HOW TO MAKE JAMAICAN CURRY CHICKEN AND RICE RECIPES

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JAMAICAN CHICKEN CURRY RECIPE - BBC FOOD



Jamaican chicken curry recipe - BBC Food image

This is an easy version of the traditional Jamaican chicken curry, using boneless chicken thighs. The perfect recipe to freshen up your midweek dinners. The spices in the curry mixed with the fragrant coconut rice are a match made in Caribbean heaven! Each serving provides 634 kcal, 23g protein, 64g carbohydrates (of which 4g sugars), 30.5g fat (of which 10.5g saturates), 6.5g fibre and 1.8g salt.

Provided by Shaun and Craig McAnuff

Prep Time 2 hours

Cook Time 1 hours

Yield Serves 4

Number Of Ingredients 16

300g/10½oz chicken thighs, boneless
1 tsp sea salt flakes
1 tsp freshly ground black pepper
3 tbsp curry powder
4 tbsp vegetable oil
1 brown onion, chopped
4 garlic cloves, finely chopped
2 spring onions, chopped
1 Scotch bonnet or other chilli, split in half
1 large Maris Piper or other floury potato, peeled and chopped
1 carrot, sliced
225g/8oz long-grain rice, rinsed
200ml/7fl oz coconut milk
¼ tsp sea salt flakes
½ tsp coconut oil
½ tsp butter

Steps:

  • To make the curry chicken, season the chicken with the salt, pepper and a tablespoon of curry powder in a large bowl, rubbing to cover the meat completely. Cover and marinate in the fridge for a few hours.
  • Heat the oil in a saucepan over a medium heat and add the onion and garlic. Cook for 5–7 minutes, or until soft. Add the remaining curry powder and a little water, stir and cook for 3 minutes, or until browned.
  • Add the marinated chicken and brown for a few minutes, then add 500ml/18fl oz water and cook for a few more minutes. Add the spring onions, chilli, potato and carrot and cook for 20 minutes, or until the chicken is cooked through and the vegetables are tender. Take out the chilli before serving.
  • To make the coconut rice, place the rice in a small saucepan, add 250ml/9fl oz water and the coconut milk and place over a medium heat. Add the salt, coconut oil and butter. Reduce the heat to medium–low and cook for 20 minutes, or until the rice is tender. Drain if needed.
  • Serve the chicken curry with the coconut rice.

Nutrition Facts : Calories 634kcal, CarbohydrateContent 64g, FatContent 30.5g, FiberContent 6.5g, ProteinContent 23g, SaturatedFatContent 10.5g, SugarContent 4g

RICE & CHICKEN RECIPES - BBC GOOD FOOD



Rice & chicken recipes - BBC Good Food image

Take the two basic ingredients of rice and chicken and create something delicious. Our selection of recipes showcase these two staples at their very best.

Provided by Good Food team

Number Of Ingredients 1

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