Description
A delightful and aromatic Jamaican curry chicken recipe bursting with flavors of coconut milk and spices, perfect for family gatherings.
Ingredients
Scale
- 2 lbs chicken, cut into pieces
- 2 tablespoons curry powder
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 bell pepper, chopped
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 teaspoon allspice
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons vegetable oil
Instructions
- Heat vegetable oil in a large pot over medium heat until shimmering.
- Add chopped onion, garlic, and ginger, sautéing until softened and aromatic, about 3 to 5 minutes.
- Stir in curry powder and allspice, letting them bloom for about a minute.
- Introduce chicken pieces to the pot, browning them on all sides for about 5 to 7 minutes.
- Pour in coconut milk and chicken broth, stirring to combine.
- Add chopped bell pepper and thyme, bringing a touch of earthiness to the dish.
- Simmer gently, cover, and cook for about 30 minutes, or until chicken is cooked and tender.
- Taste and season with salt and pepper as needed.
- Serve over rice or with warm bread.
Notes
This dish tastes even better when made a day in advance. Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg