Name: Jamaican Curry Chicken
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: 10 green onions, roughly chopped -; 5 cloves garlic, roughly chopped -; 1 small white onion, quartered -; 1 Scotch bonnet (or habanero) chili, deseeded -; 3" piece of ginger, peeled and thinly sliced -; 3 1/2 tsp. curry powder -; 1 tsp. black peppercorns -; 1 tbsp. ground allspice -; 1 tbsp. kosher salt -; 1 c. ginger beer -; 1/2 water (as needed) -; 2 lb. boneless, skinless chicken thighs, cut into 2" pieces -; 2 tbsp. vegetable or other neutral oil, divided -; 1 white onion, diced -; 1 tbsp. fresh thyme, chopped -; 2 tbsp. curry powder -; Kosher salt -; 7 green onions, chopped -; 2 russet potatoes, peeled and cut into 1" cubes -; 1 Scotch bonnet chili, deseeded (optional) -; 2 tbsp. Worcestershire sauce -; 1 c. water -; 1/2 c. coconut milk (optional) -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Jamaican Curry Chicken

1. 10 green onions, roughly chopped -

2. 5 cloves garlic, roughly chopped -

3. 1 small white onion, quartered -

4. 1 Scotch bonnet (or habanero) chili, deseeded -

5. 3" piece of ginger, peeled and thinly sliced -

6. 3 1/2 tsp. curry powder -

7. 1 tsp. black peppercorns -

8. 1 tbsp. ground allspice -

9. 1 tbsp. kosher salt -

10. 1 c. ginger beer -

11. 1/2 water (as needed) -

12. 2 lb. boneless, skinless chicken thighs, cut into 2" pieces -

13. 2 tbsp. vegetable or other neutral oil, divided -

14. 1 white onion, diced -

15. 1 tbsp. fresh thyme, chopped -

16. 2 tbsp. curry powder -

17. Kosher salt -

18. 7 green onions, chopped -

19. 2 russet potatoes, peeled and cut into 1" cubes -

20. 1 Scotch bonnet chili, deseeded (optional) -

21. 2 tbsp. Worcestershire sauce -

22. 1 c. water -

23. 1/2 c. coconut milk (optional) -

How to cook deliciously - Jamaican Curry Chicken

1. Stage

In a blender, add scallions, garlic, onion, Scotch bonnet, ginger, curry powder, peppercorns, allspice, salt, and ginger beer. Blend until combined. Add up to 1/2 cup water if needed, but keep in mind you're looking for a thicker marinade.

2. Stage

Place chicken into a large bowl and pat dry with a paper towel. Add marinade and toss to coat. Cover and refrigerate for at least 4 hours and up to overnight.

3. Stage

In a large Dutch oven heat, heat oil over medium heat. Add onion and a pinch of salt and cook until soft, about 5 minutes. Add thyme and curry powder, and cook until aromatic, about 1 minute. Add the chicken (discarding any additional marinade), stir once or twice, cover and cook for about 5 minutes. After 5 minutes, stir, then cover and cook for another 5 minutes.

4. Stage

Add the onion, scallions, potatoes, Scotch bonnet (if using), Worcestershire, water, and coconut milk (if using). Bring to a simmer, cover and cook for about 30-45 minutes, or until the potatoes are cooked. Season to taste with salt.

5. Stage

Ladle the hot curry into bowls and serve with steamed rice.