Jamaican Curry Chicken
Servings
8
servingsPrep timeminutes
Cooking time
40
minutesCalories
300
kcalOne of my favorite dishes for getting friends together. I serve this with Rice n Peas and Jamaican Steamed Cabbage
Ingredients
3 pounds chicken washed with vinegar and cut into bite-sized pieces
2 tablespoons Jamaican curry powder
1 tablespoon adobo seasoning
1 teaspoon allspice
1 teaspoon dried thyme
1 teaspoon turmeric
Salt and black pepper to taste
- Curry Sauce
2 tablespoons olive oil
1 medium onion chopped
1 large bell pepper chopped
1 Scotch Bonnet pepper chopped
1/4 cup chopped green onion
4 cloves garlic chopped
2 tablespoons chopped ginger
2 tablespoons Jamaican curry powder
1 cup coconut milk
1 pound yellow potatoes diced
1 large carrot peeled and chopped
Salt and pepper to taste
Hot sauce to taste
Directions
- Cut up the chicken and add it to a mixing bowl. Rub the chicken pieces with curry powder, adobo seasonings, allspice, dried thyme, and salt and pepper to taste.
- Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion and peppers to the pot and stir. Cook for 5 minutes to soften.
- Add the green onion, garlic, ginger and 2 tablespoons Jamaican curry powder. Cook 2-3 minutes, to let the curry powder bloom. This is called “burning the curry”, which is not actually burning it.
- Add the chicken and cook for 10 minutes to brown all sides, flipping half way through.
- Stir in the coconut milk or chicken broth, potatoes and carrots. Taste and adjust with salt, pepper and hot sauce to your personal tastes. Add a few sprigs of fresh thyme here if you’d like.
- Bring to a boil, then cover and reduce the heat. Simmer for 20-30 minutes, or until the vegetables are softened and the chicken is fall-off-the-bone tender and cooked through. It should measure 165 degrees F internal when measured with a meat thermometer.
