Authentic Jamaican Curry Chicken
Ingredients:
2 lbs chicken, cut into pieces (bone-in or boneless)
Juice of 1 lime (for marinating chicken)
2 tablespoons Jamaican curry powder
1 teaspoon turmeric powder
1 teaspoon ground allspice
1 teaspoon ground black pepper
1 teaspoon sea salt
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1-inch piece of ginger, minced
2 scallions, chopped
1 scotch bonnet pepper, chopped (optional)
2 medium potatoes, peeled and diced
2 carrots, sliced
1 cup coconut milk
1 cup chicken broth
1 tablespoon fresh thyme leaves
2 tablespoons fresh cilantro, chopped (for garnish)
Instructions:
Marinate the Chicken: In a large bowl, combine chicken with lime juice, curry powder, turmeric, allspice, black pepper, and salt. Mix well to coat, then cover and refrigerate for at least 30 minutes (or overnight for deeper flavor).
Cook the Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, garlic, ginger, scallions, and scotch bonnet pepper (if using). Sauté for about 5 minutes until fragrant and translucent.
Brown the Chicken: Add the marinated chicken to the pot and brown on all sides for 5–7 minutes. This builds flavor and color.
Simmer the Curry: Stir in potatoes, carrots, coconut milk, chicken broth, and thyme. Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, until the chicken is tender and the vegetables are soft.
Serve: Garnish with fresh cilantro and serve hot with rice, roti, or naan.
Notes:
For extra depth, marinate the chicken overnight.
Adjust the spice level by using more or less scotch bonnet.
Full-fat coconut milk adds the richest flavor, but light coconut milk works too.
Great for leftovers—flavors deepen the next day!
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