Jamaican chicken curry requires a special curry powder. Although I like to make my own spice mixes, I’ve had a bottle of Blue Mountain Jamaican Curry powder that a friend gave me, so I thought I’d enjoy some today. The premade Jamaican curry powder is what puts the “easy” in this Easy Jamaican Chicken Curry recipe. If you don’t have this, try madras curry powder.
Easy Jamaican Chicken Curry
I took the heat down in this Easy Jamaican Chicken Curry recipe. Lately my husband’s been having trouble with spice, so I omitted the scotch bonnet peppers I’d typically put in here. I also used only 2 chicken thighs to make a small amount so that two sleevers in a house could finish it before the ice age arrived again.
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Looking for a delicious dish with some Jamaican flair? This Easy Jamaican Chicken Curry recipe is a simple take on a Jamaican staple!
- 1/2 onion, thinly sliced
- 2 cloves garlic, minced
- 2 teaspoons minced ginger grated
- 1 teaspoon oil
- 1 sweet potato, chopped into 2 inch cubes (traditionally, you'd use white potatoes but these are better for you)
- 2 chicken thighs, skin and fat removed
- 1.5 teaspoons Blue Mountain Jamaican curry powder
- 1/2 cup unsweetened coconut milk
- 1 cup water
- 1 teaspoon Worcestshire sauce
- 1 teaspoon white vinegar
- 1 teaspoon hot sauce (optional)
- salt, to taste
- pepper, to taste
Salt and pepper the thighs and let them rest.
- In a large measuring cup, mix together the coconut milk, water, vinegar, Worcestershire sauce, and hot sauce.
- Meanwhile, heat oil in a saucepan. Add onions, ginger, and garlic and saute until translucent, about 5-6 minutes.
- Add in the chicken thighs and let the bottom brown without messing about with the chicken. This may take 2-3 minutes.
- LIft gently and brown the other side.
- Remove the chicken and put on a paper plate. Pour in the coconut milk mixture a little at a time to deglaze the pan. Be sure to scrape up all the lovely brown bits as this is where the caramel-flavor will come from.
- Return chicken to the pan. Add sweet potatoes. Cover the pan.
- Cook over medium heat for 30 minutes or until the meat is falling off the bone.
- Tear the meat away from the bone in large chunks. You can leave it on there, but we find it's easier to eat meat that's a little more moist and this way, all of the chicken gets bathed in milky, spicy goodness.
- Serve over zucchini noodles.
I am not a registered dietician or nutritionist. Nutritional information is provided a courtesy, and can vary depending on the exact ingredients you use.