Jamaican Chicken Stew
A twist on traditional Thai cuisine, this Jamaican-inspired stew combines the bold flavors of the Caribbean with the spice of Thailand. Perfect for a cold night.
Ingredients
- ●1 pound Chicken breastBoneless, skinless
- ●1 tsp Warm spices (cumin, coriander, cinnamon)
- ●1 tsp Jamaican curry powder
- ●2 tbsp Thai red curry paste
- ●1 can (14 oz) Coconut milk
- ●1 large Onion
- ●3 cloves Garlic
- ●1 large Bell pepper
- ●1 large Tomato
- ●to taste Salt
Instructions
- 1
Heat oil in a pan over medium-high heat.
- 2
Add the chicken and cook until browned, about 5 minutes.
- 3
Remove the chicken and set aside.
- 4
Add the onion, garlic, bell pepper, and tomato to the pan and cook until the vegetables are tender, about 5 minutes.
- 5
Add the curry paste and cook for 1 minute, stirring constantly.
- 6
Add the cumin, coriander, cinnamon, and Jamaican curry powder and cook for 1 minute, stirring constantly.
- 7
Add the coconut milk and stir to combine.
- 8
Return the chicken to the pan and stir to combine.
- 9
Simmer the stew over low heat for 10-15 minutes, or until the chicken is cooked through.
- 10
Season with salt to taste.
- 11
Serve hot, garnished with fresh cilantro if desired.