One Pot Jamaican Curry Chicken Recipe

 

One Pot Jamaican Curry Chicken Recipe

Do you ever feel the need to add more curry and coconut to your diet?  Sometimes I wake up and say to myself, you need something different.  The same old dishes are not going to cut it anymore!  And during those days, this recipe is perfect for spicing up things a bit.  The curry flavors meld together perfectly with the coconut and other spices to bring out the flavor of the potatoes, chicken, carrots, and bell pepper.  Another reason I love this dish is that it is filled with healing spices and vegetables.  Curry is filled with anti-inflammatory compounds that reduce oxidative stress in the body.  Curry has not only been found to reduce blood pressure after consumption but also improve circulation and lower cholesterol.  Recent research has found that large amounts of serotonin are released after consumption of curry.  In addition to curry, I add fresh thyme from my garden.  Thyme contains chemicals that help fight bacterial and fungal infections.  Thyme has antimicrobial, anti-inflammatory, and antiseptic properties.  Paprika is added to give this dish a bit of heat and also has healing properties.  Paprika has antioxidant properties and can help reduce the risk of cancer and heart disease, improve immunity, and can alleviate gas.   Carrots, potatoes, and green bell pepper are added in addition to parsley for that extra kick.  I use Yukon golden potatoes in this dish as the skin is not as thick as Russet potatoes and I feel that they just taste much better in this dish.  Potatoes are an excellent source of vitamin C, B6, and potassium.  The carrots add a bit of sweetness to this dish, along with the bell peppers.  

I also love the fact that this is a one-pot dish.  Everything gets cooked in one pot and this cuts down on dishes big time!  One of the main reasons many people prefer to eat out is because they don't want to have a million dishes to wash after dinner.  I totally get it!  One-pot dishes are my preference during the week when I don't have much time to wash dishes.  I try very hard not to resort to microwave meals and convenience food.  After home cooking most of my food, my blood pressure has been perfect!  I try very hard to not eat out and just eat what I make at home.  This dish is quick, easy and a perfect way  to spend indoors eating something warm and cozy during the winter months or year round!  

Ingredients

2 lbs boneless, skinless chicken thighs, chopped

white pepper for flavor

4 tbsp olive oil

2 tbsp curry powder

1 medium onion, chopped

3-4 cloves garlic, minced

2 tsp fresh thyme, minced

1/2 tsp paprika

1/2 cup coconut milk

1 tsp tomato paste

2 cups water

1 pound yellow potatoes, cut into bite-sized pieces

2-3 carrots, chopped

1 bell pepper, chopped

3 tbsp parsley, chopped

salt to taste

Instructions

1. Cut the chicken into bite-sized pieces and then season with salt and pepper.

2. Saute chicken in a Dutch oven for 3-5 minutes until golden or slightly brown.

3.  Add curry powder and onions, followed by minced garlic, thyme and paprika.  Stir for 5 minutes allowing the flavors to meld together.

4.  In the same pot, add coconut milk and tomato paste.  Continue cooking for 2 more minutes, then add 2-3 cups of water.  Season with salt and pepper and cook on medium heat for 15 minutes.

5.  Add potatoes and carrots and cook until tender for 7 minutes.

6.  Add the sliced bell peppers and cook for another 2 minutes.

7.  Add the chopped parsley.  Serve and enjoy!

I know you will absolutely love this dish!