Jamaican Chicken Curry

• Gluten free

• Meat

  • 1 lb Chicken breast, boneless skinless

• Produce

  • 2 tsp Garlic powder
  • 1 Green bell pepper
  • 1 Jalapeno pepper
  • 1 Onion, medium
  • 1 Potato
  • 2 sprigs Thyme

• Canned Goods

  • 1 cup Chicken stock, low sodium

• Condiments

  • 1 dash Balsamic vinegar, good

• Baking & Spices

  • 1 1/2 tsp Black pepper, ground
  • 6 tbsp Curry powder
  • 1 1/2 tsp Kosher salt

• Oils & Vinegars

  • 2 tbsp Canola oil
  • 2 1/2 tbsp White vinegar

Found on pickledplum.com

Description

Ingredients

• 2 tbsp canola oil
• 2 sprigs thyme
• 1 lb boneless, skinless chicken breast, sliced bite size
• 1 potato, sliced bite size
• 1 medium onion, sliced bite size
• 1 green bell pepper, sliced bite size
• 1 jalapeño pepper, finely chopped
• 6 tbsp curry powder
• 1½ tsp kosher salt
• 2 tsp garlic powder
• 1 cup low sodium chicken stock
• 1½ tsp ground black pepper
• 2½ tbsp white vinegar
• dash of good balsamic vinegar (optional)

Directions

• In a pot over high heat, add oil, thyme and chicken and cook for 3 minutes or until chicken is cooked through.
• Add potatoes, onion, bell pepper, jalapeño and curry powder and stir well. Cook for 5 minutes.
• Add the remaining ingredients except balsamic vinegar, stir well and lower the heat to a simmer. Cover and cook for 30 minutes. Add water if the curry looks dry (up to ½ cup).
• Turn the heat off, add a dash of balsamic vinegar (about ½ tsp), stir and serve Jamaican chicken curry with rice and Greek yogurt.