Dinner and Lunch · Caribbean
Jamaican curry chicken
Chicken simmered in a fragrant curry with potatoes and scotch bonnet.
- Serves
- 4
- Prep
- 12 min
- Cook
- 40 min
- Total
- 52 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
- Low-carb here means at most 30 g of carbohydrate a serving, and at most 26% of its calories.
Ingredients
For 4 servings- 700 g chicken thighs, bone-in skin-on
- 2 tbsp curry powder
- 1 tbsp vegetable oil
- 1 large onion, diced
- 3 garlic cloves, crushed
- 1 scotch bonnet pepper, whole
- 300 g potatoes, cubed
- 400 ml chicken broth
- 1/2 tsp salt
Method
Toss the chicken with half the curry powder.
Heat the oil in a large pot and brown the chicken, then remove.
Add the onion and cook until soft, then stir in the garlic and remaining curry powder.
Return the chicken to the pot with the scotch bonnet, potatoes and broth.
Cover and simmer for 30 minutes, until the chicken and potatoes are tender.
Remove the scotch bonnet, season with salt, and serve.