Ingredients
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2 tablespoons Vegetable Oil
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1 tablespoon minced fresh Ginger
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1 tablespoon minced Garlic
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1 cup chopped Yellow Onion
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4½ teaspoons Jamaican Curry Powder
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1 Scotch Bonnet
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3 sprigs fresh Thyme
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1 teaspoon Salt
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½ teaspoon ground Allspice
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1 pound boneless, skinless Chicken
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1 large Potatoes
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1 cup Water
Directions
If you’ve read my previous cookbooks or my blog, twosleevers.com, you know I always suggest you use something other than store-bought curry powder for Indian curry. I don’t seem to have the same reservations around making Jamaican or Japanese Curry somehow though! Jamaican chicken curries are heavier on turmeric and lighter on warming spices than Indian curries, which makes them taste entirely different and totally delicious. Serve this with Jamaican Rice & Peas for a yummy, tasty, and authentic meal.
Steps
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1
Done
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Select saute on the Instant Pot. When the pot is hot, add the oil. When the oil is hot, add the ginger and garlic. Cook, stirring continuously, just until fragrant, about 20 seconds. Add the onion and cook, stirring, for 1 to 2 minutes. Add the curry powder, chile, thyme, salt, and allspice. Stir to combine. If anything is browning or sticking to the bottom of the pot, add ¼ to ⅓ cup water and stir, scraping up the browned bits from the bottom and allowing the water to evaporate. Select cancel. |
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2
Done
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Add the chicken, potato, and the 1 cup water to the pot. Stir to combine. |
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3
Done
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Secure the lid on the pot. Close the pressure-release valve. Select manual and set the pot at high pressure for 6 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure. |
