Spice up your evening with this awesome curry! It’s incredibly quick and easy to make, plus the added vegetables and potatoes mean you can nail the lot in one pot – BOSH!
Jamaican Chicken Curry
- 1 tbsp olive oil
- 2 garlic cloves, finely chopped
- 4 spring onions, chopped
- 1 onion, peeled and chopped
- 1 dice size cube of fresh ginger, peeled and finely chopped
- ½ tsp crushed chilli flakes
- 1 tbsp of fresh thyme, roughly chopped
- 6 new potatoes, sliced
- 2 carrots, sliced
- 4 skinless chicken breasts or 6 thighs diced, chopped into peices
- 2 tbsp medium or hot curry powder
- ½ tsp all spice
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1-2 cups of water or bone broth
- Large handful of spinach
- Optional: Tapioca flour or arrowroot to thicken
- Handful of fresh coriander
- Heat the olive oil in a large saucepan on a medium heat before adding the garlic, spring onions, onion, ginger, chili, fresh thyme, potatoes and carrots and stir through. Sauté for 3-4 minutes until the onions and other vegetables start to soften.
- Add the chicken and sauté for another 2-3 minutes until the chicken starts to brown, add the curry powder, all spice, salt and pepper and stir through coating all the ingredients in the spices.
- Now begin to add the water, its important you do this gradually otherwise to keep the sauce a thick consistency. Start with 1 cup and then add a little more if you need to. Bring to a simmer and cook for 30 minutes.
- Add the spinach and coriander (save a little for topping) and stir through until the spinach has wilted. If desired thicken with tapioca flour or arrowroot (mixed into a paste with a little water).
- Season to taste if required and serve with rice or cauliflower rice. Top with the remaining coriander.