Description
A flavorful, comforting dish that brings the vibrant tastes of the Caribbean right to your kitchen with tender chicken, creamy coconut sauce, and aromatic spices.
Ingredients
Scale
- 2 lbs chicken thighs, cut into pieces
- 2 tablespoons curry powder
- 1 onion, chopped
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 bell pepper, chopped
- 1 can coconut milk
- 2 cups chicken broth
- 2–3 carrots, sliced
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 2–3 green onions, chopped (for garnish)
Instructions
- Heat the vegetable oil in a large pot or Dutch oven over medium heat.
- Add the onions and sauté until translucent, about 5 minutes.
- Stir in the garlic and ginger, cooking until fragrant, about 1-2 minutes. Sprinkle in the curry powder and mix well.
- Add the chicken pieces to the pot, browning them on all sides for about 5-7 minutes.
- Pour in the coconut milk and chicken broth, then bring the mixture to a simmer.
- Add the chopped bell pepper and sliced carrots to the pot. Cover and let it cook for about 30 minutes, or until the chicken is cooked through.
- Season with salt and pepper to taste. Serve hot, garnished with chopped green onions.
Notes
For a spicier kick, add chopped scotch bonnet peppers while cooking. You can substitute chicken thighs with chicken breasts for a leaner option, but thighs tend to stay more tender.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Cooking
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg