Jamaican Curry Chicken with Potatoes and Rice and Peas
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 800 g bone-in chicken thighs and drumsticks
- 2 tbsp jamaican curry powder
- 1 onion
- 2 baking potatoes
- 2 garlic cloves
- 300 g long grain rice
- 400 g pigeon peas
- 200 ml coconut milk
Nutrition (per serving)
- Calories
- 957 kcal
- Protein
- 51.1 g
- Carbohydrate
- 103.7 g
- of which sugars
- 6.4 g
- Fat
- 34.6 g
- of which saturates
- 15.5 g
- Fibre
- 12.5 g
- Salt
- 0.47 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Toss the chicken pieces with half the jamaican curry powder and leave to marinate for 15 minutes.
- 2
Fry the sliced onion and crushed garlic in a large pot for 5 minutes, then stir in the remaining curry powder and cook for 1 minute until fragrant.
- 3
Add the chicken and brown for 5 minutes, then pour in 300ml water, cover and simmer for 20 minutes.
- 4
Add the diced potatoes and simmer for a further 20 minutes until the chicken is cooked through with no pink remaining and the potatoes are tender.
- 5
Meanwhile, rinse the rice and simmer it in the coconut milk, 300ml water and the drained pigeon peas for 12-14 minutes, then serve with the curry chicken.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.