Creamy Jamaican Chicken Curry with Coconut & Spice
Looking for a dish that packs a punch without the hassle? Creamy Jamaican Chicken Curry with Coconut & Spice is your answer! This one-pot wonder features tender chicken thighs simmered in rich coconut milk and a blend of warm spices, creating a perfect balance of creaminess and heat. Ideal for weeknight dinners or special occasions, this recipe promises to delight your taste buds and leave everyone asking for seconds. Serve it over fluffy rice or alongside soft naan for a complete meal that brings a touch of the tropics to your table.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Stovetop
- Cuisine: Jamaican
Ingredients
Scale
- 3 lbs boneless, skinless chicken thighs
- 2 cups chicken stock
- 1 cup coconut milk
- 1 medium onion, diced
- 2 tablespoons curry powder
- 1 teaspoon smoked paprika
- 2 teaspoons garlic powder
- 1 large carrot, diced
- 1 bell pepper, sliced
- 1 scotch bonnet pepper or 1/2 teaspoon chili flakes
- 2 potatoes, diced
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Marinate the chicken with curry powder, garlic powder, smoked paprika, salt, and pepper. Let it sit for at least 30 minutes.
- In a skillet, sauté diced onions, bell peppers, and carrots in olive oil until softened (5-7 minutes).
- Add marinated chicken and cook until browned (about 5 minutes). Stir in diced potatoes and scotch bonnet pepper/chili flakes.
- Pour in chicken stock and coconut milk; bring to a simmer. Cook for 20 minutes until chicken is tender and sauce thickens.
- Serve hot over rice or with naan bread.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 120mg