Ingredients for Benji's Jamaican Curry Chicken
- 1 1/2 lbs chicken breasts
- 2 medium potatoes
- 1 cup water
- 1 1/2 tablespoons canola oil
- 4 garlic cloves, minced
- 2 tablespoons Jamaican curry powder
- 1 teaspoon ground cumin
- 1 chicken bouillon cube
- 1 scotch bonnet pepper, minced
- 0 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 teaspoon allspice
- 1/2 teaspoon ground ginger
- 1/2 medium onion, finely chopped
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How to Make Benji's Jamaican Curry Chicken
- Cut chicken into 1-inch chunks.
- Peel and dice potatoes into 1-inch cubes.
- Smaller diced potatoes will result in a thicker sauce.
- Heat vegetable oil in a large pot over medium heat. Add minced garlic and chopped scotch bonnet pepper. Cook until fragrant (about 1 minute).
- Add chicken to the pot and stir until lightly browned (about 5 minutes).
- Add chicken bouillon cubes and stir until completely dissolved.
- Stir in Jamaican curry powder, allspice, cumin, ginger, salt, and pepper. Ensure chicken is fully coated.
- Add 1 cup of water (or more, depending on desired sauce consistency) and the diced potatoes. Mix well.
- Bring to a simmer, then cover the pot and cook until potatoes are tender (about 20-25 minutes).
- Remove the lid and continue to simmer for another 20 minutes, allowing the sauce to thicken. Remove from heat.
- Let the curry stand for at least 15 minutes (longer for a thicker sauce).
- Serve your delicious Jamaican Curry Chicken over a bed of fluffy rice. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
7g
Fat
12g
Carbs
9g
