Ingredients
Scale
- 2 lbs chicken thighs, bone-in and skinless
- 2 tablespoons Jamaican curry powder
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 thumb-sized piece of ginger, minced
- 2 large carrots, sliced
- 2 potatoes, peeled and cubed
- 1 Scotch bonnet pepper, seeded (optional)
- 2 tablespoons vegetable oil
- 1 can coconut milk
- Salt and pepper to taste
- Fresh thyme sprigs
Instructions
- Heat oil in a large pot over medium heat. Add curry powder and sauté until fragrant.
- Add chopped onions, garlic, and ginger; cook until softened.
- Season chicken with salt and pepper, then add to the pot. Brown on all sides.
- Stir in sliced carrots, potatoes, Scotch bonnet pepper, and thyme.
- Pour in coconut milk and simmer on low heat for 45 minutes or until chicken is cooked through and vegetables are tender.
- Adjust seasoning, remove thyme sprigs, and serve hot with rice or sides.
Notes
- For extra heat, include more Scotch bonnet peppers.
- Use bone-in chicken for richer flavor.
- This dish benefits from marinating the chicken in curry powder overnight.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Simmering, Sautéing
- Cuisine: Caribbean
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 125mg