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Mark Phillips
@chefsoutherntemp
00:15
Prep
01:00
Marinate
00:40
Cook
01:55
Total Time
Ingredients & Directions
Directions
Curry Chicken
1.25 lbs
3/4 teaspoon
all-purpose seasoning
3 1/2 tablespoons
curry powder
2 tablespoons
olive oil
1
medium yellow onion, chopped
1/2 cup
carrots, peeled and chopped
1 whole
serrano pepper or Scotch bonnet pepper
3
garlic cloves, minced
1 teaspoon
fresh ginger, minced
2 cups
chicken stock or water
2 medium
Yukon gold potatoes, peeled and diced
15 oz
canned coconut milk
4 sprigs
thyme
1 teaspoon
kosher salt
1 teaspoon
hot sauce
prepared rice, for serving
fresh cilantro, chopped
- Sprinkle the chicken with all-purpose seasoning and curry seasoning; let marinate for an hour or overnight.
- In a Dutch oven or deep-sided pan, heat the oil over medium. Once it is hot, add the onions and carrots, and cook, stirring occasionally, until they begin to soften and turn translucent, 5 to 8 minutes.
- Stir in the pepper, garlic, and ginger. Cook, stirring often, for 2 minutes.
- Add the chicken and sauté for 5 minutes, stirring often. It should look golden on the outside but does not need to be completely cooked through.
- Add the chicken stock and potatoes and cook for 10-15 minutes.
- Then add the coconut milk and the sprigs of thyme, stir to combine, and bring to a simmer.
- Continue to simmer, reducing the heat to low as needed, until the chicken is tender and cooked through, the potatoes and carrots are tender, and sauce has slightly reduced, 15 to 20 minutes. Stir every few minutes to keep the sauce from sticking.
- Taste and season with additional salt or hot sauce as desired.
- Serve hot over rice, with a big sprinkle of cilantro.
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Jamaican Coconut Curry Chicken
Mark Phillips
@chefsoutherntemp
Yield: 4
00:15
Prep
01:00
Marinate
00:40
Cook
01:55 Total Time
Ingredients
Directions
Curry Chicken
1.25 lbs
3/4 teaspoon
all-purpose seasoning
3 1/2 tablespoons
curry powder
2 tablespoons
olive oil
1
medium yellow onion, chopped
1/2 cup
carrots, peeled and chopped
1 whole
serrano pepper or Scotch bonnet pepper
3
garlic cloves, minced
1 teaspoon
fresh ginger, minced
2 cups
chicken stock or water
2 medium
Yukon gold potatoes, peeled and diced
15 oz
canned coconut milk
4 sprigs
thyme
1 teaspoon
kosher salt
1 teaspoon
hot sauce
prepared rice, for serving
fresh cilantro, chopped
- Sprinkle the chicken with all-purpose seasoning and curry seasoning; let marinate for an hour or overnight.
- In a Dutch oven or deep-sided pan, heat the oil over medium. Once it is hot, add the onions and carrots, and cook, stirring occasionally, until they begin to soften and turn translucent, 5 to 8 minutes.
- Stir in the pepper, garlic, and ginger. Cook, stirring often, for 2 minutes.
- Add the chicken and sauté for 5 minutes, stirring often. It should look golden on the outside but does not need to be completely cooked through.
- Add the chicken stock and potatoes and cook for 10-15 minutes.
- Then add the coconut milk and the sprigs of thyme, stir to combine, and bring to a simmer.
- Continue to simmer, reducing the heat to low as needed, until the chicken is tender and cooked through, the potatoes and carrots are tender, and sauce has slightly reduced, 15 to 20 minutes. Stir every few minutes to keep the sauce from sticking.
- Taste and season with additional salt or hot sauce as desired.
- Serve hot over rice, with a big sprinkle of cilantro.
