Jamaican Coconut Curry Chicken

Name: Jamaican Coconut Curry Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American, Latin American, Caribbean
Ingredients: Marinade; 1 kg Chicken thighs, leg or breast; 1 tsp of Pimento seeds Crushed; 1 tbsp Jamaican Curry Powder; 1 tbsp Chicken Seasoning; Curry; 1 Brown Onion sliced; 1 Bell Pepper cubed; 4 Garlic Cloves sliced; 20g Ginger root sliced; 1 Scotch Bonnet finely chopped; 3 tbsp Vegetable Oil; 3tbsp Hot water; 2 Scallions/spring or green onions finely sliced; 10g Fresh Thyme; 400g Coconut Milk; 1 Large Potato Chopped into cubes

6 steps

Prep:15minCook:30min

A delicious Jamaican inspired curry chicken with a rich Coconut curry sauce

Updated at: Sat, 09 Mar 2024 13:38:11 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories725.5 kcal (36%)

Total Fat57.8 g (83%)

Carbs29 g (11%)

Sugars7.5 g (8%)

Protein28 g (56%)

Sodium424.7 mg (21%)

Fiber6 g (22%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

marinade

1kgChicken thighs

leg or breast

1 tspPimento seeds

Crushed

1 TbspJamaican Curry Powder

1 Tbspchicken seasoning

20gGinger root

3 Tbspvegetable oil

3 Tbspwater

hot

2Scallions

or green onions, finely sliced

10gfresh thyme

400gcoconut milk

1Potato

Large, Chopped into cubes

Instructions

Step 1

Chop up the chicken into bite-sized pieces, and add to a large bowl.

Step 2

Add in the marinade ingredients, curry powder, chicken seasoning and crushed pimento, and rub into the chicken, leaving it to marinate for at least two hours.

Step 3

Heat a large pan on medium heat and add in two tablespoons of vegetable oil, while it is heating add in a tablespoon of the Jamaican curry powder and stir, once the curry powder has mixed in with the oil add in the marinated chicken and stir well browning all of the chicken pieces. Once the chicken is browned and if using breast remove it from the pan as it may dry out if overcooked.

Step 4

Next, add the onions and the bell peppers to the pan and cook until the onions are soft. Add the scotch bonnet scallions and thyme and cook for a further two to 3 minutes then return the chicken breast into the pan otherwise cook for a further 3 minutes.

Step 5

Pour in the coconut milk and cook for a further 10 minutes, stirring occasionally. Now add in the chopped potatoes and stir well, cook for a further 20 minutes or until the potatoes are soft and the sauce has thickened to a consistency that suits you.

Step 6

Plate up, serve with white rice or a side of your choice. Lick you’re lips and enjoy