Ingredients
Scale
- 3 lbs boneless, skinless chicken thighs
- 2 tablespoons curry powder
- 1 cup coconut milk
- 2 cups chicken stock
- 1 medium onion, diced
- 1 large carrot, diced
- 1 bell pepper, sliced
- 2 potatoes, diced
- Scotch bonnet pepper or chili flakes (to taste)
Instructions
- In a mixing bowl, marinate the chopped chicken thighs with curry powder, garlic powder, smoked paprika, salt, and pepper. Let it sit for at least 30 minutes.
- Heat olive oil in a skillet over medium heat. Sauté diced onions, bell peppers, and carrots until softened (about 5–7 minutes).
- Add the marinated chicken to the skillet and brown for about 5 minutes. Stir in the diced potatoes and scotch bonnet pepper or chili flakes if desired.
- Pour in chicken stock and coconut milk; mix well. Reduce heat and simmer for about 20 minutes until chicken is tender and sauce thickens slightly.
- Serve hot over rice or with naan.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 120mg