Jamaican curry powder meets Nigerian style aromatics and a touch of tomato paste.
Hands-free mode with voice commands & timers
No ratings yet
Season the chicken thighs thoroughly with salt, pepper, and one tablespoon of the Jamaican curry powder; let marinate for at least 30 minutes.
Heat oil in a large heavy-bottomed pot over medium-high heat and sear the chicken until golden brown on both sides, then remove and set aside.
In the same pot, add the onions, ginger, and garlic, sautéing until the onions are translucent and fragrant.
Add the remaining curry powder and the tomato paste to the pot, stirring constantly for 2 minutes to 'wake up' the spices and caramelize the paste.
Pour in the chicken broth and coconut milk, scraping the bottom of the pot to release any browned bits of flavor.
Return the chicken to the pot, add the whole scotch bonnet pepper and thyme sprigs, then bring to a gentle boil.
Reduce heat to low, cover, and simmer for 35-40 minutes until the chicken is tender and the sauce has thickened into a rich gravy.
Remove the scotch bonnet pepper and thyme stems before serving hot over jollof rice or white rice.
