Jamaican Curry Chicken Recipe
By SushiLover
Equipment Dutch Oven Instructions Add chicken thighs, all-purpose seasoning, 1 tablespoon of curry powder, onion, green onions, green pepper, garlic cloves, scotch bonnet pepper (if using),
Ingredients
- 15 ml Olive Oil
- 4 cloves, chopped Garlic
- to taste Salt
- 720 ml Water
- 1 pinch Pepper
- 15 ml Spring Onions
- 907 g Chicken Thighs
- 38 ml Curry Powder
- 5 ml All-purpose Seasoning
- 1, chopped Onion
- ½ Green Pepper
- 1, chopped Scotch Bonnet
- 3 sprigs Thyme
- 1, large Russet Potato
Preparation Steps
- Equipment
- Dutch Oven
- Instructions
- Add chicken thighs, all-purpose seasoning, 1 tablespoon of curry powder, onion, green onions, green pepper, garlic cloves, scotch bonnet pepper (if using), and thyme to a large bowl and combine, making sure all chicken pieces are covered with the seasoning. Cover and refrigerate for at least 1 hour or up to overnight.
- One the chicken is done marinating, remove onions, peppers, and garlic cloves from chicken and set aside.
- Heat olive oil in a large heavy bottom pot over medium heat. Add remaining curry powder and stir, cooking for about 20-30 seconds. Add onions, green pepper, garlic cloves, thyme, and scotch bonnet pepper (if using) to pot and stir until onions have softened, about 3-5 minutes. If your onions and peppers are looking dry, add about 1 tablespoon of water.
- Add chicken and ¼ cup of water to the pot. Cover and reduce heat to medium low. Cook, stirring occasionally, for 30-35 minutes.
- When there is about 15 minutes remaining, stir in potato and continue to cook covered.
- Once chicken is cooked and potatoes are softened, remove from heat. Salt and pepper to taste.
Nutrition (per 100g)
- Calories: 542.5 kcal
- Protein: 37.8g
- Carbs: 34.2g
- Fat: 29.5g