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Authentic Jamaican Curry Chicken

 
One serving costs about $3.86 One serving costs about $3.86

$3.86 per serving

4 people like this recipe

4 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,dairy-free,gluten free,dairy free lunch,main course,main dish,dinner Indian,Asian
spoonacular Score:86%

Spoonacular Score: 86%

 

The recipe Authentic Jamaican Curry Chicken could satisfy your Indian craving in approximately 45 minutes. This recipe makes 4 servings with 545 calories, 69g of protein, and 19g of fat each. For $3.82 per serving, this recipe covers 44% of your daily requirements of vitamins and minerals. It is a good option if you're following a caveman, gluten free, dairy free, and primal diet. Not a lot of people really liked this main course. This recipe is liked by 4 foodies and cooks. If you have sweet potatoes, coconut oil, pepper pepper, and a few other ingredients on hand, you can make it. To use up the coconut oil you could follow this main course with the Dark Chocolate Raspberry Coconut Oatmeal Cookies (made with coconut oil!) as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 87%. This score is great. Try Authentic Jamaican Brown Stew Chicken, Authentic Jamaican Pepper Shrimp, and Jamaican Chicken Curry for similar recipes.

Asian on the menu? Try pairing with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Essay Chenin Blanc. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 9 dollars per bottle.

Essay Chenin Blanc

The Essay Chenin Blanc is a medium-bodied white blend made from South Africa's white varietal, Chenin Blanc. The Chenin Blanc gives the wines its fruit salad, guava and melon aromas and a refreshing acidity. Some sur lie on the less for a few months adds to the complexity and body. A touch of aromatic Viognier complements the fruit structure with some floral hints. The wine is perfect on its own as an aperitif on the porch on a hot summer's day. Chenin Blanc pairs well with a wide range of foods, especially sushi, oysters, Asian curries, sweet-and-sour dishes, and summer salads.Blend: 87% Chenin Blanc, 13% Viognier

» Get this wine on Wine.com

Ingredients

Servings:
1 tsp
1 tsp allspice
allspice
1 Tbsp
1 Tbsp coconut oil
coconut oil
6 Tbsps
6 Tbsps curry powder
curry powder
1 Tbsp
1 Tbsp garlic
garlic
1 large
1 large green bell pepper
green bell pepper
0.5 medium
0.5 medium onion
onion
2 tsps
2 tsps black pepper
black pepper
1.5 tsps
1.5 tsps salt
salt
3
3  scallions
scallions
1
1  scotch bonnet pepper
scotch bonnet pepper
3 lb
3 lb skinless chicken thighs
skinless chicken thighs
2
2  sweet potatoes
sweet potatoes
1 Tbsp
1 Tbsp thyme
thyme
2 cups
2 cups water
water
1 tsp allspice
1 tsp
allspice
1 Tbsp coconut oil
1 Tbsp
coconut oil
6 Tbsps curry powder
6 Tbsps
curry powder
1 Tbsp garlic
1 Tbsp
garlic
1 large green bell pepper
1 large
green bell pepper
0.5 medium onion
0.5 medium
onion
2 tsps black pepper
2 tsps
black pepper
1.5 tsps salt
1.5 tsps
salt
3  scallions
3
scallions
1  scotch bonnet pepper
1
scotch bonnet pepper
3 lb skinless chicken thighs
3 lb
skinless chicken thighs
2  sweet potatoes
2
sweet potatoes
1 Tbsp thyme
1 Tbsp
thyme
2 cups water
2 cups
water

Equipment

dutch oven
dutch oven
dutch oven
dutch oven


Instructions

  1. Season the chicken with all of the ingredients except for the potatoes and water and marinate up to 2 hours or overnight in the fridge.
  2. Add the oil to a Dutch oven and on high heat, fry the only the chicken pieces until it is brown and seared on each side for about 10 minutes.
  3. After the meat is nice and brown on both sides, add the remaining vegetable marinade, scotch bonnet pepper and water to the pot, cover and bring to a boil.
  4. Add the potatoes and lower to a simmer and stew it for about 1 hour until it has a thick consistency.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.85
Ingredient
1 teaspoon allspice
1 tablespoon coconut oil
6 tablespoons curry powder
1 tablespoon garlic
1 large green bell pepper
½ mediums onion
2 teaspoons black pepper
3 scallions
1 scotch bonnet pepper
3 pounds skinless chicken thighs
2 sweet potatoes
1 tablespoon thyme
Price
$0.20
$0.21
$1.93
$0.18
$0.50
$0.12
$0.12
$0.24
$0.11
$10.55
$0.87
$0.37
$15.41

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips

Green Tips

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

Disclaimer

Nutritional Information

Quickview
546 Calories
68g Protein
18g Total Fat
24g Carbs
51% Health Score
Limit These
Calories
546
27%

Fat
18g
29%

  Saturated Fat
6g
42%

Carbohydrates
24g
8%

  Sugar
4g
5%

Cholesterol
323mg
108%

Sodium
1226mg
53%

Get Enough Of These
Protein
68g
138%

Vitamin A
9753IU
195%

Selenium
79µg
113%

Vitamin B3
20mg
100%

Vitamin B6
1mg
96%

Phosphorus
723mg
72%

Vitamin C
45mg
55%

Vitamin B5
4mg
47%

Manganese
0.92mg
46%

Vitamin K
44µg
42%

Vitamin B2
0.71mg
42%

Zinc
5mg
40%

Potassium
1360mg
39%

Iron
6mg
37%

Vitamin B12
2µg
36%

Magnesium
133mg
33%

Vitamin B1
0.42mg
28%

Fiber
6g
28%

Copper
0.46mg
23%

Vitamin E
3mg
21%

Calcium
131mg
13%

Folate
49µg
12%

covered percent of daily need

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