Grammy's Kitchen · Chicken Curry · Jamaican Style Curry Chicken
One of 171 chicken curry recipes we measured
from www.allrecipes.com
160 cooks on www.allrecipes.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.
| this recipe | typical | |
|---|---|---|
| liquid | 7% | 47% |
| fat | 2% | 3% |
| aromatics | 4% | 17% |
| salt | 0% | 1% |
| vegetables and beans | 0% | 24% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 54 g | 0.25 cup vegetable oil |
| 150 g | 1 onion, chopped |
| 1 tomato, chopped | |
| 4 g | 2 slices habanero pepper |
| 3 g | 1 garlic clove, chopped |
| 12 g | 2 tablespoons Jamaican-style curry powder |
| 0 g | 0.25 teaspoon ground thyme |
| 3600 g | 2 skinless, boneless chicken breast halves, cut into 1 1/2-inch pieces |
| 237 g | 1 cup water |
| 3 g | 0.5 teaspoon salt, or to taste |
Method: 5 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This turned out to be very good! I am not a big curry fan but I recently bought some Blue Mountain Jamaican curry powder on a whim and the containers are big so I decided I needed to put them to use. This is my first time making curry. I only had 1.5lb of chic” — a cook, 5★
“I tripled the recipe (except for the habanero peppers...didn’t want to make it over spicy) because I food prep for a week and needed it to last at least 3 days for one of my meals. With that said, I substituted coconut oil for vegetable oil to mitigate the fat” — a cook, 5★