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Jamaican Curry Chicken

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Makes: 6 servings adjust
My native Jamaican man gives this super easy recipe his big stamp of approval ... so yay! Note: If he would eat onion I would put a nice big chopped up sweet onion in here, but he won't - so there you have it. Need to add an image, cause it's purhty!



  • 2 pounds Chicken Breast, Boneless, Skinless Chicken Breast.
  • 1 Lemon
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Fresh Sage
  • 4 cloves Garlic
  • Salt & Pepper
  • 2 tablespoons Garlic Powder
  • 2 tablespoons Onion Powder

Step 1

Trim any remaining fat or skin from chicken. Wash w/ lemon and then cut into bite size pieces. Season pieces with spices and pressed garlic (use your hands to rub in the seasonings). Let sit in the refrigerator for 30 minutes.


  • 2 tablespoons Olive Oil

Step 2

Heat oil in large, heavy pan w/ 1 tablespoon of the curry (enough to color the oil slightly).

Step 3

Add seasoned, chopped chicken breast to the heated oil and brown slightly.


  • 5 Red Potatoes, Peeled and chopped.
  • 3 cups Water
  • 5 tablespoons Curry Powder

Step 4

Once outside of chicken is browned, add the chopped red potatoes, water, and the rest of the curry. Cook until the the water is reduced and the potatoes are tender.

Step 5

Serve over steamed rice.
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