Curry Chicken

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!
Servings: 1 yield(s)
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Ingredients
  • 10 pieces of chicken
  • 2 tbsp curry powder
  • 1/2 cup or less coconut cream
  • 2 tbsp olive oil
  • 2 tsp seasoning salt
  • 2 tsp garlic powder
  • 2 tsp ginger powder
  • 1 tsp allspice
  • 1 tsp black pepper
  • 1 tsp paprika
  • 4 bay leaves
  • 3 garlic cloves (minced)
  • 5 small potatoes
  • 2 carrots
  • 1/2 stalk green onion
  • 1 scotch bonnet peppet (I used a small red habanero pepper)
  • 1 small onion
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 10 springs fresh thyme
  • 2 or more cup water
Instructions
  1. Dice and cut the bell peppers and onions, also mince garlic
  2. Clean and rinse your chicken
  3. add all of the seasonings to the chicken (seasoning salt, garlic powder, curry powder, ginger powder, allspice, black pepper, paprika,)
  4. add the diced bell peppers, onions, and garlic to the seasoned chicken
  5. add the springs of fresh thyme and some of the green onion then rub all of the ingredients into every piece of chicken
  6. 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)
  7. While you wait for the chicken to marinate, cut up the carrots and potatoes.
  8. 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.
  9. Add enough water to just cover the chicken and then add the coconut cream.
  10. 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.
Recipe 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.