Name: Authentic Jamaican Curry Chicken
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Jamaican
Ingredients: 2 lbs chicken (cut into pieces, bone-in or boneless); 2 tbsp Jamaican curry powder; 1 tbsp all-purpose seasoning; 1 tbsp ginger (minced); 3 garlic cloves (minced); 1 onion (diced); 1 bell pepper (diced); 2 tbsp vegetable oil; 1 tbsp soy sauce; 1 scotch bonnet pepper (or habanero, chopped, seeds removed for less heat); 1 can coconut milk (14 oz); 1 potato (peeled and cubed); 2 sprigs thyme; 2 cups chicken broth or water; Salt and pepper to taste; 1 tbsp brown sugar (optional, for balancing flavor)

Description

A flavorful and aromatic dish celebrating Caribbean cuisine, featuring marinated chicken simmered with coconut milk and spices.

Ingredients

2 lbs chicken (cut into pieces, bone-in or boneless)
2 tbsp Jamaican curry powder
1 tbsp all-purpose seasoning
1 tbsp ginger (minced)
3 garlic cloves (minced)
1 onion (diced)
1 bell pepper (diced)
2 tbsp vegetable oil
1 tbsp soy sauce
1 scotch bonnet pepper (or habanero, chopped, seeds removed for less heat)
1 can coconut milk (14 oz)
1 potato (peeled and cubed)
2 sprigs thyme
2 cups chicken broth or water
Salt and pepper to taste
1 tbsp brown sugar (optional, for balancing flavor)

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, season the chicken pieces with the curry powder, all-purpose seasoning, ginger, garlic, and a pinch of salt. Let it marinate for at least 30 minutes, and preferably a few hours, to allow the flavors to penetrate the meat.
Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the seasoned chicken and brown on all sides, approximately 5-7 minutes. You may need to do this in batches, depending on the size of your pan.
Once the chicken is browned, remove it from the skillet and set it aside. In the same pan, add the diced onion and bell pepper, sautéing until they soften, about 3-4 minutes.
Add the chopped scotch bonnet pepper and thyme to the pan, followed by the soy sauce, and let it cook for another minute.
Pour in the chicken broth (or water), stirring to combine, and scrape up any browned bits from the bottom of the pan for extra flavor.
Return the chicken to the skillet along with the coconut milk, potatoes, and brown sugar (if using). Stir everything together and bring to a simmer. Cover the pan and cook for 25-30 minutes, or until the chicken is fully cooked and tender, and the potatoes are soft.
Taste the curry and adjust the seasoning with salt and pepper as needed. Remove the thyme sprigs before serving.
Serve the curry chicken over rice, with bread, or with your favorite sides.

Notes

Experiment with the heat levels and adjust according to your preference. For a thicker sauce, allow the curry to reduce further.