Curry Chicken - Quick & Easy Jamaican Style Recipe

Wash leg and thigh quarters in water and vinegar.

Season chicken with curry powder, all-purpose powder, black pepper, ginger, salt, and paprika.

Add chopped scallions, half a chopped yellow onion, and fresh thyme leaves to the chicken.

Prepare jasmine white rice in a rice cooker to serve with the curry chicken.

Add green bell peppers to the chicken mixture.

Add about 5 pimento seeds to the chicken for seasoning.

Mix the seasonings into the chicken using hands to ensure they are well marinated.

Turn stove on to medium-high heat to avoid burning the curry.

Add about 1 tablespoon of oil to a skillet and let it heat for a minute.

Add about 1 teaspoon of curry powder to the oil to release its flavor for a few minutes.

Add seasoned chicken to the skillet, shaking off excess seasoning like onions and garlic.

Cook chicken for about 25 to 30 minutes, allowing it to get some color without cooking it all the way through.

Remove some pieces of chicken to add the rest for even cooking.

Slice a medium-sized potato into 1-inch cubes and prepare baby carrots to add later.

Add the chicken back to the skillet along with the potato and carrots.

Pour about 1 cup of water into the skillet to incorporate remaining seasonings from the chicken bowl.

Cover the pot and cook for about 15 minutes, allowing the chicken to release its own water.

Stir the pot and check the potatoes for tenderness; if not tender, cover and cook for another 10 to 15 minutes.

Once the potatoes are cooked, the curry chicken is ready to serve with jasmine rice and garnish with parsley flakes.

Equipment Needed

Dietary

Allergens