Jamaican-Style Chicken Curry
Jamaican-style chicken curry is inspired by Jamaican flavours. This version is cooked on a charcoal BBQ which adds a smoky flavour as well.
Ingredients
- 2 pounds boneless, skinless chicken breasts, cut into 1 inch cubes
- 1 pound mini potatoes, quartered
- 1 large onion, diced
- 1 jalapeno, seeded and diced
- 4 garlic cloves, minced
- 1 can coconut milk, 398ml
- 1½ cups reduced-sodium chicken broth
- 6 Tbsp Jamaican curry powder
- 2 Tbsp Jamaican all-spice
- 2 Tbsp Kosher salt
- 1 Tbsp black pepper
- 2-3 fresh thyme sprigs
Instructions
- Preheat BBQ to 375℉ and set it up for indirect heat.
- Stir all ingredients, except thyme sprigs in a 9" by 13" deep pan.
- Add thyme sprigs to top of the chicken mixture.
- Cover with foil.
- Place on BBQ on opposite side of the heat.
- Cook 20 minutes.
- Stir and rotate the pan, then cook additional 20 minutes.
- Uncover, stir and cook uncovered for additional 15 minutes or until chicken reaches internal temperature of 165℉
- Serve hot over rice with cilantro or green onions sprinkled on top.