Ingredients
Scale
- 2 lbs bone-in, skin-on chicken thighs, cut into 1-inch pieces
- 1 large onion, chopped
- 2 scotch bonnet peppers, seeded and minced (or less, to taste)
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp turmeric powder
- 1 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (13.5 oz) can coconut milk
- 1 cup chicken broth
- 2 tbsp vegetable oil
- Salt and black pepper to taste
- Fresh thyme sprigs (about 4)
- 1 tbsp brown sugar (optional)
- Chopped scallions for garnish (optional)
Instructions
- Step 1: Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook until browned on all sides. Remove chicken from pot and set aside.
- Step 2: Add onion to the pot and cook until softened, about 5 minutes. Add scotch bonnet peppers, garlic, and ginger and cook for another minute until fragrant.
- Step 3: Stir in cumin, coriander, turmeric, allspice, cinnamon, and nutmeg. Cook for 1 minute, stirring constantly, until fragrant. Add diced tomatoes (undrained), coconut milk, chicken broth, brown sugar (if using), and thyme sprigs. Bring to a simmer.
- Step 4: Return the chicken to the pot. Reduce heat to low, cover, and simmer for at least 45 minutes, or until chicken is very tender. Stir occasionally. Season with salt and pepper to taste.
- Step 5: Remove thyme sprigs before serving. Garnish with chopped scallions, if desired. Serve hot with rice and peas, roti, or your favorite sides.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth if needed to maintain moisture.
- Serve this vibrant curry chicken with fluffy Jamaican rice and peas for an authentic taste of the island.
- For a deeper, richer flavor, consider marinating the chicken in a mixture of the spices and a little coconut milk for at least 30 minutes before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American