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Oct 8

Jamaican Curry Chicken Recipe

Jamaican Curry Chicken is a staple in the island's culinary repertoire, offering a tantalizing blend of spices and herbs that brings the vibrant flavors of the Caribbean to life. This dish is not only easy to prepare but also a favorite among many for its rich taste and heartiness. Whether you're a seasoned cook or a beginner, this recipe will guide you through the process of making a mouthwatering Jamaican curry chicken that your family and friends will love.


Jamaican Curry Chicken Recipe


Ingredients:

  • 3 lbs chicken (cut into bite-sized pieces, skinless and bone-in for more flavor)

  • 2 tablespoons Jamaican curry powder (preferably Betapac or Grace)

  • 1 large onion, chopped

  • 3 cloves garlic, minced

  • 3 stalks of scallion (green onions), chopped

  • 2 sprigs fresh thyme

  • 1 Scotch bonnet pepper (whole for less heat, chopped for extra spice)

  • 1 large carrot, diced

  • 2 medium potatoes, peeled and diced

  • 2 tablespoons vegetable oil

  • 1 teaspoon all-purpose seasoning

  • 1 teaspoon salt (to taste)

  • 1/2 teaspoon black pepper

  • 1 teaspoon pimento (allspice) seeds

  • 1 cup coconut milk

  • 1 ½ cups water or chicken broth

  • Juice of 1 lime (for cleaning chicken)


Instructions:

1. Prepare the Chicken

Start by cleaning the chicken with lime juice and water. Drain and pat dry. Season the chicken with salt, pepper, all-purpose seasoning, pimento seeds, chopped garlic, scallion, and thyme. Let the chicken marinate for at least 1 hour (overnight if possible for best results).


2. Cook the Chicken

Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the curry powder and "burn" it by stirring constantly for 1-2 minutes. This releases the aromas and deepens the flavor of the curry.

Add the seasoned chicken to the pot and stir well, ensuring each piece is coated with the curry mixture. Allow the chicken to brown slightly for 5-7 minutes.


3. Add Vegetables and Liquid

Once the chicken is browned, add the diced potatoes, carrots, and the whole Scotch bonnet pepper to the pot. Stir to combine. Pour in the coconut milk and water (or chicken broth), making sure the chicken is mostly submerged. Bring the mixture to a boil.


4. Simmer

Reduce the heat to low, cover the pot, and let the curry simmer for about 30-40 minutes. Stir occasionally to prevent sticking. The chicken should be tender, and the potatoes should be soft. The sauce will thicken into a flavorful gravy.


5. Final Taste and Serve

Taste the curry and adjust the seasoning if needed by adding more salt or pepper. If you want a spicier kick, break the Scotch bonnet pepper into the curry (be cautious, as Scotch bonnets are very hot!).

Serve your Jamaican Curry Chicken over steamed white rice or with traditional Jamaican rice and peas. For an authentic experience, pair it with a side of fried plantains or boiled dumplings.


Tips for Making the Perfect Jamaican Curry Chicken:

  • Curry Powder: Jamaican curry powder has a distinct flavor compared to Indian curry powder. Be sure to use an authentic Jamaican brand for the best results.

  • Scotch Bonnet Pepper: If you can't find Scotch bonnet peppers, you can substitute with habanero peppers, but be aware that Scotch bonnets have a more fruity, flavorful heat.

  • Marination: The longer you marinate the chicken, the more flavorful your dish will be. Overnight marination is recommended.

  • Coconut Milk: For a richer, creamier curry, use full-fat coconut milk.


Jamaican Curry Chicken is a soul-satisfying dish, perfect for a cozy dinner or a special occasion. Its bold flavors, tender chicken, and creamy curry sauce make it a crowd-pleaser every time. Give this recipe a try, and bring a taste of Jamaica to your kitchen!


Enjoyed this recipe? Check out more delicious Jamaican dishes on Caribbean EMagzine, where we bring the authentic flavors of the islands to your table!



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