Curry
•Creamy Coconut Jamaican Curry Chicken
Total Time
60 min
Servings
4 people
Level
medium
Rating
(1)
Creamy Coconut Jamaican Curry Chicken
This variation elevates the classic Jamaican dish by incorporating full-fat coconut milk for a rich, silky texture that balances the spices perfectly. The method involves 'blooming' the curry powder in oil first to release maximum flavor before slowly simmering the chicken until tender.
Ingredients
2 lbs boneless, skinless chicken thighs, cut into bite-sized chunks
3 tbsp Jamaican curry powder
2 tbsp vegetable oil
1 large onion, diced
3 cloves garlic, minced
1 tsp fresh ginger, grated
2 medium potatoes, peeled and cubed
1 can (13.5 oz) full-fat coconut milk
1 cup chicken broth
1 whole Scotch bonnet pepper (optional, for flavor)
3 sprigs fresh thyme
Salt and black pepper to taste
Instructions
- 1
Season the chicken chunks generously with salt, black pepper, and 1 tablespoon of the curry powder. Let it sit while you chop the vegetables.
- 2
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the remaining 2 tablespoons of curry powder and stir constantly for about 1 minute until fragrant and slightly darkened (be careful not to burn it).
- 3
Add the seasoned chicken to the pot and cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
- 4
Stir in the diced onion, minced garlic, and ginger, cooking for another 2 minutes until the aromatics soften.
- 5
Pour in the coconut milk and chicken broth. Scrape the bottom of the pot to release any browned bits.
- 6
Add the cubed potatoes, thyme sprigs, and the whole Scotch bonnet pepper. Ensure the pepper stays whole to impart flavor without overwhelming heat.
- 7
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the sauce has thickened and the potatoes are fork-tender.
- 8
Remove the thyme stems and the Scotch bonnet pepper before serving. Serve hot over rice and peas or white rice.
