Jamaican Curry Chicken

This easy one-pot meal is bursting with flavor. Homemade curry powder, aromatic garlic and onion, and luscious coconut milk take this hearty recipe over the top. I guarantee this is one curry stew you'll want to make over and over again.

Course Main

Cuisine Jamaican

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 276kcal

Author Imma

Ingredients

2-2½ pound (1-1¼kg) boneless, skinless chicken thighs, chopped into bite-sized pieces
1 teaspoon (2.3g) white pepper, optional
2 tablespoons olive or canola oil
1½-2 tablespoons (6.3g) curry powder
1 medium onion, diced
2 teaspoons garlic, minced
2 teaspoons fresh thyme, minced
½ teaspoon paprika
½ cup (236ml) coconut milk
1 teaspoon tomato paste
2 cups (473ml) chicken broth, or more (can replace with water)
1 pound (454g) potatoes, peeled and cut in medium pieces
12 ounces (340g) carrots and green pepper, sliced
2-3 tablespoon parsley, chopped
Salt to taste

Instructions

Season the chicken with salt and pepper and set aside.
In a large, deep pan, heat oil over medium heat until hot, and then add the chicken. Sauté for about 3-5 minutes or until slightly brown.
Add curry powder and onions, followed by minced garlic, thyme, and paprika. Stir for about five minutes, allowing the flavors to blossom.
In the same pan, pour in the coconut milk and tomato paste. Continue cooking for two more minutes, then add 2-3 cups of chicken broth or water. Season with salt and pepper to taste and cook for about 15 minutes.
Next, add the potatoes and carrots. Cook until potatoes are tender, seven minutes or so.
Add the sliced bell pepper and cook for another two minutes.
Finally, add the chopped parsley.
Adjust the sauce thickness with broth or water and the salt to your preference. Serve and enjoy!

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