:max_bytes(150000):strip_icc()/7820153-6c6bf32a2ca543b29775a27aa7ad7947.jpg)
If you can’t go to Jamaica, why not bring Jamaica to you with this lively chicken dish! Jamaican curry usually contains allspice, so look for a blend that has it, or make your own. Even with potatoes in the dish, steamed basmati rice is a great add-on, but feel free to leave it out, or use cauli rice to cut back on the carbs.
Ingredients
- 2 tablespoons ghee
- 1 medium onion, chopped
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 2 tablespoons Jamaican curry powder
- 1 fresh jalapeno pepper, seeded and sliced
- ¼ teaspoon ground thyme
- 1 pinch salt and ground black pepper to taste
- 2 cups chicken broth
- 1 ½ pounds boneless, skinless chicken thighs, cut into 3 pieces each
- 2 medium potatoes, peeled and cubed
- 1 pound baby carrots
- 3 cups steamed basmati rice
Directions
Step 1
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat ghee. Add onion and cook until starting to turn clear, 2 to 3 minutes. Add garlic and ginger and cook, stirring, until garlic is fragrant, about 1 minute. Stir in Jamaican curry powder, jalapeno, thyme, salt, and pepper until well combined.
Step 2
Pour in 1/4 cup of chicken broth, scraping off the browned bits from the bottom of the inner pot. Add chicken pieces, potatoes, and carrots; stir until well coated with the spices and seasonings. Pour in remaining chicken broth. Close and lock the lid.
Step 3
Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
Step 4
Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Serve over steamed rice.
Cook’s Note:
Curry from the island adds heat in the pepper selected for the dish. We like mild-flavored curry, so I used a sliced, seeded jalapeno. If you have a more adventurous palate, choose a serrano pepper or even a Scotch Bonnet, for the truly brave!
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 330 | |
| % Daily Value * | |
| Total Fat17g | 21% |
| Saturated Fat6g | 30% |
| Cholesterol84mg | 28% |
| Sodium542mg | 24% |
| Total Carbohydrate23g | 8% |
| Dietary Fiber5g | 18% |
| Total Sugars6g | |
| Protein22g | |
| Vitamin C19mg | 96% |
| Calcium60mg | 5% |
| Iron3mg | 17% |
| Potassium719mg | 15% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
:max_bytes(150000):strip_icc()/Minute-Steak-and-Egg-with-Red-Hot-Butter-Sauce-2000-884d880ba1394713bde6061b4b779acc.jpg)
:max_bytes(150000):strip_icc()/image-262-95e6058a85e4420ba594d3784a594754.jpg)
:max_bytes(150000):strip_icc()/9106368-0ec783c2bc854aa0bac612cbccac73e6.jpg)
:max_bytes(150000):strip_icc()/8589870-jamaican-brown-stew-chicken-Chef-John-1x1-1-d75eb0ca746c429d91746e5debbb461c.jpg)
:max_bytes(150000):strip_icc()/8501315-4ae13b40eae3447bb5d4d9eaca7aeb47.jpg)
Leave feedback about this