Creamy Coconut Chicken Curry with Jamaican Flair
Creamy Coconut Chicken Curry with Jamaican Flair is a vibrant, flavorful dish that captures the essence of Caribbean cuisine. Rich coconut milk combines with aromatic spices to create a creamy sauce that envelops tender chicken thighs and fresh vegetables. This one-pot wonder is perfect for busy weeknights or special occasions, offering both comfort and an exotic twist to your dinner table. Serve it over fluffy rice or warm naan to soak up every last drop of the delicious sauce, making it a satisfying meal for family and friends.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: Approximately 6 servings 1x
- Category: Main
- Method: One-pot
- Cuisine: Caribbean
Ingredients
Scale
- 3 lbs boneless, skinless chicken thighs
- 2 tablespoons curry powder
- 1 teaspoon smoked paprika
- 2 cups chicken stock
- 1 cup coconut milk
- 1 medium onion, diced
- 1 large carrot, diced
- 1 bell pepper, sliced
- 2 potatoes, diced
- Scotch bonnet pepper or chili flakes (to taste)
- 2 tablespoons olive oil
Instructions
- Marinate chicken: In a bowl, mix chicken thighs with curry powder, smoked paprika, garlic powder, salt, and pepper. Let it marinate for at least 30 minutes.
- Sauté vegetables: Heat olive oil in a skillet over medium heat. Add diced onions, bell peppers, and carrots; sauté until softened (about 5-7 minutes).
- Cook chicken: Add marinated chicken to the skillet and brown for about 5 minutes. Stir in diced potatoes along with scotch bonnet pepper or chili flakes.
- Simmer sauce: Pour in chicken stock and coconut milk; bring to a gentle simmer. Cover and cook for about 20 minutes until the chicken is tender and the sauce thickens.
- Serve hot: Enjoy your creamy coconut chicken curry over rice or with warm naan.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 4g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 140mg