Caribbean Delight Spicy Jamaican Curry Chicken

1. Marinating the Chicken:

1. Prepare the Chicken: Rinse the chicken pieces and pat them dry with paper towels. Place them in a large bowl.
2. Mix the Marinade: In a small bowl, combine the curry powder, all-purpose seasoning, ground allspice, garlic powder, onion powder, dried thyme, salt, and black pepper. Add the vegetable oil and vinegar or lime juice to form a paste.
3. Marinate the Chicken: Rub the marinade all over the chicken pieces, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate the meat.

2. Preparing the Curry Sauce:

4. Heat Oil: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat.
5. Cook Aromatics: Add the chopped onion, minced garlic, and minced ginger to the pot. Sauté until the onion is translucent and the mixture is fragrant, about 5 minutes.
6. Add Scotch Bonnet Peppers: Add the whole scotch bonnet peppers to the pot. Be careful not to break them unless you want extra heat. Stir for another minute.
7. Add Curry Powder and Turmeric: Sprinkle in the Jamaican curry powder and ground turmeric. Stir constantly for about 2 minutes to toast the spices and release their flavors.

3. Cooking the Chicken:

8. Add the Chicken: Add the marinated chicken pieces to the pot. Brown the chicken on all sides, about 5-7 minutes.
9. Add Liquids and Vegetables: Pour in the chicken broth and coconut milk, stirring to combine. Add the cubed potatoes, sliced carrots, and sliced bell pepper. Stir in the fresh thyme sprigs.
10. Simmer: Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 30-40 minutes, or until the chicken is cooked through and the vegetables are tender.
11. Adjust Seasoning: Taste the curry and adjust the seasoning with salt and pepper as needed. If you prefer more heat, you can carefully break the scotch bonnet peppers and stir.

4. Final Touches:

12. Add Scallions: Stir in the chopped scallions and let the curry simmer for an additional 5 minutes.
13. Remove Peppers and Thyme: Remove the whole scotch bonnet peppers and thyme sprigs before serving.

5. Serving:

14. Serve Hot: Serve the Spicy Jamaican Curry Chicken hot over steamed white rice or traditional Jamaican rice and peas.
15. Garnish: Garnish with freshly chopped cilantro and lime wedges on the side for an added burst of flavor.

Tips for Success:

• Marination: Allowing the chicken to marinate overnight will result in deeper, more developed flavors.
• Curry Powder: Use Jamaican curry powder for an authentic taste. If unavailable, a quality yellow curry powder can be used.
• Heat Level: Adjust the number of scotch bonnet peppers to control the heat level. Remember, these peppers are very spicy, so handle them with care.
• Coconut Milk: Full-fat coconut milk adds a richer flavor to the curry, but you can use light coconut milk for a lighter version.

Conclusion:

This Spicy Jamaican Curry Chicken is a celebration of Caribbean flavors, bringing together aromatic spices, tender chicken, and a rich, creamy sauce. Perfectly paired with rice, this dish is both comforting and exhilarating, making it a standout meal for any occasion. Follow this recipe to bring a taste of Jamaica to your kitchen, and enjoy the warm, spicy, and delicious journey with every bite. Happy cooking!