Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, jamaican curry chicken. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Jamaican Curry Chicken is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Jamaican Curry Chicken is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can have jamaican curry chicken using 14 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Jamaican Curry Chicken:
- Prepare 3-4 lbs. Boneless Skinless Chicken Thighs (Cut Bite Size)
- Make ready 1 Large Yellow Onion (Roughly Chopped)
- Get 1 Bunch Green Onions (Roughly Chopped)
- Prepare 1 1"- 2" Piece of Fresh Ginger (Peeled & Roughly Chopped)
- Take 4-5 Cloves Garlic (Roughly Chopped)
- Take 1-2 Scotch Bonnet Peppers (Habanero Peppers Can Be Subbed)
- Take 1/2 Cup Fresh Cilantro
- Prepare 6-8 Sprigs Fresh Thyme (Pulled Off Stems)
- Make ready 1/2 Cup Jamaican Curry Powder
- Take 1 lb. Gold Potatoes (Cut into 2" Cubes)
- Take 4 Cups Chicken Broth
- Get 1/4 Cup Olive or Veg Oil
- Make ready 1 tsp. Salt Divided (Or to Taste)
- Prepare 1 tsp. Black Pepper (Or to Taste)
Steps to make Jamaican Curry Chicken:
- Add Onion, Green Onions, Ginger, Garlic, 1 Scotch Bonnet Pepper, Thyme, Cilantro, & 1/2 of the Salt to a Food Processor. Pulse Until Well Combined.
- Pour Marinade in a Freezer Bag with the Cut Up Chicken Thighs. Seal and Refrigerate for 1 - 2 Hours. (Overnight is Best)
- In a High Walled Pot, Add Curry Powder, and Toast over Low Heat until Aromatic.
- Add Marinated Chicken to Pot and Mix Well with Curry. Add Rest of Salt, Black Pepper, and Gold Potatoes. Stir.
- Pour Chicken Broth over Chicken and Potatoes.
- Cover and Bring to a Boil. Once Boiling, Turn Down to a Low Simmer. Cook for 25 Minutes.
- Uncover, and Add the Other Chopped Scotch Bonnet or Habanero Pepper if using one. Skip This Step if You Don't Like it Too Spicy.
- Cook Uncovered for Another 30 Minutes or Until the Chicken is Tender and the Sauce is Thickened to Your Liking.
- Serve Alone or With Rice. (I like Jasmine Rice)
- Enjoy!
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