Creamy Jamaican Chicken Curry with Coconut & Spice
Experience bold flavors in this Creamy Jamaican Chicken Curry with Coconut & Spice. Perfect for cozy dinners—try it today!
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: Approximately 6 servings 1x
- Category: Main
- Method: One-pot cooking
- Cuisine: Jamaican
Ingredients
Scale
- 3 lbs boneless, skinless chicken thighs
- 2 tablespoons curry powder
- 1 teaspoon smoked paprika
- 2 cups chicken stock
- 1 cup coconut milk
- 1 medium onion
- 1 bell pepper
- 1 large carrot
- 2 potatoes
- 2 teaspoons garlic powder
- 1 scotch bonnet pepper or 1/2 teaspoon chili flakes
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Marinate the chopped chicken thighs with curry powder, smoked paprika, garlic powder, salt, and pepper for at least 30 minutes.
- In a large skillet or Dutch oven, heat olive oil over medium heat. Sauté diced onions, bell peppers, carrots until softened.
- Add marinated chicken thighs and brown for about 5 minutes. Stir in diced potatoes and scotch bonnet pepper (or chili flakes).
- Pour in chicken stock and coconut milk, mixing well. Bring to a simmer and cook for about 20 minutes until chicken is tender.
- Serve hot over rice or with naan.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 4g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 150mg