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Jamaican cuisine is a vibrant tapestry of flavors, colors, and aromas that reflect the island's rich cultural heritage. From the fiery heat of jerk seasoning to the comforting warmth of rice and peas, each dish tells a story of the diverse influences that have shaped Jamaica's culinary landscape. One dish that stands out for its bold flavors and aromatic spices is Authentic Jamaican Curry Chicken, a beloved staple that has captured the hearts (and taste buds) of food enthusiasts around the globe.

Authentic Jamaican Curry Chicken

Experience the bold flavors of Jamaica with this authentic curry chicken recipe! Marinated bone-in chicken is coated in a fragrant blend of Jamaican curry powder, allspice, and fresh herbs, then simmered to perfection with potatoes and bell peppers. This dish is perfect for family meals and pairs wonderfully with rice and peas or Jamaican dumplings. Elevate your dinner table with a touch of the Caribbean – your taste buds will thank you! Enjoy the savory goodness!
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Ingredients
  

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

2 tablespoons Jamaican curry powder

1 teaspoon allspice

1 teaspoon salt

½ teaspoon black pepper

3 tablespoons vegetable oil

1 large onion, chopped

4 cloves garlic, minced

1-inch piece fresh ginger, grated

2 sprigs fresh thyme (or 1 teaspoon dried thyme)

1 Scotch bonnet pepper (whole, pierced for heat)

2-3 cups chicken broth (or water)

2 medium potatoes, diced

1 bell pepper (any color), chopped

2 green onions, chopped

Fresh cilantro (for garnish, optional)

Instructions
 

Marinate the Chicken: In a large bowl, combine the chicken pieces with the Jamaican curry powder, allspice, salt, and black pepper. Make sure the chicken is well coated. Let it marinate for at least 1 hour (or overnight in the refrigerator for more flavor).

    Sauté the Aromatics: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they are translucent (about 5 minutes). Then, add the minced garlic and grated ginger, sautéing for an additional minute until fragrant.

      Brown the Chicken: Increase the heat to medium-high and add the marinated chicken pieces to the pot. Brown the chicken on all sides (about 5-7 minutes).

        Add Liquids and Vegetables: Pour in the chicken broth (or water) to cover the chicken. Add the thyme sprigs and the pierced Scotch bonnet pepper (for heat). Bring to a simmer.

          Simmer: Reduce the heat to low, cover the pot, and let it simmer for about 30 minutes.

            Add Potatoes and Peppers: After 30 minutes, add the diced potatoes and chopped bell pepper to the pot. Stir well, cover again, and continue to simmer for another 20-25 minutes, or until the potatoes are tender and the chicken is cooked through.

              Final Seasoning: Taste the curry and adjust seasoning if needed. Remove the whole Scotch bonnet pepper before serving to control the spice.

                Garnish and Serve: Stir in the chopped green onions and garnish with fresh cilantro if desired. Serve the curry hot with rice and peas or traditional Jamaican dumplings.

                  Prep Time: 1 hour marination, 10 minutes cooking prep | Total Time: 1 hour 15 minutes | Servings: 4-6