Description
A flavorful and aromatic Jamaican curry chicken recipe with tender chicken, potatoes, and bell peppers in a rich coconut curry sauce. This dish is spicy, comforting, and perfect for a cozy dinner.
Ingredients
– 1 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch pieces (about 2 breasts)
– 1 teaspoon kosher salt
– 2 tablespoons extra-virgin 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 tablespoon)
– 1 teaspoon minced fresh ginger
– 3 1/2 tablespoons curry powder
– 1 teaspoon turmeric
– 3/4 teaspoon allspice
– 1/4 teaspoon cayenne pepper, plus additional to taste
– 2 medium Yukon gold potatoes, peeled and diced
– 1 15-ounce can light coconut milk
– 1 tablespoon Worcestershire sauce
– 1 1/2 teaspoons white wine vinegar
– 1 teaspoon hot sauce, plus additional to taste
– Chopped fresh cilantro
– Prepared brown rice, quinoa, or cauliflower rice, for serving
Instructions
1. Season the chicken pieces with salt.
2. In a large skillet, heat olive oil over medium heat and sauté onion, bell pepper, jalapeno peppers, garlic, and ginger until softened.
3. Add curry powder, turmeric, allspice, and cayenne pepper, stirring constantly for about 1 minute.
4. Add chicken and potatoes, stirring to coat in the spices.
5. Pour in coconut milk, Worcestershire sauce, vinegar, and hot sauce. Bring to a simmer and cook until chicken is cooked through and potatoes are tender.
6. Serve over rice or quinoa, garnished with fresh cilantro.
Notes
– For a milder version, reduce the amount of cayenne pepper.
– Add additional vegetables like carrots or peas for more texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 330mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 95mg