Name: Keto Jamaican Chicken Curry Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 persons
Cuisine: Caribbean
Ingredients: 1 whole 3-4 pound Fresh Chicken; 1 medium Yellow Onion, medium diced; 4 cloves Garlic, peeled & chopped; 1 whole Scotch Bonnet Pepper. If not available, you can substitute with Habanero Peppers or Fresno Peppers; 1.5 teaspoons Fresh Ginger, chopped; 2 teaspoons Jamaican Curry Powder, Grace brand is a favorite; 5 whole Allspice Berries; 4 springs Fresh Thyme; 1 tablespoon Season All; 1.5 cups Unsweetened Coconut Milk; 1 cup Calabasa Pumpkin, peeled & large diced. If not available, you can substitute this for Butternut Squash; 1 cup Low Sodium Chicken Stock; 1/4 cup Vegetable Oil; 1/4 teaspoon Kosher Salt; 1/8 teaspoon fresh cracked Black Pepper; 2 tablespoons Scallions, chopped

Front shot of Keto Jamaican Chicken Curry in a skillet

Put some Bob Marley on your speakers & turn it up loud for this Keto Jamaican Chicken Curry. Every bite has you returning for more, a perfect blend of sweet, salty, savory & spice. Its main ingredients are blends of Jamaican Curry powder which is heavily seasoned with turmeric, scotch bonnet peppers, thyme, garlic, scallions, ginger, allspice, coconut milk, and bone-in chicken. Traditionally cooked low & slow with loaded with potatoes and carrots, served with a side of rice & beans, we've transformed this into a healthier Keto version that will transport you to the Caribbean.

#Diabetic Friendly #Gluten Free #Ketogenic #Low Cholesterol #Low Fat #Paleo #Whole30 #Comfort Food #Family Dinners #Healthy Dinners #Comfort Food #Healthy Lunches #Chicken #One Pot #Jamaican

Chef's Knife

Dutch Oven

Heat Resistant Gloves

Large Heavy Bottom Pot

Large Mixing Bowl

Medium Nonstick Pan

Refrigerator

Small Mixing Bowl

Stovetop

Author: Jennifer Dodd

Total rating includes sum of all comments and anonymous votes.

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Time & Serves

Prep Time

20 mins

Cook Time

40 mins

Total Time

60 mins

Serves

4 persons

Ingredients

1 whole 3-4 pound Fresh Chicken
1 medium Yellow Onion, medium diced
4 cloves Garlic, peeled & chopped
1 whole Scotch Bonnet Pepper. If not available, you can substitute with Habanero Peppers or Fresno Peppers
1.5 teaspoons Fresh Ginger, chopped
2 teaspoons Jamaican Curry Powder, Grace brand is a favorite
5 whole Allspice Berries
4 springs Fresh Thyme
1 tablespoon Season All
1.5 cups Unsweetened Coconut Milk
1 cup Calabasa Pumpkin, peeled & large diced. If not available, you can substitute this for Butternut Squash
1 cup Low Sodium Chicken Stock
1/4 cup Vegetable Oil
1/4 teaspoon Kosher Salt
1/8 teaspoon fresh cracked Black Pepper
2 tablespoons Scallions, chopped

Instructions

Place the whole chicken into a medium-sized roasting pan or dish. Remove the giblets from the chicken. Using kitchen scissors or a chef's knife, start by cutting out the backbone; this can be reserved to make chicken stock. Next, rinse any giblets that may remain under cold water in the kitchen sink.

Separate the legs from the breast, separate the drumsticks & cut the thighs into 2 pieces.

Cut the chicken breast into 3 pieces each breast.

Mix the Jamaican curry powder, all seasoning, garlic, ginger, & fresh thyme in a small bowl.

Coat the chicken pieces with the spice mixture, ensuring they are evenly coated. Cover the chicken & let marinate overnight to achieve maximum flavor. *To avoid keeping your hands yellow due to the turmeric in the Curry powder, gloves are essential.

Once the chicken has marinated overnight, it's time to pull it out of the fridge. Using a Dutch oven or heavy-bottomed pot, place this on the stovetop & turn the temperature up to high.

Add the oil into the pot & sear off all the chicken, rotating the pieces to get everything golden brown.

Once the chicken is seared, add the diced onions and allspice berries to the pan. Let the onions caramelize for 1 minute, stirring & scraping with a spatula to avoid any burning on the pot, and get all the flavors into the dish. Add in the diced pumpkin

Add the coconut milk and chicken stock, bring the liquid to a simmer, and add the whole scotch bonnet pepper to the dish. Be careful not to let the pepper burst while cooking, as this will be removed at the end.

Turn down the heat to medium-low & let simmer for 20 minutes stirring in between

The result should be a thickened sauce coating the chicken in rich gravy. If your gravy is too thin, turn up the heat to medium & let the gravy reduce until you achieve the desired thickness. Adjust the seasoning with salt & fresh pepper to your liking.

Remove the scotch bonnet pepper and allspice berries. Portion the curry into large bowls, garnish with chopped scallions and let the feasting begin.

This dish can also be served on cauliflower rice or miracle rice to help soak up all that goodness.

Nutrition Disclosure