Authentic Jamaican Curry Chicken is more than just a meal; it’s an experience that transports you to the vibrant Caribbean shores with every bite. This dish boasts a perfect harmony of flavors, blending tender chicken with a robust mix of spices that will make your taste buds dance. I have cherished this recipe for years, bringing it to family gatherings and casual dinners alike. It’s the ideal choice for a satisfying weeknight dinner or a special occasion that calls for something extraordinary.

Why you’ll love this dish

This Jamaican Curry Chicken recipe is a delightful blend of flavor, simplicity, and comfort. It’s quick to prepare, making it perfect for busy weeknights. The combination of spices offers depth and warmth, while the vegetables add a comforting heartiness. Whether you’re hosting a family dinner, a casual get-together, or simply indulging yourself, this dish will impress.

"Every time I make this Jamaican Curry Chicken, my family can’t get enough! The flavors are incredible and it’s so easy to prepare."

The cooking process explained

Now that we’ve whetted your appetite, let’s dive into the process of creating this mouthwatering Authentic Jamaican Curry Chicken.

Marinate the chicken to infuse it with a burst of flavors.
Sauté onions until they’re fragrant—this step is important!
Brown the chicken pieces, allowing the spices to do their magic.
Add vegetables and liquid, then simmer until everything melds beautifully.

This step-by-step breakdown highlights the straightforward cooking nature of this dish, ensuring you know exactly what to expect in terms of flavor and timing.

Gather these items

To recreate this delectable curry, here’s what you’ll need:

2 lbs chicken (cut into pieces)
2 tablespoons Jamaican curry powder
1 teaspoon allspice (pimento)
1 medium onion (sliced)
4 cloves garlic (minced)
1 tablespoon ginger (grated)
2 medium potatoes (cubed)
2 medium carrots (sliced)
1 bell pepper (sliced)
2-3 spring onions (chopped)
2-3 cups chicken broth or water
1-2 scotch bonnet peppers (whole for mild heat or diced for more heat)
3 tablespoons vegetable oil
Salt and black pepper to taste
Fresh thyme (optional for garnish)

Feel free to mix it up! Substitute chicken with tofu for a vegetarian alternative, or try sweet potatoes instead of regular for a new spin.

Step-by-step instructions

Making Authentic Jamaican Curry Chicken is an enjoyable experience. Here’s how you can make it:

Marinate Chicken: In a bowl, combine the chicken pieces with Jamaican curry powder, allspice, garlic, ginger, salt, and black pepper. Let it marinate for at least 1 hour, or overnight if you have time.
Heat the Oil: In a large pot or Dutch oven, heat the vegetable oil over medium heat.
Sauté Onions: Add the sliced onions and sauté until they turn translucent and fragrant, about 5 minutes.
Brown the Chicken: Introduce the marinated chicken to the pot, browning it on all sides to release the spices’ aromas.
Incorporate Vegetables: Add in the cubed potatoes, sliced carrots, and bell pepper. Stir well to ensure they’re well coated with the curry.
Add Liquid: Pour in enough chicken broth (or water) to cover the ingredients. You can adjust the amount based on your preference for sauce thickness.
Heat the Scotch Bonnet: Add the whole scotch bonnet pepper for gentle heat. If you like extra spice, slice it open before adding it in.
Simmer: Bring this tantalizing mix to a gentle boil. Reduce the heat to low, cover, and let it simmer for 30-40 minutes until the chicken is fork-tender.
Check for Seasoning: Taste the sauce and adjust salt and pepper as needed. If it’s too thick, feel free to add more broth or water.
Final Touches: Stir in chopped spring onions and fresh thyme just before removing from heat.

How to serve Authentic Jamaican Curry Chicken

Wondering how to elevate your curry chicken experience? Here are some tips on plating and pairing:

Serve over fluffy white rice or a bed of steamed jasmine rice to soak up the delicious sauce.
Pair with fried plantains for an authentic Caribbean flair.
For a fresh touch, add a side salad with citrus dressing.

Storage and reheating tips

Leftovers are the best part! To store your Jamaican Curry Chicken:

Fridge: Keep it in an airtight container for 3-4 days.
Freezer: It can be frozen for up to 3 months. Make sure it’s cooled completely before transferring to a freezer-safe container.
Reheat: Warm it on the stovetop over low heat, adding a splash of water or broth if it seems thick.

Remember to practice safe food handling throughout to ensure your curry stays fresh.

Helpful cooking tips

Here are some insider tips to take your Jamaican Curry Chicken to the next level:

Allow the chicken to marinate overnight for more intense flavors.
Use fresh spices for a heightened aroma and taste.
Don’t skip the Scotch bonnet pepper; it adds depth and authenticity to the dish.

Creative twists

Feel free to experiment with this recipe! Here are a few variations you can try:

Coconut milk twist: For a creamier texture, add a can of coconut milk during the simmering stage.
Vegetarian option: Swap out the chicken for chickpeas or lentils for a health-conscious, plant-based meal.
Add fruits: Pineapple chunks can add a sweet contrast to the spices.

Your questions answered

How long does it take to prepare? The hands-on time is about 20-30 minutes if you exclude marination time.
Can I use other meats? Absolutely! Goat or beef also work beautifully with this recipe.
What if I can’t find Jamaican curry powder? You can make a substitute blend using turmeric, cumin, coriander, and a pinch of cinnamon.

With these instructions and tips, you’ll craft an Authentic Jamaican Curry Chicken that captures the spirit of the Caribbean, ensuring a meal that delights and satisfies all who try it!

Authentic Jamaican Curry Chicken

A delightful blend of tender chicken and robust spices, this Authentic Jamaican Curry Chicken transports you to the vibrant Caribbean shores with every bite.

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Prep Time 30

Cook Time 40

Total Time 1 10

Course Dinner, Main Course

Cuisine Caribbean, Jamaican

Servings 4 servings

Calories 380 kcal

Ingredients

Chicken Marinade

2 lbs chicken (cut into pieces)
2 tablespoons Jamaican curry powder
1 teaspoon allspice (pimento)
4 cloves garlic (minced)
1 tablespoon ginger (grated)
to taste Salt and black pepper

Vegetables & Broth

1 medium onion (sliced)
2 medium potatoes (cubed)
2 medium carrots (sliced)
1 medium bell pepper (sliced)
2-3 cups chicken broth or water
1-2 scotch bonnet peppers (whole or diced) Use whole for mild heat or diced for more heat.

Cooking Essentials

3 tablespoons vegetable oil
2-3 spring onions (chopped) For garnish
to taste Fresh thyme (optional) For garnish

Instructions

Preparation

In a bowl, combine the chicken pieces with Jamaican curry powder, allspice, garlic, ginger, salt, and black pepper. Let it marinate for at least 1 hour, or overnight if you have time.
In a large pot or Dutch oven, heat the vegetable oil over medium heat.
Add the sliced onions and sauté until they turn translucent and fragrant, about 5 minutes.
Introduce the marinated chicken to the pot, browning it on all sides to release the spices’ aromas.
Add in the cubed potatoes, sliced carrots, and bell pepper. Stir well to ensure they’re well coated with the curry.
Pour in enough chicken broth (or water) to cover the ingredients. Adjust the amount based on your preference for sauce thickness.
Add the whole scotch bonnet pepper for gentle heat. If you like extra spice, slice it open before adding it in.
Bring this mix to a gentle boil. Reduce the heat to low, cover, and let it simmer for 30-40 minutes until the chicken is fork-tender.
Taste the sauce and adjust salt and pepper as needed. If it’s too thick, feel free to add more broth or water.
Stir in chopped spring onions and fresh thyme just before removing from heat.

Notes

Serve over fluffy white rice or a bed of steamed jasmine rice to soak up the delicious sauce, and pair with fried plantains for an authentic Caribbean flair. For a fresh touch, add a side salad with citrus dressing.

Keyword comfort food, Curry Chicken, easy dinner, Jamaican Cuisine, Spicy Dish