Best Curry Chicken Jamaican Style Recipes

JAMAICAN STYLE CURRY CHICKEN

Jamaican Style Curry Chicken image

This is a recipe that I have put together over some various websites, verbal consultations and just experimenting on my own and with my family. Rich and hearty with a great flavor when you can't get the real thing in the islands. Try a variety of hot peppers to change the flavor - even sweet bell peppers give a different taste. Use fresh thyme to really bring out the fresh taste.

Provided by Ed G II

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 55m

Yield 4

Number Of Ingredients 10

Ingredients

¼ cup vegetable oil
1 onion, chopped
1 tomato, chopped
1 garlic clove, chopped
2 tablespoons Jamaican-style curry powder
2 slices habanero pepper
¼ teaspoon ground thyme
2 skinless, boneless chicken breast halves, cut into 1 1/2-inch pieces
1 cup water
½ teaspoon salt, or to taste

Steps:

Heat vegetable oil in a skillet over medium-high heat; cook and stir onion, tomato, garlic, curry powder, habanero pepper, and thyme until onion is golden, about 7 minutes. Stir in chicken and cook until chicken is lightly browned, about 5 minutes.
Pour water into the skillet, reduce heat to low; cover and simmer until chicken is no longer pink at the center, about 30 minutes. Season with salt.

Nutrition Facts : Calories 209.7 calories, Carbohydrate 6.2 g, Cholesterol 30.4 mg, Fat 15.4 g, Fiber 2 g, Protein 12.5 g, SaturatedFat 2.6 g, Sodium 322.2 mg, Sugar 2.3 g

CURRY CHICKEN JAMAICAN STYLE

Curry Chicken Jamaican Style image

A delicious, easy and authentic Jamaican recipe! This recipe was shared with us by a true Jamaican chef. Perfect meal when served with white rice and a salad. As per the chef, for best flavor always use chicken with bone.

Provided by ChaseNNJ

Categories Curries

Time 1h

Yield 4-5 serving(s)

Number Of Ingredients 10

Ingredients

3 lbs chicken
3 tablespoons curry powder
1 onion, chopped
2 sprigs fresh thyme
3 garlic cloves, chopped
2 stalks scallions, chopped
1 scotch bonnet pepper (keep whole!)
1/2 teaspoon black pepper
1 teaspoon salt
3 tablespoons oil

Steps:

Chop chicken into serving pieces, and wash with vinegar or lime, then set aside.
In a large cooking pot heat up the cooking oil. When oil is hot, add in the garlic, black pepper, onion, scallions, and fresh thyme.
Fry for about 3 minutes while stirring, then add curry powder and continue to fry on medium heat for about 4 more minutes.
Add chicken pieces, and salt, stir and cover with a tight fitting lid.
Cook for about 5 minutes. then lift lid and stir again. Check again in 10 minutes. The chicken should have made enough of it's own liquid by now to cook in it's own juice, if not, then add a couple tablespoons of water. Cook for 20 more minutes, then add a whole scotch bonnet pepper (just lay the pepper on top of chicken, do not puncture it or the food will be too spicy!), put lid back on, and cook for five more minutes or until chicken is tender. Serve over hot white rice.