Prepare Ingredients: Start by slicing the onion and bell pepper, and mincing the garlic and ginger. This will ensure everything is ready for a smooth cooking process.

Marinate Chicken: In a large bowl, combine your boneless chicken thighs with the Jamaican curry powder, minced garlic, grated ginger, salt, and pepper. Let it marinate for at least 30 minutes to allow the flavors to deepen.

Sauté Vegetables: Heat a splash of oil in a large pot over medium heat. Add the sliced onions and bell peppers, sautéing until they’re soft and fragrant—about 5 minutes should do!

Brown the Chicken: Add your marinated chicken to the pot. Cook it until browned on all sides, roughly 8 minutes, which will lock in those delicious flavors.

Add Liquids: Pour in the full-fat coconut milk and low-sodium chicken broth. Stir well to combine, and bring the mixture to a gentle simmer.

Simmer Until Tender: Cover the pot and let it simmer over low heat for about 20 minutes, or until the chicken is fully cooked and tender. The sauce will thicken and become flavorful.