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Jamaican Chicken Curry

Jamaican chicken curry
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4.5 from 6 reviews

This Jamaican chicken curry recipe is spicy and hits the spot if you are looking for strong and assertive curry flavors!

Ingredients

Units Scale
  • 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

  1. 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.
  2. Cook the vegetables: Add potatoes, onion, bell pepper, jalapeño and curry powder and stir well. Cook for 5 minutes.
  3. Add the seasonings: Add the remaining ingredients, except for the balsamic vinegar.
  4. 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).
  5. Add the balsamic vinegar: Turn the heat off, add a dash of balsamic vinegar (about 1/2 tsp) and stir.
  6. 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

Find it online: https://pickledplum.com/jamaican-chicken-curry-recipe/

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