Description
A vibrant and flavorful Jamaican curry chicken recipe with tender pieces of chicken, rich spices, and creamy coconut milk.
Ingredients
- 2 pounds bone-in chicken pieces (thighs and drumsticks)
- 3 tablespoons Jamaican curry powder
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 red bell pepper, sliced
- 2 scallions, chopped
- 1 large tomato, diced
- 1 can (13 ounces) coconut milk
- 1 Scotch bonnet pepper (optional)
Instructions
- Marinate the chicken with salt and Jamaican curry powder for at least 30 minutes.
- In a large pot, heat some oil and sauté the diced onions until translucent.
- Add minced garlic and grated ginger, stirring until fragrant.
- Brown the marinated chicken pieces in the pot for about 7 minutes.
- Stir in the coconut milk and bring the mixture to a simmer.
- Cook for 25-30 minutes until the chicken is tender and the sauce thickens. Adjust seasoning if necessary, and remove the Scotch bonnet pepper before serving.
Notes
Allow the dish to rest for a few minutes before serving to let the flavors settle. Pair with fluffy white rice or quinoa for a complete meal.
