Jamaican Curry Chicken

This Jamaican Curry Chicken recipe beautifully balances traditional Caribbean flavors with a touch of creativity. The tender chicken is infused with aromatic spices like allspice and thyme, complemented by a hint of coconut milk for richness. It's served with a vibrant medley of bell peppers and onions, creating a dish that's both savory and comforting, perfect for any dinner table.

Ingredients:

• 2 lbs chicken thighs, bone-in and skin-on
• 2 tablespoons Jamaican curry powder
• 1 teaspoon allspice
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 bell pepper (red or green), sliced
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 1 tablespoon soy sauce
• 1 lime, juiced
• Fresh cilantro, for garnish

Instructions:

1. In a large bowl, combine the Jamaican curry powder, allspice, thyme, salt, and black pepper. Add the chicken thighs and toss to coat evenly. Let marinate for at least 30 minutes.
2. Heat the vegetable oil in a large skillet over medium heat. Add the marinated chicken and sear for about 5-7 minutes on each side until browned. Remove the chicken and set aside.
3. In the same skillet, add the chopped onion, garlic, and ginger. Sauté for 3-4 minutes until fragrant and the onions are translucent.
4. Add the sliced bell pepper and cook for another 2 minutes.
5. Return the chicken to the skillet, then pour in the coconut milk, chicken broth, and soy sauce. Bring to a simmer.
6. Cover and cook for about 30 minutes, or until the chicken is cooked through and tender. Stir occasionally.
7. Finish with lime juice and garnish with fresh cilantro before serving.