Creamy Jamaican Chicken Curry with Coconut & Spice
Discover big flavors in this Creamy Jamaican Chicken Curry with Coconut & Spice! A one-pot wonder that’s cozy and satisfying—try it tonight!
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: Approximately 6 servings 1x
- Category: Main
- Method: One-Pot
- Cuisine: Caribbean
Ingredients
Scale
- 3 lbs boneless, skinless chicken thighs
- 2 cups chicken stock
- 1 cup coconut milk
- 1 medium onion
- 1 large carrot
- 1 bell pepper
- 2 potatoes
- 1 tablespoon browning sauce (optional)
- 2 tablespoons curry powder
- 1 teaspoon smoked paprika
- 2 teaspoons garlic powder
- Salt and pepper to taste
- 1 scotch bonnet pepper or 1/2 teaspoon chili flakes
- 2 tablespoons olive oil
- 1 teaspoon thyme
Instructions
- Marinate chopped chicken thighs with browning sauce (optional), 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, carrots, and bell peppers until softened (about 5-7 minutes).
- Add marinated chicken to the skillet and brown for about 5 minutes. Stir in diced potatoes and scotch bonnet pepper or chili flakes.
- Pour in chicken stock and coconut milk; stir well. Bring to a gentle simmer and cook for about 20 minutes until chicken is tender and sauce thickens slightly.
- Serve hot with rice or naan to soak up the delicious sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 365
- Sugar: 3g
- Sodium: 530mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 95mg