Ingredients
Scale
- 2 lbs chicken thighs, bone-in or boneless
- 2 tbsp Jamaican curry powder
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 thumb-sized ginger, grated
- 2 medium potatoes, peeled and diced
- 1 red bell pepper, sliced
- 2 sprigs fresh thyme
- 2 tbsp vegetable oil
- 1 cup coconut milk
- Salt and pepper to taste
Instructions
- Heat oil in a large pot over medium heat. Add curry powder and cook for 1 minute until fragrant.
- Add chopped onions, garlic, and ginger; sauté until onions are translucent.
- Add chicken pieces, season with salt and pepper, and brown on all sides.
- Stir in diced potatoes, red bell pepper, and thyme sprigs. Cook for 5 minutes.
- Pour in coconut milk, cover, and simmer on low heat for 30-40 minutes until chicken is tender and sauce thickens.
- Remove thyme sprigs, adjust seasoning, and serve hot with rice or side vegetables.
Notes
- For extra heat, add chopped scotch bonnet peppers.
- You can substitute chicken with other proteins like tofu for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Method: Stove-top simmering
- Cuisine: Caribbean
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 450 Kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg