This is Authentic Jamaican Curry Chicken recipe. Bursting with aromatic spices and rich coconut milk, this dish is a true representation of Jamaican culinary heritage. Tender chicken pieces are simmered to perfection in a savory curry sauce infused with turmeric, ginger, garlic, and Scotch bonnet peppers for a touch of heat. Serve it with rice and peas or roti to savor the essence of the Caribbean right in your own kitchen.
Ingredients:
- 2 pounds chicken thighs or drumsticks, skinless and bone-in, cut into pieces
- 2 tablespoons curry powder (Jamaican curry powder if available)
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1-2 Scotch bonnet peppers, seeded and finely chopped (adjust to taste)
- 1 teaspoon turmeric powder
- 1 teaspoon thyme, dried (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon allspice, ground
- 1 teaspoon paprika
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Fresh cilantro or parsley, chopped for garnish
Instructions:
- Marinate the Chicken:
- In a bowl, season the chicken pieces with salt, pepper, and half of the curry powder. Rub the spices into the chicken and let it marinate for at least 30 minutes (or up to overnight) in the refrigerator.
- Prepare the Curry Sauce:
- Heat the vegetable oil in a large, heavy-bottomed pot over medium heat.
- Add the onion and cook until softened, about 5 minutes.
- Stir in the garlic, ginger, Scotch bonnet peppers, turmeric, thyme, allspice, and paprika. Cook for another 2 minutes until fragrant.
- Cook the Chicken:
- Push the onion mixture to the side of the pot and add the marinated chicken pieces. Brown the chicken on all sides, about 5-7 minutes.
- Simmer:
- Pour in the coconut milk and chicken broth. Stir well to combine everything.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30-40 minutes, stirring occasionally, until the chicken is tender and cooked through.
- Adjust Seasoning and Serve:
- Taste and adjust seasoning with salt, pepper, and more curry powder if desired.
- Garnish with fresh chopped cilantro or parsley before serving.
Tips:
- For a richer flavor, you can use bone-in chicken thighs or drumsticks.
- Adjust the amount of Scotch bonnet peppers according to your spice tolerance.
- Serve Jamaican Curry Chicken with rice and peas, Jamaican rice and beans, or roti bread for an authentic Caribbean meal.
