why make this recipe
Authentic Jamaican Curry Chicken is a dish bursting with flavors and spices that reflects the vibrant culture of Jamaica. This recipe is not just about satisfying your hunger; it’s about experiencing a warm and inviting meal that brings families and friends together. The rich coconut milk, aromatic curry powder, and tender chicken combine to create a comforting and delicious dish that everyone will love.
how to make Authentic Jamaican Curry Chicken
Ingredients
- 1.5 lbs bone-in chicken thighs
- 2 tbsp Jamaican curry powder
- 1 cup full-fat coconut milk
- 1 tbsp grated fresh ginger
- 1 large onion, chopped
- 4 garlic cloves, minced
- Juice of 1 lime
- Salt to taste
- Oil for sautéing
Directions
- Start by combining lime juice, salt, and half of the curry powder in a bowl. Add the chicken thighs and mix until they are well coated. Let them marinate for at least 30 minutes.
- In a pot, heat some oil over medium heat. Once hot, add the chopped onions and sauté until they become translucent.
- Stir in the minced garlic and grated ginger, cooking for about two minutes until fragrant.
- Place the marinated chicken thighs skin-side down in the pot. Brown them for five minutes on each side.
- Sprinkle the remaining curry powder over the chicken and stir well. Pour in the coconut milk and bring the mixture to a gentle simmer.
- Cover the pot and cook on low heat for about 45 minutes until the chicken is tender.
- Once cooked, plate the chicken and drizzle the sauce over it. Serve and enjoy with rice or roti.
how to serve Authentic Jamaican Curry Chicken
Serve the curry chicken hot, drizzled with its sauce. It pairs perfectly with fluffy rice or warm roti. You can also garnish with fresh cilantro for an added touch of flavor. This dish is ideal for family gatherings or a comforting weeknight meal.
how to store Authentic Jamaican Curry Chicken
If you have leftovers, store them in an airtight container in the refrigerator. The dish can last for up to three days. When you’re ready to eat, simply reheat it on the stovetop or in the microwave. The flavors may deepen even more after a day, making it just as delicious as when it was freshly made!
tips to make Authentic Jamaican Curry Chicken
- For an even richer flavor, use a combination of yellow and brown curry powders.
- You can adjust the spice level by adding more curry powder or including chopped Scotch bonnet peppers.
- If you prefer boneless chicken, you can substitute boneless thighs for the bone-in ones.
variation
Feel free to switch up the protein. This recipe works great with bone-in chicken legs, or you can make it vegetarian by using chickpeas or tofu instead.
FAQs
Q: Can I use coconut milk from a can?
A: Yes, using canned coconut milk is a great option, and it will give the curry a rich and creamy texture.
Q: How spicy is this dish?
A: The spice level can be adjusted based on the amount of curry powder used. You can start with less and add more according to your taste preference.
Q: Can I freeze this dish?
A: Yes, you can freeze Jamaican Curry Chicken. Just make sure to let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to three months.
Authentic Jamaican Curry Chicken
Ingredients
Main Ingredients
- 1.5 lbs bone-in chicken thighs Bone-in thighs add flavor and tenderness.
- 2 tbsp Jamaican curry powder Use more for additional spice.
- 1 cup full-fat coconut milk Provides creaminess to the dish.
- 1 large onion, chopped Adds sweetness and depth of flavor.
- 4 garlic cloves, minced Enhances flavor profile.
- 1 tbsp grated fresh ginger Adds warmth and spice.
- 1 Juice of 1 lime Brightens the flavors.
- Salt to taste Season as desired.
- Oil for sautéing Any cooking oil can be used.
Instructions
Marination
- Combine lime juice, salt, and half of the curry powder in a bowl.
- Add the chicken thighs and mix until they are well coated. Let them marinate for at least 30 minutes.
Cooking
- In a pot, heat some oil over medium heat. Once hot, add the chopped onions and sauté until they become translucent.
- Stir in the minced garlic and grated ginger, cooking for about two minutes until fragrant.
- Place the marinated chicken thighs skin-side down in the pot. Brown them for five minutes on each side.
- Sprinkle the remaining curry powder over the chicken and stir well.
- Pour in the coconut milk and bring the mixture to a gentle simmer.
- Cover the pot and cook on low heat for about 45 minutes until the chicken is tender.
Serving
- Plate the chicken and drizzle the sauce over it. Serve hot with rice or roti.