Yields:
1 Serving
Difficulty: Easy
Prep Time: 15 Mins
Cook Time:
30 Mins
Total Time:
45 Mins
This Jamaican inspired curry chicken recipe is a delicious Caribbean comfort food packed with rich flavors and spices. This recipe will have people thinking you spent hours in the kitchen but it actually all comes together in less than an hour. Serve over some white rice and enjoy!
Ingredients
Adjust Servings
Instructions
- Dice and cut the bell peppers and onions, also mince garlic
- Clean and rinse your chicken
- add all of the seasonings to the chicken (seasoning salt, garlic powder, curry powder, ginger powder, allspice, black pepper, paprika,)
- add the diced bell peppers, onions, and garlic to the seasoned chicken
- add the springs of fresh thyme and some of the green onion then rub all of the ingredients into every piece of chicken
- Once everything has been mixed in cover the chicken and place in the refrigerator to marinate (the longer the chicken marinates the more flavors sip into the chicken)
- While you wait for the chicken to marinate, cut up the carrots and potatoes.
- Heat your pot to a medium-high and add the olive oil. Once the pot is hot, start cooking your chicken (along with all the veggies that were marinating with the chicken) a few minutes on each side.
- Add enough water to just cover the chicken and then add the coconut cream.
- Add in the potatoes, carrots, scotch bonnet pepper(un-slliced unless you want lots of spice), and bay leaves, cover the pot and cook it on low for 20 minutes. Taste it and make sure you have enough seasonings according to your preference. Cover for another 10 minutes and you're done.
Notes
Any chicken parts can be used, I used chicken tenderloins for this recipe. Recipe can be made spicy, I used a mild curry powder just because I don't like spicy. Goes really well when served over white basmati rice. The longer the chicken marinates the better the flavor, I let mine marinate overnight in the refrigerator.