Weeknight-Friendly Jamaican Curry Chicken

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.