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Jamaican Chicken Curry

Jennifer Olvera
  • minutes
  • Serves 4

INGREDIENTS

3

Chicken breasts, boneless skinless

1

Cilantro

8

Fingerling potatoes

3

medium cloves Garlic

1 tsp

Ginger, fresh

1

Scotch bonnet or habanero pepper

1

Yellow onion, finely chopped (about 1 cup), medium

1 cup

Chicken stock, homemade or store-bought low sodium

2 cups

Coconut milk, full-fat

1 1/2 tsp

Hot sauce

1 tbsp

Worcestershire sauce

3 1/2 tbsp

Jamaican curry powder

1

Kosher salt and freshly ground black pepper

2 tbsp

Olive oil

1 1/2 tsp

White wine vinegar