Ingredients
Scale
- 2 lbs chicken thighs or drumsticks
- 2 tbsp Jamaican curry powder
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 thumb-sized ginger, grated
- 2 scotch bonnet peppers, chopped
- 2 tbsp vegetable oil
- 1 can coconut milk
- Salt and pepper to taste
- Fresh thyme sprigs
Instructions
- Heat oil in a large pot over medium heat. Add sliced onions and sauté until translucent.
- Mix in Jamaican curry powder and cook for 1 minute to release aroma.
- Add chicken pieces, salt, pepper, and brown on all sides.
- Stir in minced garlic, grated ginger, and Scotch bonnet peppers. Cook for 2 minutes.
- Pour in coconut milk and add thyme sprigs. Cover and simmer for 30-40 minutes until chicken is cooked through and flavors meld.
Notes
- Adjust scotch bonnet peppers for desired spice level.
- Serve hot with rice or traditional sides.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Method: Stovetop simmering
- Cuisine: Jamaican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate (about 300g)
- Calories: 450 Kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg