Recipe: Eating on a Dime Jamerican Curry Chicken & Rice Soup

Recipe: Eating on a Dime Jamerican Curry Chicken & Rice Soup Delicious, fresh and tasty.

Jamerican Curry Chicken & Rice Soup. Jamaican curry chicken simmered with potatoes, scallions, and ginger is a Carribean version of curry chicken the family will love. So I used this recipe just spooned the outed extra oil and simmered down for a longer time so the gravy could thicken. also u could add small pieces of potato to the simmering process. it will help thicken gravy and make it more hearty! Jamaican Curry Chicken is rich, spicy and hearty with great flavor.

When I think of this dish, I straight away get pulled back to the Indian heritage and cuisine.

Influenced with the Indian style of cooking chicken and goat meat, this recipe is loaded with flavors and is a perfect meal for everyday dinners.

My kids love it as a part of.

You can have Jamerican Curry Chicken & Rice Soup using 15 ingredients and 6 steps. Here is how you cook that.

Ingredients of Jamerican Curry Chicken & Rice Soup

1. It’s 1 pound of chicken breast.

2. You need 4 cups of reduced sodium chicken broth.

3. You need 2 cup of cooked basmati rice.

4. You need 1 cup of celery, diced.

5. Prepare 1 cup of yellow onion, diced.

6. Prepare 1 cup of tomato, diced.

7. Prepare 1 cup of baby carrots, chopped.

8. It’s 3 cloves of garlic, minched.

9. You need 4 tablespoons of Jamaican curry powder.

10. It’s 1 teaspoon of sea salt.

11. Prepare 1 teaspoon of cracked black pepper.

12. Prepare 1/2 teaspoon of ground cummin.

13. It’s 1/2 teaspoon of ground ginger.

14. It’s 2 tablespoon of olive oil.

15. Prepare 1 can (13.5 oz) of reduced fat coconut milk.

Heat the oil over high heat in a Dutch oven or large, wide pot.

Season the chicken and brown in batches if necessary.

Add the curry powder and chopped thyme and cook an additional minute.

Add the juice of ½ a lime.

Jamerican Curry Chicken & Rice Soup step by step

1. Cut chicken into 1 inch cubes & season with 2 tbsp of curry. Place in plastic zip bag & refrigerate for a hour or longer. (The longer you marinate, the better the flavor. 8-24 hrs).

2. Cook chicken in skillet with 1 tbsp of olive oil until all meat is white & set aside..

3. Heat the olive oil in a (separate) large stockpot over medium-high heat.  Add the onion, carrots and celery & cook for 6-7 minutes, until the onion is soft & translucent, stirring occasionally. Add the garlic, & cook for an additional 1-2 minutes, until the garlic is fragrant, stirring occasionally..

4. Add the chicken broth, tomatoes, chicken, curry powder, ginger, cumin, salt & pepper, and stir to combine..

5. Add coconut milk & stir. Continue to cook until the soup reaches a simmer (about 5-8 min).  Then reduce heat to medium-low, cover partially with a lid, & let the mixture simmer..

6. Take off heat & add cook rice. Stir until combined. Then taste soup, add extra salt & pepper if needed. Serve warm..

This classic Jamaican curry chicken recipe is a perfect blending of traditional Caribbean flavors with the rich flavor profile of curry.

You will love this delicious meal and how it comes together in just a little more than half an hour.

We love recipes that are packed with rich flavor.

This has been a staple of almost every Jamaican home for centuries.

Combine chicken with all ingredients and rub together until curry powder is wet and sticks to the chicken.