Ingredients
Scale
- 3 lbs boneless, skinless chicken thighs
- 2 cups chicken stock
- 1 cup coconut milk
- 2 potatoes, diced
- 2 tablespoons curry powder
- 1 teaspoon smoked paprika
- 2 teaspoons garlic powder
- 1 medium onion, diced
- 1 large carrot, diced
- 1 bell pepper, sliced
- 1 scotch bonnet pepper or 1/2 teaspoon chili flakes (optional)
- Salt and pepper to taste
Instructions
- Marinate the chicken with spices and allow it to sit for at least 30 minutes.
- Sauté onions, bell peppers, and carrots in olive oil until softened.
- Add marinated chicken and brown on all sides before mixing in potatoes and scotch bonnet pepper.
- Pour in chicken stock and coconut milk; simmer for about 20 minutes until the sauce thickens.
- Adjust seasoning if needed and serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: One-Pot Cooking
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 480
- Sugar: 4g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 120mg
Keywords: For extra flavor, marinate the chicken longer if time permits. Feel free to add vegetables like peas or green beans for added nutrition. Serve with coconut rice or alongside fresh herbs like cilantro for a pop of brightness.
