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Jamaican cuisine is a vibrant tapestry of flavors, colors, and cultures, reflecting the island's rich history and diverse influences. With its roots deeply embedded in African, European, and indigenous Taino traditions, Jamaican food is renowned for its bold spices, savory dishes, and a unique blend of sweet and spicy flavors. Among the many culinary treasures that Jamaica has to offer, curry chicken stands out as a beloved dish that showcases the island's distinctive approach to cooking.

Authentic Jamaican Curry Chicken

Transport your taste buds to the Caribbean with this Authentic Jamaican Curry Chicken! Made with tender chicken marinated in vibrant Jamaican spices, garlic, and ginger, this dish explodes with flavor. Simmered with potatoes and complemented by the heat of Scotch bonnet peppers, it’s a comforting meal that's perfect over rice or with fried dumplings. Ready in just over an hour, it's an easy way to enjoy a taste of Jamaica at home!
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Ingredients
  

2 to 3 pounds of chicken (bone-in, skinless, and cut into pieces)

2 tablespoons Jamaican curry powder (preferably yellow)

1 tablespoon allspice (pimento)

1 teaspoon ground black pepper

1 teaspoon salt (more to taste)

3 cloves garlic (minced)

1 inch piece of ginger (grated)

1 large onion (chopped)

2 scallions (chopped)

1 to 2 Scotch bonnet peppers (whole for mild heat, chopped for more heat)

2 tablespoons vegetable oil

2 cups chicken broth

2 medium potatoes (peeled and diced)

1 bell pepper (sliced, any color)

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

Juice of 1 lime

Fresh cilantro (for garnish)

Instructions
 

Marinate the Chicken: In a large bowl, combine the chicken pieces with Jamaican curry powder, allspice, black pepper, salt, minced garlic, grated ginger, chopped onions, and lime juice. Mix well so the chicken is evenly coated. Cover and refrigerate 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. Remove the chicken from the marinade (reserve the marinade) and brown the chicken pieces on all sides, about 5 minutes. Work in batches if necessary. Remove chicken and set aside.

      Sauté Aromatics: In the same pot, add the chopped scallions, sliced bell pepper, and whole Scotch bonnet pepper. Sauté until fragrant, about 2 minutes.

        Cook the Chicken: Return the browned chicken to the pot along with any reserved marinade. Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for about 30 minutes.

          Add Potatoes: Stir in the diced potatoes and fresh thyme. Cover again and let it simmer for an additional 20-25 minutes, or until the chicken is thoroughly cooked, and potatoes are tender.

            Adjust Seasoning: Taste and adjust seasoning with more salt if needed. If you prefer more heat, you can chop the Scotch bonnet pepper and mix it in during the final minutes of cooking.

              Serve: Remove from heat and let it sit for a few minutes. Remove the Scotch bonnet pepper if you prefer less heat. Garnish with fresh cilantro and serve hot over white rice or with traditional festivals (fried dumplings).

                Prep Time, Total Time, Servings: 20 minutes | 1 hour 15 minutes | 4-6 servings