Vegan Jamaican Curried Chicken
Recipe type: Entree
Cuisine: Jamaican
Serves: 3-4 servings
  • Spice Mix:
  • ¼ cup Jamaican curry powder
  • 1 tsp. garlic powder
  • 1 tsp. kosher salt (or to taste)
  • ½ tsp. black pepper
  • A pinch of allspice
  • 4 oz. Butler Soy Curls (or other chicken substitute)
  • 2 Tbs. oil
  • 2 tsp. Jamaican curry powder
  • 1 medium onion, diced
  • 1 4 oz. can diced green chiles or a fresh diced chile
  • 1 tsp. dried thyme
  • 2 russet potatoes, cut into chunks
  • 4 cups vegetable broth
  • Salt and pepper to taste
  • Parsley for garnish
  1. Combine all the spice mix ingredients and set aside.
  2. If you are using soy curls, reconstitute the soy curls by putting them in a bowl and covering them with hot water. Let stand until softened and then drain. Lightly press out any excess water.
  3. Heat a deep saucepan over medium heat and add the oil. Add the soy curls (or other chicken substitute) to the pan and toss with curry powder. Cook the soy curls until lightly browned. Alternately, you can air fry the soy curls. Set aside. Don’t eat them 😊
  4. Add the onions to the pan and cook until they are translucent, about 3 minutes. Add the spice mix to the pan and stir it with the onions. Let it cook until fragrant. Then add the chiles, potatoes and thyme to the pan. Add the soy curls back to the pan and toss to coat everything with the spices.
  5. Add the broth to the pan, making sure to scrape up any browned bits from the bottom of the pan. How much broth you add will depend on how much sauce you want. If you are using soy curls, they suck up liquid significantly so you might want to have extra broth on hand in case you need more.
  6. Cover the pan, bring to a boil and then reduce the heat to medium-low and simmer until the potatoes are fork-tender and the sauce has thickened, about 15 minutes. If you need more sauce, add broth and allow to thicken (leave the cover off it you want it to thicken faster). Add salt and pepper to taste. Garnish with parsley.
  7. Serve with my Jamaican rice and peas and veggies.
Recipe by The "V" Word at