Description
Experience the deliciousness of Creamy Chicken with Potatoes and Coconut—a flavorful curry dish perfect for any weeknight dinner! Try it now!
Ingredients
Scale
- 3 lbs boneless, skinless chicken thighs
- 2 tablespoons curry powder
- 1 cup coconut milk
- 2 cups chicken stock
- 2 potatoes, diced
- 1 medium onion, diced
- 1 large carrot, diced
- 1 bell pepper, sliced
- Scotch bonnet pepper or chili flakes (to taste)
Instructions
- Marinate chicken thighs in curry powder, garlic powder, smoked paprika, salt, and pepper for at least 30 minutes.
- Heat olive oil in a skillet over medium heat. Sauté onions, bell peppers, and carrots until softened (5-7 minutes).
- Add marinated chicken and cook until browned (about 5 minutes). Stir in diced potatoes and scotch bonnet or chili flakes.
- Pour in chicken stock and coconut milk; bring to a simmer on low heat for about 20 minutes until chicken is tender and sauce thickens.
- Serve hot over rice or alongside naan bread.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 405
- Sugar: 3g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 150mg
Keywords: Adjust spice levels based on your preference by modifying the amount of scotch bonnet pepper or chili flakes. For added flavor, consider using coconut milk to cook your rice.