Jamaican Curry Chicken


Through the lurid past of indentured servitude, curry was brought to Jamaica via the East Indies. Over the years, however, locals have adapted Curry to it's own, unique Jamaican style.

-- Serves
SKILL LEVEL 6 servings
1-1/2 pounds boneless skinless chicken thighs
2 tablespoons fresh lime juice (1 lime)
3/4 cup water
1 tablespoon curry powder
1/2 teaspoon garlic minced
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
Several grinds sea salt & black pepper grinder
1/2 cup minced scallions
1-1/2 tablespoons Mazola® Corn, Canola OR Vegetable Oil
2 cups peeled and diced (1/2-inch) potatoes

Place chicken in a medium bowl. Combine lime juice and water; pour over chicken. Toss chicken to 'wash' well; drain.

Cut chicken into 2-inch cubes; place in mixing bowl. Add curry powder, garlic, allspice, ginger, salt and pepper. Toss until chicken is evenly seasoned. Stir in scallions. Cover and refrigerate 1 hour.

Heat oil in large stock pot over medium-high heat. Add chicken and sauté 7 to 10 minutes or until cooked through. Add potatoes and enough water to cover 1-inch. Place lid on pot. Bring to a boil; reduce heat and simmer 20 to 30 minutes until potatoes are tender. Remove lid last 10 minutes of cooking.

Total Time
Chill Time 1 hour
Cook Time 40 to 45 minutes
Nutrition Facts
Valeur nutritive

Per Serving / Par portion
1/6th recipe (140g)
Calories  250
Fat / Lipides  13 g
Saturated / saturés  3 g
Carbohydrate / Glucides  11 g
Fibre / Fibres  1 g
Sugars / Sucres  1 g
Cholesterol / Cholestérol  75 mg
Protein / Protéins  22 mg
Sodium  75 mg
Potassium   mg
Calcium   mg
Iron / Fer   mg

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