Description
A flavorful and aromatic Jamaican dish featuring tender curry chicken served with coconut rice and peas, alongside crispy fried plantains.
Ingredients
Scale
- 2 lbs chicken thighs (boneless, skinless, cut into pieces)
- 2 tablespoons Jamaican curry powder
- 4 cloves garlic (minced)
- 1 inch ginger (freshly grated)
- 1 onion (chopped)
- 1 bell pepper (sliced)
- 1 carrot (sliced)
- 1 cup coconut milk
- 1 cup chicken broth
- 1 teaspoon thyme (dried or fresh)
- to taste salt
- to taste black pepper
- 2 cups rice (long-grain or basmati)
- 1 can canned kidney beans (rinsed and drained)
- 2 plantains (sliced)
- for frying oil
Instructions
- In a large bowl, combine chicken, curry powder, garlic, ginger, salt, and pepper. Marinate for at least 30 minutes.
- In a large pot, heat oil over medium heat. Add onions, bell peppers, and carrots, and sauté until soft.
- Add marinated chicken to the pot and cook until browned on all sides.
- Pour in coconut milk and chicken broth, add thyme, and bring to a simmer. Cover and cook for 25-30 minutes until chicken is tender.
- In a separate pot, cook rice according to package instructions. In the last 5 minutes of cooking, add kidney beans.
- While rice is cooking, heat oil in a frying pan. Fry plantain slices until golden brown on both sides. Drain on paper towels.
- Serve the curry chicken over rice and peas with fried plantains on the side.
Notes
- Adjust the level of curry powder to taste based on your spice preference.
- For a creamier rice, use more coconut milk.
- Make sure the plantains are ripe for optimal sweetness.
- Prep Time: 15
- Cook Time: 45
Keywords: Jamaican Curry Chicken, Rice and Peas, Fried Plantains, Caribbean Cuisine