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Jamaican cuisine is a vibrant tapestry woven from the island's rich cultural heritage, showcasing a unique blend of flavors, spices, and cooking techniques influenced by African, European, Indian, and indigenous Taino traditions. This culinary melting pot reflects the island's history, where the fusion of diverse influences has resulted in a distinct and mouthwatering gastronomic landscape. One standout dish that captures the essence of Jamaican cooking is Authentic Jamaican Curry Chicken.

Authentic Jamaican Curry Chicken

Dive into a taste of paradise with this authentic Jamaican Curry Chicken recipe! Featuring tender chicken marinated in a blend of Jamaican curry powder and spices, this dish is bursting with flavor. Sauté colorful veggies, simmer everything to perfection, and finish with fresh cilantro. Serve it over rice and peas or with dumplings for a complete Jamaican experience. Perfect for family dinners or impressing guests, this recipe brings island vibes right to your kitchen!
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Ingredients
  

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

2 tablespoons Jamaican curry powder

1 teaspoon allspice (pimento)

2 teaspoons salt (adjust to taste)

1 teaspoon black pepper

1 tablespoon vegetable oil

1 large onion (sliced)

2 cloves garlic (minced)

1 inch piece of ginger (grated)

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

2-3 green onions (sliced)

1 bell pepper (sliced)

1 medium carrot (sliced)

1 Scotch bonnet pepper (whole, for heat, adjust to taste)

3 cups chicken broth (or water)

1 tablespoon soy sauce (optional)

Fresh cilantro (for garnish)

Instructions
 

In a large mixing bowl, combine the chicken pieces with the Jamaican curry powder, allspice, salt, and black pepper. Ensure each piece of chicken is well coated. Allow to marinate for at least 30 minutes, or longer for deeper flavor.

    Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the marinated chicken pieces in batches, searing each side until browned (about 3-4 minutes per side). Remove the chicken and set aside.

      In the same pot, add the sliced onion, garlic, ginger, thyme, green onions, bell pepper, and carrot. Sauté for about 5 minutes, or until the vegetables are softened.

        Return the browned chicken to the pot. Pour in the chicken broth (or water) and soy sauce, stirring to combine. Add the whole Scotch bonnet pepper. 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. If necessary, adjust seasoning with additional salt or pepper.

            Once cooked, remove the Scotch bonnet pepper (if you want to reduce heat) and discard. Gently stir in chopped cilantro for a fresh finish.

              Serve hot, paired with fluffy rice and peas, or enjoy with dumplings for a traditional Jamaican experience!

                Prep Time: 30 mins | Total Time: 1 hr 15 mins | Servings: 4-6