Creamy Jamaican Chicken Curry with Coconut & Spice
Creamy Jamaican Chicken Curry with Coconut & Spice is a delightful one-pot dish that brings the vibrant flavors of the Caribbean right to your kitchen. This recipe features tender chicken thighs simmered in creamy coconut milk and an aromatic blend of spices, creating a rich sauce that’s both comforting and satisfying. The simplicity of preparation makes it perfect for busy weeknights or special gatherings, ensuring you impress your guests with minimal effort. Enjoy it served over fluffy rice or alongside warm naan, and let every bite transport you to a tropical paradise!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Frying
- Cuisine: Caribbean
Ingredients
Scale
- 3 lbs boneless, skinless chicken thighs
- 1 medium onion, diced
- 1 large carrot, diced
- 1 bell pepper, sliced
- 2 cups chicken stock
- 1 cup coconut milk
- 2 tablespoons curry powder
- 1 teaspoon smoked paprika
- 2 teaspoons garlic powder
- 1 scotch bonnet pepper or 1/2 teaspoon chili flakes (for milder spice)
- 2 potatoes, diced
- 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.
- Heat olive oil in a large skillet over medium heat. Sauté diced onions, bell peppers, and carrots until softened (about 5-7 minutes).
- Add marinated chicken to the skillet and cook until browned on all sides (about 5 minutes). Stir in diced potatoes and scotch bonnet pepper (or chili flakes).
- Pour in chicken stock and coconut milk; bring to a gentle simmer. Cover and cook for about 20 minutes until the chicken is tender.
- Serve hot over rice or with naan.
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 425
- Sugar: 4g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg