport your taste buds to the sunny Caribbean!
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Ingredients
  

2 lbs chicken pieces (bone-in preferred)

2 tbsp Jamaican curry powder

1 tbsp allspice (pimento) berries

1 large onion, diced

4 garlic cloves, minced

1 thumb-sized piece of ginger, grated

2-3 stalks of scallion, chopped

1 green bell pepper, diced

1 red bell pepper, diced

2 medium tomatoes, diced

1-2 Scotch bonnet peppers (whole for mild heat, chopped for more heat)

2 cups coconut milk

3 tbsp vegetable oil

1 tbsp soy sauce

Salt to taste

Fresh cilantro for garnish

Instructions
 

Marinate the Chicken: In a large bowl, combine the chicken with the Jamaican curry powder, allspice, minced garlic, grated ginger, and salt. Massage the spices into the meat and let it marinate for at least 1 hour (preferably overnight in the refrigerator).

    Heat the Oil: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the onions and sauté until they become translucent.

      Cook the Chicken: Add the marinated chicken pieces to the pot and sear until they're browned on all sides (about 5-7 minutes).

        Add Veggies: Stir in the diced bell peppers, tomatoes, scallions, and Scotch bonnet peppers (if chopped, use carefully depending on your heat preference). Sauté for another 3-5 minutes.

          Combine with Coconut Milk: Pour in the coconut milk and soy sauce, mix well, and bring the mixture to a simmer.

            Simmer and Cook: Reduce the heat to low, cover the pot, and let the curry simmer for 30-40 minutes, or until the chicken is tender and cooked through. Stir occasionally and add water if the sauce gets too thick.

              Final Seasoning: Taste the sauce and adjust the seasoning if necessary. If using whole Scotch bonnet peppers, remove them at this point if you prefer less heat.

                Serve: Garnish your curry with fresh cilantro. Serve hot over white rice, with rice and peas, or enjoy it with fried dumplings.

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