This one-pot Jamaican curry chicken is made with wonderfully tender chicken simmered in a Caribbean coconut curry with potatoes and sautéed veggies.
Servings : 6servings
Prep Time 10 minutesmins
Cook Time 55 minutesmins
Total Time 1 hourhr5 minutesmins
Ingredients
For the spice mix
4tablespoonscurry powder
2teaspoonsground turmeric
2teaspoonsgarlic powder
1teaspoonground mustard
1teaspoonallspice
½teaspoonground black pepper
¼teaspoonground cayenne
For the chicken and the sauce
2poundsboneless skinless chicken breasts,cut in half, crosswise
2teaspoonssea salt
1tablespoonolive oil
2tablespoonsbutter
1mediumyellow onion,diced
2red bell peppers,diced
1smalljalapeno,seeded and minced
1½teaspoonsminced fresh ginger
1(15-ounces) canfull fat coconut milk
½cupchicken stock
1teaspoonwhite wine vinegar
1tablespoonWorcestershire sauce
4mediumrusset potatoes,cut into 2-inch cubes
Instructions
For the spice mix
Whisk together the curry powder, turmeric, garlic powder, allspice, ground black pepper, and cayenne pepper. Set aside.
For the chicken and the sauce
Season the chicken with the sea salt.
Sear the chicken. Heat the olive oil in a large, heavy-bottomed pan over medium-high heat. Add the chicken to the pan and sear for 2 minutes on one side. Flip the chicken and sear for 2 minutes on the other side. Remove the chicken from the pan and set aside.
Cook the vegetables. Add the butter to the pan. Once the butter has melted, add the onion, bell pepper, jalapeno, and fresh ginger. Sauté until the onion is translucent and the bell pepper has softened, about 3 minutes.
Toast the spices. Add the spice mix to the pan and stir. Cook for 1 ½ minutes, stirring constantly.
Finish the sauce. Add the coconut milk, chicken stock, white wine vinegar, and Worcestershire sauce. Stir to combine. Bring the mixture to a boil. Reduce the heat to a simmer.
Finish the chicken. Add the chicken and potatoes to the pan. Stir to coat in the sauce. Cover and cook for 30 to 40 minutes.
Chicken: Use boneless skinless chicken breasts or chicken thighs. If using chicken thighs, you don't have to cut them in half. If you want your chicken to get a nice sear in the pan, take an extra second to pat it dry with a paper towel before you put it in the hot pan.
Don't crowd the pan. Putting too many chicken pieces in the pan will lower the temperature of the pan, and the chicken won't get that nice brown color. So, if the pan isn't big enough, cook the chicken in batches.
Don't skip toasting your spices - it really brings out the flavors.
Cook it low and slow. After the curry comes to a boil, turn the heat down low. Add the chicken and potatoes and let it all simmer for about 30-40 minutes. Cooking it at a low temperature for a longer time lets the meat break down and soak up all the tasty sauce.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Dinner
Cuisine: Jamaican
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