Curry Chicken

This Authentic Jamaican Curry Chicken recipe is a really rich, flavorful, and hearty stew filled with juicy chicken, wonderful aromatics, and filling elements such as carrots and potatoes.

Ingredients

    ▢ 1 lb chicken breasts cut in chucks / up to 1 1/2 lbs

    ▢ 2 tbsp Jamaican curry powder

    ▢ 1 tsp ground cumin

    ▢ 1 tsp kosher salt up to 2 tsp/ to taste

    ▢ 1/2 tsp ground Jamaican allspice

    ▢ 2 tbsp canola oil

    ▢ 4 scallions chopped

    ▢ 1 medium yellow onion roughly chopped

    ▢ 2 medium sized carrots sliced into coins

    ▢ 3 garlic cloves finely minced

    ▢ 4 fresh thyme sprigs de-stemmed

    ▢ 1 scotch bonnet pepper left whole

    ▢ 2 cups water

    ▢ 2 medium sized russet potatoes peeled and cut in quarters

Instructions

    In a large ziplock bag, add in chicken and sprinkle in curry powder, cumin, salt, and allspice. Shake bag to evenly coat chicken pieces. Transfer to the refrigerator to allow seasonings to marinate for at least 30 minutes or overnight.

    In a large dutch oven/stockpot, heat up oil over medium-high heat. Once oil is hot, add in chicken pieces and cook until chicken is lightly browned, about 5-6 minutes. Be sure to continuously stir chicken.

    Add in scallions, onions, carrots, garlic, fresh thyme, and scotch bonnet. Stir mixture together and continue cooking together for another 4-5 minutes.

    Pour in water and add potatoes. Reduce heat to medium-low and let simmer for 15-20 minutes or until potatoes are soft and cooked through completely. Then discard pepper and stir curry chicken together. Gravy should be thicker and coat the back of a spoon.

    Enjoy warm with steamed white rice or Jamaican rice and peas.