Creamy Chicken with Potatoes and Coconut
Creamy Chicken with Potatoes and Coconut is a delightful dish bursting with Caribbean flavors. This one-pot recipe combines tender chicken thighs, hearty potatoes, and a rich coconut milk curry sauce that will transport your taste buds to tropical shores. Perfect for weeknight dinners or special occasions, it’s quick to prepare and sure to impress family and friends. With just under an hour from prep to plate, this comforting meal is not only delicious but also easy to customize based on seasonal ingredients or personal preferences.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Skillet
- Cuisine: Caribbean
Ingredients
Scale
- 3 lbs boneless, skinless chicken thighs
- 2 cups chicken stock
- 1 cup coconut milk
- 2 tablespoons curry powder
- 2 potatoes, diced
- 1 medium onion, diced
- 1 bell pepper, sliced
- 1 large carrot, diced
- 1 scotch bonnet pepper or 1/2 teaspoon chili flakes (for milder spice)
- Salt and pepper to taste
Instructions
- Marinate chicken thighs with curry powder, salt, pepper, and optional browning sauce for at least 30 minutes.
- Heat olive oil in a skillet over medium heat. Sauté onions, bell peppers, and carrots until softened (about 5-7 minutes).
- Add marinated chicken to the skillet and brown for about 5 minutes. Stir in diced potatoes and scotch bonnet pepper or chili flakes.
- Pour in chicken stock and coconut milk; bring to a gentle simmer. Cook for approximately 20 minutes until chicken is tender and sauce thickens.
- Serve hot over rice or with naan.
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 390
- Sugar: 6g
- Sodium: 590mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 105mg