Jamaican chicken curry
Serves: 2 generously
Prep time: 15 minsTotal time: 
Recipe by Bren Parkins-Knight / Photographed by Nassima Rothacker
Jamaican chicken curry
Serves: 2 generously
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
406Kcal
Fat
9gr
Saturates
2gr
Carbs
18gr
Sugars
16gr
Fibre
6gr
Protein
63gr
Salt
0.4gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 2 x 251g packs mini chicken fillets
- thumb-sized piece of root ginger, grated
- 1 tbsp thyme leaves
- 2 tsp hot curry powder
- 1 tsp ground allspice
- 1 Scotch bonnet (or other) chilli, deseeded and chopped
- juice of 1 lemon
- 1 tbsp oil
- 1 onion, roughly chopped
- 3 mixed peppers, deseeded and diced
Step by step
- Put the chicken fillets in a shallow dish and add the grated ginger, thyme leaves, curry powder, allspice, chilli and lemon juice. Add a large pinch of salt, mix together and set aside.
- Heat the oil in a large lidded sauté pan. Add the onion and peppers and cook over a high heat for 5 minutes until softened and lightly coloured.
- Add the chicken and marinade and cook for a further 5 minutes, stirring often.
- Stir in 200ml water, cover with the lid and cook for a final 5 minutes. Season to taste.
- Serve the chicken curry in bowls with warm chapattis.
Tip
A fiery and authentic aromatic chicken curry – leave out the Scotch bonnet chilli to make it milder, if you prefer. Serve with rice as well as chapattis and stretch this to serve 4.
