Description
A rich and comforting Jamaican curry chicken filled with bold flavors and creamy coconut milk, perfect for family dinners or gatherings.
Ingredients
- 2 lbs chicken, cut into pieces
- 2 tablespoons curry powder
- 1 onion, chopped
- 4 garlic cloves, minced
- 1-2 hot peppers, chopped
- 1 can (14 oz) coconut milk
- 1 cup chicken stock
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- In a large bowl, season the chicken pieces with curry powder, salt, and pepper.
- Heat vegetable oil in a large pot over medium heat.
- Add onions and garlic, and sauté until translucent.
- Add the seasoned chicken and cook until browned.
- Stir in hot peppers, chicken stock, and coconut milk.
- Bring to a boil, then reduce heat to low and simmer for about 30-40 minutes until chicken is tender.
- Serve hot, garnished with fresh cilantro if desired.
Notes
Serve with rice, fried plantains, or Jamaican festivals for a complete meal. Adjust spice levels to taste.