Ingredients:

  • 2 lbs chicken, cut into pieces (preferably bone-in, skin-on for more flavor)
  • 2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tbsp fresh ginger, grated
  • 1 tbsp garlic, minced
  • Juice of 1 lime
  • 2 tbsp vegetable oil
  • 1 medium onion, chopped
  • 1 large tomato, chopped
  • 1 bell pepper, chopped (red or green)
  • 2 cups coconut milk
  • 1-2 scotch bonnet peppers (whole) for heat (optional)
  • 1/4 cup fresh cilantro, chopped (for garnish)
  • Cooked rice or roti, for serving

Instructions:

  1. In a large mixing bowl, combine chicken pieces with salt, pepper, turmeric, cumin, ginger, garlic, and lime juice. Mix well and marinate for at least 30 minutes.
  2. Heat vegetable oil in a Dutch oven over medium heat.
  3. Add chopped onions and sauté until translucent, about 5-7 minutes.
  4. Stir in tomatoes and bell peppers; cook for another 3-4 minutes until softened.
  5. Add the marinated chicken to the pot, cooking until browned on all sides, about 8-10 minutes.
  6. Pour in the coconut milk and add scotch bonnet peppers. Stir to combine.
  7. Reduce heat, cover, and simmer for 25-30 minutes, until chicken is cooked through and sauce has thickened.
  8. Before serving, taste and adjust seasoning if necessary. Remove scotch bonnet peppers if you want less heat.
  9. Garnish with fresh cilantro and serve warm over rice or with roti.