In a large bowl, season the chicken pieces with curry powder, allspice, ginger, garlic powder, salt, and pepper. Toss to coat the chicken evenly in the spices.
Sauté the Vegetables:
Heat oil in a large skillet or Dutch oven over medium-high heat. Add the chopped onion and bell pepper and sauté for about 3-4 minutes until softened.
Add the minced garlic and fresh thyme and cook for another minute, stirring constantly.
Cook the Chicken:
Add the seasoned chicken to the skillet and cook for about 5-7 minutes, browning the chicken on all sides.
If using a scotch bonnet pepper, add it now (whole for less heat or sliced for more heat).
Simmer the Sauce:
Pour in the coconut milk and chicken broth. Stir to combine, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer.
Reduce the heat to low and cover the skillet. Let it simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
Final Adjustments:
Taste the sauce and adjust seasoning with more salt or pepper if needed. If you’d like it saltier or with more depth, add a splash of soy sauce.
Remove the scotch bonnet pepper if used, and garnish the curry chicken with fresh chopped cilantro.
Serving and Storage Tips
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