Jamaican Chicken Curry Recipe | Shemin's Recipes

Ingredients

• 2 tbsp coconut oil
• 1 medium – large chicken, cut into eight pieces
• 2 medium onions, sliced
• 1 red pepper, sliced
• 100g Shemin’s Indian Curry Paste (Mild, Medium, Hot or Chilli-Free)
• 2.5 tbsp Shemin’s Jerk Spice Blend
• 2 habanero chillies, minced (optional)
• 2 tbsp red wine vinegar
• 400ml tin chopped tomatoes
• 400ml tin coconut milk
• 1 small bunch fresh coriander, chopped
• Preheat oven to 200°C.
• Heat the coconut oil in a large saucepan over a high heat. Season the chicken and brown in the pan. Once brown, set aside.
• Check the chicken is cooked through and stir in the chopped coriander. Serve with rice.