Jamaican Chicken Curry
Jamaican Curry Powder
Scotch Bonnet Pepper
or 1/2 teaspoon Dried Thyme
Boneless Skinless Chicken Thighs
cut into 3 pieces each
large, cut into 1-inch chunks (omit for keto/low carb)
on Sauté and once it is hot, add the oil. When the oil is hot, add ginger and garlic, and stir for 20 seconds.
Add chopped onion and mix well (about 1-2 minutes).
Add the Jamaican curry powder, the sliced scotch bonnet pepper, thyme, salt and allspice and mix well.
At this point, if you have any browning or sticking that has occurred, use 1/4-1/3 cup of water to deglaze, scraping well, and allowing the water to evaporate.
Add chicken, potato, and 1 cup of water and set your
to cook on high pressure for 6 minutes. If you are NOT using potatoes, reduce water to 1/2 cup.
Allow the pot to sit undisturbed for 10 minutes and then release all remaining pressure. Stir and serve.
Tips And Tricks For Making This Jamaican Curried Chicken
You can make this low carb by leaving the potatoes out of the recipe. Omitting the potatoes reduces carbs by 6 gms per serving.
You can serve this with rice to help cut down on the spice.
All the heat in this recipe comes from the Scotch bonnet pepper, so reduce this if you need it less spicy.
Jamaican Chicken Curry https://twosleevers.com/jamaican-chicken-curry/