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Jamaican cuisine is a vibrant tapestry of flavors, colors, and aromas that reflects the rich cultural heritage of the island. With influences from Africa, Europe, and the indigenous Taino people, Jamaican dishes are known for their boldness and creativity. Among the myriad of culinary delights, one dish stands out for its delectable taste and widespread popularity: Curry Chicken. This dish is not only a staple in Jamaican households but also a beloved centerpiece at cultural celebrations, family gatherings, and festive occasions.

Authentic Jamaican Curry Chicken

Dive into the vibrant flavors of the Caribbean with this authentic Jamaican Curry Chicken recipe! This dish combines tender chicken marinated in aromatic Jamaican curry powder, allspice, garlic, and ginger, simmered with coconut milk for a creamy finish. Sautéed with fresh vegetables and a touch of heat from a Scotch bonnet pepper, it’s a true crowd-pleaser. Serve it over fluffy rice for a meal that transports you straight to the islands. Perfect for family dinners or special occasions!
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Ingredients
  

2 lbs chicken (cut into pieces, skinless preferred)

3 tablespoons Jamaican curry powder

1 teaspoon allspice (pimento)

1 teaspoon salt (adjust to taste)

1/2 teaspoon black pepper

1/4 cup vegetable oil (or coconut oil)

1 large onion (sliced)

2 garlic cloves (minced)

1 thumb-sized piece of ginger (grated)

2-3 scallions (chopped)

1 Scotch bonnet pepper (whole, for heat, optional)

1 large carrot (sliced)

1 cup chicken broth (or water)

1 can (12 oz) coconut milk

Fresh cilantro (for garnish)

Instructions
 

Marinate the Chicken: In a large bowl, combine the chicken pieces with Jamaican curry powder, allspice, salt, and black pepper. Rub the spices into the chicken thoroughly. Allow it to marinate for at least 1 hour, or overnight in the refrigerator for more flavor.

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

      Sauté Aromatics: Add the sliced onion, minced garlic, and grated ginger to the pot. Sauté for about 5 minutes until the onion is translucent and fragrant.

        Brown the Chicken: Add the marinated chicken to the pot. Brown the chicken pieces for about 7-10 minutes, stirring occasionally. This step helps to develop deep flavors.

          Add Vegetables and Liquids: Stir in the sliced carrot, chopped scallions, and the whole Scotch bonnet pepper (add more for extra heat if desired). Pour in the chicken broth and coconut milk, give it a good stir to combine all ingredients.

            Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer gently for about 30-40 minutes, stirring occasionally, until the chicken is cooked through and tender. If the sauce is too thick, add a little more broth or water.

              Adjust Seasoning: Taste and adjust the seasoning with additional salt or pepper if needed. Remove the Scotch bonnet pepper before serving for a milder dish.

                Garnish and Serve: Garnish with fresh cilantro before serving. Serve hot over fluffy white rice or with traditional rice and peas.

                  Prep Time, Total Time, Servings:

                    15 minutes | 1 hour | 4 servings