🏝️ Caribbean

Chicken Coconut Curry

Name: Chicken Coconut Curry
Prep time: 12 min
Cook time: 30 min
Total time: 42 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 500 g, thighs Chicken; to taste Salt; 1 large, finely chopped Onion; 4 cloves, minced Garlic; 1/2 tsp Dried Thyme; 400 g Coconut Milk; 2 tbsp Coconut Oil; 2 tbsp Curry Powder; 1 tsp Allspice; 1 tsp Scotch Bonnet Pepper

🏝️ Caribbean

Tender chicken folded into a glossy, aromatic gravy — the kind of caribbean home cooking that gets requested again and again. About 42 minutes from fridge to table.

Prep 12 min Cook 30 min Serves 4 Medium

Ingredients

Chicken500 g, thighs
Saltto taste
Onion1 large, finely chopped
Garlic4 cloves, minced
Dried Thyme1/2 tsp
Coconut Milk400 g
Coconut Oil2 tbsp
Curry Powder2 tbsp
Allspice1 tsp
Scotch Bonnet Pepper1 tsp

Optional extras

Fresh Thymehandful, to finish

Instructions

1
Heat the Coconut Oil in a heavy-bottomed pot over medium heat until shimmering.
2
Add the onion and cook until golden and softened, 6-8 minutes, stirring so it doesn't catch.
3
Stir in the garlic plus the allspice, scotch bonnet pepper and dried thyme; toast for about a minute until the kitchen smells incredible.
4
Add the chicken, turning every piece through the spice base so it's fully coated, and sear lightly.
5
Pour in the coconut milk, bring to a gentle bubble, then cover and simmer until the chicken is tender.
6
Uncover and reduce until the sauce clings to a spoon. Finish with fresh thyme and a squeeze of lime.

Chef's tip

Let the dish rest 5 minutes off the heat before serving so the flavours settle.

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Watch how it's made

Video: Jamaican Coconut Curry Chicken 🍗🥥 Slow Cooker Magic! ✨ Cook With Charla · on YouTube