Description
A flavorful Jamaican curry chicken dish that combines vibrant spices and tender chicken, perfect for busy weeknights.
Ingredients
Scale
- 2 lbs chicken, cut into pieces
- 2 tablespoons curry powder
- 1 teaspoon allspice
- 1–2 Scotch bonnet peppers, chopped (adjust for heat)
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 cup chicken stock
- 1 can (14 oz) coconut milk
- Salt to taste
- 2 tablespoons vegetable oil
Instructions
- Heat the vegetable oil in a large pot over medium heat until shimmering.
- Add the chopped onion and garlic, sauté until translucent, around 3-4 minutes.
- Stir in the curry powder and allspice, cooking for another minute until fragrant.
- Add the chicken pieces to the pot, browning them on all sides, about 5-7 minutes.
- Mix in the chopped Scotch bonnet peppers, chicken stock, and coconut milk.
- Bring to a simmer, cover, and cook for about 30-40 minutes, or until the chicken is cooked through and tender.
- Season with salt to taste before serving.
- Serve hot, ideally with rice or your choice of sides.
Notes
Ensure your pot is hot enough before adding oil to prevent the chicken from sticking. Adjust the Scotch bonnet peppers based on your heat preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 100mg