Description
A flavorful Jamaican Curry Chicken that combines bold spices and chicken for a comforting meal.
Ingredients
Scale
- 2 lbs bone-in, skinless chicken thighs
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp paprika
- 1 tbsp Jamaican curry powder
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, smashed
- 1 tbsp grated ginger
- 2 tbsp curry powder
- 1 tsp allspice
- 1 cup chicken stock
- 1 cup coconut milk
- 1–2 diced potatoes or 1 cup sliced carrots (optional)
- 1/4 cup coconut cream (optional)
Instructions
- Season the chicken thighs with salt, pepper, paprika, and Jamaican curry powder; marinate for 30 minutes if possible.
- Heat vegetable oil in a Dutch oven over medium-high heat and brown the chicken in batches, about 3–4 minutes per side, then remove.
- Reduce heat to medium, add onion, garlic, and ginger; sauté until translucent (3–4 minutes).
- Stir in curry powder and allspice and toast for 30–45 seconds.
- Return the chicken, add chicken stock and coconut milk, bring to a simmer.
- Cover and cook on low for 25–30 minutes until chicken reaches 165°F internal temperature.
- Optional: Add potatoes or carrots halfway through cooking and adjust salt to taste.
- For a creamier finish, stir in coconut cream and simmer for 2–3 minutes before serving.
Notes
Browning the chicken and blooming the spices is crucial for depth of flavor. Use a heavy-bottomed Dutch oven or skillet for even heat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 90mg