Authentic Jamaican Curry Chicken
If you want to add more Indian recipes to your recipe box, Authentic Jamaican Curry Chicken might be a recipe you should try. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 588 calories, 70g of protein, and 19g of fat per serving. For $4.02 per serving, you get a main course that serves 4. This recipe is liked by 4 foodies and cooks. A mixture of chicken thighs, thyme, onion, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodista. With a spoonacular score of 89%, this dish is excellent. If you like this recipe, take a look at these similar recipes: Authentic Jamaican Curry Chicken, Authentic Jamaican Curry Chicken, and Authentic Jamaican Brown Stew Chicken.
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1tsp. allspice
1 tbsp. coconut oil
6 tbsp. curry powder
1 tablespoon Garlic, granulated
1 large green pepper (chopped)
1/2 medium Onion, chopped
2 tsp. black pepper pepper
1 1/2 teaspoons salt
3 scallions (chopped)
1 scotch bonnet pepper or habanero (seeded and minced)
1 scotch bonnet pepper or habanero (seeded and minced)
3lb of chicken thighs, legs or breast (skinless)
2 sweet potatoes (chopped)
1tbsp. thyme
2 cups water
Equipment:
dutch oven
Cooking instruction summary:
- Season the chicken with all of the ingredients except for the potatoes and water and marinate up to 2 hours or overnight in the fridge.
- Add the oil to a Dutch oven and on high heat, fry the only the chicken pieces until it is brown and seared on each side for about 10 minutes.
- After the meat is nice and brown on both sides, add the remaining vegetable marinade, scotch bonnet pepper and water to the pot, cover and bring to a boil.
- Add the potatoes and lower to a simmer and stew it for about 1 hour until it has a thick consistency.
Step by step:
1. Season the chicken with all of the ingredients except for the potatoes and water and marinate up to 2 hours or overnight in the fridge.
2. Add the oil to a Dutch oven and on high heat, fry the only the chicken pieces until it is brown and seared on each side for about 10 minutes.After the meat is nice and brown on both sides, add the remaining vegetable marinade, scotch bonnet pepper and water to the pot, cover and bring to a boil.
3. Add the potatoes and lower to a simmer and stew it for about 1 hour until it has a thick consistency.
Nutrition Information:
covered percent of daily need
