Jamaican curry chicken is a flavorful and aromatic dish that is sure to please your taste buds. With its rich blend of spices and tender chicken, this dish is not only delicious but also easy to make, making it perfect for weeknight dinners or special occasions.
Why You’ll Love This Recipe?
- Bursting with great flavors from curry powder, turmeric, and allspice.
- Quick and simple prep time, ideal for busy days.
- Perfect for meal prep – leftovers taste even better the next day!
Ingredient Notes:
- Boneless, skinless chicken breasts: Adds protein and texture.
- Yellow onion, red bell pepper, jalapeno peppers: Provides a flavorful base.
- Curry powder, turmeric, allspice, cayenne pepper: Essential spices for that authentic Jamaican taste.
- Yukon gold potatoes: Adds heartiness and balances the flavors.
- Coconut milk, Worcestershire sauce, white wine vinegar: Creates a creamy and tangy sauce.
- Hot sauce, cilantro: Adds heat and freshness.
- Brown rice, quinoa, or cauliflower rice: Perfect for serving.
Step-by-Step Instructions:
- Season chicken with salt.
- In a large skillet, heat olive oil and sauté onion, peppers, garlic, and ginger.
- Add spices and cook until fragrant.
- Stir in potatoes, coconut milk, Worcestershire sauce, vinegar, and hot sauce.
- Simmer until potatoes are tender.
- Add chicken and cook until done.
- Serve over rice and garnish with cilantro.
Helpful Tips:
- For extra heat, add more cayenne pepper.
- Swap chicken with tofu for a vegetarian version.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Expert Tips for the Best Results:
- Marinate the chicken in the curry spice mixture overnight for maximum flavor.
- Use full-fat coconut milk for a creamier sauce.
- Garnish with a squeeze of fresh lime juice for a burst of citrus flavor.
Serving Suggestions:
Enjoy Jamaican curry chicken with a side of coconut rice, plantains, and a refreshing mango lassi.
Storage and Reheating Tips:
To reheat, place leftovers in a skillet over low heat with a splash of coconut milk to keep it creamy. Stir occasionally until heated through.
Frequently Asked Questions:
- Can I use bone-in chicken for this recipe? Yes, but adjust cooking time accordingly.
- Can I freeze Jamaican curry chicken? Yes, freeze in an airtight container for up to 3 months.
- Is this dish spicy? Adjust the amount of cayenne pepper and hot sauce to control the heat level.
- Can I use regular potatoes instead of Yukon gold? Yes, but Yukon gold potatoes hold their shape better.
Conclusion:
Indulge in the flavors of Jamaica with this delicious and easy-to-make curry chicken recipe. Whether you’re a curry lover or looking to try something new, this dish is sure to impress. Share your feedback and enjoy the taste of the Caribbean!
PrintJamaican Curry Chicken
This Jamaican Curry Chicken is a flavorful and comforting dish with tender chicken pieces cooked in a rich and aromatic curry sauce. Serve it over brown rice, quinoa, or cauliflower rice for a satisfying meal.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 4 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Jamaican
- Diet: Gluten Free
Ingredients
Scale
Main Ingredients:
- 1 ¼ pounds boneless, skinless chicken breasts cut into 1-inch pieces (about 2 breasts)
- 1 teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion finely chopped
- 1 red bell pepper very finely chopped*
- 2 jalapeno peppers very finely chopped*
- 3 cloves garlic minced (about 1 tablespoon)
- 1 teaspoon minced fresh ginger
- 3 ½ tablespoons curry powder
- 1 teaspoon turmeric
- ¾ teaspoon allspice
- ¼ teaspoon cayenne pepper plus additional to taste*
- 2 medium Yukon gold potatoes peeled and diced
- 1 15-ounce can light coconut milk
- 1 tablespoon Worcestershire sauce
- 1 ½ teaspoons white wine vinegar
- 1 teaspoon hot sauce plus additional to taste*
For Serving:
- Chopped fresh cilantro
- Prepared brown rice quinoa, or cauliflower rice
Instructions
- Season Chicken: Season chicken pieces with salt.
- Sear Chicken: Heat olive oil in a large skillet, brown chicken pieces, then remove and set aside.
- Saute Aromatics: In the same skillet, saute onions, peppers, garlic, and ginger until softened.
- Add Spices: Stir in curry powder, turmeric, allspice, and cayenne pepper.
- Cook Potatoes: Add potatoes, coconut milk, Worcestershire sauce, vinegar, and hot sauce. Simmer until potatoes are tender.
- Finish Dish: Return chicken to the skillet, simmer until chicken is cooked through. Serve over rice and garnish with cilantro.
Notes
- You can adjust the spiciness of the dish by adding more or less cayenne pepper and hot sauce.
- This dish can be made ahead of time and reheated for a quick and easy meal.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 70 mg