Jamaican chicken curry
Serves: 2 generously
Prep time: 15 minsTotal time: 
Recipe by Bren Parkins-Knight / Photographed by Nassima Rothacker
Jamaican chicken curry
Serves: 2 generously
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
406Kcal
Fat
9gr
Saturates
2gr
Carbs
18gr
Sugars
16gr
Fibre
6gr
Protein
63gr
Salt
0.4gr
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Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 2 x 251g packs mini chicken fillets
- thumb-sized piece of root ginger, grated
- 1 tbsp thyme leaves
- 2 tsp hot curry powder
- 1 tsp ground allspice
- 1 Scotch bonnet (or other) chilli, deseeded and chopped
- juice of 1 lemon
- 1 tbsp oil
- 1 onion, roughly chopped
- 3 mixed peppers, deseeded and diced
Step by step
- Put the chicken fillets in a shallow dish and add the grated ginger, thyme leaves, curry powder, allspice, chilli and lemon juice. Add a large pinch of salt, mix together and set aside.
- Heat the oil in a large lidded sauté pan. Add the onion and peppers and cook over a high heat for 5 minutes until softened and lightly coloured.
-
Add the chicken and marinade and cook for a further 5 minutes, stirring often.TipA fiery and authentic aromatic chicken curry – leave out the Scotch bonnet chilli to make it milder, if you prefer. Serve with rice as well as chapattis and stretch this to serve 4.
- Stir in 200ml water, cover with the lid and cook for a final 5 minutes. Season to taste.
- Serve the chicken curry in bowls with warm chapattis.
