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Jamaican Curry Chicken Recipe

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3.9 from 9 reviews

A vibrant and comforting Jamaican curry chicken recipe that features tender chicken pieces simmered in coconut milk with potatoes, aromatic spices, and a touch of heat. This easy-to-make dish delivers authentic Caribbean flavors using common pantry ingredients and is perfect served over brown rice, quinoa, or cauliflower rice.

Ingredients

Chicken

  • 1 ¼ pounds boneless, skinless chicken breasts, cut into 1-inch pieces (about 2 breasts)
  • 1 teaspoon kosher salt

Sauté Base

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 1 red bell pepper, very finely chopped
  • 2 jalapeño peppers, very finely chopped
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 1 teaspoon minced fresh ginger

Spices

  • 3 ½ tablespoons curry powder
  • 1 teaspoon turmeric
  • ¾ teaspoon allspice
  • ¼ teaspoon cayenne pepper, plus additional to taste

Other Ingredients

  • 2 medium Yukon gold potatoes, peeled and diced
  • 1 15-ounce can light coconut milk
  • 1 tablespoon Worcestershire sauce
  • 1 ½ teaspoons white vinegar
  • 1 teaspoon hot sauce, plus additional to taste
  • Chopped fresh cilantro, for garnish
  • Prepared brown rice, quinoa, or cauliflower rice, for serving

Instructions

  1. Season the chicken: Sprinkle the cut chicken pieces evenly with kosher salt and set aside to lightly season.
  2. Sauté onions: Heat the olive oil in a Dutch oven or deep sturdy pot over medium heat. Once hot, add the chopped onions and cook, stirring occasionally, until they soften and become translucent, about 5 to 8 minutes.
  3. Add peppers and aromatics: Stir in the finely chopped red bell pepper, jalapeño peppers, minced garlic, and fresh ginger. Cook while stirring often for about 2 minutes to release flavors.
  4. Toast spices: Add curry powder, turmeric, allspice, and cayenne pepper to the pot. Stir constantly and cook the mixture until the spices turn a deep golden color and become highly fragrant, approximately 1 minute.
  5. Sauté chicken: Add the seasoned chicken pieces to the pot. Cook, stirring often, for about 5 minutes until the chicken appears golden on the outside but not fully cooked through.
  6. Add potatoes: Stir in the diced Yukon gold potatoes and cook for an additional 3 minutes while stirring frequently to combine with the spices and chicken.
  7. Simmer with liquids: Pour in the light coconut milk, Worcestershire sauce, white vinegar, and hot sauce. Stir everything to combine well. Bring the mixture to a simmer, then reduce heat to low. Let it gently simmer, stirring every few minutes to prevent sticking, until the chicken is tender, potatoes are cooked through, and the sauce has slightly thickened, about 15 to 20 minutes.
  8. Season and serve: Taste the curry and adjust seasoning by adding more salt or hot sauce if desired. Serve hot over brown rice, quinoa, or cauliflower rice and garnish generously with chopped fresh cilantro.

Notes

  • Adjust the heat level by varying the amount of jalapeños, cayenne, and hot sauce to your preference.
  • Use light coconut milk for a less rich and less fatty curry, but full-fat coconut milk can be used for a creamier texture.
  • Chicken thighs can be substituted for breasts if preferred; they yield a juicier curry.
  • Simmering the curry uncovered helps thicken the sauce; if you prefer a thinner sauce, simmer covered for part of the cooking time.
  • Serve with your choice of rice or grain; cauliflower rice is a low-carb alternative.

Find it online: https://recipeplenty.com/jamaican-curry-chicken-recipe/