Curry Chicken
This Authentic Jamaican Curry Chicken recipe is a really rich, flavorful, and hearty stew filled with juicy chicken, wonderful aromatics, and filling elements such as carrots and potatoes.
Servings: 6 servings
Calories: 214kcal
Ingredients
- 1 lb chicken breasts cut in chucks / up to 1 1/2 lbs
- 2 tbsp Jamaican curry powder
- 1 tsp ground cumin
- 1 tsp kosher salt up to 2 tsp/ to taste
- 1/2 tsp ground Jamaican allspice
- 2 tbsp canola oil
- 4 scallions chopped
- 1 medium yellow onion roughly chopped
- 2 medium sized carrots sliced into coins
- 3 garlic cloves finely minced
- 4 fresh thyme sprigs de-stemmed
- 1 scotch bonnet pepper left whole
- 2 cups water
- 2 medium sized russet potatoes peeled and cut in quarters
Instructions
- In a large ziplock bag, add in chicken and sprinkle in curry powder, cumin, salt, and allspice. Shake bag to evenly coat chicken pieces. Transfer to the refrigerator to allow seasonings to marinate for at least 30 minutes or overnight.
- In a large dutch oven/stockpot, heat up oil over medium-high heat. Once oil is hot, add in chicken pieces and cook until chicken is lightly browned, about 5-6 minutes. Be sure to continuously stir chicken.
- Add in scallions, onions, carrots, garlic, fresh thyme, and scotch bonnet. Stir mixture together and continue cooking together for another 4-5 minutes.
- Pour in water and add potatoes. Reduce heat to medium-low and let simmer for 15-20 minutes or until potatoes are soft and cooked through completely. Then discard pepper and stir curry chicken together. Gravy should be thicker and coat the back of a spoon.
- Enjoy warm with steamed white rice or Jamaican rice and peas.
Notes
Storage 101:
- Once your curry chicken has cooled to room temperature (don't leave it out longer than 2 hours!), it's time to store. Portion the curry into airtight containers - glass is great, but BPA-free plastic works too.
- Decide where they're heading: fridge or freezer? The fridge is perfect for when you plan to re-indulge within 3-4 days. Any longer, and you're better off giving the freezer a chance to play hero.
- Got more curry than you can handle in a few days? No problem! Your freezer isn't just for ice cream; it's your curry's winter wonderland. In the airtight containers, this dish can chill for about 2 months. Pro tip: label your containers with the date so you don't play the guessing game later on.
- If it's coming from the fridge, reheat your curry on the stove, low and slow, stirring occasionally. You're looking for a gentle simmer, not a volcanic eruption.
- Thaw them in the fridge overnight. Then, take it to the stove and reheat it slowly, just like its fridge counterpart.
- To microwave, remove the lid of your container, cover it loosely with a paper towel to avoid splatters, and use medium power in bursts of 2 minutes, stirring in between, until it's evenly heated through.
Nutrition
Calories: 214kcal | Carbohydrates: 19g | Protein: 19g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 501mg | Potassium: 744mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3573IU | Vitamin C: 13mg | Calcium: 52mg | Iron: 2mg