Jamaican Curry Chicken

Ingredients

- 1 and 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch pieces (about 2 breasts)

- 1 tsp kosher salt

- 2 tbsp olive oil

- 1 medium yellow onion, finely chopped

- 1 red bell pepper, very finely chopped

- 2 jalapeno peppers, very finely chopped

- 3 cloves garlic, minced (about 1 tbsp)

- 1 tsp minced fresh ginger

- 3 and 1/2 tbsp curry powder

- 1 tsp turmeric

- 3/4 tsp allspice

- 1/4 tsp cayenne pepper, plus more to taste

- 2 medium Yukon Gold potatoes, peeled and diced

- 1 15-ounce can light coconut milk

- 1 tbsp Worcestershire sauce

- 1 and 1/2 tsp white wine vinegar

- 1 tsp hot sauce, plus more to taste (We recommend one of Bad Karma Sauce's many delicious options)

- chopped fresh cilantro

- prepared brown rice, quinoa, or cauliflower rice for serving

Directions

1. Sprinkle the chicken with salt. Set aside.

2. In a Dutch over or similar deep, sturdy pot, heat oil over medium heat. Once it is hot, add the onions and cook, stirring occasionally until the onions begin to soften and turn translucent, 5 to 8 minutes.

3. Stir in the red bell pepper, jalapenos, garlic, and ginger. Cook, stirring often, for 2 minutes.

4. Add curry powder, turmeric, allspice, and cayenne. Cooking, stirring occasionally until spices turn deep gold and become ultra fragrant, about 1 minute.

5. Add the chicken and saute for 5 minutes, stirring often. It should look golden on the outside but does not need to be completely cooked through.

6. Add the potatoes. Cook, stirring often for 3 minutes.

7. Add the coconut milk, Worcestershire, vinegar, and hot sauce. Stir to combine. Bring to a simmer. Continue to simmer, reducing the heat to low as needed, until the chicken is tender and cooked through, the potatoes are tender, and the sauce has slightly reduced, 15 to 20 minutes. Stir every few minutes to keep the sauce from sticking.

8. Taste and season with additional salt or hot sauce as desired. Serve hot over rice, with a big sprinkle of cilantro.

Share!

Reviews 0