Keto Dinner | Jamaican Chicken Curry

Use your Instant Pot or pressure cooker to make this amazing recipe for a Jamaican Curry Chicken. Spicy, authentic, and finished in just 20 minutes! Leave out the potatoes to make this low carb and keto.

Jamaican Curry Chicken is a favorite standby in Jamaican cuisine. It’s a chicken dish that’s cooked low and slow to get all the amazing flavors infused in the chicken and vegetables. Using your Instant Pot you can achieve the same flavor profile and all the rich flavor in less than 30 minutes. This easy chicken curry recipe makes an ideal dinner if you are craving some Caribbean flare. 

Well now. How about some Jamaican Peas and Rice? I think those two together make just the perfect meal. A rice dish will be a great way to cut the heat of the peppers, you could also try this Perfect Brown Rice recipe. 

This Low Carb Jamaican Curry Chicken is a healthy meal full of Caribbean flavor! Don’t forget to serve it up with some cauliflower rice!

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Jamaican Chicken Curry

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 4

Calories: 248kcal

Ingredients:

• 1/2 teaspoon Ground Allspice
• 1  pound  Boneless Skinless Chicken Thighs cut into 3 pieces each
• 1 large potato cut into 1-inch chunks (omit for keto/low carb)
• 1 cup water
• 1.5 tablespoons Jamaican Curry Powder
• 1 scotch bonnet pepper sliced
• 3 sprigs Fresh Thyme or 1/2 teaspoon Dried Thyme
• 1 teaspoon Salt
• 2 tablespoons oil
• 1 tablespoon minced ginger
• 1 tablespoon Minced Garlic
• 1 cup Chopped Onion

Instructions:

1. First, Heat the Instant Pot on Sauté and once it is hot, add the oil. When the oil is hot, add ginger and garlic, and stir, 20 seconds.
2. Second, Add chopped onion and mix well, 1-2 minutes.
3. Next, Add the Jamaican curry powder, the sliced scotch bonnet pepper, thyme, salt and allspice and mix well. All the heat in this recipe comes from the Scotch bonnet so reduce this if you need it less spicy.
4. At this point, if you have any browning or sticking that has occurred, use 1/4-1/3 cup of water to deglaze, scraping well, and allowing the water to evaporate.
5. Add chicken, potato, and 1 cup of water and set your Instant Pot to cook on high pressure for 6 minutes. If you are NOT using potatoes, reduce water to 1/2 cup.
6. Allow the pot to sit undisturbed for 10 minutes and then release all remaining pressure. Stir and serve.

Notes:

• Omitting Potato reduces carbs by 6 gms per serving
• Serve with Rice to cut down on the spice
• Peppers are good for you! If you make this recipe, tag me on IG and use the hashtag #TrustUrvashi so I can see!

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