Belizean Coconut Curry Chicken with Potatoes

Belizean Coconut Curry Chicken with Potatoes ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1.5 tbsp yellow curry powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 0.5 tsp salt
• 0.5 tsp black pepper
• 2 tbsp coconut oil
• 1 medium yellow onion
• 3 cloves garlic
• 1 tbsp ginger
• 0.5 red bell pepper
• 2 medium potatoes
• 1 can full-fat coconut milk
• 0.5 cup chicken broth
• 0.5 Scotch bonnet or habanero pepper
• 2 fresh thyme sprigs
• 1 tbsp lime juice
• to taste salt
• 2 tbsp fresh cilantro
• 1.5 cups long grain white rice
• 3 cups water
• 0.5 tsp salt

How to make Belizean Coconut Curry Chicken with Potatoes

1. Prepare the chicken: In a medium bowl, toss 1.5 lbs boneless, skinless chicken thighs (cut into 1-inch pieces) with 1.5 tbsp yellow curry powder, 1 tsp garlic powder, 1 tsp onion powder, 0.5 tsp salt, and 0.5 tsp black pepper. Ensure the chicken is evenly coated. Set aside to marinate for at least 15 minutes while you prepare the other ingredients.
2. Prepare the rice: In a medium saucepan, combine 1.5 cups long grain white rice, 3 cups water, and 0.5 tsp salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
3. Sauté aromatics: Heat 2 tbsp coconut oil in a large skillet or Dutch oven over medium heat. Add 1 diced medium yellow onion and cook, stirring occasionally, for 4-5 minutes until softened and translucent. Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for another minute until fragrant.
4. Cook the chicken: Increase heat to medium-high. Add the marinated chicken pieces to the skillet and cook, stirring occasionally, for 5-7 minutes until lightly browned on all sides. It does not need to be cooked through at this stage.
5. Add vegetables and liquids: Stir in 0.5 diced red bell pepper and 2 cubed medium potatoes. Pour in 1 can (13.5 oz) full-fat coconut milk and 0.5 cup chicken broth. If using, add 0.5 finely minced Scotch bonnet or habanero pepper for extra heat, being careful not to touch your eyes.
6. Simmer the curry: Add 2 fresh thyme sprigs to the pot. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, stirring occasionally, until the chicken is cooked through and the potatoes are tender when pierced with a fork.
7. Finish and serve: Remove the thyme sprigs. Stir in 1 tbsp freshly squeezed lime juice. Taste the curry and adjust salt as needed. If the sauce is too thick, add a splash more chicken broth; if too thin, simmer uncovered for a few minutes to reduce.
8. Serve the Belizean Coconut Curry Chicken hot over fluffy white rice. Garnish each serving with 2 tbsp chopped fresh cilantro before enjoying.

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