Quick and Easy Jamaican Curry Chicken: Bold Flavors in No Time

Serving: Serve the Jamaican curry chicken over steamed white rice, rice and peas, or with warm flatbread. It pairs wonderfully with a side of sautéed greens or roasted vegetables.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Variations
Vegetarian Version: Substitute the chicken with tofu or chickpeas for a vegetarian curry.
Add More Veggies: Feel free to add vegetables like potatoes, carrots, or peas to the curry while it simmers for added texture and flavor.
Heat Level: Adjust the heat by adding more or less scotch bonnet pepper or even substituting with a milder pepper like jalapeño.
FAQ
Q: Can I use chicken with skin on for this recipe?
A: Yes, you can use chicken with the skin on, but the cooking time may be slightly longer. Be sure to remove the skin before serving.

Q: Is there a substitute for scotch bonnet peppers?
A: If you can’t find scotch bonnet peppers, you can use jalapeño or habanero peppers as a substitute. Just be cautious with the amount, as they tend to be spicier.

Q: Can I make this curry ahead of time?
A: Yes, this curry tastes even better the next day as the flavors meld. Store in an airtight container and reheat thoroughly before serving.

This Quick and Easy Jamaican Curry Chicken is perfect for anyone craving bold Caribbean flavors in a fast and easy dish. It’s packed with warmth, spice, and deliciousness, making it a family favorite in no time!