Authentic Jamaican Curry Chicken

Discover the rich flavors of Jamaica with this authentic curry chicken recipe! Perfectly marinated chicken is simmered in a creamy coconut milk sauce with aromatic spices, fresh vegetables, and herbs. This dish is not only delicious but also comforting, making it an ideal meal for family gatherings. Serve it over rice or with roti for a complete experience. Enjoy a taste of the Caribbean right at home! Your taste buds will thank you!

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Ingredients

2 lbs chicken pieces (thighs, drumsticks, or breasts)

2 tablespoons Jamaican curry powder

1 teaspoon allspice (pimento)

1 teaspoon salt (adjust to taste)

1/2 teaspoon black pepper

1/2 teaspoon cayenne pepper (optional for heat)

2 tablespoons vegetable oil

1 large onion, chopped

3 cloves garlic, minced

1 inch ginger, grated

2-3 sprigs fresh thyme (or 1 teaspoon dried thyme)

1 bell pepper, chopped (red or green)

2 green onions (scallions), chopped

1 can (14 oz) coconut milk

2-3 cups chicken broth (or water)

2 medium potatoes, peeled and cubed

1-2 carrots, sliced

Fresh cilantro or parsley for garnish

Instructions

Marinate the Chicken: In a large bowl, combine chicken pieces with 1 tablespoon curry powder, allspice, salt, black pepper, and cayenne pepper. Mix well to coat the chicken. Cover and let marinate for at least 1 hour (preferably overnight in the fridge for enhanced flavor).

Sear the Chicken: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the marinated chicken pieces, skin side down, and brown on all sides for about 5-7 minutes. Remove the chicken and set aside.

Sauté Aromatics: In the same pot, add the chopped onion, garlic, ginger, and remaining 1 tablespoon of curry powder. Sauté until the onions become translucent and the mixture is fragrant, about 3-4 minutes.

Add Vegetables: Stir in the chopped bell pepper, green onions, potatoes, and carrots. Cook for an additional 2-3 minutes.

Combine Ingredients: Return the browned chicken to the pot. Add the coconut milk, thyme, and enough chicken broth (or water) to cover the chicken and vegetables. Bring to a boil.

Simmer: Reduce the heat to low and cover the pot. Allow the curry chicken to simmer for about 35-40 minutes or until the chicken is cooked through and tender, and the vegetables are soft. Stir occasionally, and adjust seasoning if needed.

Serve: Once cooked, garnish with fresh cilantro or parsley. Serve hot with rice, roti, or your favorite side.

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