Description
A delightful one-pot dish that combines tender chicken, vibrant vegetables, and creamy coconut milk, bringing the comforting flavors of the Caribbean to your table.
Ingredients
Scale
- 2 pounds chicken pieces (legs and thighs preferred)
- 2 tablespoons curry powder
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 inch fresh ginger, grated
- 1 bell pepper, chopped
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 2 carrots, sliced
- 2 potatoes, diced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is softened and translucent.
- Sprinkle the curry powder into the pot and stir for about one minute until fragrant.
- Add the chicken pieces to the pot. Sear them until golden brown on all sides.
- Pour in the coconut milk and chicken broth, stirring until well combined.
- Add chopped bell pepper, sliced carrots, and diced potatoes. Season with salt and pepper to taste.
- Bring to a gentle simmer, cover the pot, and cook for about 25-30 minutes, or until chicken is cooked through and vegetables are tender.
- Garnish with fresh cilantro before serving.
Notes
Serve over rice or alongside naan. Store leftovers in an airtight container for up to 3 days in the fridge or 3 months in the freezer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg