Jamaican Curry Chicken

Ingredients · for 8 (scales to your household)

• 4 lb whole chicken, cut into pieces $14.51
• 1 1/2 tsp salt $0.08
• 1 tsp white pepper $0.06
• 2 tbsp cooking oil $0.16
• 3 tbsp Jamaican curry powder $0.88
• 1 medium onion, diced $0.60
• 2 clove garlic, minced $0.06
• 2 tsp fresh thyme, minced $0.29
• 1/2 tsp paprika $0.06
• 1 can whole-fat coconut milk $2.51
• 2 cup chicken broth (or water) $1.05
• 3 potatoes, peeled and cut in pieces $2.33
• 3 carrots, sliced $0.52
• 2 green and red bell peppers, sliced $1.76
• 1 scotch bonnet (or habanero) pepper, optional $0.06
• 2 tbsp chopped parsley $0.20

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Season the chicken pieces with salt and white pepper.
2. Heat the oil in a large deep pan over medium heat. Sear the chicken 3-5 minutes until slightly browned, turning halfway. Remove and set aside.
3. To the same pan add the curry powder, onion, garlic, thyme and paprika. Stir about 5 minutes to bloom the spices.
4. Pour in the chicken broth and coconut milk. Taste and adjust salt and pepper. Simmer about 15 minutes.
5. Return the chicken with its juices to the pan and add the potatoes and carrots. Cook until the potatoes are tender, about 10 minutes.
6. Add the sliced bell peppers (and whole scotch bonnet, if using) and cook 2 more minutes.
7. Stir in the parsley, adjust sauce thickness with a little broth or water, and season to taste. Serve over rice and peas.

Per serving