Jamaican Chicken Curry
A nice balance of spicy and savory.
Serves 6 |
|2 lb cut up chicken |
|6 tablespoons curry powder |
|3 tablespoons white vinegar |
|3 tablespoons canola oil |
|1 onion, sliced |
|1 jalapeno pepper, finely chopped |
|3 sprigs thyme |
|2 potatoes, cut into small chunks |
|1 green bell pepper, chopped |
|2 cups chicken stock |
|2 teaspoons kosher salt |
|2 teaspoon garlic powder |
|3 teaspoons ground black pepper |
- Place chicken, canola oil and thyme in a pot. Bring to high heat. Cook for 3 minutes.
- Add curry powder, onion, jalapeno pepper, potatoes and green bell pepper to pot. Stir together. Cook for 5 minutes.
- Add white vinegar, chicken stock, kosher salt, black pepper and garlic powder. Stir together. Reduce heat to simmer, place lid on pot and cook for 30 minutes.
- Spoon Jamaican chicken curry onto plates and enjoy!
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