A flavorful and aromatic Jamaican Curry Chicken recipe that combines tender chicken thighs with a blend of spices and coconut milk for a delicious meal.
Author:Nicole Grace
Prep Time:30 minutes
Cook Time:40 minutes
Total Time:1 hour 10 minutes
Yield:4-6 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:Jamaican
Diet:Gluten Free
Ingredients
Scale
2 pounds chicken thighs, bone-in, skinless, cut into pieces
2 tablespoons Jamaican curry powder
1 teaspoon allspice
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon vegetable oil
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 bell pepper, chopped (any color)
2 medium carrots, sliced
1 can (14 ounces) coconut milk
1 cup chicken broth
2 green onions, sliced
1 lime, juiced
Instructions
In a large bowl, combine chicken pieces with curry powder, allspice, salt, and black pepper. Mix well to coat the chicken evenly. Let it marinate for at least 30 minutes, or up to overnight in the refrigerator for deeper flavor.
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the marinated chicken pieces and brown on all sides for about 5-7 minutes. Remove the chicken and set aside.
Add the bell pepper and carrots to the pot, cooking for another 3 minutes.
Return the browned chicken to the pot, then pour in the coconut milk and chicken broth. Stir to combine all ingredients.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 30-40 minutes, or until the chicken is cooked through and tender.
Stir in lime juice and sliced green onions just before serving. Adjust seasoning if needed.
Serve hot over rice or with flatbread to soak up the delicious sauce.
Notes
For added heat, include 1-2 chopped Scotch bonnet peppers during cooking.
Substitute chicken with firm tofu for a vegetarian version, adjusting cooking times as necessary.