Creamy Jamaican Chicken Curry with Coconut & Spice
Creamy Jamaican Chicken Curry with Coconut & Spice is a delightful fusion of tropical flavors and comforting richness that will elevate your dinner experience. This one-pot dish features tender chicken thighs simmered in creamy coconut milk, infused with aromatic spices and vibrant vegetables. Perfect for a weeknight meal or entertaining guests, this curry is both easy to prepare and packed with bold flavors that transport you to the Caribbean. Customize the spice level to your liking and serve it over rice, naan, or roasted veggies for a satisfying meal.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Stovetop
- Cuisine: Caribbean
Ingredients
Scale
- 3 lbs boneless, skinless chicken thighs
- 2 cups chicken stock
- 1 cup coconut milk
- 2 tablespoons curry powder
- 1 teaspoon smoked paprika
- 2 teaspoons garlic powder
- 1 medium onion, diced
- 1 large carrot, diced
- 1 bell pepper, sliced
- 2 potatoes, diced
- 1 scotch bonnet pepper (or chili flakes)
- Salt and pepper to taste
Instructions
- Marinate the chopped chicken thighs with curry powder, garlic powder, smoked paprika, 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 the marinated chicken and cook until browned on all sides (approximately 5 minutes). Stir in the diced potatoes and scotch bonnet pepper.
- Pour in chicken stock and coconut milk; bring to a simmer. Reduce heat and cook for about 20 minutes until the chicken is tender and the sauce thickens slightly.
- Serve hot over rice or naan.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg