or “Rasta” Rob’s Jamaican “Curried” Chicken
Sometimes life offers us these little gems we went for so long without, and we wonder how we ever got by. When I met my fiancé, he raved about a chicken and curry dish he had at a Jamaican place. Being picky, I was reluctant to try his interpretation of the dish, but it’s safe to say this is now one of my favorites. It’s actually quite a simple dish, too. Making a few servings, we enjoy this meal for days as the flavor soaks in overtime. You will enjoy.
4 chicken breasts cut into bite size cubes
3 Tbsp. oil (we prefer coconut or just use olive oil)
5 scallions chopped
4-5 cloves of garlic chopped
1 ½ inch piece of ginger chopped (we enjoy some extra ginger in slightly larger chunks)
1 ½ Tbsp. curry powder
1 tsp. allspice
½ tsp. pepper
5 potatoes cubed (about 1 inch square pieces)
1 can of coconut milk
1/2 tsp. salt
About 6 servings of rice (to serve or save)
One pot cooking at its best:
(This dish may also be cooked in a crock pot for 6 hours at the low setting. Remove the lid for the last 10 minutes while you make the rice!)
-It’s best to start with chopping the scallions, garlic and ginger, and then chop up the chicken.
-Heat the oil in a large pot over medium to almost medium/high heat.
-Add the scallions, garlic, ginger, curry, allspice and pepper and cook, stirring often for a few minutes.
-Stir the chopped chicken into the mixture. Turn the heat to low, cover the pot and let cook for about 10 minutes stirring often.
-During the 10 minutes, wash and chop your potatoes. But don’t forget to stir!
-After 10 minutes, add the can of coconut milk and the chopped potatoes. Stir the mixture. Turn the heat back up to medium heat.
-Cook for about 30- 40 minutes, uncovered over medium heat.
-Prepare the rice so it will be done when the pot is done.
-Once cooked, add ½ tsp. salt to the pot and stir.
-Dish one serving of rice to a deep-seated dish or wide bowl. Add a couple of spoonfuls of the Jamaican Curry Chicken to rice, making sure to get even amounts of chicken, potato and the mixture that sank to the bottom of the pot.
-And a must… you MUST sprinkle each dish with some salt.
Enjoy this great dish, but we have found that the flavor is even more intense the longer it sits. So enjoy your yummy leftovers, too!
2 replies on “Rob’s Jamaican Curry Chicken”
Mmmm can’t wait to make this!
LOL! It’s now three and a half years later, and how many times have you made this!!!
All the times!