Delicious Jamaican Coconut Curry Chicken
Jamaican Spicy Coconut Curry Chicken
Description
This is another curry chicken recipe. 
Ingredients
• 1 5-6 lbs. whole chicken (cut into desired sizes) • 1 lemon for cleaning chicken • 1 cup diced carrots. • 1 cup coconut milk • 1 can butter beans(drained) • 1 medium size onion (diced in large chunks) • 1 cup chunky diced assorted bell peppers • 6 fresh sprigs of thyme • 4 garlic cloves (minced) • 4 bay leaves • 1 tbsp whole allspice berries • Salt to taste • 3 ½ tbsp curry powder (divided 2 ½ n 1) • 1 tsp ground scotch bonnet pepper (I prefer the fresh scotch bonnet pepper,) • 2 ½ tbsp turmeric powder (divided 1 ½ n 1) • 1 tsp black pepper • 1 tsp white pepper • 1 ½ tsp chicken seasoning • 1 ½ tsp garlic powder • 1 ½ tsp onion powder • 1 ½ tsp seasoning salt • 1 tsp creole seasoning • ½ tsp ground nutmeg • ½ tsp fresh ground or organic ground ginger • 6 tbsps. Hot water • 1 tbsp oil • 2 tbsp butter
Directions
In a small bowl combine 1 ½ tbsp turmeric powder, 2 ½ tbsp curry powder and remaining dry seasonings not including grated nutmeg, using a fork or spoon mix well to combine. After cutting chicken up into desired sizes, be sure to remove hanging skins, and excess fats. In a large bowl add chicken and fill with water, squeeze juice from lemon, let the chicken sit in the lemon water for about 5 minutes. wash chicken, drain and rinse in fresh water. Drain all the water from chicken, and add small bowl of combine dry seasoning mix, diced onions and bell peppers, minced garlic and fresh thyme. Using your hands (with gloves on) season chicken well. Cover and marinade for at least 1 hour. Heat olive on medium low heat, add remaining curry powder and turmeric powder, using a spoon or spatula stir for about 2 minutes, then add fresh ginger, and stir to combine, add whole all spice berries, bay leaves and ground nutmeg, stir for a minute. Add seasoned chicken with 2 tbsp hot water, this is just to make sure the curry, turmeric and nutmeg do not burn, so sort of pull some chicken away so you can see bottom of pot then add the water, stir well to combine, cover, and cook for 1 hour, not needing to add any additional water, but stirring constantly. Add carrots, coconut milk and butter beans. Stir and combine well, add tbsp hot water and butter, stir and combine well, cover and cook another 15 minutes, again stirring constantly.
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DIRECTIONS
Nutrition Facts
Serving Size 6
Servings 8
- Amount Per Serving
- Calories 69.99kcal
- Calories from Fat 39kcal
- % Daily Value *
- Total Fat 45g70%
- Saturated Fat 29g145%
- Trans Fat 13g
- Cholesterol 35mg12%
- Sodium 3.5mg1%
- Potassium 1.2mg1%
- Total Carbohydrate 46g16%
- Dietary Fiber 3g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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