Jamaican Curry Chicken

Tender chicken simmered in a fragrant coconut and turmeric-thyme curry with Yukon gold potatoes, served alongside traditional kidney bean rice and buttered cabbage.

• Prep: 20 min
• Cook: 35 min
• Total: 55 min
• Servings: 8
• Cuisine: Jamaican
• Difficulty: Easy
• Cost: $3.81/serving

Dietary

• High-Protein
• Nut-Free
• Egg-Free
• Low-Sugar
• High-Fiber

Tags

• one-pot
• comfort food
• spicy
• rich

Ingredients

• 4 pound chicken breast (boneless, skinless, cut into 1.5-inch pieces)
• 3 tablespoon curry powder
• 1 tablespoon ground allspice
• 2 teaspoon salt
• 1 teaspoon black pepper (ground)
• 2 tablespoon olive oil
• 1 yellow onion (large, diced)
• 6 clove garlic (minced)
• 1 tablespoon fresh ginger (minced)
• 1 pound Yukon Gold potatoes (cut into 1-inch cubes)
• 2 cup chicken broth (low-sodium)
• 1 can coconut milk (13.5 oz can)
• 2 cup white rice (uncooked)
• 1 can red kidney beans (15 oz can, drained and rinsed)
• 1 head green cabbage (cored and sliced)
• 2 tablespoon butter

Instructions

1. In a large bowl, toss the chicken breast chunks with curry powder, ground allspice, 1 teaspoon of the salt, and 1/2 teaspoon of the black pepper until evenly coated.
2. Heat olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the seasoned chicken in two batches and sear until browned on all sides, about 4 to 5 minutes per batch, then transfer to a plate.
3. Add the diced yellow onion, minced garlic, and fresh ginger to the pot. Sauté for 3 minutes until softened and fragrant.
4. Return the chicken to the pot along with the cubed Yukon Gold potatoes, low-sodium chicken broth, and coconut milk. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes until the potatoes are fork-tender and the chicken reaches an internal temperature of 165°F.
5. While the curry simmers, combine the white rice, rinsed red kidney beans, 3 1/2 cups of water, and 1/2 teaspoon of the salt in a medium saucepan. Bring to a boil, cover, reduce heat to low, and cook for 18 minutes until the liquid is absorbed and the rice is tender.
6. In a separate large skillet, melt the butter over medium heat. Add the sliced green cabbage, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon black pepper. Sauté for 6 to 8 minutes until tender-crisp.
7. Ladle the hot chicken curry and potatoes into bowls over the kidney bean rice, serving the warm sautéed cabbage on the side.

Notes

Store leftover curry, rice, and cabbage in airtight containers in the refrigerator for up to 4 days. Reheat gently in the microwave or over medium-low heat with a splash of broth.

Nutrition (per serving)

• Calories: 687
• Protein: 60.7 g
• Carbohydrates: 68.4 g
• Fat: 19.8 g
• Fiber: 9.9 g
• Sodium: 1080 mg
• Saturated Fat: 9.4 g
• Sugar: 8.2 g
• Cholesterol: 168 mg