Have you ever craved something so bad and you don't know where to get it from? Well, during this pandemic, I have experienced that a lot. Recently, it was a Jamaican style curry chicken. Yes, there are different versions of curry chicken. Jamaican Curry, Thailand Curry, Indian Curry, and more. There are also red, yellow, and green curries. Today, I am sharing with you how I grabbed some ingredients and made it happen at home. Every ingredient I will list below, I always have on hand so it made it even easier. It's part of my essential pantry guide.
The essential pantry guide is a baseline guide on setting up your pantry. Of course, you should make it fit your family's eating lifestyle, but this is a way to help you get started. Back to this amazing curry chicken. In this recipe, I used yellow curry and a good mix of spices. You will notice that I used two can of coconut milk and that is because I had to cut the spice. My family loves spice. Me, however, not so much. You can absolutely eliminate the second can of coconut milk.
Jamaican Style Curry Chicken
- 1 1/2 lbs Chicken breasts or tenders cut into 1/2 inch pieces
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 2 tbsp Olive oil
- 1 small Yellow onion finely chopped
- 2 Jalapeno peppers finely chopped
- 1 Red bell pepper finely chopped
- 3 Garlic cloves finely chopped
- 1 tsp Ground Ginger can use fresh grated ginger
- 4 tbsp Yellow Curry powder
- 1 1/2 tsp Ground Turmeric
- 3/4 tsp Allspice
- 1/2 tsp Cayenne pepper
- 3 small Yukon potatoes peeled and diced into 1/2 inch
- 2 15 oz can Coconut milk
- 1 tbsp Worcestershire Sauce
- 1 1/2 tsp Apple cider vinegar
- 1 tsp Hot sauce
- Chopped fresh cilantro
- Season chicken with salt and pepper. Set aside
- In Dutch oven or sturdy pot that can hold high heat, heat oil on medium. Once oil is hot, add onions. Cook for about 5 minutes, until soft and translucent, stirring often.
- Stir in jalapenos, red bell pepper, and garlic. Cook, stirring often for about 2 minutes.
- Add ground ginger, curry powder, turmeric, allspice, and cayenne pepper. Cook, stirring often for about 1 minute, until mixture turns a deep gold color and spices are fragrant.
- Add the chicken and cook for another 5 minutes, stirring often. It doesn't have to cook completely as it will continue to cook throughout the rest of the process but should be golden brown on outside of chicken.
- Add the potatoes, stirring often, and cook for another 3 minutes.
- Add the coconut milk, Worcestershire, vinegar, and hot sauce. Stir to combine. Bring to a simmer. Continue to simmer, reducing the heat to low, until the chicken is tender and cooked through, the potatoes are tender, and sauce has slightly reduced, 15 to 20 minutes. Stir every few minutes to keep the sauce from sticking.
- Taste and season with additional spices and/or hot sauce. Serve over rice and garnish with cilantro.