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Jamaican cuisine is a vibrant tapestry of flavors, colors, and cultural influences that reflect the island's rich history and diverse heritage. Renowned for its bold spices and fresh ingredients, Jamaican food offers a culinary experience that is both exciting and satisfying. Among the many iconic dishes that define this cuisine, Jamaican Gold Curry Chicken stands out as a signature recipe that embodies the essence of Jamaica's culinary artistry.

Authentic Jamaican Curry Chicken

Discover the vibrant flavors of Jamaica with this Gold Curry Chicken recipe! This dish combines tender marinated chicken with aromatic spices, fresh vegetables, and creamy coconut milk for a satisfying meal. Perfect for sharing, it's easy to prepare and can be enjoyed over rice or festival dumplings. Get ready for a culinary adventure that brings a taste of the Caribbean to your kitchen. Enjoy the warmth and spice in every delicious bite!
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Ingredients
  

2 lbs chicken, cut into pieces (preferably bone-in for flavor)

2 tbsp Jamaican curry powder

1 tsp allspice (pimento)

1 tsp salt (adjust to taste)

1/2 tsp black pepper

1/4 tsp cayenne pepper (optional for heat)

3 tbsp vegetable oil

1 large onion, diced

4 cloves garlic, minced

1-inch piece of ginger, grated

2 medium tomatoes, chopped

3 green onions, chopped

2 medium carrots, sliced

1 bell pepper, sliced

2-3 sprigs of fresh thyme (or 1 tsp dried thyme)

2 cups coconut milk

1-2 Scotch bonnet peppers (whole, adjust for heat)

1/2 cup water

Fresh cilantro, for garnish (optional)

Instructions
 

Marinate the Chicken: In a large bowl, combine the chicken pieces with curry powder, allspice, salt, black pepper, and cayenne pepper (if using). Make sure the chicken is well-coated. Cover and marinate in the fridge for at least 1 hour, or overnight for deeper flavor.

    Sauté Aromatics: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the diced onion and sauté until translucent (about 5 minutes). Then stir in the garlic and ginger, cooking for another 1-2 minutes until fragrant.

      Brown the Chicken: Increase the heat to medium-high and add the marinated chicken pieces (reserve any leftover marinade). Cook for about 5-7 minutes, turning occasionally until the chicken is browned on all sides.

        Add Vegetables: Stir in the chopped tomatoes, green onions, carrots, and bell pepper. Cook for another 3-4 minutes to soften the vegetables.

          Simmer: Pour in the coconut milk and water, then add the fresh thyme and whole Scotch bonnet peppers (do not pierce them for less heat). Bring the mixture to a gentle simmer.

            Cook the Chicken: Cover the pot, reduce the heat to low, and let it simmer for about 30-40 minutes, or until the chicken is cooked through and tender. Check occasionally, adding more water if the sauce gets too thick.

              Finishing touches: Taste and adjust seasoning if necessary, removing the Scotch bonnet pepper if you want to control the spice level.

                Serve: Garnish with fresh cilantro, if desired. Serve hot over white rice or with traditional festival dumplings.

                  Prep Time, Total Time, Servings: 1 hour 15 minutes | 1 hour 15 minutes | 4-6 servings.