Quick Authentic Jamaican Curry Chicken with Coconut Rice
Equipment
- Large deep skillet or Dutch oven
- Medium saucepan
- Cutting board
- Sharp knife
- Measuring spoons and cups
- Wooden spoon or spatula
- Microplane or fine grater
Ingredients
Meat
- 1.5 lbs Boneless, skinless chicken thighs cut into 1-inch pieces [680 g]
Produce
- 1 large Onion finely chopped [200 g]
- 3 cloves Garlic minced
- 1 Tbsp Fresh ginger grated [10 g]
- 1 medium Yukon Gold potato peeled and cubed small [200 g]
- 1 medium Carrot peeled and chopped [100 g]
- 1 medium Red bell pepper cored and chopped [150 g]
- 1 Scotch bonnet pepper finely minced (adjust to taste)
- 1 sprig Fresh thyme
- 2 Tbsp Fresh cilantro chopped
- 2 Green onions thinly sliced
- Lime wedges for garnish
Condiments
- 1 Tbsp Tomato paste [15 g]
- 1 Tbsp Lime juice [15 ml]
Baking & Spices
- 2 Tbsp Jamaican curry powder divided [16 g]
- 1 tsp Sea salt [5 g]
- 1 tsp Black pepper [2 g]
- 1 tsp Garlic powder [3 g]
- 1 tsp Onion powder [3 g]
- 1 tsp Ground allspice [2 g]
Oils & Vinegars
- 2 Tbsp Coconut oil [30 ml]
Pasta & Grains
- 1 cup Long-grain white rice [200 g]
Other
- 1 can Full-fat coconut milk [14 oz / 400 ml]
- 1/2 cup Low-sodium chicken stock [120 ml]
- 1 can Coconut milk for rice [14 oz / 400 ml]
- 1/4 tsp Salt for rice [1.25 g]
Instructions
Prepare the Chicken
- In a bowl, toss chicken pieces with 1 Tbsp curry powder, salt, black pepper, garlic powder, and onion powder.
Start the Rice
- In a medium saucepan, combine rice, coconut milk, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
Prepare the Curry
- While rice cooks, heat coconut oil in a large deep skillet or Dutch oven over medium-high heat. Add seasoned chicken and sear for 3-4 minutes until browned. Remove chicken and set aside.
- In the same pan, add onions and sauté for 2-3 minutes until softened. Add garlic and ginger, cook for another minute until fragrant.
- Stir in remaining 1 Tbsp curry powder and allspice, cooking for 1 minute until spices are toasted and fragrant.
- Add tomato paste and cook for another minute, stirring constantly.
- Pour in coconut milk and chicken stock, scraping the bottom of the pan to release any browned bits. Bring to a simmer.
- Add potatoes, carrots, bell pepper, scotch bonnet pepper, and thyme sprig. Stir to combine.
- Return chicken to the pan. Reduce heat to medium-low, cover, and simmer for 15-20 minutes until chicken is cooked through and vegetables are tender.
- Remove lid and simmer for an additional 2-3 minutes to reduce sauce if needed.
- Stir in lime juice. Taste and adjust seasoning with salt and pepper as needed.
Serve
- Fluff the coconut rice with a fork.
- Serve the Jamaican Curry Chicken over Coconut Rice. Garnish with chopped cilantro, sliced green onions, and lime wedges.
Notes
Notes
For a lighter version, use light coconut milk and skinless chicken breast. You can substitute the coconut oil with olive oil for a different flavor profile. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or microwave, adding a splash of water or coconut milk if needed to maintain moisture. Fresh herbs like cilantro and thyme are crucial for authentic flavor, so try to use fresh whenever possible.
Quick Tips
To thicken the sauce, simmer uncovered for a few extra minutes at the end of cooking. For a richer flavor, toast the curry powder in the oil before adding other ingredients. Cut vegetables into uniform sizes for even cooking. If you prefer a spicier dish, leave the seeds in the scotch bonnet pepper or add more to taste. For best results, marinate the chicken for at least 30 minutes if time allows.
Side Dish Suggestions
Serve with steamed plantains for an authentic Jamaican touch. A simple green salad with a citrus dressing complements the rich curry flavors. Roasted vegetables like sweet potatoes or bell peppers make great accompaniments. For added freshness, serve with a side of mango salsa or a cucumber-tomato salad.
Nutritional Benefits
This dish is rich in protein from the chicken, providing essential amino acids for muscle health. Coconut milk offers healthy fats and may boost immune function. Turmeric in the curry powder has anti-inflammatory properties. The vegetables provide fiber, vitamins, and minerals, particularly vitamin A from carrots and vitamin C from bell peppers. Ginger and garlic offer digestive benefits and antioxidants.
Serving Suggestions
Serve in wide, shallow bowls to showcase the colorful curry. A standard portion is about 1 cup of curry with ½ cup of rice. Garnish with extra cilantro and a sprinkle of toasted coconut flakes for added texture. Offer additional lime wedges on the side for guests to adjust acidity to taste. Pair with a cold Jamaican beer or a tropical fruit punch for an authentic experience.
Meal Prep Tips
Chop all vegetables and measure out spices the night before to save time. The curry base (without chicken) can be made ahead and stored in the refrigerator for up to 2 days. Cook the rice in advance and reheat when ready to serve. Marinate the chicken overnight for maximum flavor. For easy weeknight meals, portion the cooked curry and rice into individual containers for quick grab-and-go lunches or dinners.
Customization Ideas
For a vegetarian version, substitute the chicken with firm tofu, chickpeas, or mixed vegetables like cauliflower and eggplant. Make it vegan by using vegetable broth instead of chicken stock. For a lower-carb option, serve over cauliflower rice or with a side of roasted vegetables. Add diced pineapple or mango for a sweet twist. Experiment with different vegetables like sweet potatoes or spinach to vary the nutrients and flavors.
