Jamaican Chicken Curry

Ingredients:

  • 4 lb. boneless, skinless chicken thighs, cut into 1½″ pieces

    Jamaican Chicken Curry

    if you like flavor, this super simple crockpot dish is for you!

  • ¼ cup fresh lime juice (roughly 2 limes)
  • 2 tbsp. curry powder
  • ¼ cup coconut oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tsp. ground allspice
  • 3 cloves garlic, finely chopped
  • 3 scallions, finely chopped
  • 3 sprigs thyme
  • 2 carrots, thinly sliced
  • 1 chayote squash, cut into ½″ cubes (or yellow squash)
  • 1 russet potato, peeled and cut into ½″ cubes (or sweet potato)
  • 1 1″ piece ginger, minced
  • 1 cup coconut milk
  • 1 Scotch bonnet or habanero chile, slit in half lengthwise
  • Cauliflower rice for serving
Directions:

  1. Combine chicken, lime juice, and 1 tbsp. curry powder in a large bowl, and toss to combine; refrigerate for at least 4 hours or up to overnight.
  2. Heat oil in a pot over medium-high heat. Season chicken with salt and pepper, and working in batches, add to pot, and cook, stirring, until golden brown all over, about 8 minutes. Put chicken aside in a bowl.
  3. Add remaining curry powder, the allspice, garlic, scallions, thyme, carrots, chayote, potato, and ginger, and cook, stirring occasionally, until lightly caramelized, about 6 minutes. Add chicken and any remaining marinade to pot along with coconut milk and chile, and stir to combine.
  4. Cook, stirring occasionally, until chicken is cooked through and sauce is thickened, about 40 minutes; serve over cauliflower rice.
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One thought on “Jamaican Chicken Curry

  1. Pingback: Paleo Meal Planning – A How To | Me Like Paleo

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