Recipe of Quick Jamaican Curry Chicken

Jamaican Curry Chicken

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, jamaican curry chicken. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Jamaican Curry Chicken is one of the most favored of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Jamaican Curry Chicken is something which I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can have jamaican curry chicken using 14 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Jamaican Curry Chicken:
  1. Get 3-4 lbs. Boneless Skinless Chicken Thighs (Cut Bite Size)
  2. Take 1 Large Yellow Onion (Roughly Chopped)
  3. Prepare 1 Bunch Green Onions (Roughly Chopped)
  4. Make ready 1 1"- 2" Piece of Fresh Ginger (Peeled & Roughly Chopped)
  5. Prepare 4-5 Cloves Garlic (Roughly Chopped)
  6. Get 1-2 Scotch Bonnet Peppers (Habanero Peppers Can Be Subbed)
  7. Get 1/2 Cup Fresh Cilantro
  8. Take 6-8 Sprigs Fresh Thyme (Pulled Off Stems)
  9. Get 1/2 Cup Jamaican Curry Powder
  10. Get 1 lb. Gold Potatoes (Cut into 2" Cubes)
  11. Take 4 Cups Chicken Broth
  12. Take 1/4 Cup Olive or Veg Oil
  13. Prepare 1 tsp. Salt Divided (Or to Taste)
  14. Take 1 tsp. Black Pepper (Or to Taste)
Instructions to make Jamaican Curry Chicken:
  1. Add Onion, Green Onions, Ginger, Garlic, 1 Scotch Bonnet Pepper, Thyme, Cilantro, & 1/2 of the Salt to a Food Processor. Pulse Until Well Combined.
  2. Pour Marinade in a Freezer Bag with the Cut Up Chicken Thighs. Seal and Refrigerate for 1 - 2 Hours. (Overnight is Best)
  3. In a High Walled Pot, Add Curry Powder, and Toast over Low Heat until Aromatic.
  4. Add Marinated Chicken to Pot and Mix Well with Curry. Add Rest of Salt, Black Pepper, and Gold Potatoes. Stir.
  5. Pour Chicken Broth over Chicken and Potatoes.
  6. Cover and Bring to a Boil. Once Boiling, Turn Down to a Low Simmer. Cook for 25 Minutes.
  7. Uncover, and Add the Other Chopped Scotch Bonnet or Habanero Pepper if using one. Skip This Step if You Don't Like it Too Spicy.
  8. Cook Uncovered for Another 30 Minutes or Until the Chicken is Tender and the Sauce is Thickened to Your Liking.
  9. Serve Alone or With Rice. (I like Jasmine Rice)
  10. Enjoy!

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