Jamaican Curry Chicken

This simple dish packs the flavors of the Caribbean. It is a great introduction to curried meat dishes that use creamy coconut milk. Serve with plain white rice.

5 from 1 vote

Print Pin

Course: Main Course

Cuisine: Caribbean, Jamaica

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings:

Author: My Hungry Traveler

Equipment

Large skillet or wok

Ingredients

20 oz Chicken breasts, boneless and skinless
1 tsp Kosher salt
2 tbsp Olive oil
1 medium Onion, chopped
1 medium Red bell pepper, chopped
2 medium Pickled or fresh jalapeno peppers, chopped
3 clove Garlic, minced
1 tsp Ginger, minced
3 tbsp Curry powder
1 tsp Turmeric
¾ tsp Ground allspice
½ tsp Cayenne pepper
1 medium Yukon gold potato, peeled and diced (omit for vegetarian version)
15 oz Can of coconut milk
1 tbsp Worcestershire sauce
2 tsp White wine vinegar
Fresh cilantro, chopped (optional garnish)

Get Recipe Ingredients

Instructions

Prep - Sprinkle chicken cubes with salt. Set aside.
Make Base - Heat the oil in a large skillet over medium heat. Add onion and cook until soft and translucent, around 5-8 minutes. Add red bell pepper, jalapenos, garlic, and ginger and stir until softened, about 2 minutes. Add curry powder, turmeric, allspice, and cayenne, Stir constantly until spices turn a deep gold and fragrant, about 1 minute.
Cook Curry - Add the chicken cubes and sauté for 5 minutes to turn golden brown. Stir in potatoes, if using, and cook 3 minutes. Then stir in coconut milk, Worcestershire sauce, vinegar, and hot sauce. Adjust heat to medium-low and simmer until the chicken is tender and potatoes are cooked through, 15 to 20 minutes. Sauce should be slightly reduced. Stir occasionally to keep sauce from sticking.
Serve - Season with additional salt or hot sauce, if desired. Sprinkle with cilantro and serve next to rice.

Nutrition