Jamaican chicken curry
This Jamaican chicken curry is a hearty and aromatic dish made with tender chicken thighs, potatoes, and carrots simmered in a spiced sauce. The warming curry spices and fresh chillies deliver a bold, deeply satisfying flavour with just the right amount of heat. Garnish with freshly sliced spring onions before serving for a vibrant finish.
Ingredients
- Vegetable oil60 ml
- garlic clove4 კბილი
- Water (for curry)500 ml
- Water (for rice)250 ml
- Coconut milk200 ml
Instructions
5 steps- 1
To make the curry chicken, season the chicken with the salt, pepper and a tablespoon of curry powder in a large bowl, rubbing to cover the meat completely. Cover and marinate in the fridge for a few hours.
- 2
Heat the oil in a saucepan over a medium heat and add the onion and garlic. Cook for 5-7 minutes, or until soft. Add the remaining curry powder and a little water, stir and cook for 3 minutes, or until browned.
- 3
Add the marinated chicken and brown for a few minutes, then add 500ml/18fl oz water and cook for a few more minutes. Add the spring onions, chilli, potato and carrot and cook for 20 minutes, or until the chicken is cooked through and the vegetables are tender. Take out the chilli before serving.
- 4
To make the coconut rice, place the rice in a small saucepan, add 250ml/9fl oz water and the coconut milk and place over a medium heat. Add the salt, coconut oil and butter. Reduce the heat to medium-low and cook for 20 minutes, or until the rice is tender. Drain if needed.
- 5
Serve the chicken curry with the coconut rice.
Nutrition
1 serving ≈ 388 g
Nutrition values are estimates. - means data is unavailable.
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