Authentic Jamaican Curry Chicken
A vibrant Jamaican dish featuring tender chicken simmered in rich coconut milk and fragrant curry powder, perfect for a satisfying dinner.
Ingredients
Main Ingredients
- 2 lb chicken (cut into pieces) Bone-in, skin-on for best flavor
- 4 cloves garlic (minced)
- 2 hot peppers (chopped, adjust to taste) Can be deseeded for less heat
- 2 tbsp curry powder Use Jamaican curry powder if available
- 2 cups chicken stock
- 1 can (13.5 oz) coconut milk Use high-quality coconut milk
- 1 large onion (chopped)
- 1 tbsp ginger (grated)
- Salt (to taste)
- Black pepper (to taste)
- 2 tbsp vegetable oil For sautéing
Instructions
Preparation
- Heat the vegetable oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in minced garlic, grated ginger, and chopped hot peppers, cooking for about a minute until fragrant.
- Sprinkle in the curry powder and stir well to coat the onions and spices.
- Add the chicken pieces, seasoning generously with salt and black pepper. Sear for several minutes until browned on all sides.
Cooking
- Pour in the chicken stock and coconut milk; stir to combine.
- Bring to a boil, then reduce heat and let it simmer gently for 30 to 40 minutes until the chicken is tender.
Serving
- Serve hot, ideally paired with rice or your preferred side.
- Garnish with fresh herbs for extra flavor and presentation.
Notes
This dish tastes better the next day as the flavors meld. Store in an airtight container for up to 4 days or freeze for up to 3 months.