Experience the rich flavors of the Caribbean with this Authentic Jamaican Curry Chicken recipe. Perfectly seasoned with traditional Jamaican spices, this dish brings a taste of the islands right to your kitchen. The tender chicken pieces are simmered in a spicy, aromatic curry sauce, creating a comforting and hearty meal that’s perfect for dinner. Serve it with white rice or classic rice and peas for an authentic Jamaican dining experience.
Ingredients:
2 lbs bone-in chicken, cut into pieces
2 tablespoons Jamaican curry powder
1 teaspoon turmeric (optional, for extra color)
1 teaspoon ground allspice
2 teaspoons salt
1/2 teaspoon black pepper
1 large onion, chopped
4 cloves garlic, minced
1 scotch bonnet pepper, chopped (seeds removed for less heat)
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
2 medium potatoes, peeled and diced
2 carrots, sliced
1 cup coconut milk
1 cup water or chicken broth
2 tablespoons vegetable oil
1 tablespoon chopped fresh parsley or cilantro (optional, for garnish)
Cooked white rice or rice and peas, for serving
Instructions:
Marinate the Chicken:
In a large bowl, combine the chicken pieces with 1 tablespoon of the curry powder, turmeric (if using), allspice, salt, and black pepper.
Rub the spices into the chicken until well coated.
Cover and marinate in the refrigerator for at least 1 hour, preferably overnight.
Cook the Chicken:
In a large pot or Dutch oven, heat the vegetable oil over medium heat.
Add the remaining 1 tablespoon of curry powder and toast it in the oil for about 1-2 minutes, stirring constantly, until fragrant.
Then Add the marinated chicken pieces to the pot and brown them on all sides, about 5-7 minutes.
Add the chopped onion, garlic, scotch bonnet pepper, and thyme to the pot. Cook for another 2-3 minutes until the onions are softened.
Simmer the Curry:
Pour in the coconut milk and water or chicken broth, stirring to combine.
Add the diced potatoes and carrots.
Bring the mixture to a boil, then reduce the heat to low.
Cover and simmer for 30-40 minutes, or until the chicken is cooked through and the vegetables are tender.
Serve:
Taste and adjust the seasoning if needed.
Garnish with chopped parsley or cilantro, if desired.
Serve the curry chicken hot over cooked white rice or rice and peas.
Serving Tips:
Pair with Classic Sides: Serve the curry chicken over a bed of fluffy white rice or traditional Jamaican rice and peas. The mild flavor of the rice complements the spicy curry sauce perfectly.
Garnish for Extra Freshness: Add a sprinkle of freshly chopped parsley or cilantro on top of the curry chicken before serving. This adds a pop of color and a burst of fresh flavor.
Complete the Meal: To make it a full Jamaican feast, consider serving the curry chicken with fried plantains, steamed cabbage, or a side of roti or naan bread for dipping into the sauce.
Adjust the Spice: If you’re serving guests who may not be used to spicy food, you can offer a side of cooling yogurt or a cucumber salad to balance the heat from the curry.
Storage Tips:
Refrigeration: Store any leftover curry chicken in an airtight container in the refrigerator. It will keep well for up to 3-4 days. The flavors often intensify over time, making the leftovers even more delicious.
Freezing: For longer storage, you can freeze the curry chicken. Place it in a freezer-safe container or heavy-duty freezer bags, removing as much air as possible. It can be frozen for up to 2-3 months. When ready to eat, thaw in the refrigerator overnight and reheat gently on the stovetop.
Reheating: Reheat the curry chicken on the stovetop over medium heat, stirring occasionally, until it’s heated through. You can add a splash of water or coconut milk if the sauce has thickened too much during storage.
Meal Prep: This dish is excellent for meal prepping. Portion out servings with rice in individual containers and store in the refrigerator or freezer. Simply reheat when ready to enjoy a quick and flavorful meal.
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FAQs:
Can I use boneless chicken instead of bone-in chicken for this recipe?
Yes, you can use boneless chicken, such as chicken breasts or thighs, in this recipe. However, bone-in chicken adds more flavor to the dish as the bones release juices during cooking. If using boneless chicken, reduce the cooking time slightly to avoid overcooking the meat.
How can I make this dish less spicy?
To make the curry less spicy, you can remove the seeds from the scotch bonnet pepper before adding it to the dish, or use a milder chili pepper like jalapeño. You can also reduce the amount of pepper or omit it altogether if you prefer a milder curry.
Can I make this curry ahead of time?
Yes, Jamaican Curry Chicken is a great dish to make ahead of time. The flavors deepen and develop as it sits, making it even more delicious the next day. Prepare the curry as directed, let it cool, and store it in the refrigerator for up to 3-4 days. Reheat on the stovetop before serving.
What can I use as a substitute for coconut milk?
If you don’t have coconut milk on hand or prefer not to use it, you can substitute it with heavy cream, regular milk, or even additional chicken broth. Keep in mind that the coconut milk adds a distinct creamy richness and subtle sweetness, so the flavor will change slightly with substitutions.
Conclusion:
This Authentic Jamaican Curry Chicken recipe is a must-try for anyone who loves bold flavors and comforting meals. With its rich spices and tender chicken, it’s sure to become a favorite in your home. Whether you’re familiar with Jamaican cuisine or new to it, this dish offers a delicious and authentic taste of the Caribbean that’s easy to prepare and sure to satisfy. Enjoy!
📖 Recipe:
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Authentic Jamaican Curry Chicken
- Total Time: 1 hour 15 minutes (plus marinating time)
- Yield: 4 servings
- Diet: Gluten Free
Description
Authentic Jamaican Curry Chicken is a flavorful and aromatic dish featuring tender chicken pieces simmered in a rich and spicy curry sauce. Infused with traditional Jamaican spices, this hearty dinner is perfect for those who love bold and comforting meals. Serve it with white rice or classic rice and peas for an authentic Caribbean experience.
Ingredients
2 lbs bone-in chicken, cut into pieces
2 tablespoons Jamaican curry powder
1 teaspoon turmeric (optional, for extra color)
1 teaspoon ground allspice
2 teaspoons salt
1/2 teaspoon black pepper
1 large onion, chopped
4 cloves garlic, minced
1 scotch bonnet pepper, chopped (seeds removed for less heat)
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
2 medium potatoes, peeled and diced
2 carrots, sliced
1 cup coconut milk
1 cup water or chicken broth
2 tablespoons vegetable oil
1 tablespoon chopped fresh parsley or cilantro (optional, for garnish)
Cooked white rice or rice and peas, for serving
Instructions
- Marinate the Chicken: In a large bowl, combine chicken pieces with 1 tablespoon curry powder, turmeric, allspice, salt, and black pepper. Rub the spices into the chicken until well coated. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight.
- Cook the Chicken: In a large pot, heat vegetable oil over medium heat. Add the remaining 1 tablespoon of curry powder and toast it for 1-2 minutes until fragrant. Add the marinated chicken and brown on all sides, about 5-7 minutes. Add onion, garlic, scotch bonnet pepper, and thyme. Cook for 2-3 minutes until the onions are softened.
- Simmer the Curry: Pour in coconut milk and water or chicken broth, stirring to combine. Add diced potatoes and carrots. Bring to a boil, reduce heat to low, cover, and simmer for 30-40 minutes until the chicken is cooked through and the vegetables are tender.
- Serve: Taste and adjust seasoning if needed. Garnish with parsley or cilantro if desired. Serve hot over cooked white rice or rice and peas.
Notes
Spice Level: For a milder curry, remove the seeds from the scotch bonnet pepper or use a milder chili pepper.
Marinating: Marinating the chicken overnight enhances the flavor, but it can be marinated for just 1 hour if short on time.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Jamaican Caribbean
Nutrition
- Serving Size: 4 servings
- Calories: 350 kcal per serving
