Jamaican Curry Chicken
This Low Carb Jamaican Curry Chicken is a flavour POWERHOUSE. Easily passes for authentic Jamaican Curry Chicken, at a fraction of the carbs!
Servings: 6 Servings
Calories: 418kcal
Ingredients
- 3 lbs Boneless Skinless Chicken Thighs and/or Breasts
- 1 Large Onion Chopped
- 2 Green Onions Chopped
- 4 Garlic Cloves pressed or finely minced
- 1 Scotch Bonnet Pepper Chopped
- 2 tablespoon Jamaican Curry Powder divided
- 1 tablespoon Fresh Thyme Leaves
- 1 teaspoon Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Salt
- ½ teaspoon Dried Thyme
- ½ teaspoon Ground Allspice
- ½ teaspoon Ground Black Pepper
- ¼ cup Olive Oil
- 1 tablespoon Ginger Paste
- 1 Large Carrot Peeled and Sliced
- 2 Turnips Peeled and chopped
- ½ cup Bone Broth
- ½ cup Full Fat Coconut Milk
- Salt and Ground Black Pepper
Instructions
- Trim chicken - if needed - and chop into bite sized pieces. Transfer to a large Ziploc baggie, set aside.
- Add the onion, green onions, garlic, scotch bonnet pepper, 1 tablespoon of the curry powder, thyme leaves, and seasonings to a food processor, blitz until roughly pureed.
- Pour onion mixture over the chicken. Push most of the air out of the bag, seal and shake or gently massage to coat all the chicken in the marinade.
- Allow chicken to marinate in the fridge for at least 2 hours, up to about 8 hours.
- In a large pan, heat the olive oil over medium heat. Add the ginger paste and remaining 1 tablespoon curry powder, and cook - stirring constantly - until aromatic and just starting to brown. (About 1 minute).
- Add the chicken - marinade and all - to the pan. Cook until chicken is browned on all sides.
- Add carrot, turnips, broth, and coconut milk, stirring well to combine. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes.
- Remove the lid, stir the curry, and allow to simmer for another 15-20 minutes or so, until the gravy has thickened.
- Season with salt and pepper, to taste.
- Serve hot, with cauliflower rice.
Notes
Once cooled to room temperature, leftovers can transferred to an airtight container and stored in the fridge for up to 3 days. Best served reheated.
Once you deduct the fiber, this recipe comes in at 7 grams of net carbs per serving (no counting cauliflower rice). It's for a BIG portion, too!
Nutrition
Calories: 418kcal | Carbohydrates: 9g | Protein: 51g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 699mg | Potassium: 1092mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1929IU | Vitamin C: 20mg | Calcium: 60mg | Iron: 3mg
