A MEAL YOU CAN MAKE
Jamaican-style curry chicken
Chicken and potatoes in a warming curry sauce with thyme and ginger.
About 52 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 400g Boneless chicken thighs, 3 cm pieces
- 250g Potatoes, 2 cm cubes
- 150g Carrots, 1 cm rounds
- 120g Onion, diced
- 10g Garlic, minced
- 10g Ginger, grated
- 2 tsp Jamaican curry powder
- 1 tsp Dried thyme
- 20ml Rapeseed oil
- 400ml Water
Allergens: Curry blends can contain mustard and other allergens; check the packet. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~463 kcal · 46g protein · 37g carbohydrate · 16g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Get everything ready
Prepare vegetables, garlic and ginger first. Cut chicken with separate utensils, coat with half the curry powder and wash hands and equipment.
Bloom the curry powder
Warm oil over medium-low heat. Stir remaining curry powder for about 30 seconds until fragrant, not blackened. Keep the heat gentle to avoid burning.
Start chicken and vegetables
Add chicken and turn until its surface changes colour. Add onion, garlic, ginger and carrot and stir until onion softens.
Simmer the curry
Add potato, thyme and water. Bring to a gentle simmer, partially cover and cook until potato is tender and chicken passes the probe check. Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.
Check: Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.
Check and serve
Check the centre of the largest potato is soft. Serve as a substantial chicken-and-potato supper; extend or loosen with hot water if needed.
Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.
Make the kitchen ready again
Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.
Cooling, storing & reheating
Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.
Preparation: about 12 min · Cooking: about 35 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.
Recipe background and sources
Jamaican-inspired · boneless adaptation. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.
Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.