dinner · dairy-free
Jamaican chicken curry with potatoes
Chicken thighs and potatoes simmered with Jamaican curry powder, allspice, thyme and onion in chicken stock. A warming one-pot curry in 45 minutes.
- Time
- 45min
- Steps
- 4
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Cut the chicken and potatoes into bite-size pieces, dice the onion and mince the garlic.
-
2
Warm the oil in a saucepan over medium heat and cook the onion about 5 minutes until soft, then add the garlic, curry powder and allspice for 30 seconds.
-
3
Stir in the chicken to coat it in the spices. Pour in the stock, add the potatoes, thyme and salt, and bring to a gentle simmer.
-
4
Cover and simmer 15 minutes, then uncover and cook 5–10 minutes more, until the potatoes are tender and the chicken reaches 74°C (165°F). Discard the thyme stems and serve in bowls.
