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Jamaican cuisine is renowned for its vibrant flavors, lively colors, and an irresistible blend of spices that come together to create dishes that are both hearty and comforting. One such dish that holds a special place in the hearts of many Jamaicans is the Jamaican Curry Chicken Delight. This delightful recipe is a staple in Jamaican households, celebrated not only for its bold and aromatic profile but also for its ease of preparation, making it a go-to choice for both festive occasions and everyday meals.

Authentic Jamaican Curry Chicken

Indulge in the rich and vibrant flavors of Jamaica with this Jamaican Curry Chicken Delight! This hearty dish features tender chicken thighs marinated in aromatic spices, sautéed with fresh vegetables, and simmered to perfection in a savory broth. With a touch of Scotch bonnet for heat and a splash of lime for brightness, it’s simple to make and perfect for family dinners. Serve it over rice or with roti for a delightful meal everyone will love!
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Ingredients
  

2 lbs chicken thighs, bone-in and skin-on, cut into pieces

2 tablespoons Jamaican curry powder

1 teaspoon allspice (pimento) powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon black pepper

1 teaspoon salt

3 tablespoons vegetable oil

1 large onion, thinly sliced

3 cloves garlic, minced

1 inch piece fresh ginger, grated

2-3 sprigs fresh thyme or 1 teaspoon dried thyme

2 green onions, chopped

1 bell pepper, sliced (red or green)

2 medium potatoes, diced

2 carrots, sliced

1 Scotch bonnet pepper, whole (for flavor, adjust according to heat preference)

2 cups chicken broth

1 tablespoon soy sauce

Juice of 1 lime

Instructions
 

Marinate the Chicken: In a large bowl, combine the chicken pieces with Jamaican curry powder, allspice, garlic powder, onion powder, black pepper, and salt. Add the juice of 1 lime. Mix well and let it marinate for at least 1 hour, or preferably overnight in the refrigerator for deeper flavor.

    Sauté Aromatics: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the onions, garlic, and ginger, and sauté until the onions are translucent and fragrant.

      Brown the Chicken: Add the marinated chicken pieces to the pot, including any remaining marinade. Brown the chicken on all sides for about 5-7 minutes.

        Add Vegetables: Once the chicken is browned, add the thyme, green onions, bell pepper, potatoes, carrots, and the Scotch bonnet pepper. Stir well to combine.

          Simmer: Pour in the chicken broth and soy sauce, bringing the mixture to a gentle boil. Reduce the heat to low, cover the pot, and let it simmer for about 30-40 minutes or until the chicken is fully cooked and tender, stirring occasionally.

            Adjust Seasoning: Taste the curry and adjust salt and spice levels if needed. Remove the Scotch bonnet pepper before serving, unless you desire extra heat!

              Serve: Serve the curry chicken hot over steamed rice or with roti. Garnish with additional green onions if desired.

                Prep Time: 15 mins | Total Time: 1 hr 15 mins | Servings: 4-6