Jamaican Curry Chicken
Ingredients
The Chicken
-
2-2½
pound
boneless, skinless chicken thighs, chopped into bite-sized pieces
-
1
teaspoon
white pepper (optional)
-
2
tablespoons
olive or canola oil
The Seasonings
-
1½-2
tablespoons
curry powder
-
1
medium
onion, diced
-
2
teaspoons
garlic, minced
-
2
teaspoons
fresh thyme, minced
-
½
teaspoon
paprika
The Liquids
-
½
cup
coconut milk
-
1
teaspoon
tomato paste
-
2
cups
chicken broth (or more, can replace with water)
The Vegetables
-
1
pound
potatoes, peeled and cut in medium pieces
-
12
ounces
carrots and green pepper, sliced
-
2-3
tablespoons
parsley, chopped
-
to taste
salt
Instructions
- Season the chicken with salt and pepper and set aside.
- In a large pan, heat oil over medium heat and sauté the chicken for about 3-5 minutes until slightly brown.
- Add curry powder, onions, garlic, thyme, and paprika, stirring for about five minutes.
- Pour in the coconut milk and tomato paste, cooking for two more minutes, then add chicken broth or water.
- Season with salt and pepper and cook for about 15 minutes.
- Add potatoes and carrots, cooking until the potatoes are tender, about seven minutes.
- Add sliced bell pepper and cook for another two minutes.
- Garnish with chopped parsley and adjust sauce thickness with broth or water.
Nutrition Facts (estimated)
Servings
6
Calories
276
Total fat
7g
Total carbohydrates
19g
Total protein
25g
Sodium
231mg
Cholesterol
129mg
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