Jamaican Curry Chicken Recipe

Cooking Directions

• STEP 1.In a large bowl, combine the chicken pieces with the curry powder, garlic, ginger, thyme, allspice, and salt. Mix well to coat the chicken evenly.
• STEP 2.Heat oil in a large pot or Dutch oven over medium heat. Add the onions, bell peppers, and scotch bonnet pepper. Cook until the onions are translucent and the peppers are softened.
• STEP 3.Add the marinated chicken to the pot and cook until browned on all sides. Stir in the tomato paste and cook for another minute.
• STEP 4.Pour in the chicken broth and coconut milk, and bring to a simmer. Cover the pot and let the chicken cook for about 45 minutes, or until it is tender and cooked through.
• STEP 5.Serve the Jamaican Curry Chicken hot with rice and peas or roti bread. Enjoy!

Cooking Tips

• For a spicier curry, leave the seeds in the scotch bonnet pepper. If you prefer a milder flavor, remove the seeds before adding it to the pot.
• You can marinate the chicken overnight for even more flavor.
• Feel free to add vegetables like potatoes, carrots, or bell peppers to the curry for added texture and flavor.

Storage and Serving

• Leftover Jamaican Curry Chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chicken in a microwave or on the stovetop until heated through.
• Serve the leftovers with fresh rice or roti bread for a delicious meal.