Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Servings: 4
I love the bold flavour of this Jamaican Curry Chicken. A delicious one-pot meal that you can throw together in a heartbeat.
Ingredients
6 chicken thighs cut into pieces skinless or skin on
3 tablespoons Jamaican curry powder
1 teaspoon all-purpose seasoning see post for the recipe
¼ teaspoon ground ginger
1 teaspoon black pepper
1 medium onion chopped
2 scallions sliced
4 garlic cloves chopped finely
2 tablespoons coconut oil or olive oil
6 sprigs fresh thyme or 1 tbsp dried
4 pimento berries or ¼ tsp allspice
1 c hot water 250 ml
1 medium sweet potato or 2 small ones, chopped
Himalayan pink salt to taste
How to make Jamaican Curry Chicken (Gluten-Free, Paleo)
Step 1: Wash the chicken and place it in a large bowl. Pierce the flesh of the chicken pieces using a fork.
Step 2: Season the chicken pieces with curry powder, all-purpose seasoning, ginger, black pepper, onion, scallions, and garlic. Massage the seasonings with your hands to thoroughly coat the chicken. Use saran wrap or cling film to cover the bowl and place it inside the fridge. Marinate for several hours or overnight.
Step 3: When ready to serve, heat oil to a pot or dutch pot over medium heat.
Step 4: Remove excess seasoning from the chicken. Add to the hot oil and sear both sides until browned. Note not to overcrowd the pot.
Step 5: Stir in the onion scallions and garlic with the seared chicken. Saute until the onions are translucent.
Step 6: Add to the pot the sprigs of fresh thyme and pimento berries. Stir well.
Step 7: Stream in the hot water. Bring the liquid to a rolling boil. Adjust the heat to medium-low heat and simmer for about 10 minutes, covered.
Step 8: Stir in the sweet potato and sprinkle the pink salt to taste. Stir and continue to simmer for 20 minutes more.
Step 9: If the gravy decreases too much and too thick, add a splash of water.
Notes:
For the slow cooker or burn curry method, follow the steps given above.
For tastier chicken, marinate them with the curry and other listed ingredients overnight. Or for several hours if short in time.
To keep the temperature level consistent, use hot water.
To avoid burning, scrape off excess seasoning like scallion and onion before searing the chicken.
When adding the potatoes, we don’t want them breaking completely so don’t add them too early.
For this recipe, you can add any variety of white or orange sweet potatoes.
You can use any chicken parts as long as they are boneless.
Feel free to remove the chicken skin if you are worried about excess fat.
Wash the meat before seasoning with lemon/lime/vinegar to follow the Caribbean culture.
If fresh thyme or pimento berries are not available, you can use 1 tbsp dried thyme and 1/4 tsp allspice instead.
Nutrition Facts:
Calories: 348kcal | Carbohydrates: 20g | Protein: 35g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 161mg | Sodium: 190mg | Potassium: 769mg | Fiber: 5g | Sugar: 4g | Vitamin A: 8253IU | Vitamin C: 8mg | Calcium: 96mg | Iron: 4mg
Ingredients
- 6 chicken thighs cut into pieces skinless or skin on
- 3 tablespoons Jamaican curry powder
- 1 teaspoon all-purpose seasoning see post for the recipe
- ¼ teaspoon ground ginger
- 1 teaspoon black pepper
- 1 medium onion chopped
- 2 scallions sliced
- 4 garlic cloves chopped finely
- 2 tablespoons coconut oil or olive oil
- 6 sprigs fresh thyme or 1 tbsp dried
- 4 pimento berries or ¼ tsp allspice
- 1 c hot water 250 ml
- 1 medium sweet potato or 2 small ones, chopped
- Himalayan pink salt to taste
Instructions
Step 1: Wash the chicken and place it in a large bowl. Pierce the flesh of the chicken pieces using a fork.
Step 2: Season the chicken pieces with curry powder, all-purpose seasoning, ginger, black pepper, onion, scallions, and garlic. Massage the seasonings with your hands to thoroughly coat the chicken. Use saran wrap or cling film to cover the bowl and place it inside the fridge. Marinate for several hours or overnight.
Step 3: When ready to serve, heat oil to a pot or dutch pot over medium heat.
Step 4: Remove excess seasoning from the chicken. Add to the hot oil and sear both sides until browned. Note not to overcrowd the pot.
Step 5: Stir in the onion scallions and garlic with the seared chicken. Saute until the onions are translucent.
Step 6: Add to the pot the sprigs of fresh thyme and pimento berries. Stir well.
Step 7: Stream in the hot water. Bring the liquid to a rolling boil. Adjust the heat to medium-low heat and simmer for about 10 minutes, covered.
Step 8: Stir in the sweet potato and sprinkle the pink salt to taste. Stir and continue to simmer for 20 minutes more.
Step 9: If the gravy decreases too much and too thick, add a splash of water.
Notes
For the slow cooker or burn curry method, follow the steps given above. For tastier chicken, marinate them with the curry and other listed ingredients overnight. Or for several hours if short in time. To keep the temperature level consistent, use hot water. To avoid burning, scrape off excess seasoning like scallion and onion before searing the chicken. When adding the potatoes, we don't want them breaking completely so don't add them too early. For this recipe, you can add any variety of white or orange sweet potatoes. You can use any chicken parts as long as they are boneless. Feel free to remove the chicken skin if you are worried about excess fat. Wash the meat before seasoning with lemon/lime/vinegar to follow the Caribbean culture. If fresh thyme or pimento berries are not available, you can use 1 tbsp dried thyme and 1/4 tsp allspice instead.
