Description
A warm and savory Jamaican dish filled with rich flavors and spices, perfect for cozy fall nights.
Ingredients
- 2 pounds chicken thighs, cut into pieces
- 2 tablespoons Jamaican curry powder
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2-3 scotch bonnet peppers, adjusted to taste
- 2-3 carrots, sliced
- 1 bell pepper, chopped
- 1 can coconut milk
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Fresh thyme (optional)
Instructions
- Marinate the chicken in a large bowl with Jamaican curry powder, salt, and pepper for at least one hour, preferably overnight.
- Heat the vegetable oil in a large pot or Dutch oven over medium heat.
- Sauté the chopped onion, garlic, and ginger until softened and fragrant, about 5 minutes.
- Cook the marinated chicken in the pot, browning it on all sides.
- Add the sliced carrots, chopped bell pepper, and scotch bonnet peppers for a kick.
- Pour in the coconut milk and mix well; let it come to a gentle simmer.
- Simmer for about 30-40 minutes, or until the chicken is tender and fully cooked.
- Taste and adjust seasoning if necessary. Add fresh thyme for an aromatic touch if desired.
Notes
Serve with fluffy rice or warm roti to soak up the delicious gravy. Leftover curry can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.
- Prep Time: 60 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Jamaican