In just three and a half months I'll be making the big move across the globe to Sydney, Australia to start medical school. I can tell ya: it's a bit stressful to plan out. I have expressed many times how I wish someone else could plan everything and I just have to okay it. But, life is rarely that simple or convenient, right?
So on days where the breeze is getting a bit cooler (and maybe you're stressing out about moving to the other side of the Earth), comfort food is a must. To me, comfort food encompasses everything from a big casserole filled with pasta and cheese, to a a simple dish of braised chicken. Today, I have a version of the latter. Behold, the Lowe's Jamaican chicken curry. My mom has been making this for my brother and I for forever, and it's never failed to make me feel warm right down to my toes. This is truly a mother-specialty and I'm super excited to share it. Ridiculously simple, enormously delicious, and perfect for those days when you just want to bury yourself in the couch and marathon TV.
Jamaican Curry Chicken
• 8-12 chicken thighs, bone-in and skin-on
• 1 onion, diced
• 2 cloves of garlic, minced
• 1/3 package of Grace's Coconut Cream*
• 3 sprigs of thyme
• 3 tbsp Jamaican curry powder (or regular curry powder, if you can't find Jamaican)
• 1/3-1/2 cup of water, depending on how thick you like your gravy
• 1 scotch bonnet pepper
• 2 potatoes, cubed
• Salt and pepper, to taste
*if you can't find Grace's Coconut Cream Block, use 1/3 cup of coconut milk and reduce water to 1/4-1/3 cup
In a large bowl, mix together the chicken, onions, garlic, coconut, thyme, curry, water, and the scotch bonnet pepper.
Heat a large pot over medium heat with just enough oil to cover the bottom. Add chicken thighs in batches and brown, about 2-3 minutes per side. After all the chicken is browned, add the rest of the curry mix to the pot and simmer with a lid for 30 minutes.
After 30 minutes, add potatoes. Simmer for another 30 minutes, stirring occasionally.
Once the potatoes and the chicken are fully cooked, season with salt and pepper. If you like your gravy thicker, mix together 1 tbsp of cornstarch and 1 tbsp water to make a slurry and add it to the pot. Serve over rice and enjoy!