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Ingredient
Jamaican Curry Chicken
Introduce
Ingredient
Food ration :
6 ServingsCooking time :
2 Hours
1 Bunch
Green Onions (Roughly Chopped)
4-5 Cloves
Garlic (Roughly Chopped)
1/2 Cup
Fresh Cilantro
6-8 Sprigs
Fresh Thyme (Pulled Off Stems)
1/2 Cup
Jamaican Curry Powder
4 Cups
Chicken Broth
1/4 Cup
Olive or Veg Oil
1 tsp.
Salt Divided (Or to Taste)
1 tsp.
Black Pepper (Or to Taste)
Cooking instructions
* Step 1
Add Onion, Green Onions, Ginger, Garlic, 1 Scotch Bonnet Pepper, Thyme, Cilantro, & 1/2 of the Salt to a Food Processor. Pulse Until Well Combined.
* Step 2
Pour Marinade in a Freezer Bag with the Cut Up Chicken Thighs. Seal and Refrigerate for 1 - 2 Hours. (Overnight is Best)
* Step 3
In a High Walled Pot, Add Curry Powder, and Toast over Low Heat until Aromatic.
* Step 4
Add Marinated Chicken to Pot and Mix Well with Curry. Add Rest of Salt, Black Pepper, and Gold Potatoes. Stir.
* Step 5
Pour Chicken Broth over Chicken and Potatoes.
* Step 6
Cover and Bring to a Boil. Once Boiling, Turn Down to a Low Simmer. Cook for 25 Minutes.
* Step 7
Uncover, and Add the Other Chopped Scotch Bonnet or Habanero Pepper if using one. Skip This Step if You Don't Like it Too Spicy.
* Step 8
Cook Uncovered for Another 30 Minutes or Until the Chicken is Tender and the Sauce is Thickened to Your Liking.
* Step 9
Serve Alone or With Rice. (I like Jasmine Rice)
* Step 10
Enjoy!
Note: if there is a photo you can click to enlarge it
Tag
lbs. Boneless Skinless Chicken Thighs (Cut Bite Size)
large yellow onion, roughly chopped
Green Onions (Roughly Chopped)
1"- 2" Piece of Fresh Ginger (Peeled & Roughly Chopped)
garlic, roughly chopped
Scotch Bonnet Peppers (Habanero Peppers Can Be Subbed)
fresh cilantro
Fresh Thyme (Pulled Off Stems)
Jamaican Curry Powder
Gold Potatoes (Cut into 2" Cubes)
chicken broth
olive or veg. oil
Salt Divided (Or to Taste)
black pepper or to taste
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