Description
A delicious and vibrant dish that combines tender chicken with aromatic spices and a creamy coconut sauce, bringing the flavors of Jamaica to your table.
Ingredients
Scale
- 4 chicken thighs or drumsticks
- 1 can (13.5 oz) coconut milk
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon allspice
- 1 tablespoon fresh thyme
- 1 bell pepper, chopped
- 2 carrots, sliced
- 1 Scotch bonnet pepper, chopped
- Juice of 1 lime
- Salt and pepper to taste
- Oil for cooking
Instructions
- Marinate the chicken with salt, pepper, and 1 tablespoon of curry powder for at least 30 minutes.
- In a heavy skillet, heat oil over medium heat. Add the onions and sauté until caramelized, about 5-7 minutes.
- Incorporate minced garlic and grated ginger; cook for an additional minute.
- Add remaining curry powder, allspice, and thyme to let them bloom in the oil.
- Increase heat to medium-high and add the marinated chicken, browning on all sides.
- Pour in the coconut milk, ensuring the chicken is coated. Bring to a gentle boil, then reduce heat to simmer and cover. Cook for 30-40 minutes until chicken is tender.
- During the last 10 minutes, add chopped bell pepper and carrots.
- Just before serving, squeeze fresh lime juice over the dish.
Notes
For deeper flavors, prepare the dish a day in advance and let it sit overnight. Adjust the heat level by using more or fewer Scotch bonnet peppers.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: curry chicken, Jamaican cuisine, comfort food, family recipe, easy dinner