Dive into the vibrant world of Caribbean flavors with this Authentic Jamaican Curry Chicken, a dish that brings the warmth of Jamaica’s sun and the rhythm of its music right to your table.
This recipe captures the essence of traditional Jamaican cooking, featuring the bold, spicy kick of curry powder and the fiery touch of scotch bonnet pepper. Coupled with tender chicken, hearty vegetables, and aromatic herbs, this curry is a comforting, flavorful stew that’s perfect for any day of the week.
A Culinary Journey to Jamaica
Jamaican Curry Chicken isn’t just a meal; it’s an experience. Each spoonful is packed with flavors that tell a story of cultural heritage and culinary richness. From the pungent heat of the scotch bonnet to the earthy tones of thyme and curry, this dish is a celebration of all things spicy and satisfying. Let’s get cooking and bring a taste of Jamaica to your kitchen!
Ingredients:
- 2 lbs chicken, cut into pieces
- 2 tablespoons curry powder
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 scotch bonnet pepper, seeded and chopped (optional)
- 4 cups water
- 2 potatoes, peeled and cubed
- 2 carrots, sliced
- 1 teaspoon dried thyme
Directions:
- Begin by seasoning the chicken pieces with curry powder, salt, and pepper. Ensure each piece is evenly coated with the seasoning for maximum flavor.
- Heat the vegetable oil in a large pot over medium heat. Once hot, add the seasoned chicken and brown on all sides. This process not only seals in the flavors but also adds a delightful texture to the chicken.
- Add the chopped onions, minced garlic, minced ginger, and chopped scotch bonnet pepper to the pot with the chicken. Sauté these together until the onions become soft and translucent, releasing their aroma into the dish.
- Pour in the water and bring the mixture to a boil. This creates the base for your curry, allowing the flavors to meld together.
- Add the cubed potatoes and sliced carrots to the pot. Reduce the heat to a simmer and let the curry cook for 30-40 minutes. During this time, the chicken will become thoroughly cooked and the vegetables tender.
- Stir in the dried thyme towards the end of cooking. Adjust the seasoning with additional salt and pepper to suit your taste.
- Serve the curry hot. It pairs beautifully with rice or any side that can soak up the rich, spicy sauce.
