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Jamaican cuisine is a vibrant tapestry of flavors, colors, and aromas that reflects the island's rich cultural heritage. Influenced by African, Indian, Chinese, and European culinary traditions, Jamaican food has gained global recognition for its unique and bold taste. Among the many delightful dishes that showcase this culinary diversity, curry chicken stands out as a beloved staple in Jamaican households. This dish not only embodies the essence of Caribbean cooking but also serves as a symbol of the island's history and the fusion of cultures.

Authentic Jamaican Curry Chicken

Embark on a flavorful journey to Jamaica with authentic curry chicken, a dish that captures the essence of Caribbean cuisine. This beloved staple blends rich cultural influences, highlighted by the unique combination of spices like Jamaican curry powder and allspice, alongside the heat of Scotch bonnet peppers. Discover the history, key ingredients, and step-by-step preparation tips that will help you create a comforting meal perfect for family gatherings or special occasions. Enjoy the harmonious flavors and vibrant aromas of this classic dish that truly embodies the spirit of Jamaica.
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Ingredients
  

2 pounds chicken pieces (thighs, drumsticks, or a mix)

2 tablespoons Jamaican curry powder (or more, to taste)

1 teaspoon allspice

1 teaspoon paprika

Salt and black pepper (to taste)

1/4 cup vegetable oil (for frying)

1 medium onion, chopped

3 cloves garlic, minced

1-inch piece ginger, grated

2-3 scallions, chopped

1-2 Scotch bonnet peppers (or to taste), whole (for flavor)

2 medium tomatoes, chopped

2 medium carrots, sliced

1 bell pepper (any color), sliced

2 cups chicken broth or water

1 can (400ml) coconut milk

Fresh thyme sprigs (about 6)

Lime wedges (for serving)

Instructions
 

Marinate the Chicken:

    In a large bowl, season the chicken pieces with Jamaican curry powder, allspice, paprika, salt, and black pepper. Make sure each piece is well coated. Cover and let marinate for at least 1 hour, preferably overnight in the refrigerator for more intense flavors.

      Heat the Oil:

        In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat.

          Cook the Aromatics:

            Add chopped onions to the pot and sauté until they are translucent. Stir in minced garlic and grated ginger, cooking for about 1-2 minutes until fragrant.

              Add the Chicken:

                Increase the heat to medium-high and add the marinated chicken pieces to the pot. Allow them to brown on all sides, about 5-7 minutes.

                  Combine Vegetables:

                    Once the chicken is browned, add the chopped tomatoes, sliced carrots, and bell pepper to the pot. Stir everything together, letting it all cook for another 5 minutes.

                      Add Liquids and Seasoning:

                        Pour in the chicken broth (or water) and coconut milk, and add the whole Scotch bonnet peppers and fresh thyme sprigs. Stir well to combine.

                          Simmer:

                            Bring the mixture to a boil, then reduce the heat to a low simmer. Cover the pot and let it cook for about 30-40 minutes, or until the chicken is fully cooked and tender.

                              Adjust Flavor:

                                Taste the curry and adjust seasoning if necessary, adding more salt, pepper, or curry powder as desired. If you like it spicier, you can carefully pierce the Scotch bonnet pepper and let it simmer for an additional few minutes (remove before serving).

                                  Serve:

                                    Remove from heat and discard the Scotch bonnet peppers. Serve the curry hot with boiled rice, rice and peas, or roti. Garnish with lime wedges and additional chopped scallions if desired.

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