Spicy Jamaican Chicken Curry Recipe
braised chicken, onion, hot peppers, coconut jasmine, fried plantain
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Ingredients
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Main Ingredients
Spices and Seasonings
Method
Cooking the Chicken Curry
- 1
- 2
Brown the Chicken
Add the chicken thighs to the pot and season with salt and black pepper. Cook for about 5-7 minutes, browning on all sides.
- 3
Add Coconut Milk and Hot Peppers
Pour in the coconut milk and add the chopped hot peppers. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it simmer for 25-30 minutes, or until the chicken is cooked through and tender.
Preparing Jasmine Rice
- 4
Cook the Rice
While the chicken is simmering, rinse the jasmine rice under cold water until the water runs clear. In a separate pot, bring 1.5 cups of water to a boil. Add the rice, cover, and reduce the heat to low. Cook for 15 minutes, then remove from heat and let it sit covered for an additional 10 minutes.
Frying Plantains
- 5
Fry the Plantains
In a skillet, heat some vegetable oil over medium heat. Add the sliced plantains and fry until golden brown on both sides, about 2-3 minutes per side. Remove and place on paper towels to drain excess oil.
Serving
- 6
Plate and Serve
Serve the spicy Jamaican chicken curry over jasmine rice with the fried plantains on the side.