Jamaican Curry Chicken
This spicy and delicious stewed chicken is a perfect meal that can just simmer away while you do other tasks.
Servings: 4 people
Ingredients
- 2.5 lbs boneless, skinless chicken thighs cleaned and cut into chunks
- 2 tbs Jamaican Curry Powder
- 2 tbs Jamaican All-Purpose Seasoning
- 1.5 teaspoon kosher salt
- ½ medium yellow onion chopped (or use whatever onion you have on hand)
- 3 garlic cloves crushed
- 1 scotch bonnet pepper seeded and chopped (or sub: 1 habanero pepper and ¼ red bell pepper)
- 2 large carrots peeled and sliced into discs
- ½ cup small potatoes halved (or 1 small potatoes, diced)
- 5 pimento berries
- 3 fresh thyme sprigs
- 1.5 tsp freshly grated ginger or ¼ teaspoon ground
Instructions
- To a clean bowl add the chicken, spices, onion, garlic, peppers and ginger. Let marinade atleast 20 minutes at room temperature. (If marinating longer, remove from the fridge ~20 minutes before cooking to let chicken come to room temp.)
- Brown chicken in batches over medium-high heat in a high-sided saute pan or dutch oven. Reserve the bowl the chicken was marinating in.
- Once done, add chicken, potatoes and carrots to the pot and stir. Add water to the marinade bowl, scrapping the sides to make sure any stuck-on spices get mixed in. Pour the water over the chicken, making sure to cover the chicken.
- Add the thyme and bring to a bowl. Then reduce to a simmer, cover and cook for 30 minutes. Then remove the cover and cook until thickened (about 15 more minutes). Can add a cornstarch slurry if you're short on time.