Jamaican Curry Chicken Flavorful and Easy Meal Guide

Ingredients

• 2 lbs chicken thighs, cut into bite-sized pieces
• 2 tablespoons Jamaican curry powder
• 1 teaspoon allspice
• 1 teaspoon smoked paprika
• 1 unit onion, chopped
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 1 unit bell pepper, chopped (green or yellow)
• 1 can coconut milk (14 oz)
• 1 cup chicken broth
• 2 sprigs fresh thyme
• 1 2-3 Scotch bonnet peppers, whole (adjust for heat preference)
• to taste unit salt and pepper
• 2 tablespoons vegetable oil
• for garnish unit fresh cilantro or parsley

Instructions

1. In a large bowl, combine chicken pieces with the Jamaican curry powder, allspice, smoked paprika, salt, and pepper. Let it marinate for at least 30 minutes to enhance the flavor.
2. Heat vegetable oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger. Sauté for 3-4 minutes or until onions become translucent.
3. Increase the heat to medium-high and add the marinated chicken to the pot. Brown the chicken pieces for about 5-7 minutes, stirring frequently.
4. Stir in the chopped bell pepper and pour in the coconut milk and chicken broth. Add the whole Scotch bonnet pepper and thyme sprigs. Bring the mixture to a simmer.
5. Reduce heat to low and cover the pot. Let it simmer for approximately 30-40 minutes, stirring occasionally, until the chicken is fully cooked and tender.
6. Taste and adjust the seasoning with more salt and pepper, as desired. If you like more heat, puncture the Scotch bonnet to release more flavor.
7. Remove the Scotch bonnet and thyme sprigs before serving. Garnish with fresh cilantro or parsley.