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Jamaican cuisine is a vibrant tapestry woven from a rich history of cultural influences, including African, Spanish, British, and Indian heritage. At the heart of this culinary tradition is the beloved dish known as curry chicken. More than just a meal, Jamaican curry chicken embodies the spirit of the island, combining bold flavors, aromatic spices, and a touch of warmth that reflects the Jamaican way of life. This dish is often found at family gatherings, festive occasions, and casual Sunday dinners, making it a staple of Jamaican culture.

Authentic Jamaican Curry Chicken

Indulge in the vibrant flavors of Jamaica with this authentic curry chicken recipe! Marinated in aromatic spices and cooked to perfection, this dish features tender chicken, hearty vegetables, and a kick of heat from scotch bonnet peppers. It's perfect served over steamed rice or with rice and peas. Easy to make and full of rich taste, it’s a delicious way to bring a taste of the Caribbean to your dinner table. Enjoy a true taste of Jamaica!
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Ingredients
  

2 lbs chicken pieces (bone-in, skinless)

2 tablespoons Jamaican curry powder

1 teaspoon allspice

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon thyme (dried or fresh)

1 large onion, chopped

4 cloves garlic, minced

1 inch ginger, grated

2-3 scallions, chopped

1-2 scotch bonnet peppers (whole, for flavor)

2 medium potatoes, peeled and diced

2 carrots, sliced

1 bell pepper (red or green), chopped

2 cups chicken broth

2 tablespoons vegetable oil

Fresh cilantro (for garnish, optional)

Instructions
 

Marinate the Chicken: In a large bowl, combine chicken pieces with Jamaican curry powder, allspice, salt, black pepper, thyme, minced garlic, and grated ginger. Massage the spices into the chicken. Cover and let marinate in the refrigerator for at least 1 hour (or overnight for best flavor).

    Brown the Chicken: Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Once hot, add the marinated chicken pieces (in batches if necessary) and brown them on all sides for about 5 minutes each. Remove the browned chicken and set aside.

      Sauté Vegetables: In the same pot, add chopped onions, scallions, and bell peppers. Sauté until softened, about 3-4 minutes. Stir in the diced potatoes and sliced carrots to cook for another 2 minutes.

        Create the Curry Base: Pour in the chicken broth and stir. Add the browned chicken pieces back into the pot along with the whole scotch bonnet peppers. Bring the mixture to a simmer.

          Simmer the Curry: Once simmering, reduce the heat to low, cover the pot, and let the curry cook for about 30-40 minutes, or until the chicken is fully cooked and tender. Stir occasionally and adjust seasoning if necessary.

            Serve: Carefully remove the scotch bonnet peppers if you prefer less heat. Serve the curry hot over steamed white rice or with traditional rice and peas. Garnish with fresh cilantro, if desired.

              Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4-6