Jamaican Curry Chicken
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Unrated
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
4 servings (about 7 cups)
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Calories
428 kcal
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Course
Main Course
Jamaican Curry Chicken
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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
- 1 ¼ pounds chicken breast cut into 1-inch pieces (about 2 breasts, boneless, skinless
- 1 teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion finely chopped, medium
- 1 red bell pepper very finely chopped*
- 2 jalapeno pepper very finely chopped
- 3 cloves garlic minced (about 1 tablespoon)
- 1 teaspoon ginger fresh, minced
- 3 ½ tablespoons curry powder
- 1 teaspoon Turmeric
- ¾ teaspoon allspice
- ¼ teaspoon cayenne pepper plus additional to taste*
- 2 potato peeled and diced, medium Yukon Gold
- 1 light coconut milk 15-ounce can
- 1 tablespoon Worcestershire sauce
- 1 ½ teaspoons white wine vinegar
- 1 teaspoon hot sauce plus additional to taste*
- cilantro chopped, fresh
- brown rice quinoa, or cauliflower rice, for serving, prepared
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
Show Details
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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
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