Description
A flavorful and aromatic dish that captures the essence of Jamaican cuisine, combining tender chicken with vibrant spices and coconut milk.
Ingredients
- 1 lb chicken (cut into pieces)
- 2-3 hot peppers (e.g., Scotch bonnet)
- 2 cups chicken stock
- 4 cloves garlic (minced)
- 1 can coconut milk
- 2 tablespoons curry powder
- 1 onion (chopped)
- 1 tablespoon ginger (grated)
- Salt (to taste)
- Black pepper (to taste)
- Oil (for cooking)
Instructions
- In a large pot, heat oil over medium heat. Add chopped onion, garlic, and ginger, and sauté until fragrant.
- Stir in the curry powder and cook for 1-2 minutes.
- Add the chicken pieces, hot peppers, salt, and black pepper. Sauté until the chicken is browned on all sides.
- Pour in chicken stock and coconut milk, and bring to a boil.
- Reduce heat and let simmer for 30-40 minutes, or until the chicken is tender and cooked through.
- Serve hot with rice or your choice of side.
Notes
For added texture and nutrition, consider including seasonal vegetables such as bell peppers or carrots in the dish.
