Easy Jamaican Chicken Curry Recipe

Name: Easy Jamaican Chicken Curry Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Caribbean, Latin American, American
Ingredients: 1 ½ pounds|683 grams boneless and skinless chicken thighs, cut into 1-inch pieces; 1 tablespoon white vinegar; 7 scallions, chopped; ½ medium yellow onion, diced; 3 tablespoons|20 grams Jamaican curry powder; 3 tablespoon vegetable oil; 2 tablespoons|6 grams chopped thyme; 1 tablespoon chicken bouillon; 1 tablespoon minced ginger; 1 teaspoon allspice; 1 teaspoon freshly ground black pepper, plus more to taste; 1 teaspoon kosher salt, plus more to taste; 3 garlic cloves, minced; 1 scotch bonnet, minced; 1 large russet potato, cut into 1-inch pieces; cooked white rice, to serve; roti, to serve

3 steps

Prep:15minCook:1h

Updated at: Wed, 16 Aug 2023 17:31:10 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories380 kcal (19%)

Total Fat17.8 g (25%)

Carbs23.4 g (9%)

Sugars2.7 g (3%)

Protein35.8 g (72%)

Sodium760 mg (38%)

Fiber3.4 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1.5 poundsboneless and skinless chicken thighs

cut into 1-inch pieces

1 tablespoonwhite vinegar

7scallions

chopped

0.5yellow onion

medium, diced

3 tablespoonsJamaican curry powder

3 tablespoonvegetable oil

2 tablespoonsthyme

chopped

1 tablespoonchicken bouillon

1 tablespoonminced ginger

1 teaspoonallspice

1 teaspoonblack pepper

freshly ground, plus more to taste

1 teaspoonkosher salt

large, cut into 1-inch pieces

Instructions

Step 1

Toss the chicken with the vinegar, then rinse under water and pat dry.

Step 2

In a large ziplock bag, toss the chicken with the half of the scallions and onion, 2 tablespoons of the curry powder, 1 tablespoon oil, half of the thyme, the bouillon, ginger, allspice, black pepper, salt, garlic, and Scotch bonnet, taking care to evenly coat the chicken. Seal the bag and refrigerate up to 4 hours, preferably overnight.

Step 3

The next day, heat the remaining oil in a medium saucepan over medium heat. Add the remaining curry powder and cook until fragrant, about 1 minute. Add the chicken, cover, and cook, stirring occasionally, for 15 minutes. Add the remaining scallions, onion, and thyme, the potato, and 2 cups|473 ml water and bring to a boil. Reduce the heat to maintain a simmer and cook, uncovered, until the potatoes are tender and the sauce is thick, 20 to 25 minutes. Season with salt and pepper and serve with rice or roti.

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