Weeknight Jamaican Curry Chicken + Gnocchi
If you're in need of a flavorful + rich meal to enjoy with the entire family then this Weeknight Jamaican Curry Chicken + Gnocchi is just the thing you need! Packed with spicy and tender flavors- It's sure to be a crowd-pleaser.
Servings: 4 servings
Calories: 220kcal
Ingredients
- 1 (16 oz.) package potato gnocchi, homemade or store-bought
- 2-3 cups cooked + shredded organic chicken breasts (See Post for more info!)
- 1 cup organic kale, chopped
JAMAICAN CURRY:
- 2 Tbsps Extra virgin olive oil
- 1 (14 oz.) can full-fat coconut milk
- 1 russet potato, peeled + cubed
- 1-2 carrots, peeled + chopped
- 1 bell pepper, cored removed + chopped
- ½ red onion, chopped
- 3 garlic cloves, minced
- 2 tsps minced fresh ginger
- 1-2 scotch bonnet peppers (Adjust to your level of spiciness; You can also use habanero peppers or omit entirely)
- 1-2 fresh thyme sprigs
- ½ cup organic veggie stock, low-sodium (You can also use chicken stock)
- 1 teaspoon pimento seeds (You can sub with 1 teaspoon ground allspice)
- 2 Tbsps curry powder (You can use actual Jamaican curry powder; See Notes)
- 1 tablespoon hot sauce, optional
- 1 teaspoon sea salt
- 1 teaspoon black pepper
Instructions
BOIL THE GNOCCHI:
- In a medium-sized saucepan over medium high-heat, fill it with water about ¾ of the way. Once boiling, add the gnocchi and let it boil for 4-5 minutes or until all gnocchi begins to float at the top. Remove from heat, drain, and set aside.
BURN THE CURRY POWDER:
- If using authentic Jamaican curry powder, it's super important to first "burn" your powder. SEE NOTES FOR MORE.
- In a deep skillet or pot over medium-high heat, add the olive oil and once fully heated, add curry powder. Stir curry powder in oil and let it sit until it becomes a dark brown and becomes fragrant, about 2-3 minutes.
COOK EVERYTHING TOGETHER:
- Add the minced garlic, onions, ginger, scotch bonnet peppers, and bell peppers, sautéing until fragrant and golden. Add the pimento seeds, salt, and black pepper, stirring until combined. Now, add in the shredded chicken until seared and coated in curry, about 3-4 minutes, stirring frequently.
- Pour in the coconut milk, stock, and hot sauce, stirring until combined. Let the mixture boil for a minute or so before adding the chopped carrots, kale, and potatoes. Toss them in sauce, add in the thyme sprigs and reduce heat to simmer for about 20-25 minutes or until sauce thickens and the potatoes are cooked through and tender, stirring occasionally. Finally, add in the gnocchi and stir in the sauce until combined and coated.
- Remove from heat once done.
- To serve, spoon the chicken and gnocchi in prepared plate(s) or bowl(s). Garnish with a bit of dried parsley and sprinkles of red pepper flakes, if desired.
- Bon Appétit!
Notes
- STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
- TURMERIC: You can add 1 teaspoon of turmeric to the curry sauce, if desired. While adding turmeric is optional, it definitely has benefits: powerful medicinal properties, natural anti-inflammatory ingredient, increases antioxidant activity in the body, and more.
- BURNING THE CURRY POWDER: When using Jamaican curry powder, it's important to burn the powder first to avoid digestive issues for some people because of it's potency. In addition, the "burning" process releases better flavor + color.
- GLUTEN-FREE OPTION: Ensure that all ingredients are GF-certified including the gnocchi, coconut milk, stock, etc.
- MAKE AHEAD: See FAQ section for details!
- GREENS: To add a bit more flavor to this dish, you can always feel free to add in your favorite greens such as spinach, broccolini, collards, or asparagus.
Nutrition
Calories: 220kcal | Carbohydrates: 9g | Protein: 23g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 60mg | Sodium: 743mg | Potassium: 453mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5274IU | Vitamin C: 64mg | Calcium: 86mg | Iron: 2mg