A spicy curried stew packed with tender chicken & seasonal vegetables - make it your own by swapping the meat or vegetables to your taste.
Serve up on it's own or along side white rice and peas or more traditionally, fried plantain, avocado, salad and chutney.
Our Jamaican curry powder comes in two heat levels - mild and hot - these can both be customised to suit any taste, simply use less or more! We do recommend using the mild powder, however, if you aren't fond of heat; as this one packs a punch!
1kg chicken (thighs, breast or drumsticks)
1 onion - chopped
1 bell pepper - chopped
4 garlic cloves - chopped
500g potatoes - chopped
2 carrots - chopped
400ml coconut milk
300ml chicken stock
Scotch bonnet chilli flakes (optional)
Roughly chop the chicken and add to a large bowl along with a drizzle of oil and 20g curry powder, mix well until coated - you can also use yoghurt in the marinade, but this is not necessary - leave for at least 2 hours.
Heat oil in a pan, add the onion and pepper, cook until soft.
Add the garlic and remaining curry powder mix well and cook for 2-3 minutes until fragrant.
Add the chicken and brown on all sides.
Add the potatoes, carrots, coconut milk and stock, bring to the boil and simmer for 25-30 minutes until the vegetables are cooked through and the chicken is falling off of the bone.
Garnish with scotch bonnet flakes (optional) and serve.