Easy Jamaican Chicken Curry

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,532.0
  • Total Fat: 21.7 g
  • Cholesterol: 283.8 mg
  • Sodium: 2,591.6 mg
  • Total Carbs: 196.4 g
  • Dietary Fiber: 50.1 g
  • Protein: 154.9 g

View full nutritional breakdown of Easy Jamaican Chicken Curry calories by ingredient
Submitted by:

Introduction

Quick and simple curry that is flavorful and full of veggies! I modified this to be lower-carb after a friend gave me his recipe. Feel free to add in any other vegetables you like! Also, when I can't find Jamaican Curry powder, I just make a mixture of cumin, coriander, allspice, pepper, a dash of salt, and whatever else I feel at the moment... Quick and simple curry that is flavorful and full of veggies! I modified this to be lower-carb after a friend gave me his recipe. Feel free to add in any other vegetables you like! Also, when I can't find Jamaican Curry powder, I just make a mixture of cumin, coriander, allspice, pepper, a dash of salt, and whatever else I feel at the moment...
Number of Servings: 1

Ingredients


    2 Chicken Breasts, no skin or bone
    Coconut Milk, 1 can
    Jamaican Curry powder, about 4 tbsp
    Onions, raw, 2 cup, chopped
    Sweet Red Peppers 1 cup, chopped
    Chicken Broth, 2 cup
    Sweet potato, 2 cup, cubes
    Lentils, .5 cup
    Mixed Vegetables (Carrots, peas, corn, green beans, lima beans), frozen, 1 package (10 oz)
    Spinach, frozen, 1 cup

Directions

First, chop the onions and peppers and cook them with just a little cooking spray in a large saucepan or pot for about 5 minutes. Once the onions are starting to look transluscent, sprinkle just a dash or two of the curry powder on top. Stir, and after another minute or so, add the chicken broth. Once the chicken broth is simmering, add the sweet potatoes, lentils, and chicken breasts. When the chicken is no longer pink, pour in the coconut milk. Cook about 10 minutes, covered. Then add the mixed vegetables and spinach, and the rest of the curry powder. Cook about 15 more minutes, keeping the curry at a simmering or low boil temp. Make sure the lentils and sweet potatoes are soft, and remove from heat. Salt to taste.

Serving Size: Makes about 8 1-cup servings

Number of Servings: 1

Recipe submitted by SparkPeople user THELIZMILL.

Rate This Recipe