Jamaican Curry Chicken

Name: Jamaican Curry Chicken
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 3 lbs Chicken, washed in vinegar and cut into bite sized pieces.; 2 Tbsp Jamaican curry powder (Use regular curry powder and add more allspice (1/8 tsp) and turmeric (1/8th tsp)); 1 tsp Adobo seasoning; 1 tsp Allspice; 1 tsp Dried thyme; 1 tsp Turmeric; 2 Tbsp Olive oil; 1 ea Onion, chopped; 1 ea Green bell pepper, chopped; 1 ea Scotch Bonnet pepper (Use a red bell pepper, finely chopped, a jalapeno pepper, and a pinch of cayenne pepper); 2 ea Green onion, chopped; 4 cloves Garlic, chopped; 3 in Fresh ginger, chopped; 2 Tbsp Jamaican curry powder (Use regular curry powder and add more allspice (1/8 tsp) and turmeric (1/8th tsp)); 1 cup Coconut milk; 1 lb Yellow potatoes, diced; 1 ea Carrot, chopped

Print Recipe

Caribbean comfort food of chicken seasoned with Jamaican curry powder and simmered in creamy curry sauce.

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: Caribbean

Servings: 8

Equipment

1 7 qt Dutch oven
1 Large bowl

Ingredients

For Chicken

3 lbs Chicken, washed in vinegar and cut into bite sized pieces.
2 Tbsp Jamaican curry powder Use regular curry powder and add more allspice (1/8 tsp) and turmeric (1/8th tsp)
1 tsp Adobo seasoning
1 tsp Allspice
1 tsp Dried thyme
1 tsp Turmeric

For Curry

2 Tbsp Olive oil
1 ea Onion, chopped
1 ea Green bell pepper, chopped
1 ea Scotch Bonnet pepper Use a red bell pepper, finely chopped, a jalapeno pepper, and a pinch of cayenne pepper
2 ea Green onion, chopped
4 cloves Garlic, chopped
3 in Fresh ginger, chopped
2 Tbsp Jamaican curry powder Use regular curry powder and add more allspice (1/8 tsp) and turmeric (1/8th tsp)
1 cup Coconut milk
1 lb Yellow potatoes, diced
1 ea Carrot, chopped

Instructions

Add the chicken to a mixing bowl. Rub the chicken pieces with curry powder, adobo seasonings, allspice, dried thyme, turmeric, and salt and pepper to taste.
3 lbs Chicken, washed in vinegar and cut into bite sized pieces., 2 Tbsp Jamaican curry powder, 1 tsp Adobo seasoning, 1 tsp Allspice, 1 tsp Dried thyme, 1 tsp Turmeric
Heat the oil in a Dutch oven over medium-high heat. Add the onion and peppers to the pot and stir. Cook for 5 minutes to soften.
2 Tbsp Olive oil, 1 ea Onion, chopped, 1 ea Green bell pepper, chopped, 1 ea Scotch Bonnet pepper
Add the green onion, garlic, ginger and Jamaican curry powder. Cook 2-3 minutes, to let the curry powder bloom.
2 ea Green onion, chopped, 4 cloves Garlic, chopped, 3 in Fresh ginger, chopped, 2 Tbsp Jamaican curry powder
Add the chicken and cook for 10 minutes to brown all sides, flipping half way through.
Stir in the coconut milk, potatoes and carrots. Taste and adjust with salt, pepper and hot sauce to your personal tastes.
1 cup Coconut milk, 1 lb Yellow potatoes, diced, 1 ea Carrot, chopped
Bring to a boil, then cover and reduce the heat. Simmer for 20-30 minutes, or until the vegetables are softened.
Serve!