Whole30 Jamaican Curry Chicken
A Jamaican twist on an Indian style of cooking.
Equipment
- Cutting board
- Knife
- Large skillet with lid
- Mixing bowl
- Measuring spoon
- Measuring cup
- Wooden spoon
Ingredients
- 3 pounds chicken breast or thigh cut in 1 inch chucks
- 4 stalks scallion/green onion chopped⠀⠀
- 1 small onion sliced⠀⠀
- 3 carrots chopped⠀⠀
- 1 chayote squash peeled and cubed ⠀⠀
- ½ green bell pepper chopped⠀⠀
- 4 cloves garlic chopped⠀⠀
- 1 inch fresh ginger chopped⠀⠀
- 1 tsp salt⠀⠀
- 1 tsp black pepper⠀⠀
- 1 tsp all-purpose seasoning
- 1 tsp poultry seasoning ⠀⠀
- 1 tbsp pimento smashed⠀⠀
- 4 tbsp curry powder divided⠀⠀
- 1 cup water⠀⠀
- 2 tbsp coconut oil
Instructions
- Season chicken with half of the onion, garlic, scallion, ginger and bell pepper. Add salt, black pepper, all purpose and poultry seasonings, pimento, 2 tbsp curry powder and let marinate 30 minutes to overnight. ⠀⠀
- In a heavy bottom pot over medium heat add oil and once melted add the remaining curry powder. Stir until fragrant (1 minute). This is called burning the curry. ⠀⠀
- Add in chicken and marinade to the pot and stir to combine. Add water and bring to a simmer.
- Cover and cook for 10 minutes.
- Add in the other half of the onion, garlic, ginger, bell pepper and scallion. Also add the carrots and chayote squash.
- Stir, cover and cook another 15 - 20 minutes until all the vegetables are cooked. ⠀⠀
- Serve with cauli rice or your favorite sides.