Jamaican Curry Chicken Recipe by Jenny Lynn
Cooking Instructions 2 Hours 1 Add Onion, Green Onions, Ginger, Garlic, 1 Scotch Bonnet Pepper, Thyme, Cilantro, & 1/2 of the Salt to a Food Processor. Pulse Until Well Combined. 2 Pour Marinade in a Freezer Bag with the Cut Up Chicken Thighs. Seal and Refrigerate for 1 - 2 Hours. (Overnight is Best) 3 In a High Walled Pot, Add Curry Powder, and Toast over Low Heat until Aromatic. 4 Add Marinated Chicken to Pot and Mix Well with Curry. Add Rest of Salt, Black Pepper, and Gold Potatoes. Stir. 5 Pour Chicken Broth over Chicken and Potatoes. 6 Cover and Bring to a Boil. Once Boiling, Turn Down to a Low Simmer. Cook for 25 Minutes. 7 Uncover, and Add the Other Chopped Scotch Bonnet or Habanero Pepper if using one. Skip This Step if You Don't Like it Too Spicy. 8 Cook Uncovered for Another 30 Minutes or Until the Chicken is Tender and the Sauce is Thickened to Your Liking. 9 Serve Alone or With Rice. (I like Jasmine Rice) 10 Enjoy! 1 Add Onion, Green Onions, Ginger, Garlic, 1 Scotch Bonnet Pepper, Thyme, Cilantro, & 1/2 of the Salt to a Food Processor. Pulse Until Well Combined. 1 Add Onion, Green Onions, Ginger, Garlic, 1 Scotch Bonnet Pepper, Thyme, Cilantro, & 1/2 of the Salt to a Food Processor. Pulse Until Well Combined. 2 Pour Marinade in a Freezer Bag with the Cut Up Chicken Thighs. Seal and Refrigerate for 1 - 2 Hours. (Overnight is Best) 2 Pour Marinade in a Freezer Bag with the Cut Up Chicken Thighs. Seal and Refrigerate for 1 - 2 Hours. (Overnight is Best) 3 In a High Walled Pot, Add Curry Powder, and Toast over Low Heat until Aromatic. 3 In a High Walled Pot, Add Curry Powder, and Toast over Low Heat until Aromatic. 4 Add Marinated Chicken to Pot and Mix Well with Curry. Add Rest of Salt, Black Pepper, and Gold Potatoes. Stir. 4 Add Marinated Chicken to Pot and Mix Well with Curry. Add Rest of Salt, Black Pepper, and Gold Potatoes. Stir. 5 Pour Chicken Broth over Chicken and Potatoes. 5 Pour Chicken Broth over Chicken and Potatoes. 6 Cover and Bring to a Boil. Once Boiling, Turn Down to a Low Simmer. Cook for 25 Minutes. 6 Cover and Bring to a Boil. Once Boiling, Turn Down to a Low Simmer. Cook for 25 Minutes. 7 Uncover, and Add the Other Chopped Scotch Bonnet or Habanero Pepper if using one. Skip This Step if You Don't Like it Too Spicy. 7 Uncover, and Add the Other Chopped Scotch Bonnet or Habanero Pepper if using one. Skip This Step if You Don't Like it Too Spicy. 8 Cook Uncovered for Another 30 Minutes or Until the Chicken is Tender and the Sauce is Thickened to Your Liking. 8 Cook Uncovered for Another 30 Minutes or Until the Chicken is Tender and the Sauce is Thickened to Your Liking. 9 Serve Alone or With Rice. (I like Jasmine Rice) 9 Serve Alone or With Rice. (I like Jasmine Rice) 10 Enjoy! 10 Enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Thai Chicken Curry Smoked Pork Loin Chili cheese dog n mac cassrole Back Road Steak Sauce "AKA" D1 Healthy breakfast omelette Thai Chicken Curry Smoked Pork Loin Chili cheese dog n mac cassrole Back Road Steak Sauce "AKA" D1 Healthy breakfast omelette Easy italian pasta salad Githeri spiced Healthy Palak Besan Dhokla Egg milk bread 🍞 Steamed cabbage #weekely jikoni challange Thai Peanut Salad Chuda Ghasa Dambun Couscous Salty Breeze Salad Chicken nihari Easy italian pasta salad Githeri spiced Healthy Palak Besan Dhokla Egg milk bread 🍞 Steamed cabbage #weekely jikoni challange Thai Peanut Salad Chuda Ghasa Dambun Couscous Salty Breeze Salad Chicken nihari