Jamaican Curry Chicken

Name: Jamaican Curry Chicken
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 can unsweetened coconut milk; 8 boneless skinless chicken thighs cleaned and trimmed; 1/2 cup onion chopped; One red bell pepper chopped; 2 tablespoons of garlic minced; 1 tablespoon of ginger minced; 1 tablespoon of tomato paste; 2 cups of chicken broth; Olive oil for sautéing; 2 tablespoons paprika smoked; 1 tablespoon onion powder; 1 tablespoon garlic powder; 2 teaspoons allspice; 1 tablespoon dried parsley; 2 teaspoon black pepper; 1 teaspoon salt; 2 tsp red chili flakes; 1 tsp chili powder; 2 tablespoons brown sugar; 4 tablespoons plus two teaspoons Jamaican curry powder; Lime slices for garnishing; 4 tablespoons chopped cilantro plus extra for garnishing; 1 cup diced white potato

Ciara Berry @DecadenceByCiaraB

Flavorful curry chicken served over sticky rice.

This is a very mild version. To add more spice add one scotch bonnet pepper (whole) to your sauce as it cooks.

Flavorful curry chicken served over sticky rice.

This is a very mild version. To add more spice add one scotch bonnet pepper (whole) to your sauce as it cooks.

Ciara Berry @DecadenceByCiaraB

Flavorful curry chicken served over sticky rice.

This is a very mild version. To add more spice add one scotch bonnet pepper (whole) to your sauce as it cooks.

Flavorful curry chicken served over sticky rice.

This is a very mild version. To add more spice add one scotch bonnet pepper (whole) to your sauce as it cooks.

Saved

Ingredients

45 mins

4 servings

1 canunsweetened coconut milk
8boneless skinless chicken thighs cleaned and trimmed
1/2 cuponion chopped
One red bell pepper chopped
2 tablespoons of garlic minced
1 tablespoon of ginger minced
1 tablespoon of tomato paste
2 cups of chicken broth
Olive oil for sautéing
Spice mix for chicken
2 tablespoonspaprika smoked
1 tablespoononion powder
1 tablespoongarlic powder
2 teaspoonsallspice
1 tablespoondried parsley
2 teaspoonblack pepper
1 teaspoonsalt
2 tspred chili flakes
1 tspchili powder
2 tablespoonsbrown sugar
4 tablespoonsplus two teaspoons Jamaican curry powder
Lime slices for garnishing
4 tablespoonschopped cilantro plus extra for garnishing
1 cupdiced white potato

Saved

Steps

45 mins

1

Mix all spices minus the 2 teaspoons of Jamaican curry powder together to make spice mix. Drizzle chicken with olive oil and sprinkle liberally with spice mix coating both sides. Save about 2 tsp of spice mix in case you need to reseason later.
2

Heat large pot over medium high heat. Add olive oil. Sear chicken on both sides. Chicken does not need to be cooked all the way through as it will cook in the sauce later.
3

Remove chicken when done. Add onions and bell peppers and sauté for 3 to 4 minutes till soft and onions are translucent. Add minced garlic and ginger.
4

. Add tomato paste and incorporate thoroughly. Add diced potatoes and sauté 1 to 2 minutes.
5

Add chicken stock and coconut milk. Allow sauce to come to a boil. Add 2 tablespoons of Jamaican curry and fully incorporate. Reduce heat to medium and add chicken thighs. Taste sauce and add additional spice mix as needed.
6

Allow chicken to cook in the sauce for 20-25 minutes. Garnish with chopped cilantro
7

Serve on top of rice and garnish with cilantro and lime.