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Jamaican cuisine is a vibrant tapestry of flavors and traditions that reflects the island's rich cultural heritage. Drawing influences from African, Indian, and British culinary practices, Jamaican food is celebrated for its bold spices, fresh ingredients, and heartwarming dishes. One standout recipe that embodies the essence of Jamaican cooking is Curry Chicken, a dish that has become a staple in households across the island and beyond.

Authentic Jamaican Curry Chicken

Dive into the flavors of the Caribbean with this authentic Jamaican Curry Chicken recipe! This dish is packed with vibrant spices, tender chicken, and coconut milk, making it a comforting and delicious meal. Easy to prepare, simply marinate the chicken, sauté aromatics, and let it simmer for a hearty feast. Perfect with steamed rice or Jamaican rice and peas. Experience a taste of Jamaica in your kitchen with this aromatic and flavorful dish that's sure to impress!
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Ingredients
  

2 lbs chicken pieces (bone-in, skinless preferred)

2 tablespoons Jamaican curry powder

1 teaspoon allspice (pimento)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon thyme (dried or 2 sprigs fresh)

1/2 teaspoon black pepper

1/2 teaspoon salt (adjust to taste)

2 tablespoons vegetable oil

1 large onion, diced

3 cloves garlic, minced

1-inch piece of ginger, grated

2-3 sprigs green onions (scallions), chopped

1 bell pepper (red or green), diced

1 large carrot, sliced

2 cups coconut milk

1 cup chicken broth or water

1-2 Scotch bonnet peppers (whole, adjust for heat preference)

Fresh cilantro or parsley for garnish (optional)

Instructions
 

Marinate the Chicken: In a large bowl, combine chicken pieces with Jamaican curry powder, allspice, garlic powder, onion powder, thyme, black pepper, and salt. Mix thoroughly to coat the chicken evenly. Cover and let marinate for at least 1 hour, preferably overnight in the refrigerator for deeper flavor.

    Sauté Aromatics: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

      Brown the Chicken: Add the marinated chicken pieces to the pot and cook for about 5-7 minutes until the chicken is lightly browned on all sides.

        Add Vegetables: Incorporate the bell pepper, carrot, and chopped green onions. Stir well to mix all ingredients together.

          Pour in Liquids: Add the coconut milk and chicken broth (or water) to the pot. Stir to combine. Place the Scotch bonnet peppers gently on top (do not cut, as it will release too much heat).

            Simmer the Curry: Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer for about 30-40 minutes, or until the chicken is tender and fully cooked. Stir occasionally, and add more water or broth if necessary to maintain desired consistency.

              Final Seasoning: Taste and adjust seasoning with salt, if necessary. Remove the Scotch bonnet pepper if you prefer a milder dish; it will continue to infuse heat even if removed late in cooking.

                Serve: Garnish with fresh cilantro or parsley if desired. Serve hot over steamed white rice or with traditional Jamaican rice and peas.

                  Prep Time, Total Time, Servings: 15 mins | 1 hr 10 mins | 4-6 servings