Traditional Jamaican Chicken Curry
A creamy and spicy chicken curry that combines Jamaican and Indian flavors, perfect for a family dinner.
Ingredients
Main Ingredients
- 2 lbs chicken (cut into bite-sized pieces) Use skinless chicken for a healthier option.
- 1 large onion (diced)
- 4 cloves garlic (minced)
- 1 inch piece of ginger (grated)
- 2 tablespoons Jamaican curry powder
- 1 tablespoon allspice
- 1 teaspoon dried thyme
- 1 can coconut milk (400 ml)
- 2 large carrots (sliced)
- 1 whole bell pepper (chopped)
- Salt and pepper to taste
- Fresh scallions for garnish
- 2 tablespoons vegetable oil For sautéing.
Instructions
Preparation
- Wash the chicken pieces and pat them dry. Season with salt, pepper, and Jamaican curry powder. Let marinate for about 15-20 minutes.
Cooking
- Heat vegetable oil in a large pot over medium heat. Add diced onion, minced garlic, and grated ginger. Sauté for about 5 minutes until onions are translucent.
- Add marinated chicken pieces to the pot. Cook for about 7-10 minutes until browned on all sides.
- Add sliced carrots and chopped bell pepper. Stir in allspice, dried thyme, and extra curry powder if desired.
- Pour in coconut milk and bring to a simmer. Reduce heat to low and let cook for about 30-40 minutes, stirring occasionally.
- Taste and adjust seasoning with salt and pepper. For a thicker sauce, simmer for additional minutes.
- Garnish with chopped scallions and serve hot with rice or side dishes.
Notes
For a vegetarian option, replace chicken with chickpeas or tofu. If out of coconut milk, substitute with regular milk or vegetable broth. Let curry develop flavors overnight in the fridge for an even tastier meal.