Jamaican Curry Chicken

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.

	this recipe	typical
liquid	78%	47%
fat	3%	3%
aromatics	316%	17%
salt	1%	1%
vegetables and beans	37%	24%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Where it stands out

• #2 of 171 for richness
• #3 of 171 for heat level
• #170 of 171 for depth of browning

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

1500 g	10 green onions, roughly chopped
15 g	5 cloves garlic, roughly chopped
150 g	1 small white onion, quartered
	1 Scotch bonnet (or habanero) chili, deseeded
	1 3" piece of ginger, peeled and thinly sliced
7 g	3 1/2 tsp. curry powder
	1 tsp. black peppercorns
6 g	1 tbsp. ground allspice
11 g	1 tbsp. kosher salt
237 g	1 c. ginger beer
118 g	1/2 c. water (as needed)
907 g	2 lb. boneless, skinless chicken thighs, cut into 2" pieces
27 g	2 tbsp. vegetable or other neutral oil, divided
150 g	1 white onion, diced
6 g	1 tbsp. fresh thyme, chopped
12 g	2 tbsp. curry powder
	Kosher salt
1050 g	7 green onions, chopped
340 g	2 russet potatoes, peeled and cut into 1" cubes
	1 Scotch bonnet chili, deseeded (optional)
32 g	2 tbsp. Worcestershire sauce
237 g	1 c. water
113 g	1/2 c. coconut milk (optional)

Method: 5 steps, published by www.delish.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“<p>I made this tonight on a whim. It was delicious! I don’t like spicy so no peppers. I added cornstarch at the end to make it slightly thicker. I did not add Worcestershire sauce to keep the sodium down a bit. I also added a few other veggies! It was really ” — a cook, 4★

“<p>This is SO good! The chicken turns out incredibly tender and the curry is rich and flavorful. I added coconut milk and used habaneros instead of scotch bonnets. The heat was perfect and very present without being too much. I’ll definitely make again!</p>” — a cook, 5★