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For a tasty Jamaican curry chicken, you need the following main items: - 2 lbs chicken thighs, cut into bite-sized pieces - 1 onion, chopped - 3 cloves garlic, minced - 1-inch piece ginger, grated - 1 bell pepper, chopped (green or yellow) - 1 can (14 oz) coconut milk - 1 cup chicken broth - 2-3 sprigs fresh thyme - 1-2 Scotch bonnet peppers, whole (adjust for heat preference) - Salt and pepper to taste - 2 tablespoons vegetable oil These ingredients work together to create a rich, flavorful dish. The chicken thighs stay juicy, while the coconut milk adds creaminess. The right spices make Jamaican curry chicken special. You will use: - 2 tablespoons Jamaican curry powder - 1 teaspoon allspice - 1 teaspoon smoked paprika These spices give the dish warmth and depth. The Jamaican curry powder brings a unique flavor, while allspice adds a hint of sweetness. To make your meal even better, consider these garnishes and sides: - Fresh cilantro or parsley for garnish - Fluffy white rice or traditional Jamaican rice and peas These extras add color and freshness to your plate. The rice soaks up the delicious sauce, making every bite perfect. {{ingredient_image_1}} Start by marinating the chicken. Take 2 lbs of chicken thighs and cut them into bite-sized pieces. In a large bowl, mix the chicken with 2 tablespoons of Jamaican curry powder. Add 1 teaspoon of allspice and 1 teaspoon of smoked paprika. Season with salt and pepper to taste. Toss everything well. Cover the bowl and let it sit for at least 30 minutes. This step boosts the flavor of your chicken. Next, heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add 1 chopped onion, 3 minced garlic cloves, and 1 inch of grated ginger. Stir and sauté for about 3-4 minutes. You want the onions to turn translucent. This base adds depth to your dish. Now, it's time to brown the chicken. Increase the heat to medium-high. Add the marinated chicken to the pot. Cook for about 5-7 minutes, stirring often. After the chicken is browned, add 1 chopped bell pepper. Then pour in a 14 oz can of coconut milk and 1 cup of chicken broth. Toss in 2-3 sprigs of fresh thyme and 1-2 whole Scotch bonnet peppers. Bring this mixture to a simmer. Reduce the heat to low and cover the pot. Let it simmer for 30-40 minutes. Stir occasionally to mix the flavors. Check for tenderness; the chicken should be fully cooked. Adjust the seasoning with more salt and pepper, if needed. If you want extra heat, poke the Scotch bonnet to release more flavor. Before serving, remove the Scotch bonnet and thyme sprigs. Serve your Jamaican curry chicken in deep bowls over fluffy white rice or traditional rice and peas. Enjoy the vibrant flavors! To boost the flavor of your Jamaican curry chicken, marinate the chicken well. Use Jamaican curry powder, allspice, and smoked paprika. Mix these spices with salt and pepper. Allow the chicken to sit in this spice mix for at least 30 minutes. If you have more time, let it marinate for a few hours or overnight. This step makes the chicken tasty and tender. Scotch bonnet peppers add a unique heat to your dish. If you like spice, use one or two whole peppers. For less heat, use a single pepper and keep it whole. You can also poke holes in the pepper before adding it to the pot. This helps release more heat during cooking. Always taste your dish before serving. You can remove the pepper if it is too spicy. Cooking time is key for tender chicken. After browning, simmer the chicken for 30 to 40 minutes. This slow cooking allows the chicken to absorb all the flavors. Stir occasionally to prevent sticking. Check if the chicken is fully cooked. It should be tender and juicy. If you want, use a meat thermometer. The chicken should reach 165°F for safety. Pro Tips Marination Magic: Allow your chicken to marinate for a few hours or overnight for deeper flavor absorption. Heat Control: Adjust the number of Scotch bonnet peppers according to your heat tolerance. Remember, you can always add more spice, but it’s hard to take it away! Texture Matters: For a creamier sauce, blend a portion of the coconut milk before adding it to the pot. This will enhance the overall texture of your curry. Garnish Game: Fresh herbs like cilantro or parsley not only add color but also elevate the dish's flavor profile. Don’t skip this step! {{image_2}} You can switch out chicken for other proteins. Goat meat is a popular choice in Jamaica. It adds a rich flavor that many love. If you prefer plant-based options, try tofu. Firm tofu works well and absorbs all the spices. Make sure to marinate it just like chicken. This way, it picks up that amazing Jamaican taste. You can easily make this dish vegan or vegetarian. Instead of chicken, use chickpeas or jackfruit. Both options take on flavors well. For the base, keep the coconut milk and spices. Add more veggies like carrots, zucchini, or spinach for texture and color. These additions will make the dish hearty and satisfying. Get creative with your vegetables and spices. You can add potatoes or sweet potatoes for extra starch. Carrots add sweetness and color, too. If you like it spicy, add more Scotch bonnet peppers or a dash of cayenne. For a different twist, try adding turmeric or coriander. These spices enhance the flavor and give a unique taste to your curry. Store any leftover Jamaican curry chicken in an airtight container. Place it in the fridge. It will stay fresh for about three to four days. Make sure it cools down before sealing. This helps keep the flavor intact. You can freeze Jamaican curry chicken for longer storage. Use a freezer-safe container or bag. It will last for about three months in the freezer. Label the bag with the date. This way, you’ll know when to use it. To reheat, take the curry out of the fridge or freezer. If frozen, let it thaw overnight in the fridge. Then, heat it in a pot over medium heat. Stir often to avoid burning. You can also use the microwave. Heat it in short bursts, stirring in between. Make sure it’s hot all the way through before serving. Enjoy your flavorful meal again! Jamaican Curry Chicken has roots in Indian cooking. Indian workers brought curry to Jamaica in the 19th century. The dish blends Indian spices with local ingredients. Many Jamaicans enjoy this dish with rice or peas. It reflects Jamaica’s rich culture and history. You can taste the mix of flavors in every bite. Yes, you can use other curry powders. Each type has a unique flavor and heat level. Try Thai or Indian curry powder for a different taste. Just remember to adjust the amount as needed. Jamaican curry powder has a distinct flavor, so keep that in mind. Experimenting can lead to delicious results. Jamaican Curry Chicken pairs well with rice. Fluffy white rice absorbs the sauce nicely. Rice and peas is another great choice. The creaminess of coconut milk complements the rice. You can also serve it with fried dumplings or plantains. These options add texture and flavor to your meal. Don’t forget to garnish with fresh herbs for extra flavor! Jamaican curry chicken is a delicious dish full of bold flavors. We explored its key ingredients and spices, and discussed how to marinate and sauté for the best results. You learned tips to adjust the heat and ensure tender chicken. If you want to vary your dish, try different proteins or add extra veggies. Store any leftovers correctly for later enjoyment. Enjoy your cooking, and may your Jamaican curry chicken inspire many meals.

Jamaican Curry Chicken

A flavorful and spicy Jamaican dish made with chicken, coconut milk, and a blend of spices.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine Jamaican
Servings 4

Ingredients
  

  • 2 lbs chicken thighs, cut into bite-sized pieces
  • 2 tablespoons Jamaican curry powder
  • 1 teaspoon allspice
  • 1 teaspoon smoked paprika
  • 1 onion chopped
  • 3 cloves garlic, minced
  • 1 inch piece ginger, grated
  • 1 bell pepper chopped (green or yellow)
  • 1 can coconut milk (14 oz)
  • 1 cup chicken broth
  • 2 sprigs fresh thyme
  • 1 2-3 Scotch bonnet peppers, whole (adjust for heat preference)
  • to taste salt and pepper
  • 2 tablespoons vegetable oil
  • for garnish fresh cilantro or parsley

Instructions
 

  • In a large bowl, combine chicken pieces with the Jamaican curry powder, allspice, smoked paprika, salt, and pepper. Let it marinate for at least 30 minutes to enhance the flavor.
  • Heat vegetable oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger. Sauté for 3-4 minutes or until onions become translucent.
  • Increase the heat to medium-high and add the marinated chicken to the pot. Brown the chicken pieces for about 5-7 minutes, stirring frequently.
  • Stir in the chopped bell pepper and pour in the coconut milk and chicken broth. Add the whole Scotch bonnet pepper and thyme sprigs. Bring the mixture to a simmer.
  • Reduce heat to low and cover the pot. Let it simmer for approximately 30-40 minutes, stirring occasionally, until the chicken is fully cooked and tender.
  • Taste and adjust the seasoning with more salt and pepper, as desired. If you like more heat, puncture the Scotch bonnet to release more flavor.
  • Remove the Scotch bonnet and thyme sprigs before serving. Garnish with fresh cilantro or parsley.

Notes

Serve the curry in deep bowls over a bed of fluffy white rice or with traditional Jamaican rice and peas. Garnish with a sprinkle of chopped cilantro for a fresh touch.
Keyword chicken, coconut milk, curry, Jamaican, spicy