Creamy Jamaican Chicken Curry with Coconut & Spice
Creamy Jamaican Chicken Curry with Coconut & Spice is a delightful dish that brings the vibrant flavors of the Caribbean to your dinner table. This one-pot recipe features tender chicken thighs simmered in a rich coconut milk sauce infused with aromatic spices, making it the perfect meal for cozy nights or festive gatherings. Enjoy the warmth and comfort this dish provides while impressing family and friends with its bold taste and easy preparation. Serve it over fluffy rice, alongside warm naan, or use it as a filling for wraps.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Sautéing/Simmering
- Cuisine: Caribbean
Ingredients
Scale
- 3 lbs boneless, skinless chicken thighs
- 2 tablespoons curry powder
- 1 cup coconut milk
- 2 cups chicken stock
- 1 medium onion, diced
- 1 bell pepper, sliced
- 2 potatoes, diced
- 1 scotch bonnet pepper or chili flakes (to taste)
- 1 tablespoon olive oil
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Marinate chicken thighs with curry powder, garlic powder, smoked paprika, salt, and pepper for at least 30 minutes.
- In a large skillet or Dutch oven, heat olive oil and sauté diced onion, carrot, and bell pepper until softened (about 5-7 minutes).
- Add marinated chicken and cook until browned (approximately 5 minutes). Stir in diced potatoes and scotch bonnet pepper (or chili flakes).
- Pour in chicken stock and coconut milk; bring to a gentle simmer. Cook for about 20 minutes until chicken is tender and sauce thickens.
- Serve hot over rice or naan.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg