Simple Way to Make Super Quick Homemade Jamaican Curry Chicken

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What kind of spirits are you in when you eat? Write it down! This really helps to demonstrate whether or not you turn to food as a response to emotional issues. It may also identify the foods you select when you are in certain moods. Many of us will reach for junk foods when we are disappointed, angry or depressed and will be more likely to choose healthier options when we are happy or content. Paying attention to what you reach for if you find yourself upset can help you stock similar but more healthy items in your house for when you need a snackyou could also begin talking to someone to figure out why you cure moods with food (if that is something that you actually do).

We hope you got insight from reading it, now lets go back to jamaican curry chicken recipe. To cook jamaican curry chicken you only need 14 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to prepare Jamaican Curry Chicken:

1. Take 3-4 of lbs. Boneless Skinless Chicken Thighs (Cut Bite Size).
2. Get 1 of Large Yellow Onion (Roughly Chopped).
3. Provide 1 Bunch of Green Onions (Roughly Chopped).
4. Get 1 of 1"- 2" Piece of Fresh Ginger (Peeled & Roughly Chopped).
5. Use 4-5 Cloves of Garlic (Roughly Chopped).
6. Take 1-2 of Scotch Bonnet Peppers (Habanero Peppers Can Be Subbed).
7. Provide 1/2 Cup of Fresh Cilantro.
8. You need 6-8 Sprigs of Fresh Thyme (Pulled Off Stems).
9. Get 1/2 Cup of Jamaican Curry Powder.
10. Prepare 1 lb. of Gold Potatoes (Cut into 2" Cubes).
11. Take 4 Cups of Chicken Broth.
12. Take 1/4 Cup of Olive or Veg Oil.
13. Use 1 tsp. of Salt Divided (Or to Taste).
14. You need 1 tsp. of Black Pepper (Or to Taste).

Steps to make Jamaican Curry Chicken:

1. Add Onion, Green Onions, Ginger, Garlic, 1 Scotch Bonnet Pepper, Thyme, Cilantro, & 1/2 of the Salt to a Food Processor. Pulse Until Well Combined..
2. Pour Marinade in a Freezer Bag with the Cut Up Chicken Thighs. Seal and Refrigerate for 1 - 2 Hours. (Overnight is Best).
3. In a High Walled Pot, Add Curry Powder, and Toast over Low Heat until Aromatic..
4. Add Marinated Chicken to Pot and Mix Well with Curry. Add Rest of Salt, Black Pepper, and Gold Potatoes. Stir..
5. Pour Chicken Broth over Chicken and Potatoes..
6. Cover and Bring to a Boil. Once Boiling, Turn Down to a Low Simmer. Cook for 25 Minutes..
7. Uncover, and Add the Other Chopped Scotch Bonnet or Habanero Pepper if using one. Skip This Step if You Don't Like it Too Spicy..
8. Cook Uncovered for Another 30 Minutes or Until the Chicken is Tender and the Sauce is Thickened to Your Liking..
9. Serve Alone or With Rice. (I like Jasmine Rice).
10. Enjoy!.

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