Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Servings: 4
Packed with bold flavor, gluten-free Jamaican Curry Chicken. This one-pot meal is super easy to make either in your slow cooker or stove top.
Ingredients
4 garlic cloves, chopped finely
2 tbsp coconut oil or olive oil
6 chicken thighs, cut into pieces skinless or skin on
3 tbsp Jamaican curry powder
¼ tsp ground ginger
1 tsp black pepper
1 tsp all-purpose seasoning
1 medium onion, chopped
2 scallions sliced
4 pimento berries or ¼ teaspoon allspice
6 sprigs fresh thyme or 1 tablespoon dried
Himalayan pink salt to taste
1 c. hot water 250 ml
1 medium sweet potato or 2 small ones, chopped
How to make Jamaican Curry Chicken (Gluten Free, Paleo)
Step 1: In a large bowl, place the washed chicken. Pierce the flesh of each chicken using a fork.
Step 2: Over the chicken pieces, sprinkle the curry powder, all-purpose seasoning, ginger, black pepper, onion, scallions, and garlic.
Step 3: Thoroughly work in the seasoning using your hands. Tent the bowl with saran wrap or cling film and place it in the fridge to marinate the chicken for a couple of hours up to overnight.
Step 4: Heat the oil in a pot or Dutch oven over medium heat.
Step 5: To the pan, add 1 tbsp curry powder. Cook for 1 to 2 minutes until aromatic.
Step 6: After scraping off the excess seasoning (scallions, garlic, onion, etc.), add the chicken (make sure not to overcrowd the pan).
Step 7: Sear the chicken until both sides are browned.
Step 8: Then, stir in the onion, scallions, and garlic. Cook, stirring until translucent.
Step 9: Next, stir in the sprigs of fresh thyme, and pimento berries. Add the hot water and bring everything to a rolling boil. Once boiling, adjust the heat to medium/low and simmer for about 10 minutes, covered.
Step 10: Then, add the sweet potato and season with pink salt. Simmer for additional 20 minutes. If the gravy ends up too thick, just add a splash of water.
Slow cooker version:
Step 1: Combine the curry powder, all-purpose seasoning, black pepper, ginger, onion, scallion, and garlic. Add the chicken pieces and marinate for at least a couple of hours or overnight in the fridge covered with saran or cling film.
Step 2: After marinating the chicken, scrape the excess seasoning off the chicken.
Step 3: To a pan, heat the oil over medium heat. Then, add the curry powder and cook until aromatic.
Step 4: Brown the chicken, then toss in the garlic, onion, and scallions. Cook further until tender and translucent, stirring often,
Step 5: To the slow cooker or crockpot, transfer everything. Then, add the pimento, and thyme, and pour in 1 ½ of hot water.
Step 6: Put the lid on and set it to cook for 4 hours on High. In the last 45 minutes of cooking, add the potatoes.
Step 7: In the meantime, whisk 1 tbsp tapioca starch and 2 tbsp water until well combined. Then, stir this into the mixture. To taste, season with salt.
Nutrition Facts:
Calories: 348 kcal | Carbohydrates: 20g | Protein: 35g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 161mg | Sodium: 190mg | Potassium: 769mg | Fiber: 5g | Sugar: 4g | Vitamin A: 8253IU | Vitamin C: 8mg | Calcium: 96mg | Iron: 4mg
Jamaican Curry Chicken (Gluten Free, Paleo)
Ingredients
- 4 garlic cloves chopped finely
- 2 tbsp coconut oil or olive oil
- 6 chicken thighs cut into pieces skinless or skin on
- 3 tbsp Jamaican curry powder
- ¼ tsp ground ginger
- 1 tsp black pepper
- 1 tsp all-purpose seasoning
- 1 medium onion chopped
- 2 scallions sliced
- 4 pimento berries or ¼ teaspoon allspice
- 6 sprigs fresh thyme or 1 tablespoon dried
- Himalayan pink salt to taste
- 1 c. hot water 250 ml
- 1 medium sweet potato or 2 small ones chopped
Instructions
- In a large bowl, place the washed chicken. Pierce the flesh of each chicken using a fork.
- Over the chicken pieces, sprinkle the curry powder, all-purpose seasoning, ginger, black pepper, onion, scallions, and garlic.
- Thoroughly work in the seasoning using your hands. Tent the bowl with saran wrap or cling film and place it in the fridge to marinate the chicken for a couple of hours up to overnight.
- Heat the oil in a pot or Dutch oven over medium heat.
- To the pan, add 1 tbsp curry powder. Cook for 1 to 2 minutes until aromatic.
- After scraping off the excess seasoning (scallions, garlic, onion, etc.), add the chicken (make sure not to overcrowd the pan).
- Sear the chicken until both sides are browned.
- Then, stir in the onion, scallions, and garlic. Cook, stirring until translucent.
- Next, stir in the sprigs of fresh thyme, and pimento berries. Add the hot water and bring everything to a rolling boil. Once boiling, adjust the heat to medium/low and simmer for about 10 minutes, covered.
- Then, add the sweet potato and season with pink salt. Simmer for additional 20 minutes. If the gravy ends up too thick, just add a splash of water.
- Slow cooker version:
- Combine the curry powder, all-purpose seasoning, black pepper, ginger, onion, scallion, and garlic. Add the chicken pieces and marinate for at least a couple of hours or overnight in the fridge covered with saran or cling film.
- After marinating the chicken, scrape the excess seasoning off the chicken.
- To a pan, heat the oil over medium heat. Then, add the curry powder and cook until aromatic.
- Brown the chicken, then toss in the garlic, onion, and scallions. Cook further until tender and translucent, stirring often,
- To the slow cooker or crockpot, transfer everything. Then, add the pimento, and thyme, and pour in 1 ½ of hot water.
- Put the lid on and set it to cook for 4 hours on High. In the last 45 minutes of cooking, add the potatoes.
- In the meantime, whisk 1 tbsp tapioca starch and 2 tbsp water until well combined. Then, stir this into the mixture. To taste, season with salt.
