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
2-3 limes
1-2 habanero or scotch bonnet peppers
thyme
2 tbsps garlic
1 tablespoon ginger
2 tbsps walkerswood green seasoning
3-4 green onions
curry seasoning
all spice
2 carrots
2 russet potatoes
2 onions
1 can coconut milk
2 tbsps low sodium soy sauce
1 tablespoon chicken bouillon
chives

Instructions

Once the chicken is prepped and cleaned up, it’s time to marinate. I like to use Walkerswood’s green seasoning (not a sponsor today) because it’s a high quality product and saves me the trouble of making it all from scratch.
Mix together the green seasoning, scotch bonnet or habanero pepper, fresh thyme, green onion, chicken bouillon, ginger and garlic, etc.
Coat the chicken completely and allow this to marinate for 2-24 hours.
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)
Return the chicken to the pot, along with the potatoes, carrots, coconut milk, and chicken broth, then let everything simmer until the chicken is tender and the sauce has thickened to perfection.
During the last 15-20 minutes of cooking, we will add in the potatoes and carrots to allow them to get tender but not mushy.

Video

Nutrition