Jamaican Chicken Curry Recipe

Name: Jamaican Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon coriander seed; 1 tablespoon fenugreek; 1 tablespoon ground turmeric; 1 teaspoon cumin seed; 2 bay leaves; 1 teaspoon black peppercorns; Kosher salt; 2 pounds chicken thighs; 2 tablespoons vegetable oil; 1 medium onion, chopped; 4 garlic cloves, finely chopped; 2 tablespoons finely chopped fresh ginger; 1 pound potatoes, peeled and cut into cubes; 1/2 pound carrots, sliced; 1/2 head cabbage, cut into chunks; 1 whole Scotch bonnet pepper; 2 cups water; 1 (14 ounce) can coconut milk; 2 scallions, thinly sliced; 1 tablespoon cilantro leaves; Cooked white rice for serving

Servings: persons

1 tablespoon coriander seed
1 tablespoon fenugreek
1 tablespoon ground turmeric
1 teaspoon cumin seed
2 bay leaves
1 teaspoon black peppercorns
Kosher salt
2 pounds chicken thighs
2 tablespoons vegetable oil
1 medium onion, chopped
4 garlic cloves, finely chopped
2 tablespoons finely chopped fresh ginger
1 pound potatoes, peeled and cut into cubes
1/2 pound carrots, sliced
1/2 head cabbage, cut into chunks
1 whole Scotch bonnet pepper
2 cups water
1 (14 ounce) can coconut milk
2 scallions, thinly sliced
1 tablespoon cilantro leaves
Cooked white rice for serving

1
In a spice grinder, grind the coriander, fenugreek, turmeric, cumin, bay leaves, peppercorns and 2 teaspoons salt to a powder.
2
Toss the chicken with the curry powder.
3
In a large heavy pot, heat the oil over medium high heat until hot, then brown the chicken in batches, about 6 minutes per batch.
4
Transfer the chicken to a platter as browned.
5
Add the onion, garlic and ginger to the pot and cook, stirring occasionally, until golden, 5 to 7 minutes.
6
Stir in the potatoes, carrots, cabbage, bay leaves, Scotch bonnet pepper, water and coconut milk.
7
Add the chicken and any accumulated juices back to the pot and cover.
8
Simmer the stew until the chicken is very tender, about 1 hours.
9
Season with salt and pepper to taste and sprinkle with the scallions and cilantro.
10
Serve with cooked rice.

782

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 tablespoon coriander seed, 1 tablespoon fenugreek, 1 tablespoon ground turmeric, 1 teaspoon cumin seed, and more.

Yes, Jamaican Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jamaican Chicken Curry

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