Name: Jamaican Curry Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Jamaican
Ingredients: – 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces; – 2 tablespoons olive oil; – 1 onion, diced; – 3 cloves garlic, minced; – 2 tablespoons curry powder; – 1 teaspoon ground allspice; – 1 teaspoon ground ginger; – 1 teaspoon ground coriander; – 1 teaspoon ground cumin; – 1 teaspoon paprika; – 1 (13.5 oz) can coconut milk; – 1 cup chicken broth; – 1 tablespoon brown sugar; – 1 tablespoon soy sauce; – Salt and black pepper to taste; – Chopped fresh cilantro for garnish; – Lime wedges for serving

Description

This Jamaican Curry Chicken dish is a delicious and comforting meal that’s perfect for busy weeknights. Tender chicken simmers in a rich, aromatic curry sauce, infused with warm spices and creamy coconut milk. Serve it over fragrant rice for a truly satisfying and flavorful experience.

Ingredients

– 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces

– 2 tablespoons olive oil

– 1 onion, diced

– 3 cloves garlic, minced

– 2 tablespoons curry powder

– 1 teaspoon ground allspice

– 1 teaspoon ground ginger

– 1 teaspoon ground coriander

– 1 teaspoon ground cumin

– 1 teaspoon paprika

– 1 (13.5 oz) can coconut milk

– 1 cup chicken broth

– 1 tablespoon brown sugar

– 1 tablespoon soy sauce

– Salt and black pepper to taste

– Chopped fresh cilantro for garnish

– Lime wedges for serving

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Instructions

1. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for 5-7 minutes, or until lightly browned on all sides. Remove the chicken from the skillet and set aside.

2. Add the onion to the same skillet and cook for 3-4 minutes, or until softened. Add the garlic and cook for 1 minute, until fragrant.

3. Stir in the curry powder, allspice, ginger, coriander, cumin, and paprika. Cook for 2-3 minutes, stirring constantly, to toast the spices.

4. Pour in the coconut milk and chicken broth. Whisk in the brown sugar and soy sauce. Bring the mixture to a simmer.

5. Return the cooked chicken to the skillet and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.

6. Season with salt and black pepper to taste.

7. Serve the Jamaican Curry Chicken over steamed rice, garnished with chopped fresh cilantro and lime wedges.

Notes

– For a spicier dish, add 1-2 teaspoons of cayenne pepper or crushed red pepper flakes.

– You can substitute boneless, skinless chicken breasts for the thighs if preferred.

– Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Prep Time: 15
Cook Time: 30
Category: Chicken, Beef & Pork
Method: Stovetop
Cuisine: Jamaican