Description
Indulge in the vibrant flavors of Jamaican Curry Chicken, a one-pot wonder that combines tender chicken thighs with aromatic spices and rich coconut milk. This colorful dish bursts with the freshness of bell peppers and herbs, making it ideal for gatherings or cozy family dinners. Serve it over fluffy rice or warm naan for an unforgettable taste of the Caribbean.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 2 tbsp curry powder
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp fresh ginger, grated
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup mixed bell peppers, sliced (red, yellow, green)
- Salt and pepper to taste
- 2 tbsp vegetable oil
Instructions
- Marinate chicken thighs in a bowl with curry powder, salt, pepper, garlic, and ginger for at least 30 minutes.
- Heat vegetable oil in a large skillet over medium-high heat. Sauté chopped onion until translucent (about 5 minutes).
- Add marinated chicken to the skillet and cook until browned on all sides (about 6 minutes).
- Stir in sliced bell peppers and cook for an additional minute.
- Pour in coconut milk and bring to a gentle simmer. Cook for 15 minutes until the sauce thickens slightly.
- Taste and adjust seasoning as needed before serving over rice or naan.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Skillet
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 4g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg