Ingredients
Scale
- 3 lbs boneless, skinless chicken thighs
- 2 tablespoons curry powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 large carrot, diced
- 1 bell pepper, sliced
- 2 cups chicken stock
- 1 cup coconut milk
- 2 potatoes, diced
Instructions
- Marinate the chicken with curry powder, garlic powder, salt, and pepper for at least 30 minutes.
- In a large skillet, heat olive oil over medium heat. Sauté diced onions, carrots, and bell peppers until softened.
- Add marinated chicken and cook until browned on all sides. Stir in diced potatoes and optional chili for heat.
- Pour in chicken stock and coconut milk; bring to a simmer. Cover and cook for about 20 minutes until chicken is tender.
- Serve hot over rice or with naan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 6g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 100mg