Jamaican Curry Chicken

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Yield: about 4 servings


Ingredients:

  • 2 tbsp canola oil
  • 2 sprigs thyme
  • 2 tsp minced ginger
  • 1 lb boneless, skinless chicken breast, bite sized pieces
  • 1 potato, diced
  • 4 cups spinach
  • 1 cup green peas
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • ½  jalapeno pepper, finely chopped
  • 6 tbsp curry powder
  • 1 1/2 tsp kosher salt
  • 2 tsp garlic powder
  • 1 cup low sodium chicken stock
  • 1 1/2 tsp ground black pepper
  • 2 1/2 tbsp white vinegar

Instructions:

  1. In a pot over high heat, add oil, thyme, ginger and curry powder cook for 3 minutes.
  2. Add chicken and cook for 5 minutes, or until almost fully cooked through.
  3. Add potatoes, onion, bell pepper, jalapeño and stir well. Cook for 5 minutes.
  4. Add the remaining ingredients, stir well and lower the heat to a simmer. Cover and cook for 30 minutes. Add water if the curry looks dry (up to 1/2 cup).
  5. Turn the heat off, stir and serve with rice

 

Nutrition Tip: This dish has lots of green vegetables, can you name them? It is a complete meal because it provides protein (chicken), carbohydrates (potatoes), vegetables (peas, spinach, onions, and peppers), and healthy fats (vegetable oil).