Yield: 4 to 6 dishes | Prep Time: 20 mins | Cook Time: 45 mins | Total Time: 1 hr and 5 mins
Perfect For: Potlucks, healing food moment, dinner party, rainy days, cultural celebrations, or Sunday dinner

Ingredients:

• 2 lbs boneless chicken thighs (or drumsticks if you prefer), cut into chunks

• 2 medium potatoes, peeled and diced

• 1 can (13.5 oz) coconut milk

• 2 tbsp Caribbean curry powder (like Chief or Blue Mountain)

• 2 tbsp vegetable oil or coconut oil

• 1 small onion, diced

• 3 cloves garlic, minced

• 1 tbsp fresh grated ginger

• 2 scallions, chopped

• 1 sprig fresh thyme

• ½ red bell pepper, sliced

• 1 tsp turmeric

• 1 tsp paprika

• ½ tsp ground cumin

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

• 1 tsp brown sugar

• 1 Scotch bonnet pepper, whole (optional – adds flavor without busting the heat if left whole)

• Juice of 1 lime

• 1 cup chicken broth or water

• Fresh chopped cilantro, for garnish

Instructions:

1. Season the Chicken

• In a large bowl, season the chicken with salt, black pepper, paprika, cumin, turmeric, and lime juice.

• Let it marinate for 20 minutes or longer for deeper flavor.

2. Prepare the Curry Base

• Heat the oil in a heavy pot over medium heat.

• Add the curry powder directly to the oil and toast it for 30–60 seconds until fragrant. (This step brings out the authentic Caribbean flavor!)

3. Sauté Aromatics

• Add onion, garlic, ginger, scallions, and bell pepper to the pot.

• Sauté for 3–4 minutes until soft and aromatic.

4. Brown the Chicken

• Add the marinated chicken pieces to the pot.

• Cook until they are browned on all sides, about 5–7 minutes.

5. Simmer the Goodness

• Stir in the potatoes, coconut milk, chicken broth, brown sugar, thyme, and the whole Scotch bonnet pepper.

• Bring to a gentle boil.

6. Cover and Cook

• Reduce the heat to low, cover the pot, and simmer for 25–30 minutes, stirring occasionally.

• Cook until the chicken is tender and the potatoes are soft, and the curry thickens.

7. Final Touch

• Taste and adjust seasoning if needed.

• Remove the Scotch bonnet if used whole.

• Garnish with fresh cilantro.

Serving Ideas:

• Serve with steamed jasmine rice, roti, or fried plantains.

• Add a side of Caribbean cucumber salad for a refreshing touch!