Jamaican Chicken Curry

Gluten Free
Dairy Free
Health score
29%
Jamaican Chicken Curry
120 min.
4
636kcal

Suggestions

Embark on a flavorful journey to the Caribbean with this Jamaican Chicken Curry, a gluten-free and dairy-free delight that promises an unforgettable dining experience. Perfect for lunch, dinner, or even as a main course, this recipe yields four generous servings, each packed with 636 calories. Preparing this dish requires a little patience, as it takes around 120 minutes from start to finish. However, the effort is well worth it when you taste the exquisite blend of spices and ingredients that come together in harmony.

To create this mouth-watering Jamaican Chicken Curry, you'll need a variety of aromatic spices, such as allspice, anise seed, and black peppercorns, which are toasted and ground to form the base of the dish. The addition of coconut milk and Jamaican curry powder adds a creamy, rich texture while maintaining the recipe's dairy-free status. Fresh thyme, minced garlic, ginger, and a hint of lime juice elevate the flavors, while the chicken legs, simmered to perfection, ensure a tender and succulent result.

Cooking this Jamaican Chicken Curry requires a few essential pieces of equipment, including a frying pan, pot, Dutch oven, and an immersion blender. Once you've gathered your ingredients and tools, follow the step-by-step instructions to achieve a delicious, authentic Jamaican meal that your friends and family will love. Whether you're a seasoned cook or just starting out in the kitchen, this Jamaican Chicken Curry is sure to impress and satisfy your taste buds.

Ingredients

  • 0.5 tablespoon allspice 
  • tablespoon aniseed 
  • tablespoon peppercorns black
  • cups chicken stock see 
  • servings pepper black freshly ground to taste
  • cups coconut milk 
  • tablespoon coriander seeds 
  • tablespoon cumin seeds 
  • tablespoons curry powder to taste (or )
  • tablespoon fenugreek seeds 
  • tablespoons thyme sprigs fresh chopped
  •  garlic clove minced
  • tablespoon ginger minced
  • 0.5  juice of lime 
  • tablespoon mustard seeds 
  • medium onion sliced thin
  • 0.5 medium scotch bonnet peppers minced to taste (or )
  •  chicken legs split skinless
  • tablespoon turmeric 
  • tablespoons vegetable oil 

Equipment

  • frying pan
  • pot
  • dutch oven
  • immersion blender

Directions

  1. Jamaican Curry Powder:.Toast the cumin, mustard, fenugreek, anise, black peppercorns, coriander seeds and allspice in a small dry skillet over high heat until the spices have released their aromas.
  2. Remove from heat and cool.Grind in spice grinder (or handheld blender) and then combine with the turmeric. Makes about cup.Jamaican Curry Chicken:.
  3. Heat the oil over high heat in a Dutch oven or large, wide pot.Season the chicken and brown in batches if necessary.
  4. Remove from pot and reserve.
  5. Add the onions, garlic, ginger and chili pepper and cook for 4 minutes.
  6. Add the curry powder and chopped thyme and cook an additional minute.
  7. Add the juice of a lime.Return the chicken to the pot and cover with the stock and coconut milk. Bring to a boil and reduce heat to low. Simmer the chicken with the pot partially covered until chicken starts to fall off the bone, about 1 hours. Skim occasionally to remove extra fat.
  8. Serve.

Nutrition Facts

Calories636kcal
Protein21.57%
Fat61.22%
Carbs17.21%

Properties

Glycemic Index
89.5
Glycemic Load
5.28
Inflammation Score
-10
Nutrition Score
31.482608546381%

Flavonoids

Eriodictyol
0.08mg
Hesperetin
0.34mg
Naringenin
0.01mg
Apigenin
0.09mg
Luteolin
1.59mg
Isorhamnetin
2.76mg
Kaempferol
0.37mg
Myricetin
0.06mg
Quercetin
11.24mg

Nutrients percent of daily need

Calories:636.46kcal
31.82%
Fat:45.17g
69.49%
Saturated Fat:25.29g
158.06%
Carbohydrates:28.56g
9.52%
Net Carbohydrates:21.91g
7.97%
Sugar:5.82g
6.47%
Cholesterol:122.63mg
40.88%
Sodium:409.48mg
17.8%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:35.81g
71.62%
Manganese:2.04mg
101.77%
Iron:11.65mg
64.74%
Vitamin B3:11.6mg
57.99%
Selenium:39.36µg
56.23%
Phosphorus:495.56mg
49.56%
Vitamin B6:0.94mg
47.19%
Magnesium:153.67mg
38.42%
Copper:0.67mg
33.41%
Potassium:1158.41mg
33.1%
Vitamin K:33.9µg
32.29%
Vitamin B2:0.48mg
28.04%
Zinc:4.16mg
27.73%
Fiber:6.65g
26.6%
Vitamin C:17.51mg
21.22%
Vitamin B1:0.31mg
20.34%
Vitamin B5:1.86mg
18.61%
Vitamin E:2.75mg
18.3%
Calcium:164.89mg
16.49%
Folate:59.9µg
14.97%
Vitamin B12:0.73µg
12.24%
Vitamin A:331.7IU
6.63%
Source:Food.com