Coconut Milk Jamaican Curry

Ingredients

• 2 pounds Chicken thighs, bone-in and skinless, cut into pieces
• 3 tablespoons Jamaican curry powder
• 14 ounces Full-fat coconut milk
• 2 tablespoons Vegetable oil
• 1 medium Yellow onion, chopped
• 4 cloves Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 2 large Potatoes, peeled and cubed
• 4 sprigs Fresh thyme sprigs
• 1 whole Scotch bonnet pepper, kept whole
• 1 cup Chicken broth
• 1 teaspoon Salt and black pepper(optional)

Instructions

1. 1

   Season the chicken pieces with salt, pepper, and 1 tablespoon of the curry powder; let marinate for at least 30 minutes.

2. 2

   Heat the oil in a large pot over medium-high heat and sear the chicken until browned on all sides, then remove and set aside.

3. 3

   In the same pot, add the onion, garlic, and ginger, sautéing for 3 minutes until softened and fragrant.

4. 4

   Add the remaining 2 tablespoons of curry powder to the oil and toast for 1 minute to bloom the spices.

5. 5

   Return the chicken to the pot and add the cubed potatoes, thyme sprigs, and the whole scotch bonnet pepper.

6. 6

   Pour in the coconut milk and chicken broth, stirring gently to combine all ingredients.

7. 7

   Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 35-40 minutes until the chicken is tender and the sauce has thickened.

8. 8

   Remove the scotch bonnet pepper and thyme stems before serving over warm white rice.