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Jamaican cuisine is a vibrant tapestry of flavors and cultures, weaving together influences from African, Spanish, British, and Indian traditions. This culinary heritage is characterized by its bold spices, fresh ingredients, and a rich use of herbs, all of which come together to create dishes that are not only delicious but also deeply rooted in the island's history. One standout dish that embodies these qualities is Authentic Jamaican Curry Chicken.
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Authentic Jamaican Curry Chicken

Discover the vibrant flavors of Jamaican cuisine with this Authentic Jamaican Curry Chicken recipe! This dish combines traditional spices, fresh ingredients, and rich cultural heritage, making it a family favorite. Learn how to marinate chicken, balance bold flavors, and create a creamy sauce infused with Scotch bonnet peppers. Serve it with rice and peas for the perfect meal. Dive into the flavors of Jamaica today! #JamaicanCurry #AuthenticRecipe #CulinaryTradition #CookingJoy #Foodie #Yummy

Ingredients

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

2 tablespoons Jamaican curry powder

1 teaspoon allspice (pimento)

1 teaspoon salt (or to taste)

1/2 teaspoon black pepper

1/4 cup vegetable oil (coconut oil is ideal)

1 large onion, chopped

2 cloves garlic, minced

2-3 green onions (scallions), chopped

1-2 Scotch bonnet peppers (whole or sliced for heat)

1 inch piece fresh ginger, grated

2 medium carrots, sliced

1 bell pepper (red or green), chopped

1 cup coconut milk

1-2 cups chicken broth or water

Fresh thyme (a few sprigs or 1 teaspoon dried thyme)

Juice of 1 lime

Instructions

Marinate the Chicken: In a large bowl, combine the chicken pieces with Jamaican curry powder, allspice, salt, and black pepper. Rub the spices all over the chicken. Squeeze the lime juice over it, cover, and let it marinate for at least 1 hour, preferably overnight in the refrigerator for richer flavor.

    Prepare the Base: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Once hot, add the chopped onions, and sauté until they are translucent (about 5 minutes).

      Add Aromatics: Stir in the minced garlic, green onions, Scotch bonnet peppers, and grated ginger. Sauté for an additional 2-3 minutes until fragrant.

        Brown the Chicken: Increase the heat to medium-high and add the marinated chicken pieces to the pot. Brown the chicken on all sides, about 5-7 minutes. This step adds depth of flavor to the dish.

          Introduce Vegetables: Add the sliced carrots and chopped bell pepper to the pot, mixing well.

            Simmer Awesomely: Pour in the coconut milk and enough chicken broth (or water) to just cover the chicken. Toss in the fresh thyme. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 30 minutes, or until the chicken is cooked through and tender.

              Taste and Adjust: Taste the sauce and adjust seasonings if necessary, adding more salt or pepper to your liking.

                Serve: Once cooked, remove the Scotch bonnet peppers if you prefer less heat. Serve the curry chicken over steamed rice or with traditional rice and peas, garnished with fresh green onions.

                  Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 4-6