Now after making Jamaican beef patties at home I was stoked to try more Jamaican recipes. They’re so full of flavor and herbs and is becoming one of my favorite cuisines. I decided to make this Jamaican chicken and potato curry served over a bed of white rice and it was so delicious. And trust me, it just gets better the next day. I ended up shredding the chicken the next day and placing the leftover curry into puff pastry and it was heavenly. I adapted this recipe from the famous Chef Fowles who is legendary in Jamaican cuisine.
- 1/2 cup garlic chives (can substitute green onions)
- 2 cups diced onions
- 6 Thai green chilies
- 1 scotch bonnet
- 1 tbsp fresh thyme
- 1 lb chicken breast cut into thin slices
- 1 tbsp white vinegar
- 1 tbsp minced garlic
- 1 tbsp pureed ginger
- 1 tbsp vegetable oil
- 2 tbsp Jamaican curry
- 1 tsp black pepper
- 1 tsp all spice
- 1 tbsp vegan chicken-less seasoning salt (can substitute for chicken bouillon powder)
- 2 tbsp oil
- 1 tbsp Jamaican curry powder
- 2 cups water
- 1 tbsp fresh thyme
- 1 russet potato cut into 1 inch cubes
- 1 tsp salt
- In a food processor blend garlic chives, onions, Thai green chilies, scotch bonnet and fresh thyme.
- In a bowl add chicken, vinegar and then rinse and drain the chicken. Pat dry.
- Place chicken in a large ziploc bag, add half of the food processed green mixture, 1 tbsp minced garlic, 1 tbsp pureed ginger, 1 tbsp vegetable oil, 2 tbsp Jamaican curry powder, 1 tsp black pepper, 1 tsp all spice, 1 tbsp vegan chicken-less seasoning salt and mix well.
- Marinate chicken for 4 hours or even better, overnight.
- In a large pot heat 2 tbsp oil on medium high heat.
- Add 1 tbsp Jamaican curry powder and toast for about 1 minute.
- Add in the chicken with all the marinade and cook until the chicken is brown. (Cover with lid and cook)
- Add in 2 cups of water, mix well and cook for 1 min.
- Remove chicken, add in the rest of the food processed green marinade, 1 tbsp fresh thyme, and cubed russet potato.
- Boil mixture, then reduce heat to medium low and cook uncovered until potatoes are fork tender.
- Add the chicken back in once potatoes are cooked. Taste test for seasoning (I added 1 tsp of salt).
- If you want it to be more of a looser sauce you can add some water (I added ~ 1/4 cup water)
- Cover and cook for 5 minutes.
- Pair with rice or paratha and enjoy!
Recipe adapted from: https://www.vice.com/en/article/v7gezy/easy-jamaican-chicken-curry-recipe