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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)
Instructions- 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.
