This Jamaican Curry Chicken recipe is a taste of the sweet caribbean heat with the mix of warming spices of IrieVeda West Indies Curry, that can be mild or spiced up with IrieVeda Scotch Bonnet Pepper.
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Jamaican Curry Chicken
Jamaican Curry Chicken- (allergen friendly, gluten friendly, and fodmap friendly)
Category
Dinner
FODMAP Friendly
Gluten Free
Cuisine
Caribbean
Servings
4
Prep Time
15 minutes
Cook Time
35 minutes
You can't go wrong with our Jamaican Curry Chicken at any meal. Our West Indies curry blend brings the warming robust flavors that infuse any occasion with the no worry vibes.
Author:IrieVeda
Ingredients
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2 lbs Chicken (thighs or legs work well)
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1 tsp White Vinegar
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1 ½ tsp Sea Salt or Pink Himalayan Salt- or to your liking
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3 tbsps IrieVeda West Indies Curry
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2 Scallion stalks cut into ½ inch pieces (Green Onion)
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3 tbsp Cooking Oil (as preferred)
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½ tsp Whole Cumin Seeds
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2 Small Diced Potato
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1 can (15 oz) Garbanzo Beans (drained)
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Water to cover chicken
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IrieVeda Scotch Bonnet Pepper (Optional)
Directions
Clean
In a bowl, add the chicken and cover with water. Add 1 tsp of white vinegar to clean the chicken, rub gently. Drain the water mixture from the chicken.
Marinate
Combine chicken with the salt, West Indies Curry and scallion. Massage to distribute ingredients evenly. Let sit for 30 minutes or more to marinate.
Cook
In a large pot or dutch oven add the cooking oil and heat on medium heat.
Add the whole cumin seeds and let sizzle in the oil for a minute, as it releases the aroma and seasons the oil.
Add the marinated chicken a piece at a time to the oil. Let it cook until all pieces are evenly lightly bowned.
In the bowl used to marinate the chicken, add water and pour over the chicken to cover. Add the potatoes and garbanzo beans to the pot. Cover the pot and let it come to a boil. Once boiling lower the heat to low/medium and let it cook for about 20-30 minutes.
Uncover the pot, stir and taste for flavor. Adjust the heat to medium and let gravy reduce to your liking.
Serve
Enjoy with rice and a side of steam vegetables.
Recipe Note
Add some IrieVeda Scotch Bonnet Pepper for some authentic caribbean heat!
This recipe can easily become vegan by replacing the chicken with your favorite vegetables.