Embark on a tantalizing culinary journey with our Jamaican Curry Chicken and Potatoes, a delectable dish that embodies the vibrant flavors of the Caribbean. This one-pot wonder combines tender chicken, succulent potatoes, and an aromatic curry sauce that will leave your taste buds dancing.
Our recipe collection features three variations of this beloved dish, each offering a unique taste experience. The Classic Jamaican Curry Chicken and Potatoes is a traditional rendition, capturing the essence of Jamaican cuisine with its blend of spices and coconut milk.
For a spicier kick, try our Jamaican Curry Chicken and Potatoes with Scotch Bonnet Peppers, where the fiery heat of the scotch bonnet peppers adds an extra layer of depth and complexity.
And for those who prefer a milder option, our Jamaican Curry Chicken and Potatoes without Coconut Milk offers a creamy and flavorful sauce made with yogurt, ensuring a rich and satisfying taste without the coconut flavor.
No matter which recipe you choose, you're in for a culinary treat that will transport you to the vibrant streets of Jamaica. So gather your ingredients, fire up the stove, and let's embark on this delicious adventure together!
JAMAICAN CURRY CHICKEN
A healthy Jamaican curry chicken made with coconut milk, potatoes, and everyday spices you can find at any grocery store. Authentic flavor and easy prep!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 55m
Number Of Ingredients 19
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 : ServingSize 1 (of 4), Calories 428 kcal, Carbohydrate 29 g, Protein 33 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 91 mg, Fiber 5 g, Sugar 4 g
INSTANT POT® JAMAICAN CHICKEN CURRY
If you can't go to Jamaica, why not bring Jamaica to you with this lively chicken dish! Jamaican curry usually contains allspice, so look for a blend that has it, or make your own. Even with potatoes in the dish, steamed basmati rice is a great add-on, but feel free to leave it out, or use cauli rice to cut back on the carbs.
Provided by Bibi
Categories World Cuisine Recipes Latin American Caribbean
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat ghee. Add onion and cook until starting to turn clear, 2 to 3 minutes. Add garlic and ginger and cook, stirring, until garlic is fragrant, about 1 minute. Stir in Jamaican curry powder, jalapeno, thyme, salt, and pepper until well combined.
- Pour in 1/4 cup of chicken broth, scraping off the browned bits from the bottom of the inner pot. Add chicken pieces, potatoes, and carrots; stir until well coated with the spices and seasonings. Pour in remaining chicken broth. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Serve over steamed rice.
Nutrition Facts : Calories 329.8 calories, Carbohydrate 22.7 g, Cholesterol 83.6 mg, Fat 16.7 g, Fiber 4.9 g, Protein 22 g, SaturatedFat 6 g, Sodium 542.4 mg, Sugar 5.5 g
JAMAICAN CURRY CHICKEN RECIPE
Jamaican curry chicken, try this simple, easy to make recipe.
Provided by Lesa
Categories Main Course
Number Of Ingredients 16
Steps:
- Remove the skin (if there is any) from the chicken and cut it into small pieces. Wash the chicken in water with the juice from the lime/lemon and the vinegar. Drain away all the excess water from the chicken. Dry with kitchen towel if necessary.
- In a kitchen bowl, add the chicken, onion, garlic, scotch bonnet pepper, pimento berries, ginger, salt, all-purpose seasoning, the curry powder and mix everything together and leave to marinate for 30 minutes or more.
- In a pot add the cooking oil and put to hot on medium heat.
- Add the seasoned chicken to the oil and stir well. Let the chicken cook until lightly brown on all sides. Don't let the pot burn, add a tip of water if necessary.
- Stir in the carrot, potato and thyme. Add water enough to cover the chicken in the pot. Cover and leave to cook for 25-30 minutes, until the chicken is cooked and the water is reduced to a curry gravy.
Nutrition Facts : Calories 238 kcal, ServingSize 1 serving
JAMAICAN CURRY CHICKEN AND POTATOES WITH SCOTCH BONNET HOT PEPPERS
Provided by Food Network
Time 1h10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a medium-size saucepot at a medium heat. Add the onions, ginger, and Scotch Bonnet peppers; let saute for 5 to 8 minutes. Add butter and curry powder and let sit until curry powder turns a dark gold. Add the chicken and continue to cook for 8 to 10 minutes. Add the potatoes and cook for another couple of minutes before adding the coconut milk. Let simmer for 30 to 45 minutes. Serve.
JAMAICAN CURRY CHICKEN
I couldn't find a recipe I liked, so here is my family's version of 'curried' chicken. It brings back memories of a childhood spent enjoying food there, where there were very few dishes I wouldn't eat, vegetables or not. This dish is traditionally served on white rice or in a roti, but feel free to get creative!
Provided by camsmum
Categories World Cuisine Recipes Latin American Caribbean
Time 50m
Yield 6
Number Of Ingredients 16
Steps:
- Whisk 2 tablespoons curry powder, garlic powder, seasoned salt, onion powder, salt, thyme leaves, allspice, salt, and pepper together in a bowl. Add chicken and coat with curry mixture until curry mixture is wet and sticks to chicken.
- Heat oil and 2 tablespoons curry powder in a large cast-iron skillet over high heat until oil is hot and curry powder changes color, 2 to 3 minutes. Add chicken to the hot oil mixture and reduce heat to medium. Add water, potato, carrots, scallions, ginger, and chile pepper to skillet.
- Cover skillet and simmer until chicken is no longer pink in the center and gravy is thickened, allowing chicken to cook undisturbed for last 15 minutes of cooking, 30 to 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove chicken to a serving dish; continue simmering gravy, uncovered, to thicken (if needed). Serve chicken with gravy.
Nutrition Facts : Calories 348.2 calories, Carbohydrate 13.8 g, Cholesterol 102.5 mg, Fat 20.3 g, Fiber 3.1 g, Protein 27.8 g, SaturatedFat 4.7 g, Sodium 1353.2 mg, Sugar 2.1 g
Tips:
- Use the right chicken: Boneless, skinless chicken thighs or breasts are best for this dish. They're flavorful and juicy, and they hold up well to the cooking process.
- Trim the chicken: Before you start cooking, trim any excess fat from the chicken. This will help to reduce the amount of grease in the dish.
- Use a Dutch oven or large pot: A Dutch oven or large pot is essential for making this dish. It provides enough space for the chicken and potatoes to cook evenly.
- Brown the chicken: Browning the chicken before adding it to the pot helps to develop flavor and color.
- Use a flavorful curry powder: The curry powder is the key spice in this dish, so it's important to use a good quality one. Look for a curry powder that is made with a variety of spices, including turmeric, cumin, coriander, and fenugreek.
- Add vegetables: In addition to potatoes, you can also add other vegetables to this dish, such as carrots, peas, or bell peppers.
- Season to taste: Once the dish is cooked, taste it and adjust the seasonings as needed. You may want to add more curry powder, salt, or pepper.
Conclusion:
Jamaican curry chicken and potatoes is a flavorful and easy-to-make dish that is perfect for a weeknight meal. The combination of succulent chicken, tender potatoes, and aromatic spices is sure to please everyone at the table. Serve with rice or your favorite side dish.
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