Jamaican Curry Chicken
Tender chicken thighs simmered in aromatic Caribbean curry gravy with soft, sauce-soaked potatoes.
Ingredients
900g bone-in chicken thighs1kg
2 1/2 tbsp Jamaican curry powder90g
1 tsp all-purpose seasoning100g
1 brown onion, chopped1kg
3 spring onions, sliced100g
1/2 green pepper, chopped1 pack
4 garlic cloves, finely chopped3 pack
1 scotch bonnet chilli, chopped50g
3 sprigs fresh thyme20g
3 tbsp olive oil500ml
1 large potato, peeled and cubed4 pack
Salt to taste750g
Black pepper to taste50g
Method
- Equipment
- Dutch Oven
- Instructions
- Add chicken thighs, all-purpose seasoning, 1 tablespoon of curry powder, onion, green onions, green pepper, garlic cloves, scotch bonnet pepper (if using), and thyme to a large bowl and combine, making sure all chicken pieces are covered with the seasoning. Cover and refrigerate for at least 1 hour or up to overnight.
- One the chicken is done marinating, remove onions, peppers, and garlic cloves from chicken and set aside.
- Heat olive oil in a large heavy bottom pot over medium heat. Add remaining curry powder and stir, cooking for about 20-30 seconds. Add onions, green pepper, garlic cloves, thyme, and scotch bonnet pepper (if using) to pot and stir until onions have softened, about 3-5 minutes. If your onions and peppers are looking dry, add about 1 tablespoon of water.
- Add chicken and ¼ cup of water to the pot. Cover and reduce heat to medium low. Cook, stirring occasionally, for 30-35 minutes.
- When there is about 15 minutes remaining, stir in potato and continue to cook covered.
- Once chicken is cooked and potatoes are softened, remove from heat. Salt and pepper to taste.
Cost to cook
4
serves 4 ·
Mostly estimated prices. Full-pack shop cost · about £5.05 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£8.35 est. · serves 4