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Jamaican cuisine is a vibrant tapestry of flavors, colors, and traditions. Among its most beloved dishes, authentic Jamaican curry chicken stands out as a culinary icon that embodies the island’s rich cultural heritage. This dish is not just a meal; it is a celebration of Jamaica’s diverse influences, blending the warmth of Caribbean flavors with the fragrant spices of Indian cooking.

Authentic Jamaican Curry Chicken

Dive into the vibrant flavors of Jamaica with this authentic curry chicken recipe! Perfectly spiced with Jamaican curry powder and allspice, this dish is a feast for the senses. The tender chicken simmers in a rich coconut milk and chicken broth blend, enhanced by the warmth of ginger, garlic, and a hint of Scotch bonnet pepper. Serve it with rice or roti for a true island experience. Easy to make and packed with flavor, it's perfect for any occasion!
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Ingredients
  

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

2 tablespoons Jamaican curry powder

1 teaspoon allspice (pimento)

1 teaspoon salt (or to taste)

½ teaspoon black pepper

2 tablespoons vegetable oil

1 large onion (chopped)

4 cloves garlic (minced)

1 tablespoon fresh ginger (grated)

2 green bell peppers (sliced)

1 small Scotch bonnet pepper (whole, for flavor)

2 medium tomatoes (diced)

2 cups coconut milk

2 cups chicken broth

2 stalks green onions (chopped, for garnish)

Fresh cilantro leaves (for garnish)

Instructions
 

In a large bowl, mix the chicken pieces with the Jamaican curry powder, allspice, salt, and black pepper. Ensure the chicken is well-coated with the spices. Let it marinate for at least 30 minutes (or overnight for more flavor).

    In a large Dutch oven or heavy pot, heat the vegetable oil over medium heat. Add the seasoned chicken pieces and brown them on all sides for about 5-7 minutes. Remove the chicken from the pot and set aside.

      In the same pot, add the chopped onion, garlic, and ginger. Sauté until the onion becomes translucent—about 3-4 minutes.

        Add the sliced green bell peppers and continue to cook for another 2 minutes.

          Stir in the diced tomatoes and cook for a further 2-3 minutes, allowing them to soften and release their juices.

            Return the browned chicken pieces to the pot. Pour in the coconut milk and chicken broth, and add the whole Scotch bonnet pepper. Stir to combine, making sure the chicken is submerged in the liquid.

              Bring the mixture to a gentle simmer. Cover the pot and allow it to cook for about 30-40 minutes, or until the chicken is tender and cooked through. Stir occasionally and add water if necessary to maintain the desired consistency of the sauce.

                Once cooked, remove the Scotch bonnet pepper if you prefer less heat. Taste and adjust seasoning with more salt if necessary.

                  Serve the authentic Jamaican curry chicken hot, garnished with chopped green onions and fresh cilantro leaves, alongside steamed rice, rice and peas, or roti for an authentic experience.

                    Prep Time: 30 minutes | Total Time: 1 hour 15 minutes | Servings: 4-6