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