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Deliciously spicy Jamaican chicken curry made easy!
If you can't go to Jamaica, why not bring Jamaica to you with this lively chicken dish! Jamaican curry usually contains allspice, so look for a blend that has it, or make your own. Even with potatoes in the dish, steamed basmati rice is a great add-on, but feel free to leave it out, or use cauli rice to cut back on the carbs.

Ingredients

  • 2 tablespoons ghee
  • 1 medium onion, chopped
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger
  • 2 tablespoons Jamaican curry powder
  • 1 fresh jalapeno pepper, seeded and sliced
  • ¼ teaspoon ground thyme
  • 1 pinch salt and ground black pepper to taste
  • 2 cups chicken broth
  • 1 ½ pounds boneless, skinless chicken thighs, cut into 3 pieces each
  • 2 medium potatoes, peeled and cubed
  • 1 pound baby carrots
  • 3 cups steamed basmati rice

Directions

  • Step 1:
    Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat ghee. Add onion and cook until starting to turn clear, 2 to 3 minutes. Add garlic and ginger and cook, stirring, until garlic is fragrant, about 1 minute. Stir in Jamaican curry powder, jalapeno, thyme, salt, and pepper until well combined.
  • Step 2:
    Pour in 1/4 cup of chicken broth, scraping off the browned bits from the bottom of the inner pot. Add chicken pieces, potatoes, and carrots; stir until well coated with the spices and seasonings. Pour in remaining chicken broth. Close and lock the lid.
  • Step 3:
    Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
  • Step 4:
    Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Serve over steamed rice.

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