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Jamaican Curry Chicken

With Mazola® Canola Oil

Serving Size Icon

SERVING SIZE

6 SERVINGS

Total Time Icon

TOTAL TIME

2 HOURS 5 MINUTES

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SKILL LEVEL

BEGINNER

Ingredients:

  • 1-1/2 pounds boneless skinless chicken thighs
  • 2 tablespoons fresh lime juice (1 lime)
  • 3/4 cup water
  • 1 tablespoon curry powder
  • 1/2 teaspoon garlic minced
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • Several grinds sea salt & black pepper grinder
  • 1/2 cup minced scallions
  • 1-1/2 tablespoons Mazola Canola Oil
  • 2 cups peeled and diced (1/2-inch) potatoes

Instructions:

  1. Place chicken in a medium bowl. Combine lime juice and water; pour over chicken. Toss chicken to ‘wash’ well; drain.
  2. Cut chicken into 2-inch cubes; place in mixing bowl. Add curry powder, garlic, allspice, ginger, salt and pepper. Toss until chicken is evenly seasoned. Stir in scallions. Cover and refrigerate 1 hour.
  3. Heat oil in large stock pot over medium-high heat. Add chicken and sauté 7 to 10 minutes or until cooked through. Add potatoes and enough water to cover 1-inch. Place lid on pot. Bring to a boil; reduce heat and simmer 20 to 30 minutes until potatoes are tender. Remove lid last 10 minutes of cooking.
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