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This Curry Chicken inspired by Jamaican Curry is so rich, yet light and bursting with spices!
I hated Curry the first time I tried it, but I always give food a second chance.
This curry is thickened with coconut cream, NOT coconut milk. Coconut cream is the thick fluffy stuff that collects at the top of coconut milk. You can get cans of coconut cream at most grocery stores and international stores. I try to buy the coconut cream that just says coconut cream in the ingredients list, no additives. But as usual, buy what’s available to you. This is a great brand of coconut cream that you can order offline.
Usually Jamaican Curry has turmeric, ginger, and scotch bonnet, among other ingredients typically used in Jamaican cooking. I took my Shan Curry Powder and added more spices to it to make my version of Jamaican Curry. Shan Curry has SO many spices in it. I highly recommend buying this curry powder because if you opt to make your own curry spice, you’ll be buying a plethora of spices that you may not reuse. Click the photo below to purchase it for only $1.50!
I paired my curry chicken with cauliflower rice and it was perfect. The plain cauliflower mixing with that curry sauce was sooo good. I just sautéed the cauliflower in a little butter and that’s it! You can enjoy this curry chicken with plain rice too. Whatever you choose to pair it with, I know it will be a hit!
- ½ tbsp Turmeric
- ½ tbsp Shan Curry Powder
- ½ tsp Paprika
- 1 lb Chicken Thighs (bone in or boneless, but skinless) cut into cubes if using boneless
- 2 tbsp Butter
- 3 Cloves Garlic, minced
- 1 tbsp Fresh Ginger, peeled + minced
- ½ Cup Yellow Onion, diced
- ½ Cup Roasted Red Bell Peppers, chopped I used Mezzetta's jarred Roasted Red Peppers
- 3 tbsp Green Onions
- ½ Cup Chicken Stock or Bone Broth
- ¾ Cup Coconut Cream
- 1 Bay Leaf
- ½ tsp Salt, plus more if needed
- Black Pepper I used maybe ⅛-¼ tsp
- 1-2 tbsp Cornstarch
- Mix the turmeric, curry powder, and paprika together. Mix the spices into the chicken with a little oil, then cover and refrigerate. You should do this the night before for best flavor, or atleast a couple hours before cooking.
- Preheat oven to 350°F
- Add butter to pan over medium heat. Sear the chicken on each side, then remove from pan and set aside.
- Sauté the garlic and ginger until fragrant, about a minute. Then add the onion, roasted red bell peppers, and green onions. Let them cook down for about ten minutes or until soft and tender. This is important so the flavors lock into the sauce.
- Add the chicken back to the pot, add broth, the coconut cream and bay leaf to the pot.
- Cover the pot halfway and place in oven for about 20 minutes if using boneless thighs or 35-40 minutes for bone-in thighs. For bone-in thighs, chicken should easily shred off the bone. For boneless, cook until just tender, careful not to overcook the chicken.
- Add cornstarch to a small bowl. Remove some of the broth from the pan and add to the bowl. Whisk until well mixed.
- Add this mix back to the pot. Sauce should thicken.
- Serve over rice with a carrot salad for a balanced, nourishing meal!
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