Jamaican Curry Chicken Recipe
Jamaican Curry Chicken made with chicken marinated in a blend of spices, then cooked in a rich curry sauce with potatoes and peppers
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Cooking tools:
- Mixing bowl
- Pot
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Grater
- Peeler
- Stove
- Saucepan
- Colander
- Kitchen scale
- Airtight container
- Oven
- Dish
- Microwave
- Instant-read thermometer
- Spatula
- Paring knife
- Garlic press
- Plate
Ingredients
- 1 1/2 kg (3.3 lbs) chicken thighs, bone-in, skinless, cut into pieces
- 2 large onions, finely chopped
- 3 cloves of garlic, minced
- 1 thumb-sized piece of ginger, grated
- 3 tablespoons vegetable oil
- 2 tablespoons Jamaican curry powder
- 1 teaspoon ground allspice
- 1 teaspoon thyme
- 2 large potatoes, peeled and diced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 Scotch bonnet pepper, finely chopped (optional, for extra heat)
- 400ml (13.5 oz) coconut milk
- 500ml (17 oz) chicken broth
- 2 tablespoons tomato paste
- Salt
- pepper
- Juice of 1 lime
- Fresh cilantro, chopped, for garnish
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