Summary

If you want to add more gluten free, dairy free, paleolithic, and primal recipes to your recipe box, Authentic Jamaican Curry Chicken might be a recipe you should try. This recipe serves 4. For $4.02 per serving, this recipe covers 46% of your daily requirements of vitamins and minerals. This main course has 587 calories, 70g of protein, and 19g of fat per serving. 4 people have made this recipe and would make it again. Not a lot of people really liked this Indian dish. This recipe from Foodista requires thyme, scallions, scotch bonnet pepper, and sweet potatoes. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 87%. This score is great. Try Authentic Jamaican Curry Chicken, Authentic Jamaican Curry Chicken, and Authentic Jamaican Brown Stew Chicken for similar recipes.

Instructions

1. Season the chicken with all of the ingredients except for the potatoes and water and marinate up to 2 hours or overnight in the fridge.
2. Add the oil to a Dutch oven and on high heat, fry the only the chicken pieces until it is brown and seared on each side for about 10 minutes.
3. After the meat is nice and brown on both sides, add the remaining vegetable marinade, scotch bonnet pepper and water to the pot, cover and bring to a boil.
4. Add the potatoes and lower to a simmer and stew it for about 1 hour until it has a thick consistency.

Ingredients

• 1 allspice
• 2 coconut oil
• 3 curry powder
• 4 Garlic, granulated
• 5 green pepper (chopped)
• 6 Onion, chopped
• 7 black pepper pepper
• 8 salt
• 9 scallions (chopped)
• 10 scotch bonnet pepper or habanero (seeded and minced)
• 11 scotch bonnet pepper or habanero (seeded and minced)
• 12 chicken thighs, legs or breast (skinless)
• 13 sweet potatoes (chopped)
• 14 thyme
• 15 water

Directions

• 1 Season the chicken with all of the ingredients except for the potatoes and water and marinate up to 2 hours or overnight in the fridge.
• 3 Add the potatoes and lower to a simmer and stew it for about 1 hour until it has a thick consistency.