Description
A rich and spicy chicken stew that brings authentic Jamaican flavors to your table with curry and coconut milk.
Ingredients
Scale
- 2 lbs chicken, cut into pieces
- 2 tablespoons curry powder
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 hot peppers (scotch bonnet or habanero), chopped
- 1 cup chicken stock
- 1 can coconut milk
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- Fresh cilantro, for garnish
Instructions
- In a large bowl, combine chicken pieces with curry powder, garlic, and salt. Let marinate for at least 30 minutes.
- Heat vegetable oil in a large pot over medium heat. Add onions and cook until translucent.
- Add marinated chicken to the pot and cook until browned on all sides.
- Stir in chopped hot peppers and chicken stock. Bring to a simmer.
- Add coconut milk and cook for 20-30 minutes, or until chicken is cooked through and the sauce thickens.
- Adjust seasoning with salt and pepper as needed.
- Garnish with fresh cilantro and serve with rice.
Notes
Use bone-in chicken for more flavor and browning well for good color. Adjust seasoning as per your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg