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Jamaican cuisine is a vibrant tapestry woven from the rich cultural heritage of the island, celebrating a fusion of flavors, spices, and cooking techniques that reflect the diverse influences of its history. From the spicy jerk chicken to the sweet and savory festival dumplings, the culinary landscape of Jamaica showcases a love for bold flavors and fresh ingredients. Among the many delectable dishes that define this cuisine, Jamaican curry chicken stands as a beloved staple, celebrated for its aromatic spices and robust taste.

Authentic Jamaican Curry Chicken

Transport your taste buds to the Caribbean with this authentic Jamaican Curry Chicken recipe! Juicy chicken thighs are marinated in fragrant spices, then simmered with coconut milk and a medley of veggies for a hearty meal. Spice it up with Scotch bonnet peppers for a kick, or enjoy it mild. It's perfect served over rice with a squeeze of lime and fresh cilantro. Quick to prep and packed with flavor, this dish is sure to impress!
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Ingredients
  

2 lbs chicken thighs, bone-in and skin-on

2 tablespoons Jamaican curry powder

1 teaspoon allspice

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt (or to taste)

½ teaspoon black pepper

2 tablespoons vegetable oil

1 large onion, chopped

3 cloves garlic, minced

1 thumb-sized piece of ginger, grated

2-3 Scotch bonnet peppers (whole for less heat, sliced for more)

2 sprigs fresh thyme (or 1 teaspoon dried thyme)

2 cups coconut milk

1 cup chicken broth

1 medium potato, cubed

2 carrots, sliced

1 bell pepper, chopped

Fresh cilantro for garnish (optional)

Lime wedges for serving

Instructions
 

Marinate the Chicken: In a large mixing bowl, combine the chicken with curry powder, allspice, garlic powder, onion powder, salt, and black pepper. Toss the chicken until it's evenly coated. Let it marinate for at least 1 hour (overnight for best flavor).

    Sauté the Aromatics: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they're translucent and golden, about 5-7 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

      Brown the Chicken: Add the marinated chicken to the pot, skin-side down. Cook for about 5-7 minutes until the chicken is browned on one side. Flip the pieces over and brown the other side for another 5 minutes.

        Add Heat and Flavor: Toss in the whole or sliced Scotch bonnet peppers and thyme, stirring well to combine. This will infuse the dish with a delightful heat and depth of flavor.

          Simmer: Pour in the coconut milk and chicken broth, bringing the mixture to a gentle boil. Once it begins to boil, reduce the heat to low, cover the pot, and let it simmer for about 30 minutes.

            Add Vegetables: After 30 minutes, add the cubed potato, sliced carrots, and chopped bell pepper to the pot. Stir to combine and cook for another 20-30 minutes until the chicken is tender and the vegetables are cooked through.

              Taste and Adjust: Check the seasoning and adjust salt or spiciness according to your preference. If you want it spicier, you can add some chili flakes or more Scotch bonnet peppers.

                Serve: Remove the pot from heat. Garnish with fresh cilantro and serve hot with rice and lime wedges on the side.

                  Prep Time: 10 min | Total Time: 1 hr 30 min | Servings: 4-6 |