Jamaican Curry Chicken

Name: Jamaican Curry Chicken
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings (about 7 cups)
Ingredients: 1 ¼ pounds boneless, skinless chicken breasts; 1 teaspoon kosher salt; 2 tablespoons extra-virgin olive oil; 1 medium yellow onion; 1 red bell pepper; 2 Jalapeno peppers; 3 cloves garlic; 1 teaspoon minced fresh ginger; 3 ½ tablespoons curry powder; 1 teaspoon Turmeric; ¾ teaspoon allspice; ¼ teaspoon cayenne pepper; 2 medium Yukon Gold potatoes; 1 15-ounce can light coconut milk; 1 tablespoon Worcestershire sauce; 1 ½ teaspoons white wine vinegar; 1 teaspoon hot sauce; chopped fresh cilantro; Prepared brown rice

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Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
4 servings (about 7 cups)
Calories
428 kcal
Course
Main Course
Cuisine
Jamaican, Caribbean

Jamaican Curry Chicken

Iris Warren

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A Jamaican curry chicken recipe made with coconut milk, potatoes, and everyday spices you can find at any grocery store. Authentic flavor and easy prep!

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Ingredients

Servings

1 ¼ pounds boneless, skinless chicken breasts cut into 1-inch pieces (about 2 breasts)
1 teaspoon kosher salt
2 tablespoons extra-virgin 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 ½ tablespoons curry powder
1 teaspoon Turmeric
¾ teaspoon allspice
¼ 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 ½ teaspoons white wine vinegar
1 teaspoon hot sauce plus additional to taste*
chopped fresh cilantro
Prepared brown rice quinoa, or cauliflower rice, for serving

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Instructions

Sprinkle the chicken with salt. Set aside.
In a Dutch oven or similar deep, sturdy pot, heat the oil over medium. Once it is hot, add the onions, and cook, stirring occasionally, until the onions begin to soften and turn translucent, 5 to 8 minutes.
Stir in the red bell pepper, jalapeños, garlic, and ginger. Cook, stirring often, for 2 minutes.
Add curry powder, turmeric, allspice, and cayenne. Cooking, stirring constantly, until spices turn deep gold and become ultra fragrant, about 1 minute.
Add the chicken and sauté for 5 minutes, stirring often. It should look golden on the outside but does not need to be completely cooked through.
Add the potatoes. Cook, stirring often, for 3 minutes.
Add the coconut milk, Worcestershire, vinegar, and hot sauce. Stir to combine. Bring to a simmer. Continue to simmer, reducing the heat to low as needed, until the chicken is tender and cooked through, the potatoes are tender, and sauce has slightly reduced, 15 to 20 minutes. Stir every few minutes to keep the sauce from sticking.
Taste and season with additional salt or hot sauce as desired. Serve hot over rice, with a big sprinkle of cilantro.

Notes

*Scotch bonnet peppers are the most traditional for Jamaican dishes, so if you can find one (or if you can find habanero peppers which are the closest substitute), use it here and omit the cayenne and red bell pepper and scale the hot sauce back to 1/2 teaspoon to start. Our store doesn’t regularly carry either of these peppers, which is why I adapted the recipe to use a jalapeno pepper, combined with a red bell pepper and cayenne to mimic the fruitiness and heat of scotch bonnet/habanero peppers.
TO STORE: Leftover chicken curry can be stored in an airtight storage container in the refrigerator for up to 3 days.
TO REHEAT: Gently reheat leftovers in a Dutch oven on the stovetop over medium-low heat. You can also rewarm this dish in the microwave.
I don't recommend freezing this dish, as the potatoes may become mealy once thawed.

Nutrition Information

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Serving 1(of 4) Calories 428kcal (21%) Carbohydrates 29g (10%) Protein 33g (66%) Fat 19g (29%) Saturated Fat 9g (45%) Cholesterol 91mg (30%) Potassium 1139mg (33%) Fiber 5g (20%) Sugar 4g (8%) Vitamin A 1153IU (23%) Vitamin C 69mg (77%) Calcium 57mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings (about 7 cups)

Amount Per Serving

Calories 428 kcal

% Daily Value*

Serving	1(of 4)
Calories	428kcal	21%
Carbohydrates	29g	10%
Protein	33g	66%
Fat	19g	29%
Saturated Fat	9g	45%
Cholesterol	91mg	30%
Potassium	1139mg	24%
Fiber	5g	20%
Sugar	4g	8%
Vitamin A	1153IU	23%
Vitamin C	69mg	77%
Calcium	57mg	6%
Iron	3mg	17%