Ingredients
Scale
- 2 lbs chicken thighs, bone-in and skinless
- 2 tablespoons curry powder
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 thumb-sized ginger, grated
- 1 scotch bonnet pepper, chopped (optional)
- 2 potatoes, diced
- 1 can coconut milk
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Fresh thyme sprigs
Instructions
- Heat oil in a large pot over medium heat. Add curry powder and cook until fragrant, about 1 minute.
- Add chopped onions, garlic, and ginger; sauté until translucent.
- Add chicken pieces and brown on all sides.
- Stir in potatoes, coconut milk, thyme, salt, and pepper. Bring to a boil.
- Reduce heat, cover, and simmer for 30-40 minutes until chicken is tender and flavors meld.
- Serve hot with steamed rice and enjoy the authentic Caribbean taste.
Notes
- Adjust scotch bonnet pepper for spice level.
- Use fresh thyme for authentic flavor.
- Serve with rice or your preferred side.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Stovetop
- Cuisine: Caribbean
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 125mg