Jamaican Curry Chicken

1. 1

   Whisk 2 tablespoons curry powder, garlic powder, seasoned salt, onion powder, salt, thyme leaves, allspice, salt, and pepper together in a bowl. Add the chicken and coat it with the curry mixture until the mixture is wet and adheres to the chicken.

2. 2

   Heat oil and 2 tablespoons curry powder in a large cast-iron skillet over high heat until the oil is hot and the curry powder changes color, 2 to 3 minutes. Add the chicken to the hot oil mixture and reduce the heat to medium. Add water, potato, carrots, scallions, ginger, and chile pepper to the skillet.

3. 3

   Cover the skillet and simmer until the chicken is no longer pink in the center and the gravy has thickened, allowing the chicken to cook undisturbed for the last 15 minutes of cooking, 30 to 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove the chicken to a serving dish; continue simmering the gravy, uncovered, to thicken if needed. Serve the chicken with the gravy.

• Calories 336.88 kcal Moderate
• Protein 30.5 g Good Source
• Carbs 27.11 g Moderate
• Total Fat 12.87 g Moderate
• Saturated Fat 1.29 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 91.93 mg High
• Sodium 322.17 mg Moderate
• Fiber 7.84 g Good Source
• Sugar 7.18 g Moderate
• Added Sugar 4.95 g Moderate
• Calcium 53.86 mg Low Source
• Iron 1.4 mg Low Source
• Potassium 267.68 mg Low Source
• Vitamin A 3.78 mcg_rae Low Source
• Vitamin C 0.51 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Garlic 🧄
• Onions 🧅