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- 2 lbs chicken thighs, bone-in and skinless - 3 tablespoons Jamaican curry powder - 1 teaspoon allspice - 1 teaspoon garlic powder - 1 teaspoon ginger powder - 1 large onion, finely chopped - 1 green bell pepper, sliced into strips - 2 cloves garlic, minced - 1-inch piece of fresh ginger, finely grated - 2 tablespoons vegetable oil - 2 cups coconut milk - 2 medium carrots, sliced into rounds - 1-2 whole hot peppers (Scotch bonnet or habanero) - Salt and pepper, to taste - Fresh cilantro or parsley, for garnish The main ingredients in Jamaican curry chicken create a bold and vibrant meal. Chicken thighs give you rich flavor and juicy meat. Jamaican curry powder is key; it adds a warm, spicy kick. Allspice and garlic powder add depth to the dish. Coconut milk makes the curry creamy and rich. Carrots, onions, and bell peppers add sweetness and texture. Hot peppers bring heat and excitement. Finally, cilantro or parsley adds a fresh touch when serving. Using high-quality ingredients matters. Choose fresh vegetables and spices for the best taste. Each ingredient plays a role in creating a delicious and memorable dish. Experiment with the amounts based on your taste. Love heat? Add more hot peppers. Prefer a milder curry? Use fewer hot peppers. This dish is flexible, making it fun to customize. Now that you know the ingredients, let’s gather them and start cooking! Enjoy the vibrant flavors of Jamaica right in your kitchen. {{ingredient_image_2}} First, you need to marinate the chicken thighs. In a large bowl, mix the chicken with Jamaican curry powder, allspice, garlic powder, ginger powder, salt, and pepper. Make sure each piece is well-coated with spices. This step packs in tons of flavor. Next, heat a large pot over medium-high heat. Add vegetable oil to the pot. Once the oil is hot, carefully sear the chicken thighs until they turn brown on all sides, about 5 to 7 minutes. This browning adds a rich taste. After searing, take the chicken out and put it on a plate. In the same pot, without cleaning it, add chopped onions, sliced bell peppers, minced garlic, and grated ginger. Sauté these for about 3 to 4 minutes until the onions turn translucent. This step creates a fragrant base for your curry. Now it’s time to bring it all together. Add the browned chicken back into the pot. Toss in the sliced carrots along with whole hot peppers. Pour in the creamy coconut milk and stir gently. Bring the mixture to a gentle simmer. Lower the heat, cover the pot, and let it simmer for about 30 to 35 minutes. The chicken should become tender and reach a safe internal temperature of 165°F (75°C). Make sure to stir occasionally to avoid sticking. After simmering, taste the curry and adjust the seasoning if needed. If you want a milder dish, remove the hot peppers. Serve your curry over steamed rice, and don’t forget to add fresh cilantro or parsley on top for a pop of color. Enjoy your flavorful creation! Marinating your chicken is key. It allows the spices to soak in and create deep flavors. I usually marinate for at least one hour. For a richer taste, longer marination works wonders. You can adjust spices to fit your liking. If you prefer less heat, cut back on the hot peppers. If you love spice, feel free to add more curry powder. Searing the chicken adds a nice brown crust. This step builds flavor in the dish. You can choose to slow cook if you want tender chicken. Both methods work well but searing gives a richer taste. Always check for doneness with a meat thermometer. The chicken should reach 165°F (75°C). This ensures that your meal is safe and perfectly cooked. For garnishing, fresh cilantro or parsley adds a bright touch. You can also use slices of lime for a zesty kick. Serve your curry over steamed rice or traditional rice and peas. These sides complement the dish beautifully. You can even add fried plantains for a sweet balance. Enjoy experimenting with different sides to find your favorite pairing! Pro Tips Marinate for More Flavor: Allow the chicken to marinate in the spice mixture for at least 30 minutes or overnight in the refrigerator. This enhances the flavor and tenderness of the chicken. Adjust the Heat: If you prefer a milder dish, remove the whole hot peppers after cooking. For extra heat, leave them in for the entire simmering process. Use Fresh Ingredients: Whenever possible, use fresh garlic and ginger instead of powdered forms. Fresh ingredients provide a brighter and more robust flavor. Serve with Traditional Sides: Pair the curry with steamed rice or traditional rice and peas for an authentic Jamaican meal experience that balances the dish's richness. {{image_4}} If you want a vegan twist on this dish, no worries! You can use tofu, chickpeas, or plenty of vegetables. Tofu soaks up flavors well, making it a great substitute. Chickpeas add protein and a hearty texture. You can also mix in your favorite veggies like bell peppers, carrots, or zucchini. Just follow the same steps as the original recipe, and you’ll have a tasty vegan meal. Do you like it hot? You can make your curry spicier by using more hot peppers. Scotch bonnet peppers give a nice kick, while habanero peppers add heat too. Start with one whole pepper and add more for extra spice. If you prefer it mild, remove the peppers after cooking. You can also add more curry powder for a bolder flavor. Adjust it to match your taste! Jamaica has many regions, and each has its own take on curry chicken. In some areas, people add sweet potatoes or pumpkin for sweetness. Others might toss in fresh thyme or scallions for added flavor. Feel free to explore different ingredients from those regions. This dish is all about creativity and making it your own! To store leftover curry chicken, let it cool first. Place it in an airtight container. Make sure to cover it tightly. This keeps the chicken fresh and safe to eat later. Refrigerate it within two hours of cooking. It will stay good for up to four days in the fridge. For freezing, use a freezer-safe container or a heavy-duty freezer bag. Remove excess air to avoid freezer burn. Label the container with the date. You can freeze Jamaican curry chicken for up to three months. When ready to eat, thaw it overnight in the fridge. Reheat it gently on the stove or in the microwave until hot. In the fridge, your Jamaican curry chicken lasts about four days. If you freeze it, it can stay good for three months. Always check for any off smells or changes in texture before eating. Safe storage helps keep your food tasty and healthy! Jamaican curry chicken is a savory dish packed with flavor. It blends spices like Jamaican curry powder, allspice, and garlic. This dish has deep roots in Jamaican culture, showcasing the island's rich blend of flavors. It reflects the culinary influences from Africa, India, and the Caribbean. You can enjoy this dish as a family meal or at festive gatherings. Yes, you can make Jamaican curry chicken ahead of time. I recommend cooking it fully and then storing it. Cool it to room temperature before refrigerating. It can stay fresh for about three to four days in the fridge. For longer storage, freeze it in an airtight container. When ready to eat, reheat it gently on the stove. Jamaican curry chicken pairs well with many sides. Rice and peas is a classic choice, offering a nice balance. You can also serve it with fried plantains, which add a sweet touch. Another option is steamed vegetables for a healthy twist. Feel free to mix and match sides based on your taste. Yes, you can use other cuts of chicken. Chicken breasts work well but may cook faster. Drumsticks and wings add more flavor due to the bones. Just adjust the cooking time as needed. Ensure the chicken reaches an internal temperature of 165°F (75°C) for safety. In this blog, we covered how to make Jamaican curry chicken. We discussed the main ingredients and the step-by-step process to ensure great flavor. Marinating the chicken is key, as is cooking the vegetables just right. Don’t forget to explore variations like vegan options or spice levels. Proper storage will keep your leftovers tasty. I hope this guide helps you enjoy this flavorful dish and inspires your cooking journey. Dive in and make it your own!

Jamaican Curry Chicken Delight

A flavorful and spicy Jamaican curry chicken dish, perfect for a hearty meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Jamaican
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 lbs chicken thighs, bone-in and skinless
  • 3 tablespoons Jamaican curry powder
  • 1 teaspoon allspice
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger powder
  • 1 large onion, finely chopped
  • 1 green bell pepper sliced into strips
  • 2 cloves garlic, minced
  • 1 inch piece of fresh ginger, finely grated
  • 2 tablespoons vegetable oil
  • 2 cups coconut milk
  • 2 medium carrots, sliced into rounds
  • 1-2 whole hot peppers (Scotch bonnet or habanero)
  • to taste salt and pepper
  • for garnish fresh cilantro or parsley

Instructions
 

  • In a large mixing bowl, combine the chicken thighs with the Jamaican curry powder, allspice, garlic powder, ginger powder, salt, and pepper. Ensure each piece is evenly coated with the spice mixture for enhanced flavor.
  • Place a large pot or Dutch oven over medium-high heat and add the vegetable oil. Once hot, carefully add the seasoned chicken thighs to the pot. Sear the chicken until it is browned on all sides, approximately 5-7 minutes. Once browned, remove the chicken from the pot and set aside on a plate.
  • In the same pot with the remaining oil, add the chopped onion, sliced green bell pepper, minced garlic, and finely grated fresh ginger. Sauté the mixture until the onions become translucent and fragrant, about 3-4 minutes.
  • Once the vegetables are ready, return the browned chicken thighs to the pot. Add the sliced carrots and the whole hot peppers to the mix. Pour in the creamy coconut milk, and gently stir to combine the ingredients. Bring the mixture to a gentle simmer.
  • Reduce the heat to low, cover the pot, and let the curry simmer for approximately 30-35 minutes. Cook until the chicken is tender and reaches an internal temperature of 165°F (75°C). Be sure to stir occasionally to prevent any sticking to the bottom of the pot.
  • After the cooking time, carefully taste the curry and adjust the seasoning by adding more salt or pepper if necessary.
  • For desired spice levels, remove the whole hot peppers for a milder flavor or leave them in for extra heat and flavor intensity.
  • To serve, ladle the curry over a generous spoonful of steamed rice or traditional rice and peas. Garnish with freshly chopped cilantro or parsley for a vibrant touch. Enjoy your meal!

Notes

Adjust the spice level by removing hot peppers before serving.
Keyword chicken, coconut milk, curry, Jamaican, spicy