Description
A flavorful and comforting dish that combines succulent chicken with a rich blend of Jamaican spices and coconut milk.
Ingredients
Scale
- 2 lbs chicken thighs or drumsticks
- 2 tbsp Jamaican curry powder
- 1 can (400ml) coconut milk
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1–2 bell peppers, chopped
- 1 tsp allspice (pimento)
- 1 Scotch bonnet pepper (or milder alternative)
- 2 sprigs fresh thyme
- 2 tbsp fresh parsley, chopped
- 2 cups vegetable or chicken broth
- Salt and pepper to taste
- 1 tbsp oil for sautéing
Instructions
- Marinate chicken with salt, pepper, and half of the curry powder for at least 30 minutes.
- In a large skillet, heat oil over medium heat and sauté onions, garlic, and ginger until fragrant.
- Add marinated chicken pieces and brown on all sides.
- Sprinkle remaining curry powder and allspice over chicken; mix well.
- Pour in coconut milk and broth, stirring to combine.
- Bring to a gentle simmer, cover, and cook for 30-40 minutes until chicken is tender.
- Stir in bell peppers, thyme, and parsley; adjust seasoning to taste.
- Serve hot over rice or with Jamaican rice and peas.
Notes
For best flavor, marinate the chicken overnight. Adjust the heat level of the dish by varying the amount of Scotch bonnet pepper used.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 100mg
Keywords: Jamaican, curry, chicken, Caribbean, comfort food