Description
A delightful and spicy Jamaican dish featuring tender chicken simmered in a rich, aromatic curry sauce with coconut milk.
Ingredients
Scale
- 4 chicken thighs (boneless, skinless)
- 2 tablespoons Jamaican curry powder
- 1 can (13.5 oz) coconut milk
- 2 cloves garlic, minced
- 1 inch fresh ginger, minced
- 2 scallions, chopped
- 1 onion, diced
- 1 bell pepper, sliced
- 1 scotch bonnet pepper (or to taste)
- 2 sprigs of fresh thyme
- Juice of 1 lime
- Salt and pepper to taste
- Oil for cooking
Instructions
- Prepare the Ingredients: Chop the garlic, ginger, and scallions. Cut the chicken into bite-sized pieces and set aside.
- Sauté the Aromatics: In a large skillet over medium heat, add a splash of oil. Sauté the garlic and ginger until fragrant.
- Add the Chicken: Add the chicken pieces to the skillet and brown them for about 5 minutes, stirring occasionally.
- Incorporate the Vegetables: Toss in the onions and bell peppers and cook until they soften.
- Stir in the Curry Powder: Sprinkle the curry powder over the chicken and vegetables, stirring to coat.
- Pour in the Coconut Milk: Slowly add the coconut milk, stirring to combine, and bring to a gentle simmer.
- Simmer: Cover and let it simmer for 25-30 minutes.
- Finish with Seasoning: Stir in fresh thyme and lime juice. Adjust seasoning to taste before serving.
- Serve and Enjoy: Serve with rice and peas, naan, or your favorite side dish.
Notes
For a milder flavor, adjust the amount of scotch bonnet pepper. The dish can be prepared a day in advance to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg
Keywords: curry, Jamaican, chicken, spicy, coconut milk