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Jamaican cuisine is a vibrant tapestry woven from the island's rich cultural heritage, combining elements from African, European, Indian, and indigenous Taino influences. This fusion creates a culinary experience unlike any other, characterized by bold flavors, colorful ingredients, and a deep connection to the land. Among the many beloved dishes that define Jamaican cooking, curry chicken stands out as a staple in households across the island. It is not just a meal; it is a celebration of community, family, and tradition.

Authentic Jamaican Curry Chicken

Dive into the flavors of the Caribbean with this authentic Jamaican Curry Chicken recipe! With marinated chicken infused with vibrant spices, coconut milk, and a kick from Scotch bonnet peppers, this dish is a true crowd-pleaser. Perfectly simmered for tenderness, it pairs beautifully with rice and peas. Enjoy a taste of Jamaica in your kitchen — it's easy to make and absolutely delicious! Ideal for weeknight dinners or special occasions.
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Ingredients
  

2 lbs chicken (bone-in, skinless, cut into pieces)

2 tablespoons Jamaican curry powder

1 teaspoon thyme (dried or fresh)

1 tablespoon allspice (pimento)

1 teaspoon black pepper

1 teaspoon salt (adjust to taste)

1 large onion (sliced)

3 cloves garlic (minced)

1 inch ginger (grated)

1-2 Scotch bonnet peppers (whole, adjust for heat preference)

2 medium tomatoes (chopped)

1 bell pepper (sliced, any color)

4 cups coconut milk

2 tablespoons vegetable oil

1 bunch green onions (chopped)

Fresh cilantro (for garnish, optional)

Instructions
 

In a large bowl, season the chicken pieces with the Jamaican curry powder, thyme, allspice, black pepper, and salt. Mix thoroughly to ensure the chicken is well coated. Let it marinate for at least 1 hour (or overnight in the refrigerator for best flavor).

    Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the marinated chicken (liquid and all) and sear until browned on all sides, about 5-7 minutes.

      Once browned, add the sliced onion, minced garlic, ginger, and the Scotch bonnet peppers (do not slice them unless you want extra heat). Stir and cook for another 5 minutes until the onions are translucent.

        Add the chopped tomatoes and bell pepper to the pot, stirring everything together. Cook for an additional 3-4 minutes.

          Pour in the coconut milk, ensuring all ingredients are submerged. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for about 35-40 minutes, or until the chicken is fully cooked and tender, stirring occasionally.

            Once done, remove the Scotch bonnet peppers (or leave them in for extra flavor). Taste and adjust the seasoning if necessary.

              Serve hot, garnished with chopped green onions and fresh cilantro if desired. Pair it with rice and peas or your favorite side.

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