Ingredients
Scale
- 2 pounds chicken thighs, boneless and skinless, cut into chunks
- 2 tablespoons Jamaican curry powder
- 1 teaspoon turmeric
- 1 teaspoon ground allspice
- Salt and black pepper to taste
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 Scotch bonnet pepper, seeded and finely chopped (optional)
- 1 large potato, peeled and diced
- 2 cups chicken broth
- 1/2 cup coconut milk
- 1/2 cup carrots, sliced
- Fresh thyme, a few sprigs
- Green onions, sliced for garnish
Instructions
- Marinate Chicken: Season chicken with curry powder, turmeric, allspice, salt, and pepper. Marinate for 30 minutes to overnight.
- Brown Chicken: Heat oil in a skillet or Dutch oven. Brown the chicken on all sides and set aside.
- Sauté Aromatics: In the same skillet, sauté onion, garlic, ginger, and Scotch bonnet until onion is translucent.
- Simmer Curry: Return chicken to skillet. Add potato, chicken broth, and coconut milk. Bring to a boil, then simmer covered for 30 minutes.
- Add Vegetables: Stir in carrots and thyme. Continue to cook for 10 more minutes or until sauce thickens.
- Garnish and Serve: Adjust seasoning, garnish with green onions, and serve with rice or roti.
- Prep Time: 15 minutes (plus marinating)
- Cook Time: 45 minutes