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Jamaican cuisine is a vibrant tapestry of flavors, colors, and aromas that reflects the island's rich cultural history. Known for its bold spices and diverse influences, Jamaican food captivates the palate with its unique combinations and hearty dishes. One standout dish that holds a treasured place in Jamaican hearts is curry chicken. This beloved recipe not only embodies the essence of Jamaican cooking but also showcases the island's ability to blend various culinary traditions into something truly distinctive.

Authentic Jamaican Curry Chicken

Looking to spice up your dinner? Try this Authentic Jamaican Curry Chicken! This flavorful dish combines tender chicken pieces marinated in Jamaican curry powder and spices, then simmered in creamy coconut milk for a rich and aromatic taste. With a kick from Scotch bonnet peppers and the option to add potatoes or bell peppers, this recipe is perfect for those who love hearty meals. Serve over steamed rice or with Jamaican rice and peas for a true tropical experience!
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Ingredients
  

2 lbs chicken pieces (legs, thighs, or a mix)

2 tablespoons Jamaican curry powder

1 teaspoon allspice (pimento)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon black pepper

1 teaspoon salt (adjust to taste)

4 tablespoons vegetable oil (for frying)

1 medium onion, chopped

3 cloves garlic, minced

2-3 sprigs fresh thyme (or 1 teaspoon dried thyme)

2-3 scallions (green onions), chopped

1-2 Scotch bonnet peppers, whole (adjust to spice preference)

1 can (14 oz) coconut milk

2-3 cups water or chicken broth

2 medium potatoes, peeled and cubed (optional)

1 bell pepper, chopped (optional)

Instructions
 

Marinate the Chicken: In a large bowl, combine the chicken pieces with Jamaican curry powder, allspice, garlic powder, onion powder, black pepper, and salt. Mix well to coat the chicken thoroughly. Let it marinate for at least 1 hour, preferably overnight in the fridge for enhanced flavor.

    Heat the Oil: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.

      Brown the Chicken: Add the marinated chicken pieces in batches, browning them on all sides for about 5-7 minutes. Remove the browned chicken pieces and set aside.

        Sauté Aromatics: In the same pot, add the chopped onions and minced garlic. Sauté until the onions become translucent and fragrant, about 3-4 minutes.

          Add the Chicken Back: Return the browned chicken to the pot, stirring well to incorporate the onions and garlic.

            Add Liquids: Pour in the coconut milk and add 2-3 cups of water or chicken broth, enough to cover the chicken. Stir and bring to a gentle boil.

              Incorporate Spices: Add the sprigs of thyme, scallions, whole Scotch bonnet peppers (adjusting to your spice tolerance), and optional bell peppers.

                Simmer: Reduce the heat to low, cover the pot, and let the curry simmer for 25-30 minutes. If you're adding potatoes, include them halfway through the simmering time to ensure they are cooked but not mushy.

                  Check & Adjust: Once the chicken is tender and the flavors meld together, taste and adjust the seasoning if necessary. If you like your curry thicker, you can cook for an additional 10-15 minutes uncovered to reduce the liquid.

                    Serve: Serve hot over steamed rice or with Jamaican rice and peas, and garnish with additional fresh scallions or thyme if desired.

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