Martinique Chicken Curry

local_grocery_store Ingredients

• 1.5 pounds Chicken thighs, boneless, skinless, cut into bite-sized pieces
• 1 can Coconut milk, full fat
• 1 Onion, finely chopped
• 3 Garlic cloves, minced
• 1 tablespoon Ginger, minced
• 1 Scotch bonnet pepper, seeded and finely chopped
• 2 tablespoons Curry powder
• 1 teaspoon Thyme, fresh or dried
• 2 Potatoes, peeled and cubed
• 2 Carrots, peeled and sliced
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper, freshly ground
• 2 tablespoons Vegetable oil
• for garnish Fresh cilantro, chopped

restaurant_menu Method

1. 1.In a large pot or Dutch oven, heat the vegetable oil over medium heat.
2. 2.Add the chopped onion, minced garlic, and minced ginger. Cook until the onion is softened and translucent, about 5 minutes.
3. 3.Add the curry powder, thyme, and chopped Scotch bonnet pepper. Stir well to coat the onions and spices.
4. 4.Add the chicken pieces to the pot and cook until browned on all sides, about 5 minutes.
5. 5.Pour in the coconut milk and stir to combine. Bring the mixture to a simmer.
6. 6.Add the cubed potatoes and sliced carrots to the pot. Season with salt and black pepper. Stir well.
7. 7.Cover the pot and simmer for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
8. 8.Taste and adjust the seasoning if needed.
9. 9.Serve the Martinique Chicken Curry hot, garnished with fresh cilantro. Enjoy!

lightbulb_outline Tips

• chevron_rightFor an extra kick of heat, leave the seeds in the Scotch bonnet pepper.
• chevron_rightServe the curry with steamed rice or warm naan bread for a complete meal.
• chevron_rightIf you prefer a milder curry, you can use a milder pepper or reduce the amount of curry powder.
• chevron_rightFeel free to add your favorite vegetables to the curry, such as bell peppers or green beans.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.