Description
Creamy Jamaican Chicken Curry with Coconut & Spice is a vibrant and satisfying dish that brings the flavors of the Caribbean right to your kitchen. This one-pot wonder features tender chicken thighs simmered in a luscious coconut milk sauce, perfectly spiced with a blend of curry and aromatic spices. Ideal for weeknight dinners or special gatherings, this recipe promises a delicious meal that will impress family and friends. With its customizable heat level and versatile serving options, you can create a dish that suits every palate. Enjoy the warm, comforting flavors of this creamy curry while soaking up the tropical vibes!
Ingredients
Scale
- 3 lbs boneless, skinless chicken thighs
- 2 tablespoons curry powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 large carrot, diced
- 1 bell pepper, sliced
- 1 scotch bonnet pepper or 1/2 teaspoon chili flakes (for milder spice)
- 2 cups chicken stock
- 1 cup coconut milk
- 2 potatoes, diced
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Marinate chicken thighs with curry powder, garlic powder, salt, and pepper for at least 30 minutes.
- In a large skillet or Dutch oven, heat olive oil over medium heat and sauté onions, bell peppers, and carrots until softened (5-7 minutes).
- Add marinated chicken to the skillet; brown for about 5 minutes.
- Stir in diced potatoes and scotch bonnet pepper.
- Pour in chicken stock and coconut milk; bring to a gentle simmer.
- Cook for approximately 20 minutes until chicken is tender and sauce thickens.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 365
- Sugar: 4g
- Sodium: 590mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg