Curry Chicken & Rice

Curry Chicken and Rice - cC Completed Dish Scaled

5 from 1 vote

Let me let you guys in on a little secret… obviously, I am not Jamaican.. nor do I pretend to be on the internet, lol. I am, however, an avid lover of Caribbean cuisine and culture. I’ve been to Jamaica multiple times, cooked there, and even got married there. These things do not make me an expert, however, I have learned from people that I would consider experts. So here I am, showing you how to execute one of my all time favorites… Curry Chicken.

Prep Time15

Cook Time30

Total Time45

Course: Chicken Recipes, Comfort Food, Dinner Recipes, Favorites, Main Course

Cuisine: Caribbean, Jamaican

Servings: people

Author: Matt Price

Equipment

1 Mr. Make It Happen Knife or preferred kitchen knife
1 Cutting Boatd
1 Large Bowl
2 Small Mixing Bowls
1 Mr. Make It Happen Skillet or preferred skillet

Ingredients

4 chicken leg quarters skin removed
2 limes juiced
1-2 habanero or scotch bonnet peppers adjust to heat preference
1 tablespoon thyme
2 tbsps garlic
1 tablespoon ginger
2 tbsps walkerswood green seasoning
3 stalks green onions
2-3 tbsps curry seasoning
1 teaspoon allspice
2 carrots
2 russet potatoes
2 medium onions
1 can coconut milk
2 tbsps low sodium soy sauce
1 tablespoon chicken bouillon
1 tablespoon chives

Instructions

For the best flavor, season the chicken with the green seasoning before cooking. Marinating is optional but recommended.
Mix together the green seasoning, scotch bonnet or habanero pepper, fresh thyme, green onion, chicken bouillon, ginger and garlic, etc.
Optional but recommended: coat the chicken and refrigerate for 2–24 hours. If you skip marinating, continue directly to cooking.
Once the chicken is prepped, it’s time for the other guests to arrive to the flavor party. I enjoy adding carrots and potatoes to my Curry Chicken, but feel free to do your own thing here too.
Now it’s time to cook! We are going to start by searing the chicken in batches if necessary, golden brown.
Next, sauté your aromatics until they release their tantalizing aroma, then add your curry powder and stir until fragrant and it turns into a rich dark color. (A lot of recipes will tell you to “burn the curry” but I feel like this can be misleading for someone new to the recipe. You’re really toasting the curry powder and enriching the flavor/color)
Add the potatoes and carrots to the pot with the toasted curry and aromatics. Stir to coat, then return the seared chicken and add the coconut milk. Simmer until the chicken is cooked through and the vegetables are tender.
Keep the curry at a gentle simmer and check the potatoes and carrots for tenderness before serving. Cook the rice separately and spoon the finished curry over it.

Video

Nutrition