Ingredients
For the Chicken
1 1/2 lbs (680g) chicken thighs or breasts, cut into chunks
2 tablespoons vegetable oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 small onion, diced
1 tablespoon Jamaican curry powder
1/2 teaspoon thyme
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Curry Sauce
1 can (14 oz) coconut milk
1 cup chicken broth
1 medium potato, peeled and diced
1 carrot, sliced
1/2 red bell pepper, sliced
1 Scotch bonnet pepper (optional for heat)
1 tablespoon lime juice
For Garnish
2 tablespoons fresh cilantro or parsley, chopped
Cooked white rice for serving
Directions
Season the Chicken: In a bowl, toss chicken pieces with curry powder, thyme, paprika, salt, and black pepper until evenly coated.
Sauté the Aromatics: Heat vegetable oil in a large skillet or pot over medium heat. Add onion and cook for 2–3 minutes until softened. Stir in garlic and ginger and cook for another 30 seconds until fragrant.
Brown the Chicken: Add the seasoned chicken to the skillet and cook for 4–5 minutes, stirring occasionally, until lightly browned.
Build the Curry: Pour in coconut milk and chicken broth. Add diced potatoes, carrots, red bell pepper, and Scotch bonnet pepper if using. Stir well.
Simmer: Bring the mixture to a gentle simmer. Cover and cook for 18–22 minutes until the chicken is tender and the vegetables are cooked through.
Finish the Dish: Stir in lime juice and adjust seasoning if needed.
Serve: Garnish with fresh cilantro or parsley and serve hot over steamed white rice.
Nutritional Information (Per Serving – Approximate)
Calories: 520
Protein: 36g
Carbohydrates: 26g
Fat: 31g
Fiber: 4g
Sugar: 5g
