Jamaican Curry Chicken

Ready in 2 hours
3 review(s) averaging 3.7. 67% would make again

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Try this authentic jamaican curry chicken recipe that was adapted from a curry goat recipe. Although goat is the traditional meat used in this dish, it's hard to find and not very popular with the children. This recipe uses scotch bonnet pepper which is one of the hottest peppers in the world. Removing the seeds can moderate the heat, but if you don't like your food that hot, substitute with a milder pepper or pepper sauce.


Ingredients

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2 whole chickens
5 tb Olive oil
3 cloves Garlic; chopped
2 Onion; chopped
1 ts Pepper
1 ts Salt; (optional)
4 tb Curry powder
2 Scotch bonnet pepper; chopped and seeded (or not, depending on how hot you want it)
1 c Coconut milk
3 c Chicken broth; or use 3 to 4 cups and eliminate the coconut milk
2 Potatoes; (up to 3)
8 c Steamed rice

Original recipe makes 6

Servings  

Preparation

Trim any fat from the chicken and cut it into 8-10 pieces. Breasts and thighs can be cut in half if desired.

Combine the meat with the garlic, onion, pepper, salt, curry powder and pepper or pepper sauce in a re-sealable plastic bag and let stand in the refrigerator for at least 1 hour.

Heat the oil in a deep skillet or stew pot over medium heat and brown the meat and vegetables until evenly cooked. Add the liquids (coconut milk and/or broth) cover and simmer for 1 hour. Correct the seasonings and add more liquid if needed.

Cut potatoes into medium sized pieces. Add the potatoes and continue to cook for 20 to 25 minutes or until potatoes are ready and the meat is falling off the bone.

Serve over hot steamed rice with a green bananas or fried plantains.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 909 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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