Jamaican Curry Chicken
A rich and aromatic Jamaican curry chicken slow-cooked with scotch bonnet pepper, fresh thyme, and tender potatoes. Bold island spices make this a deeply satisfying one-pot meal.
Ingredients
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Olive Oil⚖ 40.8 g 💧 44.4 ml 🥄 3 tbsp
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Chicken Thighs⚖ 176 g 2 pcs
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Russet Potato⚖ 150 g 🥔 1 pcs
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Curry Powder⚖ 30 g 💧 60 ml 🥄 4 tbsp
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Onion⚖ 150 g 🧅 1 pcs
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Green Pepper⚖ 150 g 🫑 1 pcs
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Garlic⚖ 20 g 🧄 4 pcs
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Scotch Bonnet⚖ 45 g 🌶️ 1 pcs
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Spring Onions⚖ 45 g 🧅 3 pcs
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All-purpose Seasoning⚖ 2.5 g 💧 4.9 ml 🥄 1 tsp
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Pepper⚖ 1 g 1 pcs
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Thyme⚖ 2 g 💧 4 ml 🥄 ¾ tsp
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Water⚖ 15 g 💧 15 ml 🥄 1 tbsp
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Salt⚖ 3 g 💧 2.5 ml 🥄 ½ tsp
Total nutrition
989 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Add 900 g chicken thighs to a large bowl along with 1 tsp all-purpose seasoning, 15 ml curry powder, chopped onion, spring onions, green pepper, garlic, scotch bonnet, and thyme. Toss well until all pieces are evenly coated. Cover and refrigerate for at least 1 hour or overnight.
- Once the chicken has finished marinating, remove the onion, pepper, and garlic from the chicken pieces and set aside separately.
- Heat 45 ml olive oil in a Dutch oven over medium heat. Add the remaining 22 ml curry powder and stir constantly for 20–30 seconds until fragrant. Add the reserved onion, green pepper, garlic, thyme, and scotch bonnet, stirring until the onions have softened, about 3–5 minutes. If the mixture looks dry, splash in about 15 ml of water.
- Add the marinated chicken and 60 ml water to the pot. Cover, reduce the heat to medium-low, and cook for 30–35 minutes, stirring occasionally.
- When about 15 minutes of cooking time remain, stir in the diced russet potato, cover again, and continue cooking until the potato is tender and the chicken is cooked through.
- Remove from heat and season with salt and pepper to taste. Serve hot.
Source:
TheMealDB
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