Description
A colorful and flavorful dish featuring chicken marinated in earthy spices, simmered with coconut milk and vibrant vegetables, perfect for family gatherings.
Ingredients
Scale
- Chicken thighs or breasts (bone-in, skin-on preferred)
- 2 tablespoons curry powder
- 1 Scotch bonnet pepper (adjust to taste)
- 1 sweet onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons fresh thyme or 1 tablespoon dried thyme
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup chicken broth
- 1 cup coconut milk
- Salt to taste
- Oil for sautéing
Instructions
- Marinate chicken with curry powder, garlic, ginger, and a sprinkle of salt for at least 30 minutes.
- In a large skillet, heat oil over medium heat and sauté sliced onions until translucent. Add bell peppers and stir until aromatic.
- Add marinated chicken to the skillet and sear until golden on all sides, about 5-7 minutes.
- Pour in the chicken broth and coconut milk, stirring to combine, then add thyme and Scotch bonnet pepper. Bring to a gentle simmer, cover, and reduce the heat to low.
- Cook for 30-40 minutes until chicken is tender and sauce thickens. Taste and adjust seasoning as needed.
- Serve with rice or rice and peas and garnish with fresh herbs.
Notes
For a vegetarian version, substitute chicken with tofu or tempeh. Adjust the heat of the dish by controlling the amount of Scotch bonnet pepper used.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: curry chicken, Jamaican cuisine, comfort food, family recipe, spicy chicken