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Jamaican Curry Chicken

Blossom Lady
Nov 23, 2020 05:13 AM
Jamaican Curry Chicken

While curry might not sound like the typical dinner rut for some, whenever I’m not sure what to cook and need an easy meal, curry is one of my defaults. This Jamaican curry chicken is different. While it has some of the usual curry ingredients like coconut milk and spices, the heat has a subtle sweetness to it and the spices are more warm than other curries.

The sauce is thick and rich, so this curry is comforting on a chilly evening if that’s when you are craving it, but the spices also work surprisingly well on even the hottest summer day. I suspect that’s why curry is so popular in countries known for their warm climates, like India and the Caribbean.

Traditional Jamaican curry is made with scotch bonnet peppers and Jamaican curry powder, and this is an adapted, easy-ingredient version of traditional Jamaican curry chicken. If you want authentic flavor, made over to be healthy and done with ingredients you can find at the average American supermarket, you’ve come to the right place. This curry was made to be served over rice. White rice, brown rice, or cauliflower rice (for a low-carb option) would all work well. Make this a Jamaican curry chicken with rice and beans by also adding red beans to the rice. For a healthy, simple side dish, pair this curry with Arugula Salad or any veggies you prefer.

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
Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
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