I grew up eating a Jamaican-style curried chicken and my Healthy On You® Turmeric Ginger Spice comes pretty close to my mom's. She still roasts all her prized spices before she grinds them. She made curried chicken at least once a week and it was the one dish I looked forward to. Here's my version with chick peas added.
Place the chicken in a bowl and add the chopped tomato, salt, black pepper. Mix well and allow to marinate for 30 minutes.
In a cast iron dutch oven, heat the oil on a low heat, then add the diced onion and garlic and cook for about 3 minutes. Add the Turmeric Ginger Spice and cook for another 3-4 minutes on low. Cooking the spice helps to release its bold flavor so be sure to use it in this order.
Increase the heat to medium and add the thyme sprigs and chicken to the pot and stir well. Cook for about 5-7 minutes, stirring often. During this process the chicken will release it’s own juices. Add the cubed potato and chickpeas.
Stir well, add the water and bring to a boil. As it comes to a boil, reduce to a rolling boil and cook with the lid slightly ajar for about 25 minutes. The potatoes will become soft and help form a nice thick gravy, that's when you know the dish is ready. Remove any thyme stems remaining and serve with brown basmati rice.
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Healthy On You Recipes and cooking tips by Samantha Binkley. Many of these recipes use Samantha's 100% Organic Spice Blends that take the guess work out of cooking.