Description
A flavorful Jamaican Curry Chicken recipe that is easy to prepare and perfect for any occasion.
Ingredients
Scale
- 2 pounds chicken thighs, skinless and boneless, cut into bite-sized pieces
- 2 tablespoons Jamaican curry powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 bell pepper, chopped (any color)
- 2 medium carrots, sliced
- 1 can (14 ounces) coconut milk
- 1 cup chicken broth
- 2 green onions, sliced (for garnish)
- Fresh cilantro (for garnish, optional)
Instructions
- In a large bowl, combine the chicken pieces, curry powder, salt, and black pepper. Mix well to coat the chicken evenly. Let it marinate for at least 30 minutes for better flavor.
- Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the marinated chicken and cook until browned on all sides, about 5-7 minutes.
- Add the chopped onion, garlic, ginger, bell pepper, and carrots to the skillet. Sauté for another 5 minutes until the vegetables start to soften.
- Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a simmer.
- Reduce the heat to low, cover, and let it cook for 30-40 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.
- Taste and adjust seasoning if necessary. Serve hot, garnished with sliced green onions and fresh cilantro if desired.
Notes
- For a spicier version, add 1-2 chopped Scotch bonnet peppers during cooking.
- You can also substitute chicken with firm tofu for a vegetarian option.
- Serve with rice or flatbread to soak up the delicious sauce.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg