Jamaican Curry Chicken
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!
Foto: Well Plated
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)
Steps
-
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.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (11% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| boneless | 0.25 pounds | - | - |
| kosher salt | 1 teaspoon | - | - |
| extra-virgin olive oil | 2 tablespoons | - | - |
| medium yellow onion | 1 | - | - |
| red bell pepper | 1 | - | - |
| jalapeno peppers | 2 | - | - |
| garlic | 3 cloves | - | - |
| minced fresh ginger | 1 teaspoon | - | - |
| curry powder | 1.5 tablespoons | Rp 8.000/100g | Rp 12.000 |
| turmeric | 1 teaspoon | - | - |
| allspice | 0.75 teaspoon | - | - |
| cayenne pepper | 0.25 teaspoon | - | - |
| medium Yukon gold potatoes | 2 | - | - |
| -ounce can light coconut milk | 1 | Rp 12.000/kg | Rp 1.200 |
| Worcestershire sauce | 1 tablespoon | - | - |
| white wine vinegar | 0.5 teaspoons | - | - |
| hot sauce | 1 teaspoon | - | - |
| Chopped fresh cilantro | - | - | - |
| Prepared brown rice | - | - | - |
*Estimated market prices, may vary by region
Loading comments...