This dish is my ode to Jamaica. A bright, flavorful curry chicken stew with chicken thighs, butternut squash and carrots, simmered in coconut milk and curry spices, with rum mango. This is a stew I love to make all year round.
Imagine you are floating in the crystal clear waters of the Caribbean, relaxing to the rhythm of Reggae music and sipping an ice cold fruity rum drink. The whole beautiful day lies ahead of you, with nothing to do but enjoy your surroundings - the turquoise sea, swaying palm trees, a good book, something bright and spicy for dinner... That's how I would describe Jamaica. It's one of my family's favorite vacation destinations.
Food has its own special way of transporting us to far away places, and this curried chicken stew with rum and mango takes me right to Jamaica.
In Jamaica you're more likely to find curry goat on the menu than curry chicken. It's one of the most popular dishes on the island. In fact, when I was searching through cookbooks for ideas, it was a tempting curry goat with rum and mango that inspired this curry chicken stew recipe. Goats are I wasn't sure goat would be readily available to all of my followers so I decided to go more mainstream and make it with chicken thighs.
All the ingredients in this dish are readily available year-round. So when you want a little Island flavor on your table, this curry chicken stew will do the trick. in my opinion we can always use a little flavor of the Caribbean in our lives!
HOW TO MAKE JAMAICAN CURRY CHICKEN STEW
The flavor base for the stew is created by sautéing a generous amount of aromatic vegetables: onion, garlic and ginger, along with one hot and fruity Scotch Bonnet Chili.
STEP ONE: Season boneless, skinless chicken thighs with salt and pepper and brown them in the same pot you'll use for the stew. Set the thighs aside and brown the aromatic vegetables: onions, garlic, ginger and chili pepper.
STEP TWO: Return the chicken to the pot with the aromatics. Add carrots, squash, chicken broth, coconut milk, rum, dry spices and fresh thyme. Your prep work is done. Set the pot in a preheated 350º oven for 35 minutes.
STEP THREE: When the stew comes out of the oven, shred the chicken and return it to the pot and stir in the fresh cubed mango.
STEP FOUR: Serve your curry chicken stew with fluffy rice to soak up all the delicious juices. Have fun with the toppings. I suggest including plenty of chopped scallions and crushed peanuts. And you can't go wrong with adding toasted coconut flakes.
Other Delicious Chicken Stews to Try
- Guatemalan Green Chicken Stew
- Peanut Stew with Chicken from Ghana
- Korean Chicken Stew with Gochujang Sauce
- Moroccan Chicken Stew with Sweet Potatoes
- Easy Curried Butternut Squash
- Lentil and Chicken Stew
Here's the Jamaican Curry Chicken Stew recipe. If you try this recipe I hope you'll come back to leave a star rating and a comment. I'd love to know what you think.Print
[First published Oct 2014. Updated Jan 2019 with added nutritional information and tweaks to the written post]