Creamy Jamaican Chicken Curry with Coconut & Spice
Indulge in the tropical flavors of the Caribbean with this Creamy Jamaican Chicken Curry with Coconut & Spice. This one-pot dish is designed for those who want to impress with minimal effort. Tender chicken thighs simmer in a luscious coconut milk sauce infused with aromatic spices, creating a comforting meal that’s perfect for any occasion. Whether it’s a weeknight dinner or a gathering with friends, this curry is sure to satisfy. Plus, it’s versatile enough to accommodate various tastes—simply adjust the spice level to suit your family’s preferences. Serve it over fluffy rice or warm naan for a complete experience that transports you straight to Jamaica!
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Sautéing
- Cuisine: Caribbean
Ingredients
Scale
- 3 lbs boneless, skinless chicken thighs
- 2 cups chicken stock
- 1 cup coconut milk
- 2 tablespoons curry powder
- 1 medium onion, diced
- 1 large carrot, diced
- 2 potatoes, diced
- Scotch bonnet pepper (or chili flakes)
- 1 teaspoon smoked paprika
- 2 teaspoons garlic powder
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Marinate chicken thighs in a bowl with curry powder, garlic powder, smoked paprika, salt, and pepper. Let sit for at least 30 minutes.
- Heat olive oil in a large skillet or Dutch oven over medium heat. Sauté onion, carrot, bell pepper, and scotch bonnet until softened.
- Add marinated chicken and brown for about 5 minutes. Stir in diced potatoes.
- Pour in chicken stock and coconut milk; bring to a gentle simmer. Cover and cook for about 20 minutes until chicken is tender and sauce thickens.
- Serve hot over rice or alongside naan.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 6g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 100mg