Creamy Chicken with Potatoes and Coconut
Dive into the comforting flavors of Creamy Chicken with Potatoes and Coconut, a delightful dish inspired by Caribbean cuisine. This one-pot wonder is perfect for busy weeknights or special gatherings, combining tender chicken with a rich coconut sauce and hearty potatoes. The balance of aromatic spices and creamy texture creates a satisfying meal that is sure to impress family and friends alike. Easy to prepare and versatile enough to accommodate various vegetables, this recipe brings warmth and flavor to your table.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 6 people 1x
- Category: Dinner
- Method: Frying
- Cuisine: Caribbean
Ingredients
Scale
- 3 lbs boneless, skinless chicken thighs, chopped
- 1 medium onion, diced
- 2 tablespoons curry powder
- 1 cup coconut milk
- 2 cups chicken stock
- 2 potatoes, diced
- 1 bell pepper, sliced
- 1 large carrot, diced
- 1 scotch bonnet pepper or 1/2 teaspoon chili flakes (for milder spice)
Instructions
- Marinate chicken thighs with curry powder, salt, pepper, and optional browning sauce. Let sit for at least 30 minutes.
- Heat olive oil in a large skillet over medium heat. Sauté diced onion, bell pepper, and carrot until softened (about 5-7 minutes).
- Add marinated chicken to the skillet; brown for about 5 minutes. Stir in diced potatoes and scotch bonnet pepper or chili flakes.
- Pour in chicken stock and coconut milk; mix well. Bring to a gentle simmer, cover, and cook for about 20 minutes until chicken is tender.
- Serve hot over rice or alongside naan.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 420
- Sugar: 5g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 120mg