Ingredients
Scale
- 2 lbs chicken thighs, boneless and skinless
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, sliced
- 2 medium potatoes, cubed
- 1 can coconut milk
- 2 tbsp vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a large pot over medium heat.
- Sear the chicken thighs until browned, then remove and set aside.
- In the same pot, sauté onions, garlic, and bell peppers until fragrant.
- Add curry powder, turmeric, cumin, and cook for 1 minute to toast the spices.
- Return chicken to the pot, add potatoes, coconut milk, salt, and pepper.
- Reduce heat, cover, and simmer for 30-40 minutes until chicken is cooked through and flavors meld.
- Garnish with fresh cilantro before serving.
Notes
- Adjust spice levels by adding more or less curry powder.
- For a creamier sauce, add extra coconut milk or a dollop of yogurt.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Method: Simmering
- Cuisine: Caribbean
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 480 Kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 130mg