Jamaican Curry Chicken
This authentic Jamaican curry recipe is made with tender chicken breasts, hearty veggies, and fragrant spices like turmeric and ginger.
Servings 4
Calories 373kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 tablespoons fresh ginger minced
- 2 cloves garlic minced
- 1 Scotch bonnet pepper minced, optional
- 1 pound chicken breasts boneless, skinless - cut into cubes
- 2 tablespoons curry powder divided
- salt and pepper to taste
- 4 cups chicken broth low sodium
- 2 medium carrots peeled and cut into 1/2 inch rounds
- 4 medium yukon gold potatoes quartered
- 2 cups cauliflower cut into florets
- 1 cup green peas fresh or frozen
- cilantro and scallions optional garnish
Instructions
- In a medium bowl, toss chicken cubes with 1 tablespoon of the curry powder and a good pinch of salt and pepper.
- Heat olive oil in a large soup pot over medium-high heat. Add ginger, garlic and Scotch bonnet pepper to the pan and heat until fragrant, about 30 seconds.
- Add chicken to the pan and saute until browned, about 5-7 minutes, stirring frequently.
- Pour chicken broth into the pan and use a wooden spoon to scrape up browned bits from the bottom of pan. Add carrots, potatoes and cauliflower to the pot along with along with another pinch of salt and pepper and the remaining 1 tablespoon curry powder. Stir well then bring to a boil. Reduce heat to low then simmer for 30 minutes.
- Right before serving, stir in green peas. Serve over rice if you wish. Garnish with cilantro and scallions then enjoy.
Notes
If you can't find a Scotch bonnet pepper use a habanero pepper.
Nutrition
Serving: 1.5cups | Calories: 373kcal | Carbohydrates: 44g | Protein: 32g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 1042mg | Potassium: 1720mg | Fiber: 9g | Sugar: 6g | Vitamin A: 5460IU | Vitamin C: 96mg | Calcium: 87mg | Iron: 4mg