Ingredients
Scale
- 2 lbs chicken thighs, bone-in or boneless
- 2 tablespoons Jamaican curry powder
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 thumb-sized ginger, grated
- 2 medium potatoes, peeled and diced
- 1 scotch bonnet pepper, sliced (optional for heat)
- 2 tablespoons vegetable oil
- 1 can coconut milk (13.5 oz)
- Salt and pepper to taste
- Fresh thyme sprigs
Instructions
- Heat oil in a large pot over medium heat. Add sliced onions and cook until translucent.
- Add minced garlic, grated ginger, and curry powder; cook for 2 minutes until fragrant.
- Add chicken pieces to the pot, seasoning with salt and pepper, and brown on all sides.
- Stir in diced potatoes and scotch bonnet pepper; cook for another 5 minutes.
- Pour in coconut milk and add fresh thyme; reduce heat, cover, and simmer for 30-40 minutes until chicken is tender and sauce thickens.
- Serve hot with rice or traditional sides.
Notes
- Adjust the scotch bonnet pepper based on heat preference.
- Using bone-in chicken enhances flavor but boneless works too for convenience.
- Authentic Jamaican curry includes curry powder blend; feel free to add other spices like turmeric or cumin.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Stovetop
- Cuisine: Caribbean
- Diet: Dairy-Free
Nutrition
- Serving Size: 1 plate (approx 350g)
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg