Description
This Jamaican chicken curry recipe is spicy and hits the spot if you are looking for strong and assertive curry flavors!
Ingredients
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- 2 tablespoons vegetable oil
- 2 sprigs thyme
- 1 pound boneless, skinless chicken breast, sliced bite size
- 1 potato, sliced bite size
- 1 medium onion, sliced bite size
- 1 green bell pepper. sliced bite size
- 1 jalapeno pepper, finely chopped
- 6 tablespoons Jamaican curry powder
- 1 1/2 teaspoons kosher salt
- 2 teaspoons garlic powder
- 1 cup low sodium chicken stock
- 1 1/2 teaspoons ground black pepper
- 2 1/2 tablespoons white vinegar
- dash good balsamic vinegar (optional)
Instructions
- Cook the chicken: In a pot over high heat, add oil, thyme and chicken and cook for 3 minutes or until chicken is cooked through.
- Cook the vegetables: Add potatoes, onion, bell pepper, jalapeño and curry powder and stir well. Cook for 5 minutes.
- Add the seasonings: Add the remaining ingredients, except for the balsamic vinegar.
- Let it simmer: Stir well and lower the heat to a simmer. Cover and cook for 30 minutes. Add water if the curry looks dry (up to 1/2 cup).
- Add the balsamic vinegar: Turn the heat off, add a dash of balsamic vinegar (about 1/2 tsp) and stir.
- Serve: Serve the Jamaican chicken curry with a side of rice and a dollop of plain yogurt.
Notes
This Jamaican Curry Chicken Recipe will keep refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 299
- Sugar: 3.6g
- Sodium: 907mg
- Fat: 10.8g
- Saturated Fat: 1.1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 21.2g
- Fiber: 7.7g
- Protein: 5.8g
- Cholesterol: 82mg
