- 1 pound boneless skinless chicken breast (sliced bite size)
- 6 tablespoons curry powder
- 1 1/2 teaspoons kosher salt
- 2 teaspoons garlic powder
- 2 ounces cooking oil
- 2 1/2 tablespoons vinegar
- 1 cup low sodium chicken stock
- 1 potato (sliced bite size)
- 1 onion (medium, sliced bite size)
- 1 green bell pepper, sliced (bite size)
- 1 jalapeño pepper (finely chopped)
- 1 1/2 teaspoons ground black pepper
- 2 sprigs thyme
- 1 dash balsamic vinegar (optional)
|Calories290Calories from Fat140|
|% DAILY VALUE|
|Calories from Fat140|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Kelly L. M. 20 Nov 2018
left out the jalapeno for my youngest's sensitive tongue but oldest added chili flakes. definitely quick and delicious. Added some baby brussel sprouts because my kids like them and they get some veggies in. Peas would work too!
Adam Blackmer 15 Nov 2018
turned out great. definitely make again.
Honandez Simmons 12 Nov 2018
It was awesome. However I didn’t add the jalapeños or the optional balsamic vinegar, it was great. Never made it before and it came out great. I have family from the islands and I am excited to let them try. I love to cook and I found this was an easy recipe. It was great. Thank You
Sissoko’s Family 23 Oct 2018
Husband loved it all the flavor & seasoning was just right will be i my Collection and in rotation.
Craig G. 23 Oct 2018
great recipe plan on making it again and possibly adding my own little touches to it
Peeg46 30 Sep 2018
Fantastic recipe, thanks for posting. Strong curry, but with the subtle flavors coming through. Balsamic and Greek yoghurt are great additions and “must-haves”.
Damaris Lara 26 Sep 2018
Very freaking delicious!
Tiffinie S. 22 Aug 2018
It needed more salt, but it was still delicious
jennifer 8 Aug 2018
great simple recipe. delicious flavor. will add to my collection and definitely make again.
Edna Mareus 21 May 2018
Great my family loves this , if they could eat it everyday they would
Lori R. 9 Mar 2018
Mine turned out mushy and my kids wouldn’t eat bc it grosses them out
Erica 26 Feb 2018
I didn’t have jalapeños so I just did the thyme and curry. It turned out delicious! I partnered it with a yummy coconut milk rice recipe that calmed down a bit of the spice. This is really good as a cold leftover as well.
Destinee Colbourne 16 Feb 2018
Delicious! I got my very picky brother to eat it and he loved it!
Sheri Eastman 12 Feb 2018
It was great. I reduced the salt by half and still found it saltier than I like. Otherwise it was wonderful. I didn't change anything other than the salt.
Lisa Graziano 20 Sep 2017
It was great the only thing I changed was I added 1 can of coconut milk to make it creamier creative cooking
Ashley Oberg 20 Jul 2017
Turned out good and was very quick and easy. Served with rice and gungo peas
Zaria Z. 2 Jul 2017
Came out perfect. I forgot broth at store and used water but it was perfectttt. even served it in a pineapple bowl
AWESOME K 7 May 2017
Absolutely delish! I will make this dish again. Thanks for sharing the recipe. This recipe is packed with a lot of flavor,
Melisa Grant 19 Jun 2016
One of the best and easiest curried chicken ever made. Smelled really good and tasted even better. I used less salt but this chicken was packed with flavor and had a nice kick to it.. Will definitely make again!
Jessica M. 19 May 2016
The boyfriend and I LOVE IT. It had the right amount of spice and easy to make. Have made it more then once.
Suzy M. 17 Mar 2016
I agree with Sherrie x. The curry should be cooked in coconut oil then I would add coconut milk and let it simmer for about 15 minutes to completely cook the curry powder slowly. This will get rid of the grainy texture and taste much more smooth. It depends on the curry powder used also. Some are more finely ground than others. If you have a mortar and pestle at home you can grind it more finely. This will improve the flavor. You can also make your own curry blend at home. Dry fry your spices briefly for more flavor to be released. I also recommend using Kashmiri chile powder instead of jalapenos because of its heat and excellent flavor if you want it more hot.
Carley B. 14 Feb 2016
I really enjoyed this recipe but always find it tough to get a good smooth sauce with the curry powder in, it usually ends up a bit chalky or if i add more coconut milk in than usual, ends up watery. Can't find a good balance in between to taste more smooth and less grainy. Any tips?
Kathy G. 10 Nov 2015
I have made this dish several times. We love it!!! Did have to modify the curry. First time I used 6 tablespoons hot it was HOT!!! Then tried 2 hot 4 regular. I loved it!!
Ann N. 9 Oct 2015
I loved it. Easy to make, I substitute green pepper with carrot. I will make it again, my kids loved it.
Sherrie x. 7 Oct 2015
I am Jamaican and this is NOT exactly how it's done in Jamaica...but it's one of the closest I have come across. Firstly, Jamaicans love their meat well seasoned so we preseason our meat, preferably overnight. When we are about to cook, we heat the oil and add garlic and curry together before adding the PRE-SEASONED chicken. Do nut burn the garlic and curry either or else it will taste bitter. Nobody in Jamaica uses balsamic vinegar....but to add a bit of Caribbean flavour, you could use a 1/4 cup of coconut milk and a tad of butter at the end, both of which are optional. The preferred oil to use is coconut oil as it adds more depth of flavour. Note of caution: if you add too much curry, it will have a bitter taste - also, the curry powder MUST be well cooked or else you can get diarrhea
Shena W. 7 Oct 2015
Loved the spicyness of this dish and served it over basmati rice. The curry is even good as a wrap. Used the recipe as is. I would definitely make this again. My friends loved it.