Description
A vibrant dish of tender chicken, bold spices, and coconut milk that brings the authentic taste of Jamaica to your table.
Ingredients
Scale
- Chicken, cut into pieces
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1–2 hot peppers, sliced (adjust for spice preference)
- 2 tablespoons curry powder
- 2 cups chicken stock
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh thyme (for garnish)
Instructions
- In a large pot, heat some oil over medium heat.
- Add the chopped onions and minced garlic, sauté until fragrant.
- Stir in curry powder and hot peppers, cooking for a couple of minutes to release the spices’ oils.
- Add your pieces of chicken, stirring well to ensure they are coated in the spice mixture.
- Pour in the chicken stock along with the coconut milk, bringing everything to a boil.
- Lower the heat and let it simmer until the chicken is cooked through—about 30 minutes.
- Season with salt and pepper, and stir in fresh thyme toward the end.
- Serve hot over rice or with warm flatbread.
Notes
For a vegetarian version, swap chicken for chickpeas or firm tofu. Marinate chicken in curry powder and salt for deeper flavor. Serve with rice, flatbreads, or salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg
Keywords: Jamaican curry chicken, Caribbean recipe, comfort food