Jamaican Curry Chicken
This Jamaican curry chicken is fragrant, colourful, hearty and bursting with flavour. Once you’ve had a bite, you won’t be able to stop eating it.
Servings: 4
Calories: 384kcal
Ingredients
- 2 boneless and skinless chicken breasts (chopped into 1 inch cubes)
- 1 large russet potato (peeled and chopped into 1 inch cubes)
- 1 lb baby carrots (chopped into halves)
- 1 onion (finely chopped)
- 3 cloves garlic (minced)
- 1 tsp ginger (minced)
- 1 scotch bonnet pepper (minced)
- 2 sprigs fresh thyme (destemmed)
- 4 tbsp Jamaican curry powder
- 1 tsp salt
- 1 tsp black pepper
- 1 cup chicken stock
- ½ cup coconut milk
- 1 tbsp canola oil
Instructions
- Heat the canola oil over medium heat in a saucepan.
- Add onions, garlic and ginger to the oil; cook, stirring for about 5 minutes.
- Add the curry powder, stir and continue to cook until the curry turns a dark golden colour (about 1 minute).
- Season the chicken with the salt and black pepper and add the chicken to the pot. Stir and continue to cook for about 10 minutes.
- Add the potatoes, carrots, scotch bonnet pepper, chicken broth, coconut milk, and thyme to the pot and mix everything together.
- Cover the pot and bring the curry to a boil, then turn the heat to low and let the curry cook for 35 minutes or until the potatoes and carrots are softened to your liking.
- Serve with steamed white rice or rice and peas.
Notes
Wash your hands after handling the scotch bonnet pepper. Do not touch your face/eyes before washing your hands after touching the pepper.
Nutrition
Calories: 384kcal | Carbohydrates: 35g | Protein: 30g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 74mg | Sodium: 318mg | Potassium: 1334mg | Fiber: 7g | Sugar: 8g | Vitamin A: 15780IU | Vitamin C: 17mg | Calcium: 95mg | Iron: 5.3mg