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Jamaican curried chicken


Jamaican curried chicken

Ingredients 15
Servings 6
Time 1 hour

Ingredients

  • 1
    kg
    boneless, skinless chicken
  • 65
    ml
    fresh lemon juice
  • 30
    ml
    curry powder
  • 65
    ml
    sunflower oil
  • salt and freshly ground black pepper, to taste
  • 5
    ml
    ground allspice
  • 3
    cloves garlic, crushed
  • 1
    piece fresh ginger, minced
  • 1
    bunch spring onions, finely chopped
  • 3
    sprigs thyme, chopped
  • 2
    carrots, thinly sliced
  • 250
    ml
    diced butternut
  • 2
    medium potatoes, peeled and quartered
  • 400
    g
    coconut milk
  • 1
    Scotch bonnet or jalapeno chilli, slit in half lengthwise
 

Method

 

Combine chicken, lime juice and 1 tablespoon curry powder in a large bowl, toss to mix; refrigerate for at least 4 hours or overnight.

Heat oil in a large saucepan.

Season marinated chicken with salt and pepper, working in batches, add to saucepan, cook, stirring, until golden brown all over.

Remove and set aside.

Add remaining curry powder, allspice, garlic, ginger, spring onions, thyme, carrots, butternut and potatoes. Cook, stirring occasionally, for about 6 minutes.

Add chicken and any remaining marinade to vegetables, add coconut milk and chillies, stir to combine. Cook, stirring occasionally, until chicken is cooked through and sauce is thickened, for about 45 minutes.  

TIP: Serve over cooked rice. Immersed in fragrant curry and ginger-infused coconut milk, this stew is a popular breakfast dish in Jamaica.

 

 

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