Jamaican Curry Chicken
Calories: 329kcal
If you're looking for a tasty Caribbean dish, try this authentic Jamaican curry chicken recipe. It is bursting with flavors and brings a taste of the tropics to your table.
Equipment
- 1 Cutting board
- 1 large knife
- 1 large spoon
Ingredients
- 3 pounds chicken see notes
- 4 tablespoons Jamaican curry powder divided
- 1 tablespoon Adobo seasoning
- 1 teaspoon fresh thyme
- 1 teaspoon allspice
- 1 teaspoon turmeric
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 yellow onion chopped
- 1 bell pepper chopped
- 3 green onions sliced
- 1 carrot peeled and sliced
- 1 pound potatoes
- 1 tablespoon ginger chopped
- 5 cloves garlic minced
- 1 cup coconut milk
Instructions
- Depending on what kind of chicken you're using (see notes), if needed, cut into smaller chicken pieces. You can remove the bones if you want, or plan to remove them while eating.3 pounds chicken
- Combine 2 tablespoons of the Jamaican curry powder with the Adobo seasoning, allspice, turmeric, and black pepper. Remove the leaves from the thyme and add to the mixture. (Or you can substitute dried thyme.) Stir together, then press into all sides of the chicken mixture.4 tablespoons Jamaican curry powder, 1 tablespoon Adobo seasoning, 1 teaspoon fresh thyme, 1 teaspoon allspice, 1 teaspoon turmeric, ½ teaspoon black pepper
- Prepare your produce: Chop the yellow onion, deseed and chop the bell pepper, thinly slice the green onions, peel and slice the carrot, peel and chop the ginger, and mince the garlic. If you wish, you may also want to chop the potatoes, depending on size.1 yellow onion, 1 bell pepper, 3 green onions, 1 pound potatoes, 1 carrot, 5 cloves garlic
- In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Once it shimmers, add the chopped yellow onions and green peppers. Sauté until the onions become translucent, about 3-4 minutes.1 yellow onion, 1 bell pepper, 2 tablespoons olive oil
- Add in the sliced green onions, garlic, ginger, and the remaining 2 tablespoons of Jamaican curry powder. Stir to combine and cook another 3-4 minutes to incorporate the flavors.3 green onions, 1 tablespoon ginger, 5 cloves garlic, 4 tablespoons Jamaican curry powder
- Add the chicken pieces to the mixture. Cook for about 10 minutes, turning occasionally to brown all sides. If your chicken still has bones in it, you may need to cook for 12-15 minutes.3 pounds chicken
- Add in the coconut milk, and the sliced carrots and potatoes. Bring to a boil, then cover and reduce to medium heat. Allow this to simmer for 25-30 minutes. When finished, use a meat thermometer to make sure the chicken has reached a safe temperature of 165℉.1 carrot, 1 cup coconut milk, 1 pound potatoes
- Serve alone in a bowl, or over a helping of white rice.
Notes
For this shoot, I used skin-on, bone-in chicken breasts. I particularly like the extra flavor that the skin of the chicken adds. But you can use boneless, skinless breasts if you prefer. You can also use skin-on or skinless chicken thighs, or legs (drumsticks). You can even cut up a whole chicken. The best cut of chicken really comes down to your preferences.
Curry powder, which is a large part of Jamaican curry powder, can easily stain. You may wish to protect your clothing with an apron, your hands with gloves, and be careful not to spill it on your countertop.
Nutrition
Calories: 329kcal | Carbohydrates: 16g | Protein: 18g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 61mg | Sodium: 73mg | Potassium: 579mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1914IU | Vitamin C: 35mg | Calcium: 39mg | Iron: 3mg