Fragrant Jamaican Chicken and Vegetable Curry
Transport yourself to sunny Jamaica with this aromatic bowlful.
Serves: 6
INGREDIENTS
2 tablespoons mild curry powder
2 teaspoons ground allspice
1 tablespoon brown sugar
½-1½ teaspoons hot chilli powder (or more, for a spicier version)
½ teaspoon ground turmeric
800 grams skinless, boneless Rangitikei chicken thighs
2 teaspoons sea salt
2 tablespoons olive oil
1 tablespoon butter
1 large onion, thinly sliced
3 cloves garlic, crushed
2 tablespoons grated fresh ginger
4 sprigs thyme
3 bay leaves
1½ cups chicken stock
1½ cups coconut cream
2 tablespoons soy sauce
8 smallish red potatoes, halved
2 medium carrots, sliced on the diagonal
2 jalapeño chillies
METHOD
Combine the curry powder, allspice, sugar, chilli powder and turmeric in a small bowl. Halve the chicken thighs and place in a large bowl. Sprinkle with 2 tablespoons of the spice mix and the sea salt and turn to coat well. Reserve the remaining spice mix.
Heat the oil and butter in a large, deep frying pan or saucepan over a medium heat. Cook the chicken in batches for 1 minute each side, until golden, then transfer to a plate. Don’t let the spices catch and burn.
Add the onion, garlic, ginger, 2 sprigs thyme and the bay leaves to the pan and cook for 5 minutes, adding a splash of water if the pan is too dry. Stir in the reserved spice mix and cook for
30 seconds.
Stir in the stock, coconut cream and soy, then add the potatoes and carrots. Bring to the boil, cover and simmer for 20 minutes.
Add the chicken, jalapeños and remaining thyme and bring back up to the boil. Reduce the heat and simmer gently for about 25 minutes with the lid slightly ajar, or until the chicken is fully cooked and the vegetables are tender. Serve with lots of hot, cooked rice or warm flatbreads.
Rangitikei Free Range is New Zealand’s premium brand of free-range chicken. All Rangitikei chicken is raised in New Zealand and we are proud to be SPCA-certified, supporting higher animal welfare. Choose Rangitikei Free Range to enjoy simply delicious, truly ethical chicken at home. rangitikeichicken.co.nz
Facebook: @rangitikeichicken
Instagram: @rangitikeichicken
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!