Ingredients:
3 lbs. boneless, skinless chicken thighs, chopped
1 tablespoon browning sauce (optional)
2 tablespoons curry powder
1 teaspoon smoked paprika
2 teaspoons garlic powder
2 tablespoons olive oil
1 medium onion, diced
1 large carrot, diced
1 bell pepper, sliced
1 scotch bonnet pepper or 1/2 teaspoon chili flakes (for milder spice)
2 cups chicken stock
1 cup coconut milk
2 potatoes, diced
1 teaspoon thyme
Salt and pepper to taste
Instructions:
Prep the Chicken: Marinate chicken with browning, curry powder, paprika, garlic powder, salt, and pepper for at least 30 minutes.
Sauté Aromatics: Heat oil in a skillet. Sauté onions, peppers, and carrots until softened.
Add Chicken and Potatoes: Brown the marinated chicken for 5 minutes. Stir in potatoes and scotch bonnet.
Simmer Sauce: Add chicken stock and coconut milk. Simmer for 20 minutes until chicken is tender and sauce thickens.
Serve Hot: Pair with white rice or naan for a quick and satisfying meal.
