Curry Chicken Recipe

If you are going try any Jamaican recipe, try this Jamaican curry chicken recipe. Seasoned well, cooked down in a savoury curry sauce. Busting with flavour, this delicious dish is one for chicken lovers.

… chicken chopped into small pieces, seasoned with Jamaican herbs and spices, made bright yellow with Jamaican curry powder.

Carrot and white potato are added to give the dish a bit more body and help thicken the curry sauce. This stuff is liquid gold!

Jamaican curry powder gives the dish the bright yellow colour that Jamaican curry dishes have. If your curry turns out more reddish-brown you know that you are not using Jamaican curry powder.

Add all the ingredients to the chicken except the potato and the carrot. Rub the seasoning into the chicken to coat it well. Leave the chicken to marinate, the longer the chicken is marinated, the more flavour is infused.

This curry chicken recipe is sometimes made with coconut milk. Coconut milk adds body and a rich flavour to the dish.

Curry chicken goes well with just about any side dish. However, in Jamaica, it is usually served with rice.

Jamaicans mainly serve curry chicken with boiled white rice but it is also served with rice and pea for Sunday dinners. Curry chicken also goes well with hard food.

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Jamaican curry chicken recipe

Jamaican curry chicken, try this simple, easy to make recipe.

Prep: 15min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 238 kcal, servingSize 1 serving

Ingredients:

• 2½ lbs Chicken
• 2 tbsp Curry powder
• 2 tbsp All-purpose or Chicken seasoning
• 1 ½ tsp Salt (Or salt to your liking)
• 5 Pimento berries (allspice)
• 3 Cloves garlic (Crushed )
• 1 Medium onion (Chopped)
• 3 Sprig of fresh thyme
• 2 Medium carrots (Chopped)
• 1 Small potato (Diced)
• 1 ½ tsp Freshly grated ginger
• 1 Small scotch bonnet pepper (seeds removed and findly chopped)
• 3 tbsp Cooking oil
• Boiling water
• 1 lime/lemon (To wash the chicken)
• 1 tsp Vinegar (To wash the chicken)

Instruction:

1. Remove the skin (if there is any) from the chicken and cut it into small pieces. Wash the chicken in water with the juice from the lime/lemon and the vinegar. Drain away all the excess water from the chicken. Dry with kitchen towel if necessary.
2. In a kitchen bowl, add the chicken, onion, garlic, scotch bonnet pepper, pimento berries, ginger, salt, all-purpose seasoning, the curry powder and mix everything together and leave to marinate for 30 minutes or more.
3. In a pot add the cooking oil and put to hot on medium heat.
4. Add the seasoned chicken to the oil and stir well. Let the chicken cook until lightly brown on all sides. Don’t let the pot burn, add a tip of water if necessary.
5. Stir in the carrot, potato and thyme. Add water enough to cover the chicken in the pot. Cover and leave to cook for 25-30 minutes, until the chicken is cooked and the water is reduced to a curry gravy.

Jamaican Curry Chicken

A Jamaican curry chicken recipe made with coconut milk, potatoes, and everyday spices you can find at any grocery store. Authentic flavor and easy prep!

Prep: 15min

Total: 55min

Yield: 4

Serving Size: 1 (of 4)

Nutrition Facts: servingSize 1 (of 4), calories 428 kcal, Carbohydrate 29 g, Protein 33 g, Fat 19 g, Saturated Fat 9 g, Cholesterol 91 mg, Fiber 5 g, Sugar 4 g

Ingredients:

• 1 1/4 pounds boneless, skinless chicken breasts (cut into 1-inch pieces (about 2 breasts))
• 1 teaspoon kosher salt
• 2 tablespoons olive oil
• 1 medium yellow onion (finely chopped)
• 1 red bell pepper (very finely chopped*)
• 2 jalapeno peppers (very finely chopped*)
• 3 cloves garlic (minced (about 1 tablespoon))
• 1 teaspoon minced fresh ginger
• 3 1/2 tablespoons curry powder
• 1 teaspoon turmeric
• 3/4 teaspoon allspice
• 1/4 teaspoon cayenne pepper (plus additional to taste*)
• 2 medium Yukon gold potatoes (peeled and diced)
• 1 15-ounce can light coconut milk
• 1 tablespoon Worcestershire sauce
• 1 1/2 teaspoons white wine vinegar
• 1 teaspoon hot sauce (plus additional to taste*)
• Chopped fresh cilantro
• Prepared brown rice (quinoa, or cauliflower rice, for serving)

Instruction:

1. Sprinkle the chicken with salt. Set aside.
2. In a Dutch oven or similar deep, sturdy pot, heat the oil over medium. Once it is hot, add the onions, and cook, stirring occasionally, until the onions begin to soften and turn translucent, 5 to 8 minutes.
3. Stir in the red bell pepper, jalapeños, garlic, and ginger. Cook, stirring often, for 2 minutes.
4. Add curry powder, turmeric, allspice, and cayenne. Cooking, stirring constantly, until spices turn deep gold and become ultra fragrant, about 1 minute.
5. Add the chicken and sauté for 5 minutes, stirring often. It should look golden on the outside but does not need to be completely cooked through.
6. Add the potatoes. Cook, stirring often, for 3 minutes.
7. Add the coconut milk, Worcestershire, vinegar, and hot sauce. Stir to combine. Bring to a simmer. Continue to simmer, reducing the heat to low as needed, until the chicken is tender and cooked through, the potatoes are tender, and sauce has slightly reduced, 15 to 20 minutes. Stir every few minutes to keep the sauce from sticking.
8. Taste and season with additional salt or hot sauce as desired. Serve hot over rice, with a big sprinkle of cilantro.

TASTY CURRY CHICKEN | Easy food recipes for dinner to make at home – cooking videos

FAQ

What is the secret to a good curry?

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