This month’s Recipe of the Month is a Jamaican Coconut Curry Chicken. We would like to thank Chef Alistair Housen and the Wyndham Indianapolis for being this month’s feature. Our Indianapolis branch works closely with Chef Housen and the Wyndham, providing cooks, dishwashers, servers, and more. It has been a delightful working with the property and we look forward to the future!
Check out the Jamaican Coconut Curry Chicken next time you are in Indianapolis at the Wyndham Indianapolis West!
Jamaican Coconut Curry Chicken and Potatoes with Scotch Bonnet Hot Peppers—
- 4 tablespoons olive oil
- 1 yellow onion, chopped
- 1 teaspoon freshly minced ginger
- 1 small Scotch Bonnet pepper, minced
- 1/2 stick of butter
- 2 tablespoons Jamaican curry
- 1 and 1/2 pounds chicken thigh, cut into 1 inch pieces
- 2 large russet potatoes, chopped
- 1 can of coconut milk (16 oz)
- 8 ounces of chicken stock
Heat the oil in a medium-size sauce pot at a medium heat. Add the onions, ginger, and Scotch Bonnet peppers; let sauté for 5 to 8 minutes. Add butter and curry powder and let sit until curry powder turns a dark gold. Add the chicken and continue to cook for 8 to 10 minutes. Add the potatoes and cook for another couple of minutes before adding the coconut milk. Let simmer for 30 to 45 minutes. Serve.