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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, chopped - 1 green bell pepper, sliced - 2 cloves garlic, minced - 1-inch piece of fresh ginger, finely minced - 2 tablespoons vegetable oil - 2 cups coconut milk - 2 medium carrots, sliced - 1-2 hot peppers (Scotch bonnet or habanero), whole - Salt and pepper to taste - Fresh cilantro or parsley for garnish - Large bowl - Large pot or Dutch oven - Wooden spoon or spatula - Knife and cutting board - Measuring spoons - Ladle If you can't find Jamaican curry powder, use a mix of turmeric, cumin, and coriander. For coconut milk, almond or cashew milk works too, but the flavor will change. Use chicken breast instead of thighs for a leaner option, though it may dry out faster. If you want less heat, replace hot peppers with bell peppers or omit them entirely. Fresh herbs can be swapped for dried ones in a pinch, just use less. {{ingredient_image_1}} Start by taking your chicken thighs. In a big bowl, mix the chicken with Jamaican curry powder, allspice, garlic powder, ginger powder, salt, and pepper. Make sure every piece is well coated. This step adds deep flavor to the chicken. Let it sit for a few minutes while you gather the other ingredients. Next, heat vegetable oil in a large pot over medium-high heat. Add the seasoned chicken thighs. Brown them on all sides for about 5 to 7 minutes. This gives a nice color and flavor. Once browned, take the chicken out and set it aside. In the same pot, toss in chopped onion, sliced green bell pepper, minced garlic, and minced fresh ginger. Sauté these for about 3 to 4 minutes. You want the onions to turn soft and the smell to become fragrant. Now, return the browned chicken to the pot. Add sliced carrots and whole hot peppers. Pour in coconut milk and bring everything to a simmer. This creamy milk makes the curry rich. Lower the heat, cover the pot, and let it cook for about 30 to 35 minutes. Stir it occasionally so it does not stick. The chicken will become very tender. Taste the curry and adjust the seasoning if needed. If you want a milder dish, remove the hot peppers before serving. Serve it hot with fresh cilantro or parsley on top, over rice or with rice and peas. To get the best flavor in your Jamaican curry chicken, use fresh spices. Freshly ground spices add depth and warmth. I suggest using Jamaican curry powder. It has a unique taste that makes this dish shine. Always coat the chicken well with the spices. Letting it marinate for even an hour can boost the flavors. To make your chicken tender, cook it slowly. Start by browning the chicken on medium-high heat for a nice crust. Then simmer it gently in coconut milk. This method keeps the chicken juicy and soft. Be sure to stir it occasionally. This helps prevent sticking and ensures even cooking. Jamaican curry chicken is best served hot. I love to pair it with steamed rice. The rice absorbs the delicious sauce. You can also serve it with rice and peas for a traditional touch. Don't forget to top your dish with fresh cilantro or parsley. This adds a nice pop of color and flavor! Pro Tips Marinate for Flavor: Allow the chicken to marinate with the spices for at least 30 minutes, or even overnight, to enhance the flavors deeply. Adjust the Heat: If you're sensitive to spice, consider removing the whole hot peppers after cooking to keep the dish flavorful but milder. Fresh Ingredients Matter: Use fresh garlic and ginger for a more vibrant flavor compared to their dried counterparts. Perfectly Cooked Chicken: Ensure the chicken is cooked through by checking that the internal temperature reaches 165°F (75°C) before serving. {{image_2}} You can swap chicken for other proteins. Try using goat, pork, or fish. Goat meat gives a rich taste and works well with curry. Pork adds a nice sweetness. Fish cooks quickly and absorbs flavors well. Adjust cooking times for each protein to ensure it's tender. To make a vegetarian or vegan version, replace chicken with chickpeas or tofu. Both options soak up the flavor of the curry. Use vegetable broth instead of coconut milk for a lighter dish. You can also add more veggies, like sweet potatoes or bell peppers, for extra color and nutrition. Adjust heat levels based on your taste. If you like it spicy, add more hot peppers. For a milder dish, remove the seeds from the peppers or use less. You can also add a dash of cayenne pepper for heat without changing the dish's base flavor. Always taste as you go to find your perfect balance. After you enjoy your Jamaican curry chicken, let the leftovers cool. Place them in an airtight container. Store the container in the fridge for up to three days. This helps keep the flavors fresh and tasty. If you want to save some curry for later, freezing works well. First, cool the chicken completely. Then, transfer it to freezer-safe bags. Remove as much air as possible before sealing. You can freeze it for up to three months. When you are ready to eat it, just thaw it in the fridge overnight. To reheat, use a pot on the stove over low heat. Stir often to warm it evenly. You can also use the microwave. Place your curry in a microwave-safe bowl and cover it. Heat for one to two minutes, checking every 30 seconds. Make sure it’s hot all the way through. If it seems dry, add a splash of coconut milk or water. Jamaican curry chicken is a dish that mixes chicken with rich spices. It uses Jamaican curry powder, allspice, and coconut milk. The curry is creamy and full of flavor. The dish often includes vegetables like onions and bell peppers. It can be served with rice or rice and peas. This meal reflects the vibrant and diverse culture of Jamaica. To add more heat, use hot peppers like Scotch bonnet or habanero. You can chop them and add during cooking. Alternatively, keep the whole peppers in the pot. The longer they cook, the spicier your dish will be. You can also add chili powder or cayenne pepper for extra kick. Always taste as you go to find your perfect spice level. Yes, you can use bone-in chicken for Jamaican curry chicken. Bone-in chicken adds flavor and moisture. It also makes the dish richer. Just adjust the cooking time as bone-in pieces may take longer to cook. Ensure the chicken reaches a safe internal temperature of 165°F. Enjoy the juicy and tender meat that falls off the bone! In this blog post, we explored Jamaican Curry Chicken. We shared the key ingredients, tools you need, and where to make swaps. The step-by-step instructions guided you through preparing the chicken and cooking the veggies. We offered tips for flavor and cooking methods, plus serving ideas. You learned about variations, storage, and answered FAQs, like what makes this dish special. Now, you have the skills to create a delicious meal. Enjoy your cooking adventure and make this dish your own!

Jamaican Curry Chicken Delight

A flavorful and spicy Jamaican curry chicken dish, perfect for a hearty meal.
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Course Main Course
Cuisine Jamaican
Servings 4

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, chopped
  • 1 green bell pepper sliced
  • 2 cloves garlic, minced
  • 1 inch piece of fresh ginger, finely minced
  • 2 tablespoons vegetable oil
  • 2 cups coconut milk
  • 2 medium carrots, sliced
  • 1-2 hot peppers Scotch bonnet or habanero, whole
  • to taste salt and pepper
  • for garnish fresh cilantro or parsley

Instructions
 

  • In a large bowl, season the chicken thighs with Jamaican curry powder, allspice, garlic powder, ginger powder, salt, and pepper. Make sure the chicken is well coated.
  • Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the seasoned chicken thighs and brown on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
  • In the same pot, add the chopped onion, green bell pepper, minced garlic, and fresh ginger. Sauté until the onions are translucent and the vegetables are fragrant, about 3-4 minutes.
  • Return the browned chicken thighs to the pot. Stir in the sliced carrots and whole hot peppers. Pour in the coconut milk and bring to a simmer.
  • Reduce the heat to low, cover the pot, and let the curry cook for about 30-35 minutes, or until the chicken is tender and cooked through. Stir occasionally to prevent sticking.
  • Taste the curry and adjust seasoning, adding more salt or pepper if needed.
  • Once done, remove the whole hot peppers if you prefer a milder dish, or leave them in for extra heat.
  • Serve hot, garnished with fresh cilantro or parsley over steamed rice or with traditional rice and peas.

Notes

Adjust the number of hot peppers based on your heat preference.
Keyword chicken, comfort food, curry, Jamaican, spicy