Description
Creamy Chicken with Potatoes and Coconut is a tropical delight that brings vibrant flavors and comforting textures to your table. This easy-to-make dish features tender chicken thighs simmered in a luscious coconut milk sauce, enriched with aromatic spices and paired perfectly with hearty potatoes and colorful vegetables. Ideal for quick weeknight dinners or festive gatherings, this recipe is both satisfying and versatile. Serve it over fluffy rice or alongside warm naan for a complete meal that transports you straight to the Caribbean.
Ingredients
Scale
- 3 lbs boneless, skinless chicken thighs
- 2 cups chicken stock
- 1 cup coconut milk
- 2 potatoes, diced
- 1 medium onion, diced
- 2 tablespoons curry powder
- 1 large carrot, diced
- Olive oil, salt, and pepper to taste
- 1 teaspoon smoked paprika
- 2 teaspoons garlic powder
- 1 bell pepper, sliced
- 1 scotch bonnet pepper or 1/2 teaspoon chili flakes (for milder spice)
Instructions
- Marinate chicken thighs in curry powder, garlic powder, smoked paprika, salt, and pepper for at least 30 minutes.
- Heat olive oil in a skillet over medium heat; sauté onions, bell peppers, and carrots until softened (5-7 minutes).
- Add marinated chicken; 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 about 20 minutes until chicken is tender and sauce thickens.
- Serve hot over rice or with naan.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 105mg