Ingredients
Scale
- 2 lbs chicken thighs or drumsticks, bone-in and skinless
- 2 tablespoons Jamaican curry powder
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 thumb-sized piece of ginger, grated
- 2 large carrots, sliced
- 1 bell pepper, chopped
- 2 tablespoons vegetable oil
- 1 can (14 oz) coconut milk
- 1 teaspoon thyme
- 1 scotch bonnet pepper, seeded and chopped (optional for heat)
- Salt and pepper to taste
Instructions
- Heat oil in a large pot over medium heat. Add curry powder and toast for 1 minute until fragrant.
- Add chopped onions, garlic, and ginger; sauté until onions are translucent.
- Add chicken pieces and brown on all sides for about 5 minutes.
- Stir in carrots, bell pepper, thyme, salt, and pepper. Cook for another 3 minutes.
- Pour in coconut milk and bring to a simmer. Cover and cook for 30-35 minutes until chicken is tender and sauce has thickened.
- Adjust seasoning and add scotch bonnet pepper if desired for extra heat. Serve hot over rice.
Notes
- Use fresh Jamaican curry powder for authentic flavor.
- Scotch bonnet pepper adds traditional heat; adjust to taste.
- Serve with white rice or fried plantains for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Method: Stovetop
- Cuisine: Jamaican, Caribbean
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 plate
- Calories: 450 Kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg