If you are craving comfort food, try Chef Mark’s easy Jamaican Coconut Curry Chicken. He recommends letting the chicken marinate in the curry spices for several hours or overnight for the best flavors. Traditionally he would cook it with the bone-in thigh but used boneless, skinless for a quicker cook time.
Ingredients:
- 1 1/4 lbs Springer Mountain Farms Boneless Skinless Chicken Thighs, cut into 1″ pieces
- 3/4 teaspoon all-purpose seasoning
- 3 1/2 tablespoons curry powder
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1/2 cup carrots, peeled and chopped
- 1 whole serrano pepper or Scotch bonnet pepper
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 2 cups chicken stock or water
- 2 medium Yukon gold potatoes, peeled and diced
- 15 oz canned coconut milk
- 4 sprigs thyme
- 1 teaspoon kosher salt
- 1 teaspoon hot sauce
- prepared rice, for serving
- fresh cilantro, chopped
Directions:
- Sprinkle the chicken with all-purpose seasoning and curry seasoning; let marinate for an hour or overnight.
- In a Dutch oven or deep-sided pan, heat the oil over medium. Once it is hot, add the onions and carrots, and cook, stirring occasionally, until they begin to soften and turn translucent, 5 to 8 minutes.
- Stir in the pepper, garlic, and ginger. Cook, stirring often, for 2 minutes.
- Add the chicken and sauté for 5 minutes, stirring often. It should look golden on the outside but does not need to be completely cooked through.
- Add the chicken stock and potatoes and cook for 10-15 minutes.
- Then add the coconut milk and the sprigs of thyme, stir to combine, and bring to a simmer.
- Continue to simmer, reducing the heat to low as needed, until the chicken is tender and cooked through, the potatoes and carrots are tender, and sauce has slightly reduced, 15 to 20 minutes. Stir every few minutes to keep the sauce from sticking.
- Taste and season with additional salt or hot sauce as desired.
- Serve hot over rice, with a big sprinkle of cilantro.
TOTAL TIME: 1 HR 15 MINS • PREP 15 MINS • MARINATE 1 HR • COOK 40 MINS
Recipe provided by Springer Mountain Farms. Mark Phillips @chefsoutherntemp
