Jamaican Curry Chicken and Rice

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    Nutmeg Powder 1.0 grams

    Nutmeg Powder

    Madras Curry Powder 2.0 grams

    Madras Curry Powder

    Cayenne Pepper 2.0 grams

    Cayenne Pepper

    Basmati Rice 50.0 grams

    Basmati Rice

    Coconut Milk 100.0 ml

    Coconut Milk

    Medium Potato 1.0 Piece(s)

    Medium Potato

    Medium Green Bell Pepper 1.0 Unit(s)

    Medium Green Bell Pepper

    Small Red Onion 1.0 Unit(s)

    Small Red Onion

    Garlic Cloves 1.0 Unit(s)

    Garlic Cloves

    Ginger 15.0 grams


    Medium Carrot 1.0 Unit(s)

    Medium Carrot

    Coriander 5.0 grams


    Chicken Breast 200.0 grams

    Chicken Breast

    • Time : 30.0 mins
    • |
    • Calories: 597.0 kcal
    • |
    • Protein : 39.0 g
    • |
    • Fat : 7.0 g
    • |
    • Carb. : 100.0 g
    : Your Kitchen Essentials
    Utensils: Saucepan to cook the curry | Pot to cook the rice |
    Pantry: Salt | Pepper | Your preferred cooking oil |
    : Prepare the Ingredients
    Chicken: Let the Chicken sit at room temperature for 15 minutes prior to cooking. Then cut it into small 2cm cubes. Season with salt and pepper.

    Wash and dry the vegetables prior to chopping (as required):
    - Carrot: cut into small dices
    - Potato: cut into small dices
    - Ginger and Garlic : grate, mince or make into a paste
    - Coriander : chop
    - Bell pepper : chop into small dices
    - Onion : peel and chop fine
    : Make the chicken
    Heat some oil in a sauce pan. Add the spices and sauté them. Then add:
    - The chicken to the hot pan and brown it slightly
    - Next add the onion and bell pepper
    - Followed by the carrot and potato
    - Pour in the coconut milk and leave it to simmer covered until the potatoes are cooked through
    - Finally add the coriander

    Check the seasoning.
    : Cook the Rice
    While the curry is gently simmering, start cooking the rice.

    Wash the rice well under running water. Ideally soak the rice for 2 hours before cooking.
    Put the rice into a pot with water. Bring it to a boil, then down to a simmer. Allow it simmer gently for 15 minutes, keep an eye on the rice. Once the rice is done, turn off the heat and let it steam with its own heat for 5 minutes before serving. Lightly fluff it with a fork if you would like to, prior to serving.

    Rice : Water | 50g : 100ml | 100g : 200ml | 150g : 300ml | 200g : 400ml | 250g : 500ml | 300g : 600ml |