This Chicken in Coconut sauce is similar to curried chicken. Serve this island dish with a side of plain rice, plantains or rice and peas.
1 teaspoon of kosher salt
1 teaspoon of crushed black pepper
1 tablespoon of grated fresh ginger
4 chicken drumsticks
4 chicken thighs
4 tablespoons of vegetable oil
1 small red onion, sliced
1 small shallot, diced
1 red bell pepper, sliced
2 plum tomatoes, sliced
1 teaspoon of Jamaican curry powder
1 and ½ cups of chicken stock
½ cup of Jamaican coconut milk
Flour for dredging chicken pieces
In a large bag, combine the salt, pepper, and flour. Place the chicken into the bag and coat well. Sit aside.
In a large cast iron skillet or heavy pan, heat the vegetable oil on medium low heat. Add the red bell pepper, red onion and tomato. Sauté the vegetables until they become tender in about five minutes.
Using a slotted spoon, remove the sautéed vegetables and place onto a plate. Set aside.
Sprinkle the chicken with the curry powder and add to the skillet. Cook the chicken for 15-20 minutes using low heat. Turn occasionally until the chicken turns light brown in color. Add the sautéed vegetables back to the pan and continue to cook until the chicken is done in 20-25 minutes.
Add the chicken stock to the pan and cook for another 10 minutes. Stir in the coconut milk and stir well. Serve immediately.
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