Authentic Jamaican Curry Chicken Recipe

Jamaican Curry Chicken is a comforting, flavorful dish that showcases the vibrant spices and aromatic ingredients of the Caribbean. With tender chicken cooked in a rich, golden curry sauce infused with Jamaican herbs and seasonings, this dish is a must-try for anyone looking to explore authentic island cuisine. Perfect for family meals, gatherings, or as a cozy dinner, this dish will transport your taste buds straight to Jamaica.

Why You’ll Love This Recipe

1. Rich, Bold Flavors: The unique blend of Jamaican curry powder, allspice, and thyme creates a deeply aromatic dish.
2. Easy to Make: Straightforward instructions make this recipe accessible for beginners and experienced cooks alike.
3. Versatile and Nourishing: Serve with rice, roti, or boiled dumplings for a satisfying, complete meal.
4. Authentically Jamaican: This recipe captures the essence of traditional Jamaican cooking, using techniques and ingredients passed down through generations.

Step-by-Step Instructions

Step 1: Prepare the Chicken

1. Clean the Chicken: Rinse the chicken pieces under cold water and pat them dry with paper towels. Optionally, rub the chicken with lime juice to remove any raw smell.
2. Season: Place the chicken in a large bowl and season with salt, black pepper, garlic powder, onion powder, 1 tablespoon of curry powder, and allspice. Rub the spices thoroughly into the chicken for even flavor.
3. Marinate: Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 1 hour (preferably overnight for deeper flavor).

Step 2: Brown the Chicken

1. Heat Oil: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
2. Toast the Curry Powder: Add the remaining 1 tablespoon of curry powder to the oil and stir for 30 seconds to release its aroma. This step enhances the flavor and gives the dish its signature golden color.
3. Sear the Chicken: Add the chicken pieces to the pot and brown on all sides, about 2–3 minutes per side. Remove the chicken and set aside.

Step 3: Build the Curry Sauce

1. Sauté Vegetables: In the same pot, add the onions, green onions, garlic, and ginger. Sauté for 2–3 minutes until fragrant.
2. Add Bell Pepper: Stir in the diced bell pepper and cook for another 2 minutes.
3. Combine Liquids: Pour in the coconut milk and chicken broth, stirring to combine. Use a wooden spoon to scrape up any browned bits from the bottom of the pot—this adds extra flavor to the sauce.
4. Add Vegetables and Herbs: Stir in the potatoes, carrots, thyme sprigs, and bay leaf.

Step 4: Simmer the Curry

1. Return the Chicken: Place the browned chicken back into the pot, ensuring it is submerged in the sauce.
2. Simmer Gently: Reduce the heat to low, cover the pot, and let the curry simmer for 30–40 minutes. Stir occasionally to prevent sticking and ensure even cooking.
3. Adjust Thickness: If the sauce is too thick, add a splash of water or broth. If it’s too thin, uncover the pot and let it simmer until the desired consistency is reached.

Step 5: Final Touches

1. Season to Taste: Adjust the seasoning with additional salt or pepper, if needed.
2. Add Lime Juice: Stir in the lime juice for a hint of brightness.
3. Garnish: Remove the thyme sprigs and bay leaf before serving. Garnish with chopped green onions or fresh parsley for a pop of color.

Serving Suggestions

1. Rice and Peas: A classic pairing that complements the bold flavors of the curry.
2. Plain White Rice: Perfect for soaking up the rich, flavorful sauce.
3. Roti or Naan: For a hands-on eating experience, use bread to scoop up the curry.
4. Steamed Vegetables: Add a side of steamed broccoli, cabbage, or green beans for extra nutrition.

Tips for Success

1. Use Bone-In Chicken: Bones add depth of flavor to the dish, making it more authentic and delicious.
2. Toast the Curry Powder: Don’t skip this step—it intensifies the flavor and enhances the dish’s aroma.
3. Control the Heat: Adjust the amount of Scotch bonnet pepper based on your spice tolerance. Use gloves when handling the pepper to avoid irritation.
4. Marinate Longer: For the best flavor, marinate the chicken overnight.

Variations

1. Vegan Option: Substitute the chicken with tofu, chickpeas, or a mix of vegetables like cauliflower and zucchini. Use vegetable broth instead of chicken broth.
2. Spicy Boost: Add a dash of cayenne pepper or an extra Scotch bonnet pepper for more heat.
3. Different Proteins: Try this recipe with goat, shrimp, or fish for a twist on the classic.

Frequently Asked Questions

1. Can I use store-bought curry powder?

Yes, but ensure it’s a Jamaican-style curry powder for the most authentic flavor. Brands like Blue Mountain are great options.

2. What can I use instead of Scotch bonnet pepper?

You can substitute it with habanero pepper or jalapeño for a milder heat.

3. How do I make it creamier?

Add an extra splash of coconut milk or a tablespoon of heavy cream for a richer sauce.

Yield: 6

Authentic Jamaican Curry Chicken Recipe

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Jamaican Curry Chicken is a comforting, flavorful dish that showcases the vibrant spices and aromatic ingredients of the Caribbean. With tender chicken cooked in a rich, golden curry sauce infused with Jamaican herbs and seasonings, this dish is a must-try for anyone looking to explore authentic island cuisine. Perfect for family meals, gatherings, or as a cozy dinner, this dish will transport your taste buds straight to Jamaica.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

• For the Chicken Marinade:
• 2 lbs chicken (bone-in, skinless thighs, legs, or a mix, cut into medium pieces)
• 1 tablespoon Jamaican curry powder (preferably Jamaican Choice or Blue Mountain)
• 1 teaspoon all-purpose seasoning or chicken seasoning
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 teaspoons minced garlic
• 1 teaspoon grated ginger
• 1 Scotch bonnet pepper (optional, for extra heat)
• For the Curry Sauce:
• 2 tablespoons Jamaican curry powder
• 2 tablespoons cooking oil (vegetable or coconut oil)
• 1 medium onion, finely chopped
• 2 scallions (green onions), chopped
• 1 medium tomato, diced
• 2 medium carrots, sliced
• 2 medium potatoes, peeled and cubed
• 1 cup coconut milk
• 1 cup chicken stock or water
• 1 teaspoon thyme leaves (fresh or dried)
• 1 bay leaf
• Salt and pepper, to taste

Instructions

1. Marinate the Chicken

1. Wash the chicken pieces with lime juice or vinegar and pat dry.
2. In a large bowl, season the chicken with curry powder, all-purpose seasoning, salt, pepper, garlic, ginger, and Scotch bonnet pepper (if using). Mix well, ensuring the chicken is thoroughly coated.
3. Cover and let marinate for at least 1 hour, preferably overnight, in the refrigerator for deeper flavor.

2. Cook the Curry Base

1. Heat the oil in a large pot or Dutch oven over medium heat.
2. Add the 2 tablespoons of curry powder to the oil and stir. Cook for 1-2 minutes to “burn” the curry, releasing its full aroma and flavor. Be careful not to burn it.

3. Brown the Chicken

1. Add the marinated chicken pieces to the pot, searing them for 3-4 minutes per side until lightly browned. This step locks in the flavor.
2. Remove the chicken from the pot and set it aside.

4. Build the Sauce

1. In the same pot, sauté the onion, scallions, tomato, and carrots until softened, about 3-5 minutes.
2. Return the chicken to the pot and stir to combine with the vegetables.

5. Simmer the Curry

1. Add the potatoes, coconut milk, and chicken stock. Stir in thyme leaves and the bay leaf.
2. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30-40 minutes, stirring occasionally, until the chicken is tender and the potatoes are cooked through.

6. Adjust Seasoning

1. Taste the curry and adjust the seasoning with additional salt or pepper, if needed.
2. For a spicier kick, add more Scotch bonnet pepper or a dash of cayenne pepper.

Notes

Authentic Curry Powder: Use Jamaican curry powder for the most authentic flavor. It has a unique blend of turmeric, allspice, and other spices.

Bone-In Chicken: Bone-in chicken provides richer flavor to the dish, but boneless chicken can be used for convenience.

Low and Slow Cooking: Allow the curry to simmer gently to develop its flavors fully.

Spice Control: Adjust the Scotch bonnet pepper to your preferred heat level or omit it for a milder curry.