JAMAICAN STYLE CURRY CHICKEN
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
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
JAMAICAN COCONUT CURRY CHICKEN (SLOW COOKER)
Learn how to make this delicious Jamaican style coconut curry chicken in your crock pot, so flavoursome and delicious.
Provided by Charla
Categories Main Course
Time 5h5m
Number Of Ingredients 24
Steps:
- Place all of the meat in a large bowl and use a fork/knife to make small holes. This will helps seasoning to penetrate (make sure the meat is blotted dry from washing it).
- Sprinkle the curry powder, ground coriander, onion powder, garlic powder, ginger, black pepper, all purpose seasoning, pink salt, parsley and cilantro.
- Use your hands (can wear gloves) to work the seasoning into the chicken.
- Wrap the bowl and leave to marinate in the refrigerator for several hours or overnight (recommended).
- On medium heat, add the olive oil to the skillet and add 1 tbsp of curry powder and cook the curry for about 1 minute.
- Add the onion, scallion and garlic then proceed to saute in the pan until soft and translucent.
- Now add the chicken and begin to sear the chicken until the meat turns color/seal and is no longer pink. This is will take about 10 minutes or so (it's normal for the chicken to extract its own juices).
- Once seared, transfer the contents of the skillet to your crockpot.
- Add the bay leaves, scotch bonnet, thyme, coconut milk and knob of coconut cream (coconut butter/manna).
- Switch the slow cooker on, cover the crock pot with a lid and set to cook on high for 4 hours.
- 1hr-45 minutes before the cooking time is done add your carrots and mixed bell peppers.
- Once the cooking time has finished do a taste test and adjust for additional pink salt, black pepper or more seasoning if required.
- Discard the bay leaves, scotch bonnet and thyme stems prior to serving
Nutrition Facts : Calories 408 kcal, Carbohydrate 14 g, Protein 27 g, Fat 11 g, SaturatedFat 19 g, TransFat 5 g, Cholesterol 96 mg, Sodium 592 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving
JAMAICAN CURRY CHICKEN
A healthy Jamaican curry chicken made with coconut milk, potatoes, and everyday spices you can find at any grocery store. Authentic flavor and easy prep!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 55m
Number Of Ingredients 19
Steps:
- Sprinkle the chicken with salt. Set aside.
- In a Dutch oven or similar deep, sturdy pot, heat the oil over medium. Once it is hot, add the onions, and cook, stirring occasionally, until the onions begin to soften and turn translucent, 5 to 8 minutes.
- Stir in the red bell pepper, jalapeños, garlic, and ginger. Cook, stirring often, for 2 minutes.
- Add curry powder, turmeric, allspice, and cayenne. Cooking, stirring constantly, until spices turn deep gold and become ultra fragrant, about 1 minute.
- Add the chicken and sauté for 5 minutes, stirring often. It should look golden on the outside but does not need to be completely cooked through.
- Add the potatoes. Cook, stirring often, for 3 minutes.
- Add the coconut milk, Worcestershire, vinegar, and hot sauce. Stir to combine. Bring to a simmer. Continue to simmer, reducing the heat to low as needed, until the chicken is tender and cooked through, the potatoes are tender, and sauce has slightly reduced, 15 to 20 minutes. Stir every few minutes to keep the sauce from sticking.
- Taste and season with additional salt or hot sauce as desired. Serve hot over rice, with a big sprinkle of cilantro.
Nutrition Facts : ServingSize 1 (of 4), Calories 428 kcal, Carbohydrate 29 g, Protein 33 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 91 mg, Fiber 5 g, Sugar 4 g
JAMAICAN CURRY CHICKEN
I couldn't find a recipe I liked, so here is my family's version of 'curried' chicken. It brings back memories of a childhood spent enjoying food there, where there were very few dishes I wouldn't eat, vegetables or not. This dish is traditionally served on white rice or in a roti, but feel free to get creative!
Provided by camsmum
Categories World Cuisine Recipes Latin American Caribbean
Time 50m
Yield 6
Number Of Ingredients 16
Steps:
- Whisk 2 tablespoons curry powder, garlic powder, seasoned salt, onion powder, salt, thyme leaves, allspice, salt, and pepper together in a bowl. Add chicken and coat with curry mixture until curry mixture is wet and sticks to chicken.
- Heat oil and 2 tablespoons curry powder in a large cast-iron skillet over high heat until oil is hot and curry powder changes color, 2 to 3 minutes. Add chicken to the hot oil mixture and reduce heat to medium. Add water, potato, carrots, scallions, ginger, and chile pepper to skillet.
- Cover skillet and simmer until chicken is no longer pink in the center and gravy is thickened, allowing chicken to cook undisturbed for last 15 minutes of cooking, 30 to 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove chicken to a serving dish; continue simmering gravy, uncovered, to thicken (if needed). Serve chicken with gravy.
Nutrition Facts : Calories 348.2 calories, Carbohydrate 13.8 g, Cholesterol 102.5 mg, Fat 20.3 g, Fiber 3.1 g, Protein 27.8 g, SaturatedFat 4.7 g, Sodium 1353.2 mg, Sugar 2.1 g
SLOW COOKER JAMAICAN JERK CHICKEN
Make Jamaican Jerk Chicken in the slow cooker instead of the grill for an easy dinner.
Provided by Sarah Olson
Categories Main Course
Time 6h10m
Number Of Ingredients 11
Steps:
- Add the everything to the slow cooker expect the chicken, stir until everything in the sauce is combined. Add the chicken, I liked to swish the chicken in the sauce so each piece is completely covered.
- Cover and cook on LOW for 6 hours without opening the lid during the cooking time.
- Serve the chicken and sauce over rice. Enjoy!
Nutrition Facts : Calories 208 kcal, Carbohydrate 7 g, Protein 30 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 143 mg, Sodium 413 mg, Sugar 3 g, ServingSize 1 serving
JAMAICAN CURRY CHICKEN (GLUTEN FREE, PALEO)
This Jamaican Curry Chicken recipe is a one pot meal that is full of bold flavours and made using one of two methods - slow cooker or stovetop method.
Provided by Charla
Categories Main Entree
Time 45m
Number Of Ingredients 14
Steps:
- Add the washed chicken to a large bowl and use a fork to pierce the flesh of each piece of chicken. This helps the seasoning to better penetrate.
- Sprinkle on the curry powder, all purpose seasoning, ginger, black pepper, onion, scallions and garlic.
- Use your hands to thoroughly work in the seasoning, cover with saran wrap (cling film) and refrigerate overnight or for a few hours.
- On medium heat, add the oil to a pot/dutchpot.
- Add 1tbsp of curry powder to the pan and proceed to cook it for about 1-2 minutes until fragrant.
- Scrape off the excess seasoning (i.e onion, scallions and garlic) and place the chicken pieces into the pot, being careful to not overcrowd.
- Proceed to seal and sear both sides of the chicken until brown.
- Once the chicken is seared, stir in the onion scallions and garlic and saute until translucent.
- Add the sprigs of fresh thyme, pimento berries and stir the pot.
- Pour in the hot water, then bring to a rolling boil
- Reduce the heat to medium/low and simmer with the lid on for 10 minutes.
- Add the sweet potato and pink salt (to taste), stir, then simmer for another 20 minutes.
- Add a splash of water if the gravy reduces too much and becomes too thick.
Nutrition Facts : Calories 348 kcal, Sugar 4 g, Sodium 190 mg, Fat 15 g, SaturatedFat 8 g, Carbohydrate 20 g, Fiber 5 g, Protein 35 g, Cholesterol 161 mg, ServingSize 1 serving
SLOW COOKED JAMAICAN CURRIED CHICKEN
I had been craving the curried chicken I used to get from a Jamaican restaurant before I moved. I found this recipe at recipecottage.com and this is the closest I've found.
Provided by fallonm
Categories Curries
Time 7h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Mix the meat with all the above ingredients except the thyme in a.
- large pot to coat. Ensure the meat is thoroughly mixed and covered.
- Place the mixture in the crock pot, add the snipped thyme.
- Cook on high 1 hour, reduce to low and cook for 5-6 hours or until tender and juices run clear.
SLOW COOKER JERK CHICKEN CURRY
This healthy Slow Cooker Jerk Chicken Curry is a crazy easy, weeknight dinner that is BIG on Island flavor! Gluten free and paleo/whole30 compliant too!
Provided by Taylor
Categories Dinner
Time 8h10m
Number Of Ingredients 20
Steps:
- Mix all of the ingredients, up to the chicken in the base of your slow cooker (mine is 7 quarts.) Add in the chicken thighs and toss until they're evenly coated.
- In a medium bowl, whisk together the coconut milk, pineapple, red onion, curry paste and salt. Pour over the chicken, making sure to cover it.
- Cover the slow cooker and cook until the chicken is tender on low heat, about 5-6 hours.
- Place the tapioca starch in a small bowl and whisk in 4 tsp of the cooking liquid from the slow cooker. Whisk back into the slow cooker until well mixed (it's easier if you take the chicken out, and then put it back in!)
- Turn to high and cook until the sauce has thickened, about another 1-1.5 hours.
- Serve over rice of rice and garnish with cilantro.
- DEVOUR!
Nutrition Facts : Calories 303 kcal, Carbohydrate 9.6 g, Protein 21.6 g, Fat 20.3 g, SaturatedFat 12.6 g, Cholesterol 85 mg, Sodium 898 mg, Fiber 0.5 g, Sugar 4.8 g, UnsaturatedFat 0.1 g, ServingSize 1 serving
SLOW COOKER CARIBBEAN CHICKEN CURRY
A fresh and fragrant Caribbean inspired chicken curry - cooked in the slow cooker for an easy dinner.
Provided by hintofhelen
Categories Slow Cooker Recipes
Time 4h5m
Number Of Ingredients 11
Steps:
- To a food processor, add the onion, garlic, spring onions, thyme, coriander and tomatoes
- Blitz until smooth. If you don't have a food processor, you could instead hand chop these ingredients until fine
- To the slow cooker, add chicken thighs and the blended mixture
- Then add the curry powder, stock cube, water and salt
- Stir to combine then put the lid on the slow cooker
- Cook on high for low for 5 hours or high for 3
- Once cooked, use two forks to pull the chicken apart
- Serve with rice, topped with coriander
Nutrition Facts : Calories 388 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 207 milligrams cholesterol, Fat 17 grams fat, Fiber 11 grams fiber, Protein 46 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 978 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
SLOW COOKER JAMAICAN CURRY CHICKEN
Slow Cooker Chicken Curry - lip-smacking creamy curry chicken in a perfect blend of homemade Jamaican curry powder and other spices. Make it a one-pot meal by throwing in vegetables for a hearty and irresistibly delicious chicken dinner!
Provided by Imma
Categories Main Course
Time 3h15m
Number Of Ingredients 18
Steps:
- Season chicken with, salt, pepper and curry spice and set aside
- In a large skillet or non stick pan, heat oil over medium heat, until hot, and then add the chicken and brown on both sides about 4-5 minutes until chicken is brown.
- Remove chicken and set aside. Drain oil and leave about 2 tablespoons
- Add onions, followed by minced garlic, thyme, paprika, curry powder, stir for about 5 minutes, for the flavors to blossom. You may add scotch bonnet now or add it towards the last 45 minutes when adding the vegetables
- Add coconut milk, water , bay leaf ,and tomato paste; continue cooking for another 2 minutes.
- Salt( I used about 1 teaspoon and ½ teaspoon chicken bouillon ,adjust to taste)
- Place in slow cooker insert, and then add chicken thighs. Gently throw in potatoes.
- Slow cook for about 3-4 hours on high or 6-7 hours on low . Start checking after 2 1/2 hours and adjust cooking times.
- About 45 minutes or an hour before chicken is ready throw in vegetables, continue cooking until chicken and vegetables are ready.
- Remove adjust salt and pepper , if necessary and serve
Nutrition Facts : Calories 384 kcal, Carbohydrate 20 g, Protein 23 g, Fat 25 g, SaturatedFat 10 g, Cholesterol 86 mg, Sodium 285 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
JAMAICAN CHICKEN CURRY
Use your Instant Pot or pressure cooker to make this amazing recipe for Jamaican Chicken Curry. Spicy, authentic, and finished in just 20 minutes!
Provided by URVASHI PITRE
Categories Main Courses
Time 20m
Number Of Ingredients 12
Steps:
- Heat the Instant Pot on Sauté and once it is hot, add the oil. When the oil is hot, add ginger and garlic, and stir for 20 seconds.
- Add chopped onion and mix well (about 1-2 minutes).
- Add the Jamaican curry powder, the sliced scotch bonnet pepper, thyme, salt and allspice and mix well.
- At this point, if you have any browning or sticking that has occurred, use 1/4-1/3 cup of water to deglaze, scraping well, and allowing the water to evaporate.
- Add chicken, potato, and 1 cup of water and set your Instant Pot to cook on high pressure for 6 minutes. If you are NOT using potatoes, reduce water to 1/2 cup.
- Allow the pot to sit undisturbed for 10 minutes and then release all remaining pressure. Stir and serve.
Nutrition Facts : Calories 364 kcal, Carbohydrate 12 g, Protein 20 g, Fat 26 g, SaturatedFat 6 g, Fiber 2 g, Sugar 2 g, Cholesterol 111 mg, Sodium 680 mg, ServingSize 1 serving
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