Jamaican Chicken Curry
Servings
4-6
servingsTotal time
1
hour45
minutesIngredients
2.5 lb. boneless skinless chicken thighs, cubed
- Chicken marinade
2 tbsp curry powder
2 tsp ground allspice
1 tbsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1 tsp black pepper
- Curry
1/4 cup neutral oil
2 tbsp curry powder
1/2 yellow onion, diced
2 habanero peppers, de-seeded and diced
2 scallions, diced
2 tsp freshly grated ginger
4 garlic cloves, minced
2 medium russet potatoes, peeled and cubed
3 medium carrots, peeled and chopped
4 sprigs of fresh thyme
4 cups water
1/2 tbsp white vinegar
Directions
- Place the cubed chicken thighs in a large bowl and season with all of the seasonings listed under “chicken marinade”. Store in the fridge for 1 hour.
- In a pot on medium heat, add about 1/4 cup of oil and 2 tbsp of curry powder. Stir well and let the curry darken in color.
- Next, add the yellow onions, habanero peppers, and scallions and cook for 3 minutes. Then add the freshly grated ginger and garlic cloves and cook for another 2 minutes.
- Add the chicken thighs, potatoes, carrots, and fresh thyme. Stir well to combine everything.
- Add 4 cups of water and 1/2 tbsp white vinegar and stir. Cover and cook over a medium heat for 30 minutes.
- After 30 minutes, uncover and taste. Adjust seasoning as needed, then serve.