Description
This Creamy Coconut Chicken Curry with Jamaican Flair is a flavorful, rich dish featuring tender chicken thighs simmered in a spiced coconut milk sauce. Infused with aromatic curry powder, smoky paprika, and a touch of heat from scotch bonnet pepper, it brings a Caribbean twist to a classic curry, perfect for a comforting family meal.
Ingredients
Scale
Chicken & Marinade
- 3 lbs boneless, skinless chicken thighs
- 1 tablespoon browning sauce (optional)
- 2 tablespoons curry powder
- 2 teaspoons garlic powder
- Salt and pepper to taste
Vegetables & Aromatics
- 1 medium onion, diced
- 1 large carrot, diced
- 1 bell pepper, sliced
- 1 scotch bonnet pepper or 1/2 teaspoon chili flakes
- 2 potatoes, diced
- 2 tablespoons fresh parsley, finely chopped
Liquids & Spices
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 2 cups chicken stock
- 1 cup coconut milk
- 1 teaspoon thyme
Instructions
- Marinate the Chicken: Combine browning sauce (if using), curry powder, garlic powder, salt, and pepper in a bowl. Coat the chicken thighs evenly with this marinade and let them sit for at least 30 minutes to absorb the flavors.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the diced onion and sliced bell pepper, cooking until they soften and become fragrant, about 5 minutes.
- Brown the Chicken: Add the marinated chicken thighs to the skillet and brown them on all sides, which should take about 5 to 7 minutes. Then stir in the diced potatoes and scotch bonnet pepper for heat.
- Simmer the Curry: Pour in the chicken stock and coconut milk, stirring to combine all ingredients. Sprinkle in the smoked paprika and thyme. Bring the mixture to a gentle simmer, cover the skillet, and cook for approximately 20 minutes, or until the chicken is tender and cooked through.
- Final Seasoning and Serve: Taste and adjust salt and pepper if needed. Sprinkle with fresh parsley before serving. Serve hot accompanied by rice or naan bread for a complete meal.
Notes
- Use browning sauce for authentic Jamaican flavor, but it can be omitted if unavailable.
- Adjust the heat level by modifying the amount of scotch bonnet pepper or substituting with chili flakes.
- For a thicker curry sauce, reduce the liquid by simmering uncovered for a few minutes before serving.
- Substitute chicken thighs with chicken breasts if preferred, but thighs provide more flavor and tenderness.
- This dish pairs wonderfully with steamed rice or warm naan to soak up the creamy sauce.
