Creamy Chicken with Potatoes and Coconut
Creamy Chicken with Potatoes and Coconut is the ultimate comfort food that transports your taste buds to the Caribbean. This dish features tender chicken thighs simmered in a luscious coconut milk sauce, infused with aromatic spices and paired with hearty potatoes. It’s quick to prepare, making it an ideal choice for busy weeknights or special occasions. With its flavor-packed profile and creamy texture, this one-pot wonder is sure to be a hit at the dinner table.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Skillet
- Cuisine: Caribbean
Ingredients
Scale
- 3 lbs boneless, skinless chicken thighs
- 2 cups chicken stock
- 1 cup coconut milk
- 2 medium potatoes, diced
- 2 tablespoons curry powder
- 1 medium onion, diced
- 1 bell pepper, sliced
- 1 large carrot, diced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 2 teaspoons garlic powder
- 1 scotch bonnet pepper or 1/2 teaspoon chili flakes (for milder spice)
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Marinate the chicken thighs with curry powder, garlic powder, smoked paprika, salt, and pepper for at least 30 minutes.
- Heat olive oil in a skillet over medium heat. Add diced onions, bell peppers, and carrots; sauté until softened.
- Add marinated chicken to the skillet and brown for about 5 minutes. Incorporate diced potatoes and chili if desired.
- Pour in chicken stock and coconut milk; bring to a simmer. Cook for 20 minutes until the chicken is tender and sauce thickens.
- Serve hot over rice or with naan.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 4g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 120mg