Bathed in fragrant curry and ginger-infused coconut milk, this stew is a popular breakfast dish at Kingston cafes.
Ingredients
- 4 pounds boneless skinless chicken thighs - cut into 1 1/2″ pieces
- 1⁄4 cup fresh lime juice
- 2 tablespoons curry powder
- 1⁄4 cup coconut oil
- to taste Kosher salt
- to taste freshly ground black pepper
- 1 teaspoon ground allspice
- 3 cloves garlic - finely chopped
- 3 scallions - finely chopped
- 3 sprigs thyme
- 2 carrots - thinly sliced
- 1 chayote squash - cut into 1/2″ cubes
- 1 russet potato - peeled and cut into 1/2″ cubes
- 1 1-inch piece ginger - minced
- 1 cup coconut milk
- 1 Scotch bonnet - or habanero chile, slit in half lengthwise
- white rice - cooked, for serving
Instructions
- Combine chicken, lime juice, and 1 tbsp. curry powder in a large bowl, and toss to combine; refrigerate for at least 4 hours or up to overnight.
- Heat oil in a 6-qt. Dutch oven over medium-high heat.
- Season chicken with salt and pepper, and working in batches, add to the pot, and cook, stirring, until golden brown all over, about 8 minutes.
- Transfer chicken to bowl with marinade, and set aside.
- Add remaining curry powder, the allspice, garlic, scallions, thyme, carrots, chayote, potato, and ginger, and cook, stirring occasionally, until lightly caramelized, about 6 minutes.
- Add chicken and any remaining marinade to the pot along with coconut milk and chile, and stir to combine.
- Cook, stirring occasionally until chicken is cooked through and sauce is thickened, about 40 minutes
- Serve over rice.
Nutrition
Calories: 1067kcalCarbohydrates: 61gProtein: 63gFat: 72gSaturated Fat: 54gCholesterol: 287mgSodium: 304mgPotassium: 1778mgFiber: 5gSugar: 11gVitamin A: 3871IUVitamin C: 180mgCalcium: 149mgIron: 5mg