Delicious Caribbean Chicken Curry

Ingredients:

• 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 bell peppers, chopped
• 4 cloves garlic, minced
• 1 teaspoon minced fresh ginger
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground allspice
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can coconut milk
• 1/2 cup chicken broth
• 1/4 cup chopped fresh cilantro

Instructions:

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chicken and cook until browned on all sides.
3. Remove the chicken from the pot and set aside.
4. Add the onion, bell peppers, garlic, and ginger to the pot and cook until softened, about 5 minutes.
5. Add the curry powder, turmeric, allspice, cayenne pepper, salt, and pepper and cook for 1 minute more.
6. Stir in the tomatoes, coconut milk, and chicken broth.
7. Bring the mixture to a boil, then reduce heat to low and simmer for 30 minutes, or until the chicken is cooked through.
8. Stir in the cilantro and serve over rice.

Tips:

• For a spicier curry, add more cayenne pepper.
• To make this dish vegetarian, simply omit the chicken and increase the amount of vegetables.
• Serve with rice, naan bread, or plantains.