Looking for a flavorful and easy-to-make dish that’s perfect for any occasion? Jamaican Curry Chicken is a delicious option that will surely impress your taste buds. With its rich blend of spices and tender chicken, this recipe is a must-try for any food enthusiast.
Why You’ll Love This Recipe?
- Bursting with great flavors from a mix of curry powder, turmeric, and allspice.
- Quick and easy prep time, making it ideal for busy weeknight dinners.
- Perfect for meal prep and can be enjoyed as leftovers for a tasty lunch the next day.
Ingredient Notes:
- Boneless, skinless chicken breasts
- Kosher salt
- Extra-virgin olive oil
- Yellow onion
- Red bell pepper
- Jalapeno peppers
- Garlic
- Fresh ginger
- Curry powder
- Turmeric
- Allspice
- Cayenne pepper
- Yukon gold potatoes
- Light coconut milk
- Worcestershire sauce
- White wine vinegar
- Hot sauce
- Fresh cilantro
- Brown rice, quinoa, or cauliflower rice for serving
Step-by-Step Instructions:
- Season chicken with salt.
- Heat olive oil in a skillet, then sauté onion, bell pepper, jalapenos, garlic, and ginger.
- Add spices and cook until fragrant.
- Stir in potatoes, coconut milk, Worcestershire sauce, vinegar, and hot sauce.
- Simmer until chicken is cooked through and potatoes are tender.
- Serve over rice or quinoa, garnished with cilantro.
Helpful Tips:
- For extra heat, adjust the cayenne pepper or add more hot sauce.
- To make it vegetarian, substitute chicken with chickpeas or tofu.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Expert Tips for the Best Results:
- Toasting the spices before adding other ingredients enhances their flavors.
- Marinating the chicken in the curry mixture overnight can intensify the taste.
- Garnish with a squeeze of lime juice for a citrusy kick.
Serving Suggestions:
Pair Jamaican Curry Chicken with fluffy white rice, a side of plantains, or a refreshing cucumber salad. For drinks, try a tropical fruit punch or a cold glass of ginger beer.
Storage and Reheating Tips:
To reheat, place the curry chicken in a pan over low heat with a splash of water to prevent drying out. Stir occasionally until heated through. Alternatively, microwave in short intervals, stirring in between, until warm.
Frequently Asked Questions:
- Can I use bone-in chicken for this recipe?
Yes, but adjust cooking time accordingly to ensure the chicken is fully cooked. - Is it necessary to peel the potatoes?
It’s optional, but peeling helps the potatoes cook faster and absorb more flavor. - Can I use regular milk instead of coconut milk?
Coconut milk adds a unique flavor, but you can substitute with dairy milk if preferred. - How can I make this dish less spicy?
Reduce the amount of cayenne pepper and jalapenos or omit them altogether for a milder taste.
Conclusion:
Give Jamaican Curry Chicken a try and experience the bold flavors of this classic dish. Whether you’re cooking for a special occasion or a simple weeknight meal, this recipe is sure to impress. Don’t forget to share your feedback and enjoy the delicious flavors of this Jamaican favorite!
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Jamaican Curry Chicken
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Jamaican
- Diet: Gluten Free
Description
A flavorful and aromatic Jamaican curry chicken dish with tender chicken, potatoes, and a blend of spices cooked in creamy coconut milk. Serve over rice for a delicious and satisfying meal.
Ingredients
– 1 1/4 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 1/2 tablespoons curry powder
– 1 teaspoon turmeric
– 3/4 teaspoon allspice
– 1/4 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 1/2 teaspoons white wine vinegar
– 1 teaspoon hot sauce, plus additional to taste
– Chopped fresh cilantro
– Prepared brown rice, quinoa, or cauliflower rice, for serving
Instructions
1. Season chicken pieces with salt.
2. In a large skillet, heat olive oil over medium heat. Add onion, bell pepper, jalapeno peppers, garlic, and ginger. Cook until vegetables are softened.
3. Add curry powder, turmeric, allspice, and cayenne pepper. Stir to combine.
4. Add chicken pieces and potatoes to the skillet. Cook until chicken is browned.
5. Pour in coconut milk, Worcestershire sauce, vinegar, and hot sauce. Stir well.
6. Cover and simmer until chicken is cooked through and potatoes are tender.
7. Serve Jamaican curry chicken over rice or your choice of grain. Garnish with fresh cilantro.
Notes
– For a spicier dish, add more cayenne pepper or hot sauce to taste.
– You can customize this recipe by adding your favorite vegetables like carrots or peas.
Nutrition
- Serving Size: 1 serving
- Calories: 345
- Sugar: 4g
- Sodium: 561mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg