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To truly appreciate Jamaican Curry Chicken, one must understand its historical context. Curry was introduced to Jamaica in the 19th century, brought by Indian indentured laborers who came to the island after the abolition of slavery. These workers brought with them their culinary traditions, including a variety of spices and cooking techniques. Over time, these influences melded with local Jamaican practices, resulting in a distinct flavor profile that is deeply rooted in the island's culture.

Authentic Jamaican Curry Chicken

Bring the flavors of Jamaica to your kitchen with this authentic curry chicken recipe! Featuring tender chicken marinated in a blend of Jamaican spices, this dish bursts with rich coconut milk and the heat of Scotch bonnet peppers. Perfectly simmered with potatoes, it’s a comforting and satisfying meal that’s best enjoyed with steamed rice or dumplings. Easy to make and incredibly delicious, it’s sure to impress family and friends. Try it today!
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Ingredients
  

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

3 tbsp Jamaican curry powder

1 tsp allspice (pimento) powder

1 tsp ground cumin

1/2 tsp cayenne pepper (adjust for heat preference)

1 large onion (sliced)

2 cloves garlic (minced)

1-inch piece of ginger (grated)

2-3 green onions (sliced)

1-2 Scotch bonnet peppers (whole, adjustable for spice)

2 cups coconut milk

1 tbsp vegetable oil

1 large potato (peeled and diced)

Salt to taste

Fresh cilantro or parsley (for garnish)

Instructions
 

Marinate the Chicken: In a large bowl, combine the chicken pieces, Jamaican curry powder, allspice, ground cumin, cayenne pepper, salt to taste, and half of the sliced onion. Massage the spices into the meat and let it marinate for at least 1 hour, or overnight in the refrigerator for deeper flavor.

    Sauté Aromatics: Heat vegetable oil in a large pot over medium heat. Add the remaining sliced onions, minced garlic, and grated ginger. Sauté until the onions are softened and fragrant, about 3-4 minutes.

      Cook the Chicken: Add the marinated chicken to the pot, skin-side down, and sear for about 5-7 minutes until browned. Stir occasionally to brown all sides.

        Simmer with Coconut Milk: Pour in the coconut milk and add the whole Scotch bonnet peppers (do not cut them unless you want extra heat). Bring the mixture to a simmer.

          Add Vegetables: Add the diced potatoes to the pot and stir to combine. Cover the pot, reduce the heat to low, and allow the curry to simmer for about 30-40 minutes, stirring occasionally, until the chicken is cooked through and tender, and the potatoes are soft.

            Adjust Seasoning: Taste and adjust the seasoning if necessary. If you prefer a thicker curry, let it simmer uncovered for an additional 10-15 minutes.

              Serve: Remove the Scotch bonnet peppers before serving. Garnish with fresh cilantro or parsley. Serve hot with steamed rice, dumplings, or your favorite flatbread.

                Prep Time: 1 hour (excluding marination) | Total Time: 1 hour 45 minutes | Servings: 4-6